Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Book about the art of pizza making?
Options
1WVU
Posts: 160
anyone have a good book recommendation for making Neapolitan style pizzas? Making pizza on the Egg is one of my favorite things to do and would like to master the art of dough making. Neopolitan pizzas are my favorite
Roanoke, VA
Large BGE Owner
Large BGE Owner
Comments
-
Who needs a book when you can get:
Chef Boyardee Pizza Kit
Everything you need in one box.......... -
No book recommendation, but here's what I do...
http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf
And I love this video!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
-
I have this one arriving today. I did my homework on the book, and a lot of good feedback and reviews. I can't vouch for it personally yet.
Phoenix -
-
Is anybody here really able to cook a "real" Neapolitan pizza ( which, per "the rules" should only cook for 60-90 seconds)?
I've never tried as I have a Blackstone pizza oven (which technically does not meet the rules since it is gas) but have never tried on an egg as I didn't want to hassle with risking gaskets and cracks in egg parts.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I just got this book a month or so ago and haven't read it in detail yet, but lots of great recipes and covers many regional pizza styles and how they developed.
-
Carolina Q said:No book recommendation, but here's what I do...
http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf
And I love this video!Roanoke, VA
Large BGE Owner -
HeavyG said:Is anybody here really able to cook a "real" Neapolitan pizza ( which, per "the rules" should only cook for 60-90 seconds)?
I've never tried as I have a Blackstone pizza oven (which technically does not meet the rules since it is gas) but have never tried on an egg as I didn't want to hassle with risking gaskets and cracks in egg parts.
@1WVU
I've messed around with a few different hydration levels. My best results have come from 62% hydration. I bulk CF for about 48-72 hours, then I ball and toss in a proofing tray the morning of my bake.
I follow Fidel Montoya on Youtube...he makes some pretty great looking pies! Here is one of his videos, but he has plenty of good vids on his channel.
https://www.youtube.com/watch?v=M7wRA3GldOw
Also, as others have mentioned. www.pizzamaking.com is a great resource.
Just a hack that makes some $hitty BBQ.... -
Cazzy - Agreed that the Blackstone can do a 90 second pie. I meant doing Neapolitans on the egg. I was curious if any folks here are routinely doing those on an egg and if they have suffered any physical damage from doing so.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Great video @Carolina Q ! My only issue with the higher temps are my bands
loosening up. But when I say higher temps, I'm only at 650 or so.
Tulare, CA - Large BGE
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum