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my BEST authentic PIZZA yet (2+ years of attempts/fails) (PIC HEAVY)

NDGNDG Posts: 1,437
edited June 2014 in Forum List
Followed a Forno Bravo dough recipe called "Basic Vera Pizza Napoletana Dough Recipe" and weighed it out the ingredients with my digital scale.  I added a dot of EVOO during the low speed kneading for extra flavor.  This recipe could be made and used same day - but I wanted a cold rise.   So I took this dough and followed some cold rise instructions in an old mag (La Cucina Italinana - Bravo Pizza edition from 2012).  Nothing special in the mag, but it helped guide me and I went with a 1.5 day fermentation covered in the fridge.  Divided it into 4 tight balls for 12" pizzas, and let it come to room temp under a damp cloth as the egg got to temp around 600F.  I had the stone raised above the felt for extra heat so the top would brown correctly.  TURNED OUT TO BE MY BEST YET.  Great flavor, airy with an amazing chew!

Toppings that cooked with ZA all came to room temp with the dough before assembly: Crushed Tomatoes (pushed through strainer), Whole Milk Motz (shredded), Italian Sausage (grilled on the egg), Onion, Drizzle of Good EVOO

Toppings after ZA cooked: Fresh Basil & Fresh Shaved Parm (24 month aged), Drizzle of Good EVOO

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Columbus, Ohio

Comments

  • EggcelsiorEggcelsior Posts: 12,521
    Great pizza. Why the need to flip the bird?  ;)
  • NDGNDG Posts: 1,437
    Oh yeah - just a quick F/U to all my previous failures.  I had so many pizza fails (dough & temp related) my wife put me on a pizza freeze for few months.  Feels good to finally get it spot on . . so yea I got some attitude!
    Columbus, Ohio
  • GATravellerGATraveller Posts: 3,046
    Great looking pie.  As much as I love cooking on the egg - I sure would love to have a Forno Bravo oven.  My cousin just assembled one in his backyard and LOVES it.
    "They don't love themselves so they can't love no one else"
    -Peter Tosh

    Peachtree Corners, GA
  • SkinnyVSkinnyV Posts: 3,104
    Well done =D>
    Seattle, WA
  • NDGNDG Posts: 1,437
    @GATraveller . . . those Forno Bravo ovens look amazing.  Any idea what your cousin paid for his/her oven before assembly?  I dont think its in my cards - but I am curious . .   
    Columbus, Ohio
  • GATravellerGATraveller Posts: 3,046
    @NDG - no clue but will ask.  I was discussing it with a buddy Wednesday night over a pizza cook on the egg and just had my cousin forward pics and plans last night.  I'll ask.  I know the forno bravo site has free plans for the pompeii oven which has materials you can find at Home Depot/Lowe's.  I'd imagine that the approx cost could be found on the forno bravo forum but I haven't had the time to search yet.  If I find out I'll let you know. 
    "They don't love themselves so they can't love no one else"
    -Peter Tosh

    Peachtree Corners, GA
  • RACRAC Posts: 1,688
    Nice looking pie!

    Ricky

    Boerne, TX

  • NDGNDG Posts: 1,437
    Sounds good - I bet the pizza pics from your cousin have beautiful leopard spots?  I kind of gave up on that quest for now :(   I have got them a few times on the egg, but I think consistency at that temp is near impossible so I now stick around 600 - 700 max.
    Columbus, Ohio
  • Big_Green_CraigBig_Green_Craig Posts: 1,346
    That is absolutely gorgeous!! Great job!!
    Fueled by:
    Xl, L, Med, MM Big Green Eggs, KJ Classic, Rec Tec Pellet Grill, FLO Kamado & Weber 22" Kettle. 

    BigGreenCraig.com   Instagram   Twitter   Facebook
  • itsmceitsmce Posts: 369
    That looks REALLY good. I'll search for the dough recipe.
    Large (sometimes wish it were an XL) in KS
  • NDGNDG Posts: 1,437
    edited June 2014
    Appreciate the complements.

    Here is a link to the dough recipe - same ratios of ingredients, but not exactly what I used (mine had a short autolyse):  http://www.fornobravo.com/pizza/pizza_dough.html
    Columbus, Ohio
  • legomyeggolegomyeggo Posts: 113
    edited June 2014
    That looks great. I did not want to spring for a Forno Bravo and it is more or less permanent when you put it in so I got a smaller one - a Roundboy - that is made from precast cement panels. It does not have quite the heat retention of a Forno but I can turn out a pizza in 90 seconds once it gets hot. I am actually going to take it apart and move it to a different place in the yard this year. The floor gets to be about 800 degrees and the roof about 1100 - 1200 - it set a wooden peel on fire when I first lifted a pie to the roof to get a little singe on the cheese..... Turns out a 10 - 12" pie in about 90 seconds.

    This is my kid using it. They are up near Wilkes Barre, PA. I have no affiliation - Paid $1300 but I picked it up.
    image
  • GriffinGriffin Posts: 7,426
    =D> Great job!! That pizza looks to die for.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • NDGNDG Posts: 1,437
    @legomyeggo . . . nice oven - a 90 sec pie (with leopard spots) is my lifetime goal!
    @griffin . . . thank you!
    Columbus, Ohio
  • legomyeggolegomyeggo Posts: 113
    I need to follow @NDG's lead and do more with the egg and the nice stone I have. and Emile somebody stone. Got a BGE stone too. 
  • jllbmsjllbms Posts: 371
    Long Beach, MS
  • legomyeggolegomyeggo Posts: 113
    WOW! Nice.

  • EggcelsiorEggcelsior Posts: 12,521
    I think Costco has those Italian ones online right now.
  • legomyeggolegomyeggo Posts: 113
    edited June 2014
    They do.. I had a tough enough time justifying $1300 for mine... but the Forno is really nice.

  • FockerFocker Posts: 3,303
    NDG said:
    @legomyeggo . . . nice oven - a 90 sec pie (with leopard spots) is my lifetime goal!
    @griffin . . . thank you!
    Seems like you are ready for a $350 Blackstone Pizza Oven.
    Brandon
    Quad Cities

  • BotchBotch Posts: 4,333
    I toy with the idea of a large, wood-fired pizza oven in my backyard, but unless you regularly entertain for ten or more, it doesn't make any sense.  A Large Egg can come up to proper pizza temp in 45 minutes, and do enough pies for all the spaces around my dining room table.  
    I'm happy where I'm at.  
    :)
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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