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Oh my dough! Pizza success

paqmanpaqman Posts: 2,390
edited July 2013 in EggHead Forum
I can't remember the last time I made pizza on the egg but today was a huge success. We forgot to buy sauce so we used taco sauce instead.

1000 grams 00 flour
650 grams water
10 grams of salt
1 pack yeast (8 grams)

Proofed the yeast in the water heated @ 100F for 10 minutes. Mixed everything in the kitchen aid for 2 minutes. Let it rest for 10 minutes. Mixed again for 5 minutes and reduced speed for 2 more minutes. Placed the dough in an oiled bowl covered with a damp dish towel in the oven @ proof setting.

Split the dough in half.

imageimageimageimageimage

____________________
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli

Comments

  • WolfpackWolfpack Posts: 2,025
    Looks perfect- how was the taco salsa?
    Greensboro, NC
  • yvrbasedyvrbased Posts: 13
    What temp did you cook at and what set up did you use? I only wish for successes like that.
  • paqmanpaqman Posts: 2,390
    @Wolfpack The taco sauce was great, we will do it again for sure!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • BotchBotch Posts: 4,724
    You have an interesting mix/rest/mix process, will have to try that, thanks!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • paqmanpaqman Posts: 2,390
    edited July 2013
    @yvrbased The temp was between 650-700 while the plate setter and the stone were in the egg and well over 900F before adding the plate setter. The stone was allowed to heat for 45-60 minutes.

    Plate setter legs up in pswoo2 with stone on woo extender.

    Here's a picture of my setup:


    image

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • SmokeyPittSmokeyPitt Posts: 8,927
    Looks beautiful!  Does your oven actually have a setting to let the dough rise?  What temp does it keep? 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • CPARKTXCPARKTX Posts: 1,530
    Nice looking pies, good job
    LBGE & SBGE.  Central Texas.  
  • paqmanpaqman Posts: 2,390
    @Botch The resting period is a common technique called autolyse.

    http://www.thefreshloaf.com/lessons/tentips_8_autolyse

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 2,390
    @SmokeyPitt Yes, my oven has a setting to proof bread. I am not sure what the temperature setting is but it is low. Probably arround 25C

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • njlnjl Posts: 859
    How many / what size pizzas did that make?  650g is a bit more than 2 cups of water, which by my recipe would make a little more than 2 16' pies.
  • paqmanpaqman Posts: 2,390
    @njl I usually make 3-4 pies with this recipe. Today, I used more dough and only made 2 pies. Today's pies were much thicker than the ones I usually make. Also, I just realized that I used half the salt that I usually add and it was still good.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • jfm0830jfm0830 Posts: 987
    Looks great. Nice and airy looking dough. Nicely done!!

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • yvrbasedyvrbased Posts: 13
    I can not wait to try. Looks amazing.
  • GriffinGriffin Posts: 7,541
    Nice looking pies. How long did you let it rise in the oven?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SmokeyPittSmokeyPitt Posts: 8,927
    paqman said:
    @SmokeyPitt Yes, my oven has a setting to proof bread. I am not sure what the temperature setting is but it is low. Probably arround 25C
    That's a nice feature to have.  My oven has a warming drawer I might try next time I make dough if I can get it around the correct temp. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • DredgerDredger Posts: 1,172
    We use this to proof our dough. Perfect humidity and temp control. http://www.amazon.com/Folding-Bread-Proofer-Yogurt-Maker/dp/B005FCZMU6/ We keep our house pretty cool year round and this does the trick.
    Large BGE
    Greenville, SC
  • paqmanpaqman Posts: 2,390
    @Griffin The dough was @ proof setting in the oven for about 2 hours

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 2,390


    paqman said:

    @SmokeyPitt Yes, my oven has a setting to proof bread. I am not sure what the temperature setting is but it is low. Probably arround 25C

    That's a nice feature to have.  My oven has a warming drawer I might try next time I make dough if I can get it around the correct temp. 

    @SmokeyPitt Be careful with the warming drawer. I have a warm setting on my oven as well and it is much more warmer than the proof setting.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • SmokeyPittSmokeyPitt Posts: 8,927
    paqman said:
    paqman said:
    @SmokeyPitt Yes, my oven has a setting to proof bread. I am not sure what the temperature setting is but it is low. Probably arround 25C
    That's a nice feature to have.  My oven has a warming drawer I might try next time I make dough if I can get it around the correct temp. 
    @SmokeyPitt Be careful with the warming drawer. I have a warm setting on my oven as well and it is much more warmer than the proof setting.
    Thanks for the tip...I'll use my maverick to see just how warm it is.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Little StevenLittle Steven Posts: 28,479
    Very Nice! Where did you get the Caputo? Can't find it anywhere. I can get 00 flour, just not that brand.

    Steve 

    Caledon, ON

     

  • EggPowerEggPower Posts: 25
    Wow, looks awesome!
  • paqmanpaqman Posts: 2,390

    Very Nice! Where did you get the Caputo? Can't find it anywhere. I can get 00 flour, just not that brand.

    I got it from La Botega in Ottawa

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 2,390
    2 days after making the dough, we used what was leftover to do calzones.


    imageimageimage

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 2,390
    ...and cheese bread sticks

    image

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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