Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoked Pizzas

Hoss\'s BBQHoss\'s BBQ Posts: 1
edited 5:44AM in Baking
IngredientsDough
1 pkg Dry Active Fleischmans yeast
11/4 cup warm water
1 Tbsp Brown sugar
3/4 tsp salt
1 Tbsp olive oil
Sauce
1 can tomato paste
1 can warm water
1 Tbsp chopped  fresh thyme, and oregano
2 cloves fresh garlic minced
Salt and pepper to taste
A few splashes of Tabsco (optional)
 
1 tbsp White truffle oil. InstructionsCombine the sugar water and yeast in a mixing bowl and allow the yeast to start to activate.  ( The yeast will start to bubble in the water)
Add the flour oil and Salt next to the mixture.  Now mix in a mixer or combine by hand till dough forms.  (Kneading by hand will take longer.)
Let dough rest for an hour.
Cut into two balls for @ 14" pizzas
allow to rest for another 20 minutes.  Now roll your dough out.
I like to use a pizza peel with corn meal to place the pizza dough on to assemble the pie.  I take the truffle oil and brush or spoon around the top of the dough.  Next a smear the sauce over the dough.  I like my toppings under my cheese yet  this is up to you.  Then I top with mozzarella.  (shredded or sliced into pieces)  Place onto pizza stone.  I like to turn my pizzas about every 5 minutes as they bake.  The will take approximatly 10- 15 minutes to bakeNotesNumber of Servings: 16 slices/ 2 piesTime to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.