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.

OT: NY Style Pizza on the Roccbox

Gozney (the makers of Roccbox) posted this recipe awhile ago for more of a NY Style pizza (cooked at lower temps compared to a Neapolitan):

https://www.gozney.com/us/kitchen/new-york-style-pizza/

The dough takes a bit of effort to make, as it blends three different flours.  But other than that it’s pretty easy.   I’m not sure I had exactly the right types, but I think I got close:



I made a few of them.  Cook times were right around 4 minutes at 660 degrees. The crust is great.  I think I prefer it to the standard Neapolitan style - quite a bit crispier.  

You could easily do this on the BGE, and I bet it would come out great.  That’s sliced Iberico chorizo instead of pepperoni, and man is that pretty damn good as well.

I look forward to making this for a group of close friends soon...
"A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

"I've made a note never to piss you two off." - Stike


Comments

Sign In or Register to comment.
Click here for Forum Use Guidelines.