We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Made a deep dish pizza in a cast iron pan last night.
Dough recipe here - http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
- I used 50% King Arthur Bread Flour / 50% KA Sir Lancelot High Gluten flour, and substituted room temp beer for 1/2 the water. This pie used 1/2 of the dough, which was made on Saturday (other 1/2 used for NY style pizza on Sunday).
To build the pizza: Coat pan with olive oil. Removed dough from fridge, place in pan & cover with plastic wrap for about 2 hours to warm / rise. Flatten dough to edge of pan. Top pizza with crushed san marzano tomatoes, oregano, garlic salt, pre-cooked mushrooms, mozzarella and trader joe's shredded 4 cheese blend (parm, romano, asiago & ??). Egged at 450 for about 24 minutes. Removed from pan to cool for about 5 minutes before cutting and serving. SWMBO was very happy, which makes life good.
LBGE, St. Louis, MO