Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340


DarnocDarnoc Posts: 2,661
edited 2:40PM in EggHead Forum
<p />First food photo on forum.


  • Mike in AbitaMike in Abita Posts: 3,302
    If it tasted as good as it looks then you have a winner.

  • darnoc,
    NICE![p]i do pizza with my fibrament pizza stone and boboli crust. i dont know where to get some good premade dough around here.[p]anyway it always turns out good

  • MaryMary Posts: 190
    Wonderful looking pie!! [p]Share your secrets -- recipe, setup, temp...[p]I want to try pizza next weekend -- haven't tried yet!

  • icemncmthicemncmth Posts: 1,157
    darnoc,[p]A pic is really wooth a 1000 beers!
  • DarnocDarnoc Posts: 2,661
    O K here we go.
    1 1/2 cup high gluten flour(I like King Arthur)or bread flour
    1/2 cup semolina flour
    1 tsp. active dry yeast
    1/2 tsb.salt
    4 tsp. sugar
    1 tsp. olive oil
    3/4 cup warm water about 105 degrees[p]Put the flour in a bowl and set aside.[p]Mix all the ingredients till they dissolve about three minutes.
    dump the wet mixture into your Kitchen Aid or mixer on slow then add the flour.
    Knead for ten minutes or till silky smooth.Or till you have a bakers window when you stretch out the dough.
    Put the dough in a plastic bag lightly oiled and let it rest for two hours.
    Punch down the dough and make it into a ball again and put it in the frige two to three hours and better yet over night.
    Let the dough come to room temp and then make your pie.[p]Sauce[p]1 28 oz can plum tomatoes.Pull tomatoes out of can and hand crush them over a collander.Drain till all of excess fluid is gone.[p]Slice up about 1/2 pound mushrooms to cover
    7 oz low moisture mozzerlla
    3oz provalone or 12 oz of your favorite shredded cheese
    3 Tbls sun dried tomatoes chopped
    1/4 tsp dry basil
    1 tbls olive oil to coat the pie dough[p]After forming the pie it should be about a 14 inch pie put 1 tbls. oil and rub it on your hands and pat the top of the pie to give it a barrier coating.[p]sprinkle the crushed tomatoes on the pie
    sprinkle the basil on top of the tomatoe
    sprinkle the sun dried tomatoes to cover
    add the shredded cheese
    sprinkle some parmesan cheese on top
    then finish with the shrooms[p]Cook in a pre heated egg indirect with a place setter legs down.Tempeature I used was 550.
    pizza stone on top with the three little egg feet under the pizza stone or any other kind of spacer you can find.(Three little balls of foil will work)
    Cook for about ten minutes.Check the crust after 8 minutes.

  • duckeggduckegg Posts: 267
    I hate picture of pizza! They look so @#% good and I can't eat them.

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