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 kamado 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, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Second Attempt at Pizza

calracefancalracefan Posts: 548
edited August 2012 in EggHead Forum
Here are the results from my second attempt at Pizza. No photos from first attempt last night (so it didn't happen) failure ! Tonite was much better !
Ova B.
Fulton MO

Comments

  • bigphilbigphil Posts: 1,390
    looks good how'd it taste 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • calracefancalracefan Posts: 548
    This one very good, the first one last night had an odd after taste. I think it may have been caused by my egg "burning clean from the high heat". Tonite after last nights attempt it was much cleaner so no odd taste. I also made 3 personal pizza's from store bought crust which also tuned out well .
    Ova B.
    Fulton MO
  • SkiddymarkerSkiddymarker Posts: 7,865
    Looks good, congrats!
    Delta B.C. - Move over coffee, this is job for alcohol!
  • So what temp and for how long?
  • calracefancalracefan Posts: 548
    This one was only about 475 F for about 7 to 8 minutes, spun it around once half way through. I hadn't read anything about burning the egg clean before pizza but it seems to have improved the pizza taste a bunch ! Crust is from the recipe shared on this forum a while back, Antimo OO flour, water , yeast and salt. Sat in the refrigerator for 2 days, very good,but a warning the dough is very sticky !
    Ova B.
    Fulton MO
  • ccpoulin1ccpoulin1 Posts: 390
    looks great!  May have to do some pizza this weekend.....

    "You are who you are when nobody is looking"

  • chuffchuff Posts: 255
    This one was only about 475 F for about 7 to 8 minutes, spun it around once half way through. I hadn't read anything about burning the egg clean before pizza but it seems to have improved the pizza taste a bunch ! Crust is from the recipe shared on this forum a while back, Antimo OO flour, water , yeast and salt. Sat in the refrigerator for 2 days, very good,but a warning the dough is very sticky !
    If you're using caputo you can knock the hydration down as far as 56%. That would really help to alleviate some of the stickiness. 
    XL BGE
  • paqmanpaqman Posts: 2,540
    edited August 2012
    chuff said:

    This one was only about 475 F for about 7 to 8 minutes, spun it around once half way through. I hadn't read anything about burning the egg clean before pizza but it seems to have improved the pizza taste a bunch ! Crust is from the recipe shared on this forum a while back, Antimo OO flour, water , yeast and salt. Sat in the refrigerator for 2 days, very good,but a warning the dough is very sticky !

    If you're using caputo you can knock the hydration down as far as 56%. That would really help to alleviate some of the stickiness. 
    Wet dough will not stick to wet fingers. This is good to know when removing the dough from the original mixing container. I like to keep a bowl of water nearby when manipulating the dough.

    Sprinkling the dough and work surface with flour will prevent stickiness when shaping it.


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • chuffchuff Posts: 255
    This one was only about 475 F for about 7 to 8 minutes, spun it around once half way through. I hadn't read anything about burning the egg clean before pizza but it seems to have improved the pizza taste a bunch ! Crust is from the recipe shared on this forum a while back, Antimo OO flour, water , yeast and salt. Sat in the refrigerator for 2 days, very good,but a warning the dough is very sticky !
    If you're using caputo you can knock the hydration down as far as 56%. That would really help to alleviate some of the stickiness. 
    Wet dough will not stick to wet fingers. This is good to know when removing the dough from the original mixing container. I like to keep a bowl of water nearby when manipulating the dough. Sprinkling the dough and work surface with flour will prevent stickiness when shaping it.
    This is very true, and I definitely prefer wet hands to oiled hands. 
    XL BGE
Sign In or Register to comment.
Click here for Forum Use Guidelines.