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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

NewEnglandEgger ·

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  • SamFerrise
    The following is the recipe for my dough. Use only the ingredients specified to get the time tested and proven results. If you substitute you get what you got! I moved from the Detroit area to Coastal North Carolina. There are no Italian Deli's here so I have to mail order my special needs from Amazon. I pay about $5 for a 1 Kg package of 00 (double zero) flour through Amazon. Each bag will make enough dough to make two 16-18 ounce dough balls. All ingredients must be weighed.. When you make dough you must weigh everything to get the top results. Hard water will turn any batch of dough to crap in an instant. I have been places where I used bottle water to make my dough. Dough in Denver, 8000 feet in elevation, has to be made differently than in Detroit which is roughly 640 above sea level. Now I am at sea level in NC. It is a learning process and there are no short cuts.

    1 Kg (2.2 lbs) 00 flour
    640 grams Water @ 110-115 degrees F
    20 grams Salt (Kosher is fine
    April 2012