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
Time to learn how to make pizza!
Options
dstearn
Posts: 1,702
My lovely wife bought me some Eggcessories for my Birthday!
Comments
-
I would start with forkish "elements of pizza"
-
bigbadben said:I would start with forkish "elements of pizza"
-
My 2 cents. Get the process of creating the dough down. Follow the steps of cooking the pizza in the oven first. Then when you master the process, move to the egg. The book does not outline instructions for cooking pizza in an egg. For me, mastering the process, learning the steps is the most fun and rewarding. The pizza's not bad either !!!!!D'you think I could interest you in a pair of zircon-encrusted tweezers?
Newtown Square, PA -
Here's the mellow mushroom dough recipe. It's easy and you only need 500F. A crowd pleaser.
https://shutternspice.com/mellow-mushroom-pizza-dough-copycat/
-
Fun times ahead.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Just spoke with the folks at the Ceramic Grill Store. They recommend setting up the Woo2 with the 17.5 stone for indirect. Placing the Pizza stone on the top rack of the adjustable rig. Dome temp at 450 to insure that the ingredients are fully cooked without burning the crust. Using cornmeal of or parchment paper on the stone and cooking for 12-15 minutes.
Rather than make the dough from scratch I plan on using a good pre made dough from Trader Joe's. -
dstearn said:Just spoke with the folks at the Ceramic Grill Store. They recommend setting up the Woo2 with the 17.5 stone for indirect. Placing the Pizza stone on the top rack of the adjustable rig. Dome temp at 450 to insure that the ingredients are fully cooked without burning the crust. Using cornmeal of or parchment paper on the stone and cooking for 12-15 minutes.
There are several things you can use to keep the dough from sticking. Cornmeal, semolina or flour all work. I started with cornmeal, then discovered semolina (much better), but now I just use a light dusting of flour and it works fine. But here's the deal... these things are needed to keep the dough from sticking to the peel. They don't belong on the stone. A pie won't stick to a hot stone and the cornmeal or whatever is just gonna burn if you sprinkle it there.
Just a little on the peel is all you need. Place the dough round on the peel and jiggle it a bit after adding each ingredient just to keep it loose. Very little will wind up on the stone when you launch the pie. Which is exactly what you want.
Here's my peel with all the semolina I ever use...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Dinah_Moe_Humm said:My 2 cents. Get the process of creating the dough down. Follow the steps of cooking the pizza in the oven first. Then when you master the process, move to the egg. The book does not outline instructions for cooking pizza in an egg. For me, mastering the process, learning the steps is the most fun and rewarding. The pizza's not bad either !!!!!
Practice practice practice. Its all in how the dough is handled.... -
Recipes provide a guideline.
https://youtu.be/5L5GjLdNcQw
But, I've airways preferred playing with ingredients and hydration. It's taken me a long time to tune it. Funny dough also reacts differently at different parts of the year. Example a recipe written by somebody in AZ during winter will not be a good fit for a FL summer. Enjoy the process and journey. I find working with dough is almost therapeutic...hey it's cheaper than a shrinkLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I go raised with the stone... Around 750 degrees. I've learned to pour water on the stone right before each pie. Pizza is actually pretty simple. Try no sauce. Evo, fresh sliced tomatoes, cheese basil. I process whole grain wheat from the beer makers store and incorporate a little while forming the dough. Also good on the peel.
Green egg, dead animal and alcohol. The "Boro".. TN -
That looks great @henapple !Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Lots of good advice so far. Just one more piece of advice: I have heard that it is really difficult to "launch" from a metal peel. Many people advice a wooden peel to build and launch the pie, and a metal peel to remove it from the egg/oven. Or, you can just cheat a little and use parchment paper or a pizza screen.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
SmokeyPitt said:Lots of good advice so far. Just one more piece of advice: I have heard that it is really difficult to "launch" from a metal peel. Many people advice a wooden peel to build and launch the pie, and a metal peel to remove it from the egg/oven. Or, you can just cheat a little and use parchment paper or a pizza screen.Large BGE
Huntsville, AL -
I use the wood peel to prep and ;launch, metal to remove. Both worked great. Now I need to get the dough correct. Tomorrow I will make my 2nd attempt with the TJ dough by letting it set on a flour surface for a few hrs.
-
henapple said:I go raised with the stone... Around 750 degrees. I've learned to pour water on the stone right before each pie. Pizza is actually pretty simple. Try no sauce. Evo, fresh sliced tomatoes, cheese basil. I process whole grain wheat from the beer makers store and incorporate a little while forming the dough. Also good on the peel.
-
dstearn said:henapple said:I go raised with the stone... Around 750 degrees. I've learned to pour water on the stone right before each pie. Pizza is actually pretty simple. Try no sauce. Evo, fresh sliced tomatoes, cheese basil. I process whole grain wheat from the beer makers store and incorporate a little while forming the dough. Also good on the peel.
https://youtu.be/Ix5ob8LAieI
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
NPHuskerFL said:dstearn said:henapple said:I go raised with the stone... Around 750 degrees. I've learned to pour water on the stone right before each pie. Pizza is actually pretty simple. Try no sauce. Evo, fresh sliced tomatoes, cheese basil. I process whole grain wheat from the beer makers store and incorporate a little while forming the dough. Also good on the peel.
https://youtu.be/Ix5ob8LAieI -
dstearn said:NPHuskerFL said:dstearn said:henapple said:I go raised with the stone... Around 750 degrees. I've learned to pour water on the stone right before each pie. Pizza is actually pretty simple. Try no sauce. Evo, fresh sliced tomatoes, cheese basil. I process whole grain wheat from the beer makers store and incorporate a little while forming the dough. Also good on the peel.
https://youtu.be/Ix5ob8LAieILarge BGE
Huntsville, AL -
just go easy on the toppings and sauce if you're wanting crispy crust at high heat. you got this.
-
You already own the best mixer supplied by the Lord himself. Your hands. Yes, it's not even available on Amazon
https://youtu.be/ngA6t1Pvuek
I still occasional use my KA mixer but, any more I use my hands and really like this as well. I use it on all my sourdough breads.
& it's available on Prime and right now on sale. This is a "kitchen gadget" I use a LOT.
https://www.amazon.com/s/?ie=UTF8&keywords=the+original+dough+whisk&tag=hydsma-20&index=aps&hvadid=176937389018&hvpos=1t1&hvnetw=g&hvrand=1456753928013515536&hvpone=&hvptwo=&hvqmt=b&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9011485&hvtargid=kwd-140755956525&ref=pd_sl_5z7ne4x74c_b&gclid=Cj0KEQjwyN7JBRCZn7LKgb3ki8kBEiQAaLEsqg8wJW5y-ItlEXh1Dquj8omAZSr2YUEYKK3DplSBnkYaAmdD8P8HAQ
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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
- 164 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