Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

Pizza Crust

KcLeafKcLeaf Posts: 62
edited 7:18PM in EggHead Forum
I have used a receipe i got off the forum a couple of weeks ago , with the high gluten flour. It has turned out pretty good but not great. The crust is a little thick, and crunchy, almost over cooked, bottom, top not though. Using plate setter legs down then sometime grill sometimes not, then pizza stone. Dome starts at 500 but after a couple down to 400 or so. Platter and stone in long enough to pre heat. Times 10 15min.
bottom open, top daisy wheel on 1/2 opened.
i like a thinner softer crust. What is the purpose of the high gluten flour? Any comments on what i am missing. thanks Keith
·

Comments

  • FidelFidel Posts: 10,168
    If you like a thinner and softer crust you need to incorporate more oil into the dough.

    Also, I would cook it a little hotter, maybe 550 or so to get more heat up high in the dome to help cook the top of the pie via radiant heat off the dome.
    ·
  • johannjohann Posts: 111
    The other day I did two spelt crusts that were thin and crunchy, at 550 or so(couldn't get egg hotter) and they turned out pretty good. Did 1 gf pizza, and that thing burnt in 5 minutes.

    The Spelt crusts took 5-10 minutes though.

    I know I know, premade crusts :-( . Was the safest way to get the gf crust though. Anyways try a premade spelt crust might be the texture you want.
    ·
Sign In or Register to comment.