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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

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