Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
I am no pizza expert but we make our fair share. Just did 3 this weekend. To me, 00 flour has made a huge difference with my dough. Here is the recipe I use.
22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting
.5 ounces (about 1 1/2 tablespoons) sugar
.35 ounces kosher salt (about 1 tablespoon)
.35 ounces (about 2 teaspoons) instant yeast
1.125 ounces Extra Virgin olive oil (about 3 tablespoons)
15 ounces lukewarm water
Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
I would suggest getting a digital kitchen scale and measuring the ingredients. Makes for a much more consistent dough.
As for the shape, easier to get it round if you start with a round dough ball. Use your fingers to push it out from the middle of the ball leaving a lip around the crust. Flip and keep using your fingers to push out the dough ball from the middle out. I then use my fists to gently stretch the dough. You get better the more you do it.
I cut the stems off, cut in half, then steam them until almost tender. Into a cast iron skillet with a little bacon grease, butter, already cooked and chopped bacon. Salt, pepper, fresh garlic. Sometimes I add a bit of stone ground mustard. Kids devour them.