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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

milesbrown4 ·

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milesbrown4
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  • milesbrown4 changed his profile picture.
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    May 2013
  • Pizza! Got the BGE up to 500; used King Arthur's Perfect Pizza Dough. Cooked the pizza dough for 6 minutes to set up the dough, pulled it off and put on toppings. Only took 4 minutes for second cook. Lessons Learned: made a Magherita Pizza for Mama & I, should have drained the buffalo cheese (Fresh Mozzerella), it left the top of the pizza a little watery. The kiddos topped their own pizzas, did not roll their dough out as thin, more liked a hand-tossed thickness but very strong crust. Pizza peel, pizza stone, as well as bottom of the pizza crust (even before the first cook) all covered in corn meal. Slide on, slide off. Too easy. Also, a Best Practice (very obvious, but I have messed this up before) is to make sure the pizza stone stays in the BGE from the very beginning - you want it as hot as possible.
    December 2012
    • HogHeaven
      HogHeaven
      King Arthur Flour is a great site to learn on. However Peter Reinhart is the best bread maker in America and you can see his pizza dough making videos for free. Go here and click on video lesson until you find the pizza videos.
      http://www.craftsy.com/project/course/perfect-pizza-at-home?_ct=fhevybu-vuut-junj-wqbbuho&_ctp=186