It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!
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
@stemc33 I used the recipe from Flour Water Salt Yeast, which I highly recommend; super book that tought me easy techniques for great artisan style bread and pizza. A poolish is basicaly a preferment
@Black_Badger I've had plenty of fails but finally have dialed in pizza with good consistency. I usually cook around 550-600 dome, and make sure you have a couple of layers of separation between your stone and the fire. Give plenty of time for the stone and egg to fully heat up, an hour minimum. I find that homemade dough with high hydration produces better results (at least for thin crust that I prefer), but the trade off is that is harder to work than store bought dough.