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Hey Spin, Pizza Dough Question For Ya

WudEyeDooWudEyeDoo Posts: 201
edited 8:19AM in EggHead Forum
First of all, thanks for your positive contributions to this forum. I probably wouldn't have tried pizza on the egg otherwise. It's one of those unexpected pleasant discoveries I have been experiencing since getting my BGE.[p]Regarding your dough recipe, my attempts have resulted in a crust that is a bit too heavy and crunchy for my families taste. What would you suggest I try to "lighten it up" a bit?[p]Thanks,


  • SpinSpin Posts: 1,375
    WudEyeDoo,[p]I'm glad you decided to try pizza on your Egg as it is one of life's great pleasures.[p]The heaviness can be lightened by replacing 1/2 of the bread flour with all purpose flour. All purpose flour can be used to replace all of the bread flour.[p]If the crunchy texture of the finished dough is not a result of the cornmeal in the dough, then it is the cook that produces the crunchiness and not the dough used. I will need details of how you prep your Egg and conduct the cook to be able to offer a useful opinion.[p]There are lots of possiblities to improve your cook. Feel free to email me.[p]Spin
  • djm5x9djm5x9 Posts: 1,342
    Spin:[p]You think it could be he needs to make sure he has a couple of good rises and not so much the flour mix?

  • djm5x9djm5x9 Posts: 1,342
    <p />I just want to add that 100% King Arthur flour has produced the best pizza crust for me. Are you listening, Mop?

  • SpinSpin Posts: 1,375
    djm5x9,[p]Absolutely. I would prefer to lighten the dough rather than lengthen the rise time (convienence only).[p]Another possibility is that the dough could use more kneading and/or a bit more moisture to it.[p]Spin
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