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Pizza dough skills are getting better for us

2Fategghead2Fategghead Posts: 9,623
edited 11:43PM in EggHead Forum
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







  • Bobby-QBobby-Q Posts: 1,994
    Try putting the legs up and then the grid and then your pizza stone. Works like a charm.
  • Capt FrankCapt Frank Posts: 2,578
    Pies look great! I can never get my crusts as thin as yours [but it is all good!] :ohmy: :cheer:
  • BeakerBeaker Posts: 293
    Lookin Good...can I have a wee bit small piece?
  • Little ChefLittle Chef Posts: 4,725
    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:
  • Little ChefLittle Chef Posts: 4,725
    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: :whistle: Nice job!
  • 2Fategghead2Fategghead Posts: 9,623
    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. :)
  • Carolina QCarolina Q Posts: 12,867
    Bobby, you keep sayin' that and I keep meanin' to try it! One of these days I might actually remember!! :laugh: :blush:

    Tim, looks delish - well, except for the 'shrooms. :lol:

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Frank the dough was very thin. It was very good. ;) :P
  • 2Fategghead2Fategghead Posts: 9,623
    Open door policy come on over. :)
  • 2Fategghead2Fategghead Posts: 9,623
    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.

  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Michael. :laugh:
  • MickeyMickey Posts: 18,691
    Tim nobody likes a round pizza :whistle:
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • smbishopsmbishop Posts: 1,962
    Looks yummy! I can't wait to try out some pizza again, and see how the new nomex holds up...
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • 2Fategghead2Fategghead Posts: 9,623
    You got that right. :laugh:
  • 2Fategghead2Fategghead Posts: 9,623
    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. ;)
  • MickeyMickey Posts: 18,691
    Tim what's a gasket?
    Have 3 and no gaskets.....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • gasket free here with no problems!
  • elzbthelzbth Posts: 2,075
    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:
  • 2Fategghead2Fategghead Posts: 9,623
    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. :)
  • elzbthelzbth Posts: 2,075
    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:
  • 2Fategghead2Fategghead Posts: 9,623
    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.
  • 2Fategghead2Fategghead Posts: 9,623
    Cool I forgot about that. Any time if and when you find it. I know a lot is going on in your life right. ;)
  • Looks Great.... I like the way you are shaping the pizza's to look like each State.... ;)
  • 2Fategghead2Fategghead Posts: 9,623
    Can't fool you. :laugh: Can I? :whistle:
  • Mr HollowayMr Holloway Posts: 2,034
    Great job Tim
    Nice thin crust, looks tasty
    I've become addicted to pizza off the Egg :laugh:

  • 2Fategghead2Fategghead Posts: 9,623
    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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