So I am torn....

Katodude

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Aug 22, 2017
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We had a small pool party yesterday with some friends from the neighborhood. Our extended quarantine family. I made pizza’s on the egg which were amazing. Now that I have found the right flour. Caputo 00 Pizzaria flour. Making the dough is much more fun and easier. Just ordered a 55lb bag so lots of pizza in the future.

So here is my quandary. Cooking a pizza in the egg at about 550 degrees takes about 11 minutes and turns out great. But you have to wait 11 minutes and need to set up the egg. Do I go out an buy one of those Ooni koda ovens that burn at 900 degrees and cook a pizza in 90 seconds? Speed and convenience is definitely a plus. However, there is a certain pleasure in sitting with a glass of wine while the pizza cooks.

So all you pizza cookers out there, what do I do?
 

Turbo1Ton

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Dec 26, 2019
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Never cooked a pizza on a green egg, we use the regular ol' oven. But most of the enjoyment of pizza night is milling around the kitchen and chatting with everyone while we wait for a pie to come out. Then we let it cool for a few minutes, slice it up, everyone takes a slice, and we begin the wait on pie #2.

I vote for waiting on the pie and enjoying the experience.

--Jeff
 

Newdude

Gold Supporter
TFP Guide
Jun 16, 2019
6,347
NY
Anybody who is used to 90 second pizza is cooking theirs in the microwave and you should NOT be asking microwavers for cooking advice.

Is your hot pocket hot ? Is more of an acceptable question for them.
 
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mjlinss

Gold Supporter
Jun 2, 2017
88
Columbia, MO
I take mine egg (other brand but you get the idea) to about 700-750. It takes about 4-5 mins at those temps. I don't mind 11 minutes for 1 pizza but we typically throw at least 3 or 4 on and that gets to be an hour total.
 

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Katodude

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Aug 22, 2017
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I think I will stick with just using the egg for now. I will experiment with different temps to see if it goes faster when I need it to. But I think I like the time to enjoy the experience.

Which really sucks, because I was looking forward to a new toy!!!!
 

mguzzy

Gold Supporter
I can't imagine a 90 second pizza will taste right. Part of cooking it slower is to allow the flavors to blend.. especially if you the like to use fresh tomatoes/basil and let create its own sauce.. 90 sec @900 deg I would have a brown crust and burnt tomatoes, singed basil and I'm sure the mozzarella would have ignited in protest.
 

usfbull

Gold Supporter
May 11, 2020
219
Tampa FL
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I think I will stick with just using the egg for now. I will experiment with different temps to see if it goes faster when I need it to. But I think I like the time to enjoy the experience.

Which really sucks, because I was looking forward to a new toy!!!!
The temp you should be cooking the pizza at depends on the hydration of the dough.
There are calculators online that tells you the amount of water/flour/yeast ration and the resulting hydration percentage.
The Neapolitan pizzas that cook at 800+ are made differently than ones cooked at 500.
I use my Kamado Joe for pizzas but have been told the eggs are good but not the best for cooking pizzas. I don’t cook enough pizzas to justify a separate oven for cooking them though :)
 

jark87

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Jun 5, 2011
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I’ve been considering something like this. I just don’t know whether to go with the gas grill (convenience) or kettle (true wood fire) version. I suspect there’s something out there for BGE.

 

BMK

Bronze Supporter
Mar 29, 2016
450
SW PA
Anybody who is used to 90 second pizza is cooking theirs in the microwave and you should NOT be asking microwavers for cooking advice.

Is your hot pocket hot ? Is more of an acceptable question for them.
😄
 
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