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Just picked up a cooking stone and pizza peel for my xl egg. Do any of you make your own crusts or use pre-made crusts for your pie?


  • SaturdayFatterdaySaturdayFatterday Posts: 468
    edited May 2013
    It's my impression that many posters here make their own crust. My wife and I have a simple recipe we use that requires at least an hour of rise and a few minutes of rest after dividing, if you'd like it.

    Full disclosure: it's a conventional oven crust, but it worked really well for us on the Egg.

    [Northern] Virginia is for [meat] lovers.
  • Kasey595Kasey595 Posts: 20
    I would appreciate the crust recipe for sure Saturday
  • I am pretty sure this is a Bobby Flay recipe, actually, but it's what we've used for a while now:

    3 1/2 C all-purpose flour
    2 T kosher salt
    1 T sugar
    1 pkg. activated dry yeast
    2 T olive oil
    1 1/2 C warm water (110*F, and yes, I use the Thermapen to check).

    Mix dry ingredients together, including yeast. As mixer runs, add oil and water and mix until dough is a big, cohesive softball. Place in a bowl, cover with plastic wrap, and allow to sit at room temperature for at least an hour.

    On a counter lightly dusted with flour, divide dough into halves and roll into balls. Cover with plastic wrap and allow to sit for at least 10 minutes. Roll out and form into crusts, over a generous scattering of cornmeal, on a pizza peel. Top as you wish.

    [Northern] Virginia is for [meat] lovers.
  • Kasey595Kasey595 Posts: 20
    Thanks for the tip
  • @Kasey595: glad I could help. If you want to experiment, there are some guys here who do the classic Neapolitan "00" flour crust, and I'm sure you can find their recipes, too.

    [Northern] Virginia is for [meat] lovers.
  • Kasey595Kasey595 Posts: 20
    In time I may want to do that but for now I am looking for the easy way
  • U_tardedU_tarded Posts: 1,562
    here is what I use.  its pretty good look through some of zippylips dough recipes he also has a solid deep dish one.  also if you don't have a scale they help a ton, baking is a science so you need precise measurements.

    HERE is the like to the dough i use.  i like to let it go for 3-4 days in the fridge.
  • sharhammsharhamm Posts: 255
    edited May 2013
    Are you sure that it is 2 tablespoons instead of teaspoons of salt?
  • Good catch on my drunk mistake, @sharhamm!

    @Kasey595, please use TEASPOONS of salt and sugar. My bad.

    [Northern] Virginia is for [meat] lovers.
  • michegginmicheggin Posts: 37
    if you want to keep it simple...
    walmart "great value" brand pizza crust mix that you mix with 1/2 cup of hot water is quick and simple.  we use this mix and make it with an extra splash of water which makes it nice for thin crust pizza's.  after i'm done mixing i drizzle liberally with olive oil.  works great!
  • Charlie tunaCharlie tuna Posts: 2,191
    Make yourself a double batch of dough -- because you will want it again in the next week --  and the dough gets better with time in the refrig...
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