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Pizza - New & Improved

gsgentrygsgentry Posts: 128
edited 2:11PM 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!!!


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Comments

  • 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!

    -Joel
  • 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
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  • PetuniaPetunia Posts: 110
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  • PetuniaPetunia Posts: 110
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