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BREWnQ
Posts: 219
I'm about ready to give up on Pizzas. The first time I made a pizza on the egg it was AMAZING and I've tried now probably 5-6 more times chasing that high and I just cant get a good pizza. All my crusts come out like crackers. They're dense and hard.
Here is my recipe
572g 00 flower
372g water
12g salt
7g dry yeast
I mixed in Kitchen aid for 3 min till it was balled. Let sit for 10min then mixed again on medium speed for 5 min then low for 2 min. Placed in an oiled bowl for 1.5h. Punched and portioned into 4 balls and let sit for another hour.
What am I doing wrong? Does flour get old?
Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.
Orange, CA
Comments
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Perhaps purchase the dough from a pizza place. After you make a few try doing your own again...
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Your pizza stone may be getting hotter than the dome. Try cooking at a lower temp and really letting it settle in to the temp for half hour or so.XL,L,SWinston-Salem, NC
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I think the first time we used just regular flour so I went out and found a little mom and pop Italianstore that sold the 00 and looked like the flour was on the shelf for a while.Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.Orange, CA
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That's a LOT of yeast! Try this recipe. http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf
Also, ball it and put the balls in the fridge for at least a day. Three days is better.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thats the recipe I used. I didn't think dumping a whole yeast packet would have a negitive impact.Brewer, BBQer, Softballer, RCer, Father, HomeTheaterer, and trouble maker.Orange, CA
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Are the 4 rough looking clumps under the cellophane your portioned dough balls? If they are that is your biggest problem on getting a round pie. Also the dough balls should almost double in size before they're actually ready. Maybe this will help. I use one egg in my dough for color and as far as a dough recipe I have a couple I like depending on what type of pie I'm making.
Bruno's NY Style Pizza Dough: http://youtu.be/Ju3MEV-dQ0ALBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
This is the dough recipe we use, this makes 2 pizzas. Never failed.1 tbl yeast1 1/4 c warm water4 c flour2 tbl olive oil1 tbl honeyIn medium bowl, combine water & yeast and honey.Leave 5-10 until yeast activates and develops a layer of froth.In a large bowl mix sea salt & flour and make a well in the middle.Add yeast & olive oil.Mix w/hands or use KitchenAid.
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Flour water salt yeast. ..great book for dough and bread....Green egg, dead animal and alcohol. The "Boro".. TN
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You need a MUCH longer rise. That isn't enough time for things to develop.
We make our dough from 185g 00, 65 g Whole Wheat from freshly ground wheatberries. 1/2 tsp garlic powder. 176g water. 1/8 tsp salt. 1/4 tsp yeast. Go 32 min in Zo bread machine on 'dough' setting. Take out and rise for 2 hrs in oiled bowl with a wet towel covering. Make into ball and pull 'skin' back over the dough. Let rise for 1 more hour directly on cookie sheet - again with wet towel covering. Shape into 12'' or so circle. Works every time, and we get awesome crust.
Many recipes go for an overnight rise in the fridge. We haven't gotten around to trying that yet.
KEEP YOUR DOUGH MOIST with the wet towel. Cannot overstate the importance of this..(ask me how I know..)
This took me about 20 years to figure out and perfect. Good luck!
Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!) -
@Carolina Q +1 thats the recipe I use for my wood fired pizza oven. I use 250g dough balls and try and stretch the dough as thin as possible.
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Carolina Q said:That's a LOT of yeast! Try this recipe. http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf Also, ball it and put the balls in the fridge for at least a day. Three days is better.
I agree, this has been my only dough I will make now.Are you rolling your dough? try hand stretching so you don't push out all of the air.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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where's that secret dough guy? you know, the guy....
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
There was a post here years ago linking to an external pizza website where people were trying to recreate mellow mushroom dough. I have made it several times and its probably the best dough I have ever made. The flour water salt yeast dough is also good.
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A few of my latest
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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bigguy136, that looks AWESOME!! Trying out my pizza stone for the 1st time tonight. Do you put the stone directly on the platesetter? What temp do you cook?
Craig
Cockeysville, MD
LBGE and a large list of stuff I want
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TCT said:bigguy136, that looks AWESOME!! Trying out my pizza stone for the 1st time tonight. Do you put the stone directly on the platesetter? What temp do you cook?
Do not put the pizza stone right on the PS. You need an air gap or you will burn the bottom of your pie. Use the green feet from the egg (if yours came with them), foil balls, a grate, machine bolts.... anything will do the trick, just raise the stone....Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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