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Pizza

Recently did some pizzas for the family.    
Used Mario Batali's Pizza Dough Recipe:  http://www.foodnetwork.com/recipes/mario-batali/pizza-dough-recipe/index.html

1/4 cup light red or white wine (I usually use white)
3/4 cup warm water
1 1/2 ounces fresh yeast
1 tablespoon honey (normal clover honey - a little more just makes it sweeter)
1 teaspoon salt
1 tablespoon plus 1 tablespoon olive oil
3 1/2 cups flour
Directions
Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm (this is very important, must hand knead for at least 6 minutes to properly incorporate the honey and the vino). Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

Pizza sauce was our normal family recipe:

1 Large Can Crushed Tomatoes
1/4 to 1/2 Cup Dry Red Wine
3 cloves of garlic minced
1/2 yellow onion
1 small can of tomato paste
2 TBSP of Olive Oil
Approximately 8 oz of filtered water
salt and pepper to taste
hot sauce to taste

Bring to a boil, reduce to low, cover and simmer for approx 20 minutes to thicken.  It's done when you can't taste the vino.  If you want to use it at the 10 minute mark you can definitely do it.  I like it thick, stands up better on the pie.

Did 4 pies.  1 pie Canadian Bacon and Carmelized Onions.  1 Veggie pie (baby yellow, orange and red sweet peppers, black olives and thinly sliced roma tomatoes).  1 Pepperoni (no pics).  1 Kitchen Sink (tomatoes, canadian bacon, different types of cheese, peppers, black olives, pepperoni, etc.)

Notes:
- Food Saver was the bomb; made too many pies but we ate for days from the frig and the freezer.  Still have half a pizza in the freezer.
- Temperature went too high initially (up to 900F) as I was not paying attention like I should have been.  All was well, got the temp back down, but I should have pulled the pizza stone as it got overheated and burned the bottom of the first pie in about 2 minutes.  next time I will get the temperature right then put the stone on.  

Comments

  • henapplehenapple Posts: 14,672
    Dang that looks great... thanks for posting the recipes
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • CANMAN1976CANMAN1976 Posts: 1,563
    Nice milesbrown4 that pizza looks really good.So i notice you use your oval stone atop the AR  without a second stone,how do you find this set-up and what temp do you use for a cook like this?

    thanks.
    Hows ya gettin' on, me ol ****



    Kippens.Newfoundland and Labrador. (Canada).
  • milesbrown4milesbrown4 Posts: 314
    Just used the large oval grate is the one that came with the BGE.  as the base and then put the rig on top with the smaller grate and smaller stone.  My best temperature is 500F; have cooked at 650 and have cooked at 400.  I like the crust a little darker but the family likes it lighter, so I cook lighter.  
    Nice milesbrown4 that pizza looks really good.So i notice you use your oval stone atop the AR  without a second stone,how do you find this set-up and what temp do you use for a cook like this?

    thanks.

  • Charlie tunaCharlie tuna Posts: 2,191
    Crust looks great -- is it crisp? I will have to try this -- the vino sounds interesting!
  • milesbrown4milesbrown4 Posts: 314
    Crust looks great -- is it crisp? I will have to try this -- the vino sounds interesting!
    it is a crisp crust.  it could be a bit darker but I pull it before it gets too dark it is still a little chewy.  
  • MickeyMickey Posts: 16,504
    Wow, the real stuff
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • HogHeavenHogHeaven Posts: 264
    Miles... My wife likes real thin crusts. Can I use this dough and get it to that real thin consistency?
  • HogHeaven said:
    Miles... My wife likes real thin crusts. Can I use this dough and get it to that real thin consistency?
    http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html

    This is a good resource for different types of dough.........and the now famous pizza steel



  • SmokeyPittSmokeyPitt Posts: 7,077
    That sounds great and looks beautiful.  Thanks for all the details.  Will have to remember to make sure I have extra wine!  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SteveWPBFLSteveWPBFL Posts: 1,284
    The pizza dough recipe above calls out for "1 1/2 ounces fresh yeast". That's a LOT of yeast. We used one 1/4 oz package of yeast and found other recipes on the web that agreed.
  • milesbrown4milesbrown4 Posts: 314
    HogHeaven said:
    Miles... My wife likes real thin crusts. Can I use this dough and get it to that real thin consistency?
    I get a real think consistency - don't use a roller.  the oil in the bowl as it sits up for the 45 min wait time make it really malleable so it was easy for me to knead it out by hand.  I still believe the best way to get a crisp crust is to put the dough on the BGE for about 90 seconds at 500F.  Then sauce and top the opposite side; that will give the ultimate "thin & crispy."  
  • milesbrown4milesbrown4 Posts: 314
    The pizza dough recipe above calls out for "1 1/2 ounces fresh yeast". That's a LOT of yeast. We used one 1/4 oz package of yeast and found other recipes on the web that agreed.
    You are right that is a lot of yeast. I only use a yeast packet or 1 1/2 TSP of active yeast (red star).  Thanks I should have corrected that!  Unless you are using aged pizza dough (3 days or so) the amount of yeast won't make that much of a difference.  
  • milesbrown4milesbrown4 Posts: 314
    Here are this weekends pizza installments.

    Meatball and pepperoni pizza and veggie pizza (mushrooms, carmelized onions, red/yellow/orange sweet peppers).  Awesome!  
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