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Pizza dough skills are getting better for us
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2Fategghead
Posts: 9,624
I'm getting better at working pizzeria dough I purchased and placed in my freezer. I got a dough ball out yesterday and left in in the oven with the light on. After it thawed I divided it into 4 pieces. I baked these at 525F dome with the BGE baking stone on the green feet on the plate setter legs down. Anyway all went well tonight.
Thanks for looking. :P
Thanks for looking. :P
Comments
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Try putting the legs up and then the grid and then your pizza stone. Works like a charm.
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Pies look great! I can never get my crusts as thin as yours [but it is all good!] :ohmy: :cheer:
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Lookin Good...can I have a wee bit small piece?
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I agree with Bobby totally. Started using this set up the last few times for our pizzas, and the results are great! Totally changed our minds from the legs down, feet, stone set up! Do what Bobby says! :laugh:
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Looking good Tim! Practice makes perfect! As I said before, I think you will like Bobby Q's set up. When are you going to start making your own dough? :laugh: Nice job!
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I seen Sparky telling different ones about that setup. I'll set my egg up that way next time we make pizza. Who knows I may like it better.
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Bobby, you keep sayin' that and I keep meanin' to try it! One of these days I might actually remember!! :laugh:
Tim, looks delish - well, except for the 'shrooms.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thanks Frank the dough was very thin. It was very good. :P
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Open door policy come on over.
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I have one time. I followed Zippylip's recipe but, I don't have a Kitchenaid stand mixer. The cook went very well. Better than what we just did. I would like to be able to grind meat and stuff sausages...
I did see a video to day I liked. Ruth is a chef making dough from scratch with her bare hands on the table.
If you like you can see it here. It's not very long.
http://www.youtube.com/watch?v=RcJtAwwZUqc&NR=1&feature=fvwp -
Thanks Michael. :laugh:
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Tim nobody likes a round pizzaSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Looks yummy! I can't wait to try out some pizza again, and see how the new nomex holds up...Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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You got that right. :laugh:
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I have two large eggs. One has a nomex gasket that is a year old and holding up fine. The other large don't have much of a gasket and that's the egg I use for high temp cooks including pizza. I will say though that I would use this egg for any type of cook. As long as the dome is sitting flat on the base when closed it's a good enough seal.
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Tim what's a gasket?
Have 3 and no gaskets.....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
gasket free here with no problems!
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Egged pizza is on my bucket list...yours looks great! I'll get go it - I see all these wonderful pics and know I'm missing something great! :laugh:
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I have to tell you that you are 100 percent correct. Pizza off the egg is the best and there are lot's of people who can help you in your quest. Zippylip has a fool proof pizza cook from scratch all spelled out in a multi pic post. I'll see that you get it as soon as I get around to it.
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Sounds great....I'll need all the help I can get. PS - I still owe you a recipe for Strawberry Bread (at least I think I do). Haven't forgotton, just can't find it. :ohmy:
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Here is Zippylip's pizza dough and pizza cook enjoy. Tim I have done this once by hand because I don't have a good stand mixer. I felt even by hand I had a very successful cook because I followed his direction.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=987401&catid=1 -
Cool I forgot about that. Any time if and when you find it. I know a lot is going on in your life right.
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Looks Great.... I like the way you are shaping the pizza's to look like each State....
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Can't fool you. :laugh: Can I?
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Great job Tim
Nice thin crust, looks tasty
I've become addicted to pizza off the Egg :laugh:
Shane -
Great news Shane. I hope to make my own dough every time. I need a stand mixer IE KitchenAid. I recently learned of a method for making pizza dough on the counter. Look at my reply to Little Chef. Have a great Friday.
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