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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!

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Chef Arnoldi


Chef Arnoldi
Last Active
  • Home-made Pizza Dough & Sauce

    • 1 can crushed tomatoes ( 28 Oz.) [ Hunts makes a good one]
    • 1 small onion finely chopped
    • 1 tsp salt
    • 1 Tbs olive oil
    • 1/8 tsp black pepper
    • 1 Tbs basil
    • 1 Tbs oregano

    Instructions on medium heat saute onions in the olive oil for a few minutes.
    add the tomatoe sauce, salt, pepper & herbs.
    stir from time to time, cooking for 20 min.Food Processor Dough:

    1 cup water(room temp)
    1 pack yeast
    1 tablsp olive oil
    1 teasp salt
    +/-3 cups Breadflour (always best when using yeast)Directions:
    Pour water into processor, add yeast - give a quick pulse.
    Add about 1 cup breadflour, salt & oil - give a few quick pulses.
    Add 1 ½ cup more breadflour & process to form a ball- adding more flour as needed. The dough should not be sticky, so adjust the flour used to get a fairly firm, smooth dough.
    Remove from the processor bowl & place on a floured surface to knead it a few more times by hand.
    Place the dough in a covered bowl to rise til double +/-1 ½ hours.
    Remove from the bowl, punch down & form ino two balls that can be rolled out into two 12&#034 pizzas.
    ( you may want to fold over the edges, to give an edge crust/rim to contain sauce & ingredients)
    my last BGE bake was @ 400°F 35-40min. NotesNumber of Servings: Time to Prepare: