Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pizza again!

SmokinGuitarPlayerSmokinGuitarPlayer Posts: 698
edited 10:28AM in EggHead Forum
OK.. .Jan 4, 2011 Pizza experiments at our store... all pies were 50/50 Caputo , 60% hydration, oil, no sugar, baked at between 650 and 700 as I usually do.

Note ..these doughballs were over 5 days old and when I opened up the doughmate boxes, the balls were flat , spread out, had huge bubbles and appeared to be completely fermented-out. When I took them from the boxes to form them, they were sticky, floppy blobs. They still made very good pies and the staff and customers had another great lunch.

I also made a fresh batch of dough today , same recipe but sans the oil .. will probably bake these today if anybody is hungry.
FB/SGP


file.php?id=81



file.php?id=78

file.php?id=77

file.php?id=75

file.php?id=74
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
·

Comments

  • mental1mental1 Posts: 60
    Those look fantastic!

    How has your Nomex held out on these high temp pizza cooks?
    ·
  • mental1mental1 Posts: 60
    Those look fantastic!

    How has your Nomex held out on these high temp pizza cooks?
    ·
  • chocdocchocdoc Posts: 456
    Fred - you still going to be in your pizza phase when I'm down your way in April?
    ·
  • SmokinbSmokinb Posts: 99
    What is Nomex and can you give times on your pies? Using a stone? Mine don't get as cooked on top and I'm curious about your method.
    ·
  • BobSBobS Posts: 2,485
    Very nice Fred!
    ·
  • MickeyMickey Posts: 16,410
    Fred your customers and staff got some real good looking pizza.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • 50% Caputo and 50% what else? AP?
    ·
  • OOPS ...THAT'S 50/50 Caputo "Pizzeria" and 50% King ARthur Sir Lancelot. I'VE been experimenting with that mixture.
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • Official max temp for the Nomex is 700 degrees F. I try to keep things below that if possible. I've been getting great results with temps in the 650 range and once I decided to stop the "nuclear" temps...I have not had to change / replace a nomex gasket. Before that ... I was burning them up but having a lot of fum.
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • Nomex is a flame retardant treated felt that dosn't hold a flame / burn off easily. It is one of the gasket upgrades available and recommended by the factory.

    Method to cook ...you might want to check out the videos on my website or on youtube ..nomex and pizza ..showing how I do it. I am also working on a complete pizza mega-video which I hope to publish soon.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • I suspect so. I am planning a one-day pizza event also ... might be around then. In the meantime ... more pizza stuff / pics / vids etc. on our forum and website might keep you happy !! Happy Eggin.
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • Keep it under 700 and its good. OVer that is no mans land.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • I'm curious about the mixture: what does the high-gluten do to the texture of the Caputo? Is it as extensible/soft as a "mostly" Caputo mix? Does the high g make the crust chewy/tough?
    ·
  • I am trying this mixture at the advice of Tony Gemigniani. He suggested I add hi gluten flour when doing a long , cold ferment to add "strength" to the doughballs. He suggested All Trumps but Im trying KASL .. We carry all these floours so I'm must trying different things ...this recipe ...the dough seems easier to stretch and the corniccione is softer and maybe chewier after baked ... Since every baking day is different , egg temps / stone temps / humidity / etc. its hard to tell what each change does so I'm using this recipe for a while ... last week was 100% Sir Galahad ...anyway ... the pies are always really good it seems ... I haven't had one yet that wasn't better than any restaurant in my town and some of them are as good as any place anywhere I think. occasionally I really hit " it " ..See my post from today ...today's pie was one of the best I have ever made or tasted ... FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • mental1mental1 Posts: 60
    Thanks for the great info Fred. You are an awesome resource!
    ·
  • You're welcome. Just havin fun here.
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • that crust looks great, Fred :woohoo:
    when you say 60% Hydration, what do you mean?
    thanks B)
    ·
  • it's a "baker's percentage"
    flour is 100% ...so 60% hydration means 60% water ..

    so let's say 100 g flour , then 60g water (by weight)
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • thanks
    looks like you have nailed the Neap. Za
    B)
    ·
Sign In or Register to comment.