Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pizza Dough

AronAron Posts: 170
edited 6:06AM in EggHead Forum
Just thought I'd share an easy pizza dough recipe that has made all the difference for me:

1 teaspoon active dry yeast
1 1/4 cups warm water
1 cup pastry or cake flour
2 1/2 cups all-purpose flour (plus a little extra to knead)
2 teaspoons salt
Olive oil, to grease the bowl during rising

The full recipe is here:
http://www.cooksrecipes.com/bread/neopolitan-pizza-dough-recipe.html

I like to cook it between 650-700 (I don't have a specified cooking time--anywhere between 2-5 minutes depending on how it's looking--I cook until it looks done to me).

Thanks to all who answered my previous questions about how to avoid burning the crust--putting the egg "feet" between the plate setter and pizza stone solved that problem. I had 6 guests over this weekend and made individual sized pizzas for each of them (needed a double batch of the above). They were impressed to say the least. I have a pic on my camera phone but don't know where the cable is to get the photo onto the computer.

Comments

  • This is the recipe that I use.

    Pizza Dough:
    3 cups of bread flour or high gluten flour.
    1 1/2 tsp Active Dry Yeast
    1 cup of warm water (around 105 degrees)
    1 1/2 Tbsp of Kosher salt
    1 tsp of sugar
    1/2 tsp of Garlic Powder (to taste)
    1/2 tsp of Onion Powder (to taste)
    3 Tbsp of Olive Oil

    Pour warm water, yeast, sugar and a small amount of flour in a bowl and mix the ingredients together. Let it stand for 8-10 minutes to let the yeast activate.

    Pour flour, salt and 1 Tbsp of Olive Oil in an electric mixer (using Dough Hook) and lightly mixed it up. Add Yeast water and mix for 7-10 minutes until dough is coming off the sides but still slightly sticking to the bottom.

    Shape the dough into a ball and place it on a slightly floured table and let rest for 2-3 minutes

    Pour remaining 2 Tbsp into the bowl and mix it around the bowl to coat it with oil and place the dough in the bowl. Turn the dough until the oil lightly coats it. Cover the bowl with plastic wrap and set it in warm, dark location. (I put it in the oven to get it out of the way)


    Let the dough rise for 2 hours.


    After the 2 hours, take large dough ball and cut in 1/2 to create 2 pizza dough balls. (these pizza dough balls will be roughly 12 ounces each)

    Cover the dough with a light moist cloth and let rise for 1 hour.

    The pizza dough is now ready to use.

    I have pizza making instructions and a sauce recipe here:

    http://hubpages.com/hub/How-to-Create-a-Great-Wood-Fire-Pizza

    Give it a try.
Sign In or Register to comment.
Click here for Forum Use Guidelines.