Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

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.

AZRP pizza Where is the recipe????

GeoduckGeoduck Posts: 76
edited 1:54PM in EggHead Forum
I've searched the forum, looked at about 20 recipes in the cookbook section - nada. I have seen several references to this wonderful recipe but... no recipe. Where is it?


  • 2Fategghead2Fategghead Posts: 9,623
    Susan, Maybe this will help you. Tim ;) The folowing is from a past post by Randy

    Tonights pizza
  • sharhammsharhamm Posts: 255
    It's in this post. He starts a few posts above the actual recipe, that this is also his pizza recipe.
  • highpresshighpress Posts: 694
    I asked the same question a while ago and AZRP emailed it to me directly. ;) I hope he doesn't mind but here it is just copied from his email. hope this helps.

    2 cups hi-gluten flour (use bread flour if you can't find it)
    1/2 tsp salt
    1 tsp instant yeast
    1 TBS olive oil (not extra virgin)
    4 tsp sugar ( lately I've been using agave nectar, better flavor)
    3/4 cup warm water

    Put the ingredients in the bowl of a stand mixer(if you don't have one, you need one)and knead at the lowest speed with a dough hook for 15 minutes. Spray a little Pam into a gallon size Ziplock. Shape the dough into a tight ball and place into the bag. Set in a warm place, don't zip the bag shut but fold it over and have the dough sitting on the zipper.
    Let it rise until it doubles, about an hour, then punch it down and reshape the ball. Put it back into the bag and into the fridge for at least 8 hours, up to 24 hours. This will make a 14"-15" pie.

    Thanks again randy for the recipie, although alas i haven't made it yet. :whistle: Haven't had a chance....
  • GeoduckGeoduck Posts: 76
    Thanks for the help. I can taste it already!
Sign In or Register to comment.