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1st Homemade Dough, 1st Homemade Sauce, 1st BGE Pizza! (w/pics)
Comments
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Way to jump right in with pizza from scratch. Looks great.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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I am interested in all of the above recipes! I haven't attempt pizza yet, but rumor from the wife is I am getting a stone for my birthday on Sunday and the plan is to break it in with a similar recipe! Life to hear any advise recipes or tips! Congrats, the finished product looked great and I'm sure tastes great!Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing! -
And you say that was your first time...looking like an expert to me.
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That is some awesome looking pizza. Great job! Bonus points for making whole wheat dough that actually looks really tasty.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Great job bulldog! Pizza on the grill is definitely a favorite. Nice work on the dough- I'm not usually as fan ofwhole wheat dough but if you have one you like I'd love to hear itChicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Kudos for the home made sauce and WW dough. Good WW dough is hard to come by.
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Congrats on the first pizza cook in the BGE and for making everything from scratch. If you want a crispier crust, try raising your temp to 500-600 and raising your pizza stone higher in the dome.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Thanks for all the compliments everyone!
I typically am not either, so I was pleasantly surprised with the result. Here is my procedure (makes 2 pies):blind99 said:Great job bulldog! Pizza on the grill is definitely a favorite. Nice work on the dough- I'm not usually as fan ofwhole wheat dough but if you have one you like I'd love to hear it
Proof one packet Active Dry Yeast in 1/2 cup hot water + 1/2 tablespoon sugar
Put proofed yeast in mixing bowl
3 3/4 cup whole wheat flour
1-tablespoon honey
1-cup cold water
Pinch saltMix / knead with dough hook on speed 2-3 of stand mixer for approx 5 minutes until combined in loose dough ball
Take out of bowl and place on heavily floured counter
Knead by hand for approx 5 minutes until you get a spring-back from a poke, cutting in flour to desired consistency
Place in floured bowl and cover with tea towel
Place in warm location to rise
1 - 1.5 hour rise until doubled in size
Punch Down, knead for 1 minute, ball the dough into a tight pouch
Put in oiled Tupperware and seal / store in fridge overnight
Pull to room temperature (approx. 30 minutes before rolling)
Gentle knead and knuckle / roll to desired size
‘Fill Pizza’ with desired ingredients
Scallop Crust – fold over edge onto itself about every ½ inch to form best circle possible
Dough recipe above, as far as the sauce:LKNEgg said:I am interested in all of the above recipes! I haven't attempt pizza yet, but rumor from the wife is I am getting a stone for my birthday on Sunday and the plan is to break it in with a similar recipe! Life to hear any advise recipes or tips! Congrats, the finished product looked great and I'm sure tastes great!
Approx 5 tablespoons extra virgin olive oil3 large cloves garlic1 Can Tomato Sauce (San Marazano)Approx 4 tablespoons Tomato PasteMince Garlic (v. fine)add 1/2 EVOO and garlic to medium heat and stir 2 - 3 minutesAdd Tomato Paste and stir in 2 - 3 minutesAdd Tomato SauceSeason with onion powder and any herbs you please (I chose rosemary and oregano)Add the rest of the EVOO till the sauce takes on a nice glistenWhen a simmer is reached, reduce to low flame and keep it there about 40 minutes.As a tip - I don't have a pizza peel, so I pulled out the parchment paper. Remember to throw the paper down on the BACK of a nice sized sheet pan or onto a cutting board (I say the back of a pan because you want to easily slide it off onto the BGE / stone and if you have a lip in your way all the ingredients will catch that wave and stay on your pan!). Also make sure that before you start forcefully rolling your dough out, you throw the parchment underneath... otherwise the dough will be too flimsy to easily transfer. I kept the parchment under the pizza and on the stone for about half the cook, pulling it when I spun the pies.I cooked them at about 400 (just over), but I might recommend 450 being the target just to put a little crunch on the crust.Good luck! -
With sugar in the dough beware raising temps. Don't ask how I know...
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Great workXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
Terriffic!Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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Way to go!____________________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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Good job! Looks great.
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Great pizza!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
I'll have to try whole wheat again. I find anything over about 30 percent while wheat doesn'thave enough chew for meChicago, IL - Large and Small BGE - Weber Gasser and Kettle
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next time instead of 450 - kick it up to 650-700 (preheat for at least 30-45 minutes for best results) Pizza will be on the egg for only 4-5 minutes. This is approaching the temps of most brick-oven pizza shops at 800+. Coal Fired Pizza shops use coal and temps above 900 - pizza is in the oven for < 3 minutes.I typically put the pie on the Reynolds parchment/foil - foil side down. Then pull it out after ~3 minutes which prevents over-charring.Doing it this way also means you are not waiting an unnecessary extra 10-12 minutes.
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Lose the sugar if you go high temp.
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