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Maybe boring BUT SO GOOD!!!
Comments
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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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... just told SWMBO it will be Pizzas on the Egg tonite!My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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Man, that looks REALLY good, Ron. Excellent!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Crust recipe pleaseGreen egg, dead animal and alcohol. The "Boro".. TN
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Papa Murphy Knock Off Dough Recipe from InternetIngredients 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!Re-gasketing America one yard at a time.
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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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Hungry Joe said:
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?
Re-gasketing America one yard at a time. -
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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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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Nope, nothing boring there. Pizza is one of my favorites on the egg.
Dead smack in the middle of NH
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