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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Garlic and Butter Pizza Dough

   -- -- Posts: 46
edited 7:24PM in Baking
Ingredients1 Pkg Active Dry Yeast (2 1/4 tsp)1 1/4 Cup Warm Water1 tsp. Sugar3 1/4 Cup Unbleached Bread Flour1/2 Cup Medium-Grind Yellow Corn Meal1 tsp. Salt (1.5 Kosher)1/4 Cup Melted Unsalted Butter1 clove Garlic (Minced to a paste)Olive Oil for oiling pizza pan. You want the bottom of crust to have a fried texture.InstructionsThe recipe makes a great dough for Pizza and is from the book, Pizza by Diane Morgan. This works well in a bread machine but here are the hand instructions.
Begin by making a sponge.
In a bowl dissolve the yeast in 1/4C of warm water. Add the sugar and 1/4C of flour and stir with a wooden spoon to combine. Cover with plastic wrap and allow to rise in a warm place for 20 minutes.
Add the remaining 1 cup of warm water and 3 cups flour, the cornmeal, and salt. Combine the butter and garlic and add it to the sponge. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes.
Lightly oil a large bowl. Add the dough and turn to coat on all sides. Cover with plastic wrap and place a damp clean kitchen towel over the top. Set in a warm spot and let the dough rise until doubled in volume 1 1/2 to 2 hours.
When dough has doubled, punch it down and knead for a few minutes then press into pan. Once in the pan let rise for 15 to 20 minutes before adding pizza ingredients.NotesNumber of Servings: see DescTime to Prepare: 3 Hours
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