Pizza on the Egg - No Pizza Stone Required


    Well... I've been wanting to do Pizza on the Egg for quite a while... and my son, who's a Pizza fanatic, has been reminding me weekly that we hadn't Egged a Pizza yet.   I had been using the excuse that I hadn't bought a Pizza Stone yet, but I knew that was a farce because I do have a plate-setter which offers similar thermal mass characteristics as a pizza stone; the only difference is that a Pizza Stone allows for a larger diameter pie, but an inverted (feet down) plate-setter has a 12 inch zone in the middle that works great for a standard 12 inch Pizza pan.  So last week when I came across some 12-inch diameter Pizza pans at my local dollar store - my excuse bucket went dry.

    Prep was to get the egg fired up and stabilized to temp - I went with 550F - with the Plate-Setter in the inverted position.  I let the egg set at this temp for a good 20-25 minutes to insure that the platesetter was fully warmed up.

    We started by making three pies, a veggie, a combo, and an extra-cheese-combo-something that Mrs. EggNerd preferred, two of the crusts were a Jiffy Mix boxed dough mix while the third was home-made from scratch.

    Dust the pans with a generous coating of corn-meal so the dough would not stick, allowing the pie to slide off easily after cooking.  Also, by using the pans for the Pizza you eliminate the need to use a Pizza-Peel, making inserting/removing the pies an easier process.

    Make your pies from your favorite sauces & toppings.  We went with traditional pies with a spicy tomato based sauce with various toppings in lot's of shredded Mozzarella cheese.

    Before hitting the egg the pies looked something like this: (I didn't get a pre-cook pic on the first pie.)
 

Click on any picture for a full detail close-up.

Once the egg was stabilized at 550 - the pies went on the egg one after the next:
 

Click on any picture for a full detail close-up.

Each Pizza was left on the egg for about 10 minutes, but the key was to start looking at the level of topping melt at about 7 minutes - Pizza can go from perfect to overly crispy in 30 seconds, so as soon as the toppings say "I'm done" - remove it.

The way I checked for doneness without opening the lid was to shine a flashlight down thru the Daisy which was almost wide open anyway in order to attain & hold the 550 degree temperature. 
 

Click picture for a close-up.

Be careful when doing this as the heat plume is real!  IOW... don't stick your face down right down to the opening, look thru the Daisy at an angle so as not to get an instant burn.

Just thought this pic of the coals under the pie was rather interesting, so here it is:
 

Click picture for a close-up.

 

One last picture, a close-up of a wonderful Egged Pizza experience:
 

Click picture for a close-up.

    In the end the cook went extremely well - we had more Pizza than we could eat and the Egg gave it a wonderful "hearth-like" flavor element, while I might someday purchase a pizza stone for the purpose of doing larger pies - this experience it has certainly moved a Pizza Stone way down my list of priorities.

    In short - you do not need a Pizza Stone or Pizza Peel to make a great pizza in your ceramic cooker.

EggNerd