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.

Pizza Dough

danbr7777danbr7777 Posts: 2
edited 9:33AM in Baking
Ingredients3 cups of bread flour or high gluten flour. 1 1/2 tsp Active Dry Yeast 1 cup of warm water (around 105 degrees) 1 1/2 Tbsp of Kosher salt 1 tsp of sugar 1/2 tsp of Garlic Powder (to taste) 1/2 tsp of Onion Powder (to taste) 3 Tbsp of Olive Oil InstructionsPour warm water, yeast, sugar and a small amount of flour in a bowl and mix the ingredients together. Let it stand for 8-10 minutes to let the yeast activate. Pour flour, salt and 1 Tbsp of Olive Oil in an electric mixer (using Dough Hook) and lightly mixed it up. Add Yeast water and mix for 7-10 minutes until dough is coming off the sides but still slightly sticking to the bottom. Shape the dough into a ball and place it on a slightly floured table and let rest for 2-3 minutes Pour remaining 2 Tbsp into the bowl and mix it around the bowl to coat it with oil and place the dough in the bowl. Turn the dough until the oil lightly coats it. Cover the bowl with plastic wrap and set it in warm, dark location. (I put it in the oven to get it out of the way) Let the dough rise for 2 hours. After the 2 hours, take large dough ball and cut in 1/2 to create 2 pizza dough balls. (these pizza dough balls will be roughly 12 ounces each) Cover the dough with a light moist cloth and let rise for 1 hour. The pizza dough is now ready to use. I have pizza making instructions and a sauce recipe here: Give it a try.NotesNumber of Servings: Time to Prepare: 3 -4 hours


  • SamFerriseSamFerrise Posts: 547
    Dough made from Caputo Tipo 00 flour is the best for pizza in a wood fired oven.  You only need flour, salt, sugar, yeast, oil and water.  If you like a flavored crust make some magic dust.  1 part garlic powder, 1 part salt, 1 part black pepper.  Hit the hot crust with some melted butter, hit it with the dust, then sprinkle some good parmiggiano cheese.

    Simple ingredients, amazing results!
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Leave out the oil and sugar if your running really high temps, they will burn. Real authentic Neapolitan dough for use in wood ovens that cook at 800+ is just flour, yeast, water and salt.
  • Another suggestion for making dough...measure by weight, not by volume.  Ensures a more precise recipe, which helps with dough.
  • SamFerriseSamFerrise Posts: 547
    I have an EGG not a Pizza oven.  My dough works great with plenty of raves.

    Simple ingredients, amazing results!
  • Little StevenLittle Steven Posts: 28,817
    I can't get Caputo 00 flour in Canada but I can get other 00 ground flour. Would they be ok?


    Caledon, ON


  • SamFerriseSamFerrise Posts: 547
    Only if you use American bottled water, eh?

    Simple ingredients, amazing results!
  • DuganboyDuganboy Posts: 1,118
    I can't get Caputo 00 flour in Canada but I can get other 00 ground flour. Would they be ok?    They have this flour.
Sign In or Register to comment.
Click here for Forum Use Guidelines.