Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Homemade pizza dough. 00 flour. Lots of pics

Here today's attempt at a semi Neapolitan style pizza. Dough was made from the following recipe 500g 00 flour 325g of water (65% hydration) room temp 10g salt 4g instant yeast Added 75% of the flour and everything else mixed for a minute to incorporate Let sit for 25 minutes Mixed in the Kitchen Aid on low for 5 min Added remaining flour and increase speed to 2nd level speed Mixed for 3 minutes Removed to a floured counter Divided in to 275g balls Placed in slighlty oiled zip lock bowlsh Allowed to cold rise in fridge for two days

Pulled the dough at the time I fired the egg 
The dough was still sticky and required some light flour
Formed three shells
Topped and cooked at 575-600 for about 5-8 minutes 

Two where great, the third was too soupy.  Well worth the time to mix and cold rise-age the dough

Comments

  • nolaeggheadnolaegghead Posts: 11,180
    Yeah, the dough seems to get better aging in the fridge.  I have a kilo of that same dough in my fridge right now.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • stantrbstantrb Posts: 120
    Did you have trouble getting it to brown? I use 00 in my wood oven, and unless it's got a roaring fire at 1000 degrees, I can't get the bottom to brown.
    Rocking the Large, a Mini, and a wood-fired oven for good measure.
  • Did you notice a difference using the 00?
  • paqmanpaqman Posts: 995
    @Desertegghead‌ - Not all 00 flours are created equal. I have tried a few brands and the best is the caputo red or blue bag. The texture of the dough is different and it can (needs) higher temperatures to brown. This is important on the egg because toppings take longer to cook before they are ready.

    I am lucky enough to be able to find caputo flours locally here in Ottawa. If you are in US, I think that you can order from amazon.

    ____________________
    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
  • Little StevenLittle Steven Posts: 26,177
    I didnt think you could use straight OO

    Steve 

    Caledon, ON

     

  • Just got a bag of the Red. I can't wait to give it a try
  • NDGNDG Posts: 857
    I just got a new red bag (caputo 00 pizza) this weekend in Pittsburgh and made dough last night.  I tried something new and added 1 gram of "janes krazy mixed up salt" with my kosher salt to boost flavor.  Not sure if it will matter at all?  My dough balls are resting in the fridge now & pizza later tonight on the EGG - yes sir!
    Columbus, Ohio
  • NDGNDG Posts: 857
    edited July 29
    FYI:   I always pickup my "00" Flour from an awesome Italian Store in Pittsburgh called PENNSYLVANIA MACARONI COMPANY . . and they ship all over the place.  

    I have not done the price comparisons VRS amazon . . but it might be worth checking out because you could bundle the flour with some other specialty pizza making items (or bundle with big bag of Lavazza coffee beans)..  

    Here is their website:     www.pennmac.com
    Columbus, Ohio
Sign In or Register to comment.