Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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

alphacentauri

About

Username
alphacentauri
Joined
Visits
236
Last Active
Roles
Member
Points
4
Posts
54

Activity

  • HogHeaven
    I always use KAF too. I dough I'm going to make pizza with tomorrow I made yesterday. Today I took the dough out of the fridge and made dough balls out of it and put them in small freezer bags and back in the fridge. I'll take them out of the fridge 90 minutes before I hand shape them into 12" disks. I use Peter Reinharts method for shaping them. I pick one up on the back of my floured hands and rotate it around in a circle slowly and let gravity don the stretching... Works like magic once you get the hang of it.
    March 2013