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Pizza Crust?

I've cooked a lot of pizza, but I always use crust bought from the local bakery.  I've tried homade once before and it was a disaster.  Anyone have a fool (me) proof dough that doesn't need to sit overnight.  I'm having pizza tonight and would like to mix it up some.


  • MrCookingNurseMrCookingNurse Posts: 3,748
    edited April 2013
    1.5 tbs of yeast
    1 cup warm water, just warm, let the yeast sit in the water until it bubbles (about 5 min)

    2 cups flour
    1 tsp salt
    1 tbs sugar

    mix all ingredients in stand mixer, mix on slow till a dough ball is made around the bread hook.  remove and knead a ball on a mat that has loose flour sprinkled on it.  then i just let the ball sit for while I'm doing the other stuff maybe 30 min.  When making pies i like to par bake it on a non stick sprayed aluminum pan for 5-7 min until done enough to move off easy.  this is not needed but I'm not very good at moving the raw pies, thinking about getting a super peel. 
    Photobucket Pictures, Images and Photos


    LBGE & SBGE (big momma and pat)
  • FockerFocker Posts: 1,583
    edited April 2013

    Zippylip's recipe is solid, and a good starting point.  It was my first scratch-made dough recipe.  Other than that, I would maybe pick up a doughball from your favorite local pizza joint. 

    And next pizza session, manage the time to allow for a longer fermentation.

    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Quad Cities

  • SkiddymarkerSkiddymarker Posts: 6,004
    Our "same day" crust mix is similar to the above except, only 1 tsp of yeast. After mixing, it goes into an oiled bowl, covered and let rise for an hour or two, then work out onto the same PC mat as @MrCookingNurse
    This mix even works in a skillet for deep dish, although a Tbs or two of corn meal is nice. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • MrCookingNurseMrCookingNurse Posts: 3,748

    really enjoyed the video thanks for positing!


    LBGE & SBGE (big momma and pat)
  • jjmillsjjmills Posts: 75
    Thanks for the imput.  I was just at the local grocery store salad bar loading up on fresh cut veggies.  I don't have any yeast at home. The kids are napping and wife working so I'm going to have to try homemade on Sunday.
  • QDudeQDude Posts: 556
    I think that you should try the Tipo 00 flour sold by Antimo Caputo.  I did 4 pizzas last weekend that were out of this world.  I got my dough recipe from a pizzamaking forum and it is great.  I will post the recipe for a 14" pizza when I get home later tonight.  You won't be disappointed.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • EggcelsiorEggcelsior Posts: 9,572
    This is a great dough recipe from Serious Eats. I highly recommend it.
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