Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pizza Question

2»

Comments

  • Very good ideas here. I've been making pizza in the oven, think I'll switch to my Egg (medium). One thing I don't like about the pizza in the oven so far is that it is _hard_. I want it to be chewier, but not soggy, of course. Any thoughts on this? Am I just overcooking it? Or should I make a dough with more water? Or ...?
  • jtcBoyntonjtcBoynton Posts: 1,244
    More water in the dough, higher gluten flour, or higher cooking temps may all help. Change one variable at a time to see what works for you.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • To get crust to be chewy you will need to add a fat of some sort to the dough, I use olive oil, butter, margarine... will all help. Gerhard
  • jtcBoyntonjtcBoynton Posts: 1,244
    Fat in the dough is not necessary. It can help, but good gluten development will do the job.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
Sign In or Register to comment.
Click here for Forum Use Guidelines.