Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Thinnest pizza yet

TjcoleyTjcoley Posts: 3,422
edited January 2013 in EggHead Forum
Used Wegman's pizza dough.  Brought it out of the fridge about 5 hours before the cook.  Divided it in 3, and flattened one of the pieces in the middle of the cast iron pizza pan.  I let it rest 30 minutes, then started stretching it out in the pan.  Let it rest another 20 minutes, then pressed it out some more, starting to near the edges of the pan.  One more rest and stretch, and I had a perfectly thin crust filling the pan.  Baked at 550, PS legs down, grid, the CI pan.  Nothing fancy, just sauce, mozza and provolone with a sprinkle of oregano.  Turned out great.
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


Sign In or Register to comment.