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.

I stink at stretching pizza dough



  • Nolaegghead, Thanks for catching that I had left off the flour!  I did a "cut" on the draft and forgot the "paste" to put the flour amount back! 
    1large BGE and 1 well used mini BGE living in coastal South and North Carolina!
  • BrownieBrownie Posts: 1,023
    I stink too. My pizzas are never round but who cares (aside from samferrise)... (haha)

    @cortguitarman ; Try stretching at least one if you haven't tried for awhile because the texture and taste of the dough will be completely different... you know, if you want to.

    @vidalia1 Fermenting dough and old ladies droopy underpants???? Wow.
  • nolaeggheadnolaegghead Posts: 26,703

    Nolaegghead, Thanks for catching that I had left off the flour!  I did a "cut" on the draft and forgot the "paste" to put the flour amount back! 
    My pleasure.  I did a double-take when reading your recipe...figured it was an editing issue...or you were on to something totally radical.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 8,347
    I roll mine out because I don't feel like taking the time to learn any other way. I do make my own dough and I've found it to be very good and easy to make.
    This is the spirit! Find out what works for you and use it. Some are always looking for the adventure of the journey, others are looking for the destination, no matter what it is, if you are happy stick with it. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • HogHeavenHogHeaven Posts: 294
    When your dough doesn't want to stretch out... Let it rest for 1 to 2 minutes and then work it some more. It will stop fighting you. Hold it on the back of your floured hand from the edge of the dough and slowly rotate it in a circle and let gravity stretch it out. Works like magic! I learned that from a Master Baker, Peter Reinhart.
  • watergirlbwatergirlb Posts: 21
    anez said:
    So last night i took my first shot at pizza on the egg. I bought my dough from Trader Joe's (lazy, I know will look to make my own dough maybe next time) and had an impossible time trying to stretch out the dough. My pizza turned out really blah because of it. One was way to thin and one was just a little too thick. 

    The dough was really wet and difficult to work with even tho i had it sitting out on the counter for 40 minutes or so before working with it.

    Anyone have any tips on the best ways to spread pizza dough? if you make your own is there a better chance at making some that is easier to work with? Or do i just stink? 


    Use some cornmeal on your surface to spread the dough, it will allow the dough to "slide out" as you press it out.  You can also use a floured pin to kind of roll it out too.
Sign In or Register to comment.
Click here for Forum Use Guidelines.