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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about 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