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Maybe boring BUT SO GOOD!!!

RRPRRP Posts: 14,885
edited January 2014 in EggHead Forum
Last night was my first attempt at re-inventing myself with pizza. I've gotten in the rut of using several cheeses over the years so I asked about what to use that seemed to be popular. I also tried a knock off Papa Murphy thin crust recipe that I found on the net. So here was my new chewy crust, with homemade mozzarella, provolone and a dusting of parmesan regiano as the only cheeses. Man-o-man was this a winner!!!

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Ron
Dunlap, IL
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Comments

  • cazzycazzy Posts: 7,367
    That is far from boring sir!  Nice to see you cut back on the cheeses.  I bet your homemade mozz singed a beautiful song with the provolone.  Well done!  
    Just a hack that makes some $hitty BBQ...
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  • Boring or not ... looks amazing!
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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  • This looks Great!
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  • jls9595jls9595 Posts: 1,243
    wow, looks great!
    In Manchester, TN
    Vol For Life!
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  • ... just told SWMBO it will be Pizzas on the Egg tonite! :D
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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  • Carolina QCarolina Q Posts: 7,899
    Man, that looks REALLY good, Ron. Excellent!!

    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • henapplehenapple Posts: 13,848
    Crust recipe please
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GoVolsGoVols Posts: 180
    Recipe for the crust please
    Tim Rickman,Tn.
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  • RRPRRP Posts: 14,885
    edited January 2014
    Papa Murphy Knock Off Dough Recipe from Internet

     Ingredients 1 ¼ cups warm water 1 packet active dry yeast 1 ¼ tablespoons sugar 3 ¼ cups flour for bread ½ teaspoon salt Directions Mix together the first three ingredients in a glass container with a two cup or large capacity. Allow to sit for eight to ten minutes. The mixture will froth somewhat. Place flour and salt in a large bowl or in the mixing bowl of a mixer with a dough hook. A bread machine set to manual will also work. Add liquid to flour and mix thoroughly for four to six minutes, adding flour or water if dough is too dry or wet. The end result should be slightly stick and firm. Remove from bowl and place in an airtight bag, draping the bag nearly but not completely closed to allow gases to escape. Leave in a warm place for an hour and a half for proper rising. Do not allow to rise more than two hours. Bread machine users may allow dough to rise inside the bread machine. Place on a fourteen inch pizza sheet for thick crust and a sixteen inch sheet for thin crust. Roll out and prick with fork. Cover with plastic wrap and allow to rise fifteen to twenty minutes more. Prick with fork again. Top pizza as desired. Preheat oven to 475 to 525 degrees (thicker toppings will require a higher temperature) and bake until crust is golden on the edges and cheese has browned and is bubbly. 

     RRP here…I baked at 500 and rolled my crust out on parchment paper. 8 minutes into he bake I removed the paper and by just 10 minutes in total that crust and pizza was perfect!
    Ron
    Dunlap, IL
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  • Hungry JoeHungry Joe Posts: 1,131
    edited January 2014

    If that is boring then boring looks delicious.

    Is that dough toss able or does it need to be rolled out?  Just curious, I have nothing against rolling. 

    Also I wonder if "00" flour would work or if bread flour is better for that recipe?

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  • RRPRRP Posts: 14,885
    edited January 2014

    If that is boring then boring looks delicious.

    Is that dough toss able or does it need to be rolled out?  Just curious, I have nothing against rolling. 

    Also I wonder if "00" flour would work or if bread flour is better for that recipe?

    Joe, the recipe just specified bread flour and not "general purpose" flour. As for tossable I'd say yes it could be - I even initially spread the ball from the center out with my fingers on the parchment pass underneath. I do prefer uniform thickness so I did roll it. Another trick I used was rather than introduce more flour via the rolling pin I spread Saran Wrap on top of the sticky dough and rolled on it.
    Ron
    Dunlap, IL
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  • Hungry JoeHungry Joe Posts: 1,131
    I might give that a try this week. I am sort of a toss a little then press out with my fingers guy and I do like a chewy crust. I only asked because the last couple of dough's I made I used '00" flour and it does have a smoother consistency then when I use regular bread flour. I wonder how it freezes.
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  • tjosbornetjosborne Posts: 413
    yum, bookmarked
    middle of nowhere- G.I. NE
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  • jhl192jhl192 Posts: 793
    Looks like a home run!
    XL BGE; Medium BGE 
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  • Boring? Hardly! Delicious.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • revolver1revolver1 Posts: 341
    Looks great Ron.
    Dan, Columbia,Mo.
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  • insanehinsaneh Posts: 96
    Nope, nothing boring there. Pizza is one of my favorites on the egg.
    Dead smack in the middle of NH
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