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Float your pizza in oil..

I've determined that the real trick to thick crust pizza is to basically float the dough in olive oil in the pan.  It's the "fried bread dough" crunchy crust that makes thick crust worth making, in my opinion.

Tonight we just did a very simple peperoni pizza on the BGE, and I snapped a couple of pics.

The dough was just all purpose flour, salt, yeast, a tiny bit of sugar.  But ... I floated it in oil and it was awesome!  If you do it right, you can hear the crust sizzling in the pan when you take it out of the grill.

Whether doing thick or thin pizza, I always partially cook the crust before assembling the pizza and finishing it.








Thanks for looking!
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Comments

  • g8golferg8golfer Posts: 845
    Wow 
  • dsrgunsdsrguns Posts: 357
    Looks great. What was the depth of the oil?
      
    XL BGE
    MD
  • @dsrguns - probably about a solid 1/8" across the entire bottom of the pan.  I rubbed some up on the sides to prevent sticking.  I could actually see the oil sneaking up around all the edges between the dough an the pan.
  • DMWDMW Posts: 12,470
    I'm usually chasing thin crust Neapolitan style pies, but I could really chow down on that. Nice job :clap:
     
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • Yeah, I've spent years working on making a thin crust I'm happy with.  That's real artisan stuff.

    Thick crust is easy - just float it in oil and cook.  ;-)
  • Nice! Curious about the oil as well (and where you scored that CI pan)

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • @Killit_and_Grillit- I actually bought that ceramic pan at an Ace Hardware that sells BGE products.  I'll take a look at the make/model and post it shortly.  I really dig that thing ... 
  • That looks fantastic! Just dynamite. What temp did you cook at?
    Stillwater, MN
  • reinhart36reinhart36 Posts: 186
    edited November 2017
    Thanks!  I did the crust par-cook pretty hot, maybe 500ish for 5 minutes.  Then, I used a controller and turned it down to 425F and left it for maybe 20-25 minutes for the final cook.
  • TheophanTheophan Posts: 2,130
    I used to LOVE the pizza at Race Pizza in Philadelphia in the 1970s.  They were small, plate-sized, and they came sitting in a pool of orange grease.  They were wonderful!  No idea whether that place is still there, or whether the pizzas are the same, but they sure were good!
  • @reinhart36 that thing is ceramic??

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • FockerFocker Posts: 8,278
    Nice post.
    The contast of chew and crunch is nice, and the cooking method, time, temp, plays well into the BGE.  I like the heavy hand for sauce, cheese, and toppings on this style as well, where you want the cheese to brown on the edge, good stuff.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Carolina QCarolina Q Posts: 13,000
    Looks great! I haven't done one of those in forever! The oiled bottom sounds like Kenji's Pan pizza. Or his Sicilian one. Both call for an oiled cast iron pan, though not as much oil as you used. Neither are pre-baked.

    I haven't tried the Sicilian, but this is the bottom of one of my pan pizzas...

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • FockerFocker Posts: 8,278
    edited November 2017
    Looks great! I haven't done one of those in forever! The oiled bottom sounds like Kenji's Pan pizza. Or his Sicilian one. Both call for an oiled cast iron pan, though not as much oil as you used. Neither are pre-baked.

    I haven't tried the Sicilian, but this is the bottom of one of my pan pizzas...

    I think Kenji's recipe called for 2T EVOO in the pan.  I now use 1T, and you can still hear it frying when pulled.

    A great way to season a pan in a hurry.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • smokeyjsmokeyj Posts: 340
    edited November 2017
    Like Detroit style pizza. Very well piled pan and nice crispy crust. Now I hope I drive by Jets pizza today so I can grab a slice. 
    Yours looks really good. 
  • EggMcMicEggMcMic Posts: 310
    That crust reminds me of what I get from some of the Chicago deep dish places. I am remembering the delicate crunch that the bottom has, with maybe a touch of butter flavor to it. Looks great, going to have to try it soon!
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • westernbbqwesternbbq Posts: 2,142
    That is crazy good.   Never seen before...
  • ColtsFanColtsFan Posts: 1,784
    Back in high school I worked in a pizza joint. Our Sicilian dough floated in olive oil in rectangular pans. Crunchy goodness.

    Looks awesome
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • @ColtsFan - me too, back in the 80's I worked at Pizza Hut in the kitchen.  We put ungodly amounts of oil in the pan pizzas, I think maybe 8oz??  We used to put a ball of dough in the oil, then on racks and it would proof right there in the oil.  when you'd go to make the pizza and punch it down it was like foamy dough.


    If we ever made a pizza for ourselves to eat we'd double up the toppings (obviously!) and run it through the oven twice. 

    Strongsville, OH

  • Carolina QCarolina Q Posts: 13,000
    @TheBrewerMoose, take a look at Kenji's pan pizza I linked to above. That originally started as his take on what Pizza Hut used to be. I'd be interested in your take on it. 

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Looks incredible! 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • NPHuskerFLNPHuskerFL Posts: 16,939
    Damn fine work! :clap:
    We're in the thin crust camp but, I'd hit that without any reservations!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Make and model of pan please, looks like a good one
    Boynton Beach, Fl
  • @smokeyj - I'm in the Detroit metro area and almost made the jets pizza comparison, but didn't figure most folks would know what it was.  I'd also had pizza like this in Columbus Ohio, at Adratico's.

    @Grilltastic So, I was remember wrongly about where the pan came from. I got it at Sur La Table, it's called their "pro ceramic grill pan" costs about $40. It says it can be used up to 1000F, and has a nice glaze on it.  It's a little pricey for a pan, but I dig it, and use it frequently.

  • reinhart36  Thanks for letting me know about the pan. Definitely will check it out. Will it fit in the LBGE ? 
    Boynton Beach, Fl
  • Yes indeed, it fits nicely in the large BGE.
  • Also for those interested I found them available at Home Depot. Headed to check them out now. 
  • @Sdfd504 yes, that link you posted is the same pan.
  • bluebird66bluebird66 Posts: 2,031
    Very interesting!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

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