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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Perfect Pizza Dough

edited November -1 in Baking


4 cups regular flour
1 packet instant yeast
1 tsp. salt
1 Tbsp. brown sugar
1 ½ C warm water
1 Tbsp EVOO


Mix dry ingredients and then add water in stand mixer to make a dough -- kneading until the dough is smooth and elastic.

Put dough in a large bowl, coated with oil (I use more EVOO) and let rise to double, cut in half and let rise again. Press out into pizza base.


I like to cook pizzas at 450 – 500 for about 12 minutes. You need to check after about 6 minutes to see if the pie needs to be rotated on the stone, because you can have hot sections. I use a plate setter, with legs down and put the pizza stone on top. I like to use parchment to roll out the dough -- it is not as messy as using something like semolina and when I cut the round sheets of parchment, to the correct size, it gives me a nice target when rolling out the dough. The brown sugar helps the crust brown on the pizza stone.

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