We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
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.