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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!

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Chef Arnoldi

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Chef Arnoldi
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  • Home-made Pizza Dough & Sauce

    Ingredients
    • 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:
    ·