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Mellow Mushroom Style Pizza Dough

FidelFidel Posts: 10,172
edited 9:31PM in EggHead Forum
I have been working on this recipe for quite some time. It mixes and matches a few different recipes and a few different techniques - trying to match the crust of my favorite pizza joint. This place, the Mellow Mushroom, has a pretty good cult following in the Atlanta area. They turn out some awesome pies. The technique comes from a variety of sources, but for the most part it is from "Secrets from Inside the Pizzeria" by Bev Collins. I have changed or altered a couple of steps.

Anyway, here is the technique and recipe. I hope some of you find it useful and delicious.

½ c spring water at 105-110*
1 tsp fast acting yeast
1 ¼ tsp molasses
1 tsp salt
1 ½ tsp olive oil
¾ c cold spring water
3 ½ to 3 ¾ c high gluten flour (I use KA Sir Lancelot)

Add the yeast to the hot water, mix thoroughly until yeast is dissolved, then add the molasses and stir again to dissolve the molasses. Allow to bloom for a few minutes. You don't want a full bloom, but allow the beginning bubbles to appear. Add the cold water to bring the temperature down to slow the fermentation process. Spring water is important for proper mineral content, taste, and lack of chlorine. Chlorine is a natural enemy of the yeast and is purported to inhibit the proper rise. Put all the liquid into a mixer bowl. Add the salt and olive oil and using the beater attachment stir to combine.

Slowly begin adding flour a tablespoon or two at a time with the beater paddle spinning. The idea is to make something resembling a thick batter and beat for a few minutes. The idea is to fully combine and distribute all the ingredients. Begin adding flour again, slowly, until the batter comes together into a dough ball.

Switch to a dough hook and continue adding flour, little by little, until the dough ball is the proper consistency. Knead for 4-5 minutes, turning the dough over at least once during the kneading.

Form into two balls of equal sizes. Roll the balls tightly and place seam down on oiled cookie sheet. Lightly spray the balls with cooking spray, cover, and place in the fridge for at least 12 hours. Longer is better.

Once the dough balls have doubled in size they are ready to go. You can expedite this by allowing to rise at room temperature after the 12 hour rest in the fridge.

Optional: At the end of the kneading process you can add garlic powder, dried basil, oregano, or any other herbs or aromatics you want to enhance the flavor of the dough.

A couple tips. If you want a more yeasty flavor then allow the yeast to bloom more fully before you incorporate the remaining ingredients. If you prefer a softer crust increase the amount of oil in the dough and reduce the water (or increase the flour) to compensate.


  • BobSBobS Posts: 2,485
    Thanks for posting!
  • Will be trying this for sure Rod, thanks for posting. I had my first Mellow 'Za' in Nashville several years ago, and we always look forward to a visit during our annual family pilgrimige to Destin, Fla. Pretty good pie!
  • DarnocDarnoc Posts: 2,661
    Thanks for he post.AZRP had ordered the cd a few weeks ago from Bev Collins and have not seen a post from Randy as to how he likes the medthods she suggests.When you go to her web site she does mention spring water.I did pick up three or four tips that I do want to try.By the way have you tried my tip to use a good full bodied beer instead of water and stir it up a little to make it flat? Sure does add some flavor.Perhaps the addition of molasses is doing the same thing.Me I think I'll take beer instead.But I will try the molasses and find out.
  • AzScottAzScott Posts: 309
    The recipe looks good! I think I'm going to make up a bunch of dough trying that recipe tonight.
  • AzScottAzScott Posts: 309
    The recipe looks good! I think I'm going to make up a bunch of dough trying that recipe tonight.
  • thanks. i'm going to try this one right away.
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