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Zippylip's dough deep dish

One of the best dough's I've used for deep dish.  Great pizza. Nice crispy crust, good chewy consistency, yet light and airy.  I'll definately do this one again.  Very easy to make with minimal ingredients.   
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It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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Comments

  • cazzycazzy Posts: 7,145
    Nice work! Looks great!

    It's a very good dough recipe!
    Just a hack that makes some $hitty BBQ...
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  • ZickZick Posts: 171
    Where can I find the recipe for the dough?
    When was the last time you did something for the first time? - Zick Boulder, CO
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  • TjcoleyTjcoley Posts: 3,422

    1/2 Batch of Zippylip Dough 

    Condensed written instructions: 


    1) Combine 1.5 cups of cold water, 3 cups of flour, 1 teaspoon of yeast and 1 teaspoon of salt; 

    2) Mix with a spoon for a few seconds to eliminate any large pools of water; 

    3) Let stand for 20 minutes; 

    4) Mix on medium for 20 minutes (it will be very soupy, don’t worry); 

    5) Turn off, cover, let stand for another 20 minutes; 

    6) Turn mixer back on & add up to 1 additional cup of flour (about 1 tablespoon at a time) allowing it to incorporate. Repeat this until you get the consistency you are looking for (it should be pulling away from the bowl, yet still be sticky enough so that it is a pain in the ass to get out of the bowl); 

    7) Remove from bowl, cut into individual pieces (2 for 2-16 inch pies, 3 for 3-12 inch pies, or 4 for 4-12 inch thin-crust pies); 

    8) Place in separate oiled plastic containers & cover; 

    9) Refrigerate for a minimum of 24 hours and up to 4 days; 

    10) Remove about 2 hours before you are ready to use; 

    11) When removing from the bowl, be patient, it will want to stay in the bowl, this is normal; 

    12) On a floured surface, gently shape the dough (due to the higher moisture content, this dough will be harder to work with than more typical dough, so be careful not to tear it – tossing will not likely be possible); 

    13) Bake on egg at a minimum of 650 degrees. This dough benefits from higher temps, I’ve tried it at lower temps and the results were not as good. It will take about 6 minutes at this temp. 

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • ZickZick Posts: 171
    Thanks very much!
    When was the last time you did something for the first time? - Zick Boulder, CO
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  • ZickZick Posts: 171
    What kind of flour?
    When was the last time you did something for the first time? - Zick Boulder, CO
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  • TjcoleyTjcoley Posts: 3,422
    I used King Arthur bread flour.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • GriffinGriffin Posts: 6,757
    That dough recipe is the bomb! Nice lookin' pie.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Where did you find your handle-less skillet, and what size is it?
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  • TjcoleyTjcoley Posts: 3,422
    The 'skillet' is actually the lid from my Lodge Dutch Oven. It's 10 inches.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • This one, and the pecan roll post..... not making it easy to be  low carbing right now!
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  • TjcoleyTjcoley Posts: 3,422
    There was sausage on the pizza for the additional protein.

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Tjcoley said:
    There was sausage on the pizza for the additional protein.


    Well then.....that changes everything!
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  • Alebrewer... Ale Brewer....low carb..... argghhh!! 8->

    Steve 

    Caledon, ON

     

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