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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Am I doing this right?!? (Pizza dough)

2»

Comments

  • DMW
    DMW Posts: 13,833
    Nice!  =D>
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • Focker
    Focker Posts: 8,364
    Like a split hog.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Never heard of mellow mushroom. But if their pies look like that, I'd sure hit it. Nice!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • yerman94539
    yerman94539 Posts: 2
    Hi-
    A lot of great ideas here. For a solid guide though for pizza dough and making pizza I recommend: 
    http://www.varasanos.com/pizzarecipe.htm   He guides you through the making of the dough, including the measurements for flour, water, yeast, culture atec. --  all the way through the best (IMO) pizza sauce for traditional Neopolitan and NYC / NJ style pizza. I have worked with it now for about a year, and the pizzas come out great on my BGE (LG), typically baking at 550-575 Deg F. Suggestion: Don't go nuts on the temp. Temp is strictly (!) dependent on the TYPE of dough you make (hydration, gluten, etc.). I use King Arthur unbleached bread flour most of the time. Sometimes I add 100g of Caputo "00" flour to the total weight of 555g of flour. Check out Varasano's you will not be disappointed. For the starter cultures: Go to www.sourdo.com. I use 3 cultures, alternatively just for variety and slight difference in crust taste. 2 of them are Italian and the 3rd is a San Francisco sourdough. All are good. BTW? For a NJ style pizza? Try 20% grated provolone / 80% mozz in your grated (!) cheese mix.  Enjoy!
    · Share on FacebookShare on Twitter
  • CarolinaCrazy
    CarolinaCrazy Posts: 585
    Beautiful crust!

    1 LBGE in Chapel Hill, NC
    · Share on FacebookShare on Twitter
  • fusionhq
    fusionhq Posts: 1,707
    Thanks guys!  Thread resurrected!  In all honesty, this will be my GOTO crust if I have time to make it.

    · Share on FacebookShare on Twitter

Categories