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Help Pizza dough

edited November -1 in EggHead Forum
I Have made about 12 pizzas on my xl bge, but have not found a dough I love yet. I have made the dough in the bge cook book, it was good not great does anybody have any tips or special tweaks ? Thanks

Comments

  • I haven't used the recipe you speak of. My favorite is just 4 cups of flour, 1.5 cups (good water) heated to 120° 1 tsp of salt, 1 tsp of yeast, 1 tsp of sugar, and 2 TBS of good olive oil. Bloom yeast in water with sugar, combine salt, flour and OO in a mixer, add water and knead for 20 minutes on medium speed. Place in a greased bowl that is three times as big as the dough ball and cover with plastic wrap allow to proof in the fridge over night.

    These sites have helped me achieve better results.

    http://www.fornobravo.com/pizza/index.html

    http://www.pizzamaking.com/

    Hopefully they can help you too.
  • fire eggerfire egger Posts: 1,124
    My pizza dough is exactly like mikes, except I use 1 TSP of honey instead of the sugar. either way will make a very good dough.
    bake high in the dome, indirect at 450, 8-10 min.
    have fun!
  • I felt the same way! Untill I bought a copy of Peter Reinhart's Bread Apprentice. The pizza I had last night was possibly the best pizza I have ever had. I have ate great pizza all over.

    http://www.food.com/recipe/peter-reinharts-napoletana-pizza-dough-recipe-371543

    This is a link to the dough, but the book is well worth the time.
  • Try adding a dough starter for flavour and then let your batch age in the fridge 24-36hrs before baking. Leave the dough out on the counter until it reaches room temp before making into a pizza. Try not to use a rolling pin when stretching out the dough gently. Try your best to make the dough more moist than (wetter) than to hard (to much flour). Another trick if using a dough mixer is to use all cold liquids so the friction of the mixing does not create heat and cause the batch to pull too much flour. Experiment with different temps for textures (low like 425-500 crispy bottom at 9-12 minutes and softer texture requires higher heat and this will give an appearance of a blistered woodburning oven pizza "black spotting").

    Good luck

    Marc
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