Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

About that pizza crust...

I'd really like to try a pizza on my BGE next.  I'm a little ambivalent about the crust/pizza dough.  In the past, when I have made pizza at home, I've never been particularly happy about the crust. I've tried ready-made mixes as well as making one from scratch following a recipe.  It always seems to come out, well, kind of doughy.  Or else way too dry.  


Now, maybe the result is very different on the BGE, but I'd sort of be surprised.  It seems to me that a lot of what makes a great pizza is the crust.  So, what have people here found to be great?  
If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

Currently in Albuquerque, where I'm kicking ass every day, even without a basket.  
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