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.
I have been trying to perfect the whole pizza thing and can't get my crust as thin as I would like with few bubbles. I buy the fresh Publix dough balls and use half. Do ya'll suggest rolling the dough with a rolling pin? How do you get it flat and stay there without being springy? Thanks for any help.