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

"Fluffier" pizza crust

Rich GRich G Posts: 103
edited November -1 in EggHead Forum
Hi, all. I finally got around to making my first outdoor pizza tonight. Had a lot of fun with the four year old as she got to make her own pie. The temp settled around 550 or so, and I cooked the pizza (about a 7 incher) for 9-10 minutes. The crust was kinda crispy and the "rim" didn't have much fluff to it. I'm not looking for super fluffly, but this was kinda flat/chewy. So, any advice for a slightly fluffier crust? I was thinking perhaps a bit of a proofing period after forming the crusts?[p]I used Mr. Hyde's pizza dough recipe that Tania posted a while back. I only had time to let it rise in the fridge for about an hour, so I'm thinking that I rushed it a bit and didn't get enough bubble formation??[p]Thoughts?[p]Oh, it was yummy (mine had red sauce, cheese, pepperoni, sausage and mushrooms on it.) :)[p]Thanks![p]Rich


Sign In or Register to comment.