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Retired RailRoader


Retired RailRoader
Last Active
  • Re: Rutland gasket

    Nice job! My only suggestion would be is take a torch and burn off all the fibers that are sticking out before you cook anything.
  • Re: anybody want to share their pizza dough recipes using 00 flour?

    Ron, after many years of searching for that elusive perfect pizza dough I finally found it in the book The Pizza Bible by Tony Gemignani. I use Caputo 00 flour and I do a 3-4 day cold ferment. I found that 550 temp on my egg is the sweet spot for this dough. Anything below and you don't get that nice char on the crust, anything above and the bottom has a tendency to burn. Here are some of my recent pizzas. The dough recipe follows the pictures.

    Good luck on your pizza perfection journey 


    Master Dough with Starter



    • 2.2 grams (3/4 teaspoon) active dry yeast
    • 70 grams (1/4 cup plus 1 tablespoon) warm water (80°F to 85°F)
    • 453 grams flour (3 1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour
    • 10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt
    • 210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed
    • 90 grams Poolish or Tiga
    • 10 grams (2 teaspoons) fine sea salt
    • 5 grams (1 teaspoon) extra virgin olive oil


    Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water. 

    Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook.

    With the mixer running on the lowest speed, pour in most of the icewater, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. Mix for about 15 seconds, stop the mixer, and add the poolish or tiga.

    Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula. Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together.

    Add the salt and mix on the lowest speed for 1 minute to combine.

    Stop the mixer, pull the dough off the hook, and add the oil. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all of the oil is absorbed. The dough won't look completely smooth.

    Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes. Use the dough cutter to loosen the dough and to cut it in half. Weigh the dough, adjusting the quantity as necessary to give you two 13-ounce pieces. Form each piece into a ball. Any remaining dough can be discarded.

    Form the dough into balls. Set the balls on a half sheet pan, spacing them about 3 inches apart. Or, if you will be baking the balls on different days, place each ball on a quarter sheet pan. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours.

    Source Information
    The Pizza Bible

    Reprinted from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more, by Tony Gemignani, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.

    Tony Gemignani has not only been making pizzas for over 20 years, but he is also the chef and owner of eight restaurants and the US Ambassador of Neapolitan Pizza to the city of Naples, Italy. Tony is the proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world. Visit him at

  • Re: Griddle

  • Re: Grinding Meat for Burgers??

    I'm eyeing the grinder from Northern Tool.  As soon as it goes on sale again I'll jump on it.  It has great reviews.

    Chrisc133, just be advised the grinder that Northern Tools sells is the Kitchener #12 which comes with carbon steel plates. The knife is stainless but the plates are not. The carbon plates rust very quickly so when cleaning them you must quickly dry them and put a coating of oil on them to prevent them for rusting. I used that grinder for years with good results. I did change the plates to stainless once I saw how quickly the carbon steel rusted.
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