Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pizza experiment

AZRPAZRP Posts: 10,116
edited 12:00AM in EggHead Forum
Every Friday is pizza day at the AZRP ranch. For the last five or six weeks I have been using hi-gluten flour for the crusts. I have settled in on a cold rise in the fridge for four days and have enjoyed the product. Unfortunately the hi-gluten flour is expensive so this week I tried bread flour with about 20% semolina, nothing else was changed procedurally. After sampling last night we have come to the conclusion that hi-gluten flour is worth every penny. Here is last nights pies. -RP

IMG_1415Small.jpg
IMG_1416Small.jpg
IMG_1417Small.jpg

Comments

  • BeliBeli Posts: 10,751
    Randy

    Couldn't be better..........what's your favourite of the three....Ingredients??
  • egretegret Posts: 4,107
    Randy, did you use that Sir Lancelot??
  • Nice pies Randy.

    Ross
  • AZRPAZRP Posts: 10,116
    Sausage and pepperoni. -RP
  • AZRPAZRP Posts: 10,116
    Yes. -RP
  • BeerBQBeerBQ Posts: 117
    Thanks for posting this information RP. Pies look good!
  • reelgemreelgem Posts: 4,256
    Those look fantastic Randy. Did you do any tossing? :)
    Those pictures were great. Please post again for everyone to see.
    I do need to get some help with pizza dough. I really struggle working with it. I like a really thin crust and I find that hard to achieve.
    I hope all is well. Kim posted yesterday that she spent most of the day in the ER. Please let me know.
  • the pizzas look great and I am sure they taste just as great
  • ibandaibanda Posts: 549
    I have been following your posts and will order some High Gluten flour today to try out. Bought a pizza peel and a pizza slicer this week and will try to cook my first pies from scratch this weekend!
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • RoudyRoudy Posts: 431
    Wow - I'm suddenly craving a beer. ;) Nice lookin' pies.
  • One source for Sir Lancelot flour is Dutch Valley Bulk Foods. I think I paid about 25.50 for 50 pounds. Came UPS and shipping charges were reasonable. Much cheaper in the long run but it takes a while to use up 50 pounds of flour.
  • FidelFidel Posts: 10,172
    I couldn't agree more.

    A good substitute is to use bread flour and vital wheat gluten - it only takes Tbsp or so to make up the difference.
  • usc1321usc1321 Posts: 627
    Looks great Randy! ;) B)
  • egger66egger66 Posts: 385
    Where can I get KA flour. The local Publix(or any other store) doesnt carry it?
  • BacchusBacchus Posts: 6,019
    Looks great Randy, and just the right amount of toppings. I had gotten in the habit of overloading but now mine look similar to yours. IMHO, it's all about the crust, the toppings are the dressing.
  • HungryManHungryMan Posts: 3,470
    Hi gluten is all I use. I just buy 25 or 30 lbs at a time and it is much cheaper than mail ordering from KA in small bags.
Sign In or Register to comment.
Click here for Forum Use Guidelines.