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Tonights pizza

AZRPAZRP Posts: 10,116
edited 2:16PM in EggHead Forum
Pizza with homemade Italian sausage and pepperoni. -RP

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Comments

  • eenie meenieeenie meenie Posts: 4,392
    Randy, I was correct about your getting 50 loaves of bread from that flour.....the remainder of the flour will go towards pizza. :laugh:

    You browned the top of the pizza perfectly and you have a nice crust. :)
  • WessBWessB Posts: 6,937
    dayuuum...thats looks awesome...
  • HossHoss Posts: 14,600
    CLASSIC! And BEAU-T FUL!!! :)
  • wnbasacwnbasac Posts: 32
    may i ask what type of pizza dough did you use and temp?
    >i would love to try making one, thanks lou
  • BacchusBacchus Posts: 6,019
    Great job Flobee! ;) :)

    Seriously, using home made sausage on home made pizza is awesome. I'm quite jealous.
  • AZRPAZRP Posts: 10,116
    My recipe is posted below under bread bakers and I cooked it for 11 minutes at 500. -RP
  • Little ChefLittle Chef Posts: 4,725
    Nice Randy...Wish you would share the secret that enables you to get those bubbles! Every time I think I get it....no bubbles. :angry: Nice job. :)
  • AZRPAZRP Posts: 10,116
    The bubbles are our favorite thing, its what I remember most about pizza in my youth in the Chicago suburbs. The only thing I am sure of is the hi-gluten flour combined with the sugar and a fairly wet dough, produces the bubbles we love.

    2 cups hi-gluten flour
    1/2 tsp salt
    4 tsp agave nectar or sugar
    1 tsp instant yeast
    1 tsp olive oil, not evoo
    3/4 cup water

    Put all ingredients in the KA with a dough hook for 15 minutes on low speed. I cook at 500 for 11 minutes. -RP
  • AZRPAZRP Posts: 10,116
    Should also add that it doesn't seem to matter how I rise it and I still get the bubbles. -RP
  • Little ChefLittle Chef Posts: 4,725
    Thanks Randy. I bet it is the sugar...I usually cut the sugar way back in my doughs. I'll try it this way. And yes, I too, loved the bubbles growing up in New England. My mother always thought I was nuts. I always wanted the pieces with the bubbles... :blush:
  • AZRPAZRP Posts: 10,116
    Don't you think the 15 minute kneading time might have something to do with it too. -RP
  • Little ChefLittle Chef Posts: 4,725
    I'll to some playing. I have recently started on short knead times, and have been realllly happy with the results. I'll let you know how it works out with the full sugar amount, and a short knead vs long.
  • AZRPAZRP Posts: 10,116
    I'll be waiting but meanwhile, I got bubbles. :laugh:-RP
  • ozeggozegg Posts: 50
    great looking pizza!
  • krickskricks Posts: 244
    Well done sir!
  • HoosierHoosier Posts: 107
    Interesting that you suggest the agave nectar. I am going to be doing a bunch of pizzas later this week and was considering some alternate sugar sources (I like the way sugars tend to aid in the browning of the crust)

    I'll definitely give this a shot. Thanks for sharing
  • Handling the dough gently (stretch it, don't press, and NEVER use a rolling pin) helps to encourage bubbles. Don't try to extend it all at once; stretch a little, wait a minute or two, stretch a little more.
  • AZRPAZRP Posts: 10,116
    I rolled it out with a rolling pin. -RP
  • Dimple's MomDimple's Mom Posts: 1,740
    Drooling...
  • That looks great
  • Too funny! A nice reminder that many paths lead to the same destination.
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