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pizza tonight

Austin  EggheadAustin Egghead Posts: 3,347
edited June 2013 in EggHead Forum
Cheese pizza
Used Oaxaca cheese, fresh tomato and cooked down sauce made with dried herbs and tomato sauce.  Dough recipe is from Martha Stewart 2 hour basic dough recipe.  On Small 550 Set up was small woo grate at felt line, then mini's woo, then pizza stone.  Made two.  No picture of the first cooked..we were too hungry.  This dough recipe is a keeper. We made two pizza and froze the rest. 
Dough recipe link: http://www.marthastewart.com/332275/basic-pizza-dough.  A good quick go to dough.  

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Eggin in SW "Keep it Weird" TX

Comments

  • nolaeggheadnolaegghead Posts: 15,399
    Looks delish, Joan!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Beautiful! I need to look up that dough recipe!
  • Austin  EggheadAustin Egghead Posts: 3,347
    Thanks y'all.  
    @nola,  try the Oaxaca  cheese rather than mozz.  I think it has a nuttier flavor that the store bought mozz.  Same chew, same stretch and same burn on the chin :-).  
    @GoG I think you will like the dough.  Nice flavor.  We will see how well it freezes.
    Eggin in SW "Keep it Weird" TX
  • Girl_on_GrillGirl_on_Grill Posts: 68
    edited June 2013
    I can't wait to hear how this dough performs out of the freezer. I love my dough recipe, but it is time intensive and doesn't freeze well at all.
  • nolaeggheadnolaegghead Posts: 15,399
    I'd like to try that dough.  I just used up the last of a 10 KG case of Tipo...and I'm ready for some fluffy dough.  I like that you hand stretched it.   Done good.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Austin  EggheadAustin Egghead Posts: 3,347
    Just used King Arthur AP... nothing fancy.  BTW it is a very sticky dough.  Had to oil up the hands to play with it.  I like that I didn't have to us the stand mixer and no kneading.
    Eggin in SW "Keep it Weird" TX
  • cazzycazzy Posts: 8,336
    Pie looks great Joan!  Your crust looks amazing!!  
    Just a hack that makes some $hitty BBQ....
  • Austin  EggheadAustin Egghead Posts: 3,347
    Thanks.  It is a quick cooking dough.  First 4 minutes on the stone and then raised off stone for another 2 minutes.  Did it reverse the second cook. Probably could have left it on the stone for another 30 seconds
    Eggin in SW "Keep it Weird" TX
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,910
    edited June 2013
    The underside of your crust looks great. Do you leave the pie on the parchment paper for the whole cook?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Austin  EggheadAustin Egghead Posts: 3,347
    @cazzy, thanks. Waiting will see how the frozen dough works out. If that turns out ok then this will be my go to pizza dough.
    Eggin in SW "Keep it Weird" TX
  • Austin  EggheadAustin Egghead Posts: 3,347
    @TofThe N.Thanks, first cook removed the parchment paper after minute three. The first pizza the crust got a little too dark for me, but other half liked it.
    On the second cook left parchment on cause dough falls thru holes on the pizza screen. I used an inverted aluminum plate and then placed pizza screen on that just to get an air layer between the stone and the crust.
    Eggin in SW "Keep it Weird" TX
  • we do need a good quick dough for non-planned cooks. last time we bought at whole foods....no bueno. all proofed differently and every pie turned out different. 2 burned, one puffed up like a pastry and 2 others took forever and were still doughy.

  • Dyal_SCDyal_SC Posts: 2,718
    Nice!!  Haven't made pizza in awhile.  I might hafta do one this weekend. 
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