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Pizza - New & Improved

gsgentrygsgentry Posts: 128
edited 3:16PM in EggHead Forum
I have been working non-stop on a new pizza recipe. I probably made up 2-3 doughs each night for the past 2 weeks trying to get it right. The ones I have done in the past have been pretty descent, or ok... but not to my liking. Well I think I hit it tonight and I think Zippy would be proud!!!





  • HossHoss Posts: 14,600
    PRETTY PIE!!! If it tasted 1/2 as good as it looks,I'd say you have it NAILED!!! ;)
  • Nice looking dough! How about the recipe :whistle:
  • valrunevalrune Posts: 134
    That is the crust that I've been looking for :ohmy: ,care to share the recipe? What temp was the cook? Great job!
  • gsgentrygsgentry Posts: 128
    I baked it at 550 dome for 16 minutes. For the recipe, I am now weighing the ingredients in grams instead of measuring them based on some info I read on another site.

    354g - Flour
    200g - Water
    .5g - Instant Yeast
    6g - Salt
    25g - Vegetable Oil
    17g - Sugar

    I did not proof the yeast as it is Instant Yeast and once it was all mixed and kneaded, it sat in the fridge for 3 days. Then it was brought to room temp. tonight for about 2 hours... shaped it and then threw it on the egg!!! :)
  • WokOnMediumWokOnMedium Posts: 1,376
    Was that baked on the pan shown, or on a pizza stone?

    Them pies look gooooooooooooood!
  • gsgentrygsgentry Posts: 128
    I used the LBGE Pizza Stone on the platesetter with the legs down. I just place the pies on the metal pan to cut which also frees up the peel to go build another one.

    Thanks for the comments!!!
  • Great looking pie.
  • Thanks, can't wait to try it!
  • very tasty looking.Nice job.
  • Greg, I see you have graduated right on past the basic dough, never being satisfied, always looking for improvement, I like the cut of your jib; the pie looks incredible, just incredible, keep it up. Now, an assignment, please focus your energy on figuring out how to make Pizzaria Uno deep dish Chicago crust, I gave up a while ago trying to duplicate it. Making it look like the real thing is fairly easy, getting the flavor & texture is a whole different ball game. Now, get on it & report back, quickly :laugh: Marc
  • gsgentrygsgentry Posts: 128
    Thanks Marc... I am still working on a few other dough recipes. Then my next battle is working on a special sauce. :) After that, I will jump on your request!! :laugh:
  • Thanks, Greg !

    I got a digital scale a few weeks ago for making bread. I'm going to definitely try your recipe. Thanks for sharing.

    By the way, was that bread flour or all purpose (or other)?

    Dripping Springs, Texas.
    Just west of Austintatious

  • Thanks Greg. Gonna store this one! It's a great-looking texture.

    Greg (2)
  • fabulous looking pie, thanks for sharing the pic and the recipe, can't wait to try....I'm always in pursuit of a better dough recipe
  • HungryManHungryMan Posts: 3,470
    Great bubbles. I have some frozen dough that I made a while back. Going to try it tonight.
  • Nice looking crust.Thanks for sharing the results of your hard work and efforts.
  • gsgentrygsgentry Posts: 128
    I used King Arthur Bread Flour. Hope this helps and good luck!! If you need any help along the way, give me a shout and I will try to help out!!
  • Very Nice
  • Thanks, Greg. That's the brand I use too.

    It's in the fridge.

    Dripping Springs, Texas.
    Just west of Austintatious

  • HoosierHoosier Posts: 107
    I'm going to have to try this one. Always like trying new dough recipes
  • JoelJoel Posts: 74
    Absolutely perfect! Was 16 minutes an arbitrary number that you picked or were you keying on something specific, i.e. crust color, cheese bubbling, etc. Thanks!

  • gsgentrygsgentry Posts: 128
    No, not really. I just kept an eye on it to make sure it didn't burn. After doing this weekends pizza, I think I would have been better off at 14 minutes or so. Maybe even closer to 600 with this particular dough recipe. High Gluten flour seems to want a lower temp from what I can tell thus far.
  • PetuniaPetunia Posts: 110
  • PetuniaPetunia Posts: 110
  • PetuniaPetunia Posts: 110
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