Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

Pizza 101

AZRPAZRP Posts: 10,116
edited 1:29AM in EggHead Forum
Made a couple pies last night, thought I'd share my technique. First combine 2 cups of high gluten flour or bread flour with 1/2 t salt, 4 t sugar, 1 t instant yeast, 1 t olive oil, and 3/4 cup of warm water. Knead in a stand mixer on low speed for 15 minutes.

IMG_1343Small.jpg

Spray some Pam in a ziplock and shape the dough into a ball and put into the bag. Fold the bag so the dough is sitting on the zipper and let rise for about an hour until doubled in size.

IMG_1345Small.jpg

IMG_1347Small.jpg

Punch the dough down and put it into the fridge for at least 6 hours, over night is even better. Saute some onion and garlic until soft and deglaze with white wine, then add chile flakes, dried oregano, salt, pepper, and canned tomato sauce. Simmer uncovered for a couple hours then add some torn fresh basil leaves.

IMG_1348Small.jpg

Grate some whole milk mozzarella, don't skimp with this.

IMG_1349Small.jpg

Get your Egg stable at 500 degrees. Roll the dough out to the size you want, I use the Air Bake pans from Target instead of a stone.

IMG_1352Small.jpg

Add sauce and cheese as well as any toppings. This is the setup I use, plate setter legs up, main grid, and extended grid. Pie cooked for 15 minutes, rotating 180 degrees at 8 minutes.

IMG_1353Small.jpg

Then enjoy! -RP

IMG_1355Small.jpg
IMG_1354Small.jpg
·

Comments

  • egretegret Posts: 4,033
    Looks good, Randy! Ummmmmm....where did those olive slices magically appear from? :woohoo:
    image
    ·
  • FidelFidel Posts: 10,168
    The same place as those artichokes.

    Very nicely done Randy - good tutorial.

    No if only I can get my sourdough sponge to cooperate today maybe I can post some pics tonight.....
    ·
  • egretegret Posts: 4,033
    Not to mention the missing pepperoni!? :ohmy: You having any problems with the starter?
    image
    ·
  • ZippylipZippylip Posts: 4,327
    That looks excellent, do you get a better flavor on the crust with the overnight rest in the refrigerator, or a different texture (or both)?
    ·
  • FidelFidel Posts: 10,168
    Not to hijack Randy's thread, but the last time I tried I got no rise. I put the unused starter in the fridge and got a nice thick layer of hooch, so I know it is alive and well.

    I have been feeding it like crazy the past couple days and will make a new sponge today and see what happens. After 6-8 hours the fed starter is bubbling, so I think it is doing what it is supposed to.
    ·
  • Great looking Pie Randy, and thanks for the information.
    Ross
    ·
  • Randy

    they cetainly look great.
    ·
  • egretegret Posts: 4,033
    It sounds like it's perkin'. Last time I did sourdough I skipped the overnight in the refrig. step and baked the same day. It turned out fine...mentioning this just in case you didn't want to wait until tomorrow to bake on one or more loaves.
    image
    ·
  • Great pizza lesson and one I will be sure to tryout myself. Thanks for shareing!
    ·
  • AZRPAZRP Posts: 10,116
    Better flavor. -RP
    ·
  • BENTEBENTE Posts: 8,337
    very nice randy!!!!!


    i need to get back in to some pizza making!!! last ones i did were french bread ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    ·
  • Clay QClay Q Posts: 4,418
    Excellent job with pizza's. :woohoo:
    I'm with you on the pizza pans. I use perforated ones.
    Haven't done pizza in a long time but I talk about makin them but that's as far as I get. Your pizza has built a fire under me to make some.

    We are going on vacation leaving Monday...of all places, to Northern Minnesota and will be staying in a log cabin surrounded by hungry wolves in a remote back region called the Sawtooth Mountains. Temps will be in the freeze-yo-butt minus 20's. Scary place, and I love it. Anyway, my cousin and her husband will be with us and we have a pizza throwdown on one evening. It's a lota fun and I make my dough from scratch but this time I'll make the sauce. I hope to win and also survive to talk about it.
    ClayQ, Mountain Man and Pizza Chef.
    ·
  • Thank you - I bookmarked this thread and plan to try this while my parents are in town next week.
    ·
  • reelgemreelgem Posts: 4,256
    Great tutorial and pictures Randy! That pizza looks fantastic. I love the sauce you did. Any houses for sale in your neighborhood? :)

    Have you ever done your pizza dough in a bread machine? Was thinking of trying that. I have a bread machine but have never made pizza dough in it.

    One other ?.....why an airbake pan instead of a pizza stone?

    Thanks for the great post!
    ·
  • AZRPAZRP Posts: 10,116
    Hey Clay, I didn't know they had any mountains in MN. -RP
    ·
  • AZRPAZRP Posts: 10,116
    Howdy Anne, Yes there are a number of houses for sale in the hood.

    No, I make all my breads, doughs, and pasta with the stand mixer.

    The Air Bake gives a nice crust and I don't have to worry about the pie sticking to the peel. -RP
    ·
  • jake42jake42 Posts: 931
    Looks Great!!
    You guys are a lot more talented than me. The best I can come up with besides frozen D'Giorno is to through a lot of stuff on top of some Boboli bread.
    Pizza2.jpg
    ·
  • Clay QClay Q Posts: 4,418
    Along the North Shore of Lake Superior, not really Mts. but rock ridges forms an escarpment of sorts. Mostly basaltic and granite rock upheavals. Iron ore country.
    Last year we was up there wolf tracks all around the cabin in an area called Sawtooth Mts. If I'm not back by next week call out the dogs. :ohmy:
    ·
  • EGCEGC Posts: 448
    I've gotta get better at pizza. Great cook! Thanks for the walk through.
    ·
  • Thanks for the most complete "how to" I've yet seen. Been wanting to give it a try. Thanks to you I feel confident to give it a try.
    ·
  • AZRPAZRP Posts: 10,116
    You're welcome, if you have any more questions, give a shout here. -RP
    ·
  • Excellent tutorial, Randy. I've yet to try pizza on my Egg, but this thread's now bookmarked for my first try.
    ·
  • momcooksmomcooks Posts: 247
    They look really good. I need to break down and try a pizza sometime soon. Maybe spring. :)
    ·
  • I've read that you shouldn't cook your pizza sauce before placing on your dough. The logic is that the canned tomato sauce has been cooked once before it is canned, then if you cook it again on the stove thats the 2nd cook, and then when you put it on the pizza you cook it a 3rd time while in the egg. In other words think about food that is cooked fresh compared to reheated food.

    Other than that -- Awesome pizza primer. Keep em coming.
    ·
  • BordelloBordello Posts: 5,926
    Great post Randy, very nice totorial. Your set up is not the norm but it sure works for you. I've not tried pizza yet but ya got me thinking.

    Have to wait to get home from Fl. first.


    Regards,
    Bordello
    ·
  • Thanks AZRP - I have been thinking about doing a pizza on the egg for a while now. With your "101" post I'll be on my way - I appreciate the "kick start"!!
    ·
Sign In or Register to comment.