Best walkthrough of pizza on the Egg?

paqman

nolaegghead said:

If you want to use turmeric without the flavor (for color) you can let it oxidize by letting it sit out opened for a few weeks.  So I heard.

I don’t think that the turmeric flavor will be a problem.  I used about the same ratio for Jamaican Patties dough last week and I could barely taste it.  I’ll see how the dough turns out tomorrow but next time I’ll probably use half what I used today.  I don’t care so much about the color but I want to get the texture right.  Lard is apparently a thing in dough so that’s something else that I want to try.

buzd504

Aren't you in Canadia?  It's probably yellow snow.

JohnInCarolina

This thread is great.  Tons of helpful/interesting info in here.  

kennethk

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Pizza DoughIf you have never cooked a pizza over the coals, you are missing a real treat! The EGG produces the same results as cooking pizza in a brick oven. This particular dough recipe cooks thin and crisp and is the perfect base for your favorite toppings. You will get the best results if the EGG and the Baking Stone are very hot before you begin cooking.
Ingredients Print1 cup warm water (105º to 115ºF)1 teaspoon granulated sugar1 teaspoon active dry yeast3 cups all-purpose flour plus extra as needed1 teaspoon table salt1 teaspoon olive oilCornmeal for dustingInstructionsPour the water into a liquid measuring cup, add the sugar, sprinkle the yeast over the warm water, and let sit for 5 to 10 minutes, or until the liquid becomes frothy.Pour the flour and salt into the bowl of an electric mixer fitted with the dough hook, add the yeast mixture, and mix on low speed until combined. Add the olive oil and continue to mix on low. Once blended, knead the dough on low speed for 5 to 6 minutes, until the dough becomes smooth and elastic.Turn the dough onto a Dough Rolling Mat or a lightly floured surface and form into a ball. Place the dough in a well-oiled bowl and turn to coat with oil. Cover the bowl with plastic wrap and let sit for 11⁄2 hours, or until doubled in size.Turn the dough onto a lightly floured surface and knead briefly. Form the dough into a ball and, using a sharp knife, cut the dough into 4 equal parts. Shape each part into a disk and dust with flour.Set the EGG for indirect cooking at 600°F/316°C.To roll and bake, using a rolling pin roll a dough disk into a 10 to 12 inch circle. Lightly dust the pizza peel with cornmeal. Place the rolled-out dough onto the pizza peel, top with the desired toppings and gently slide the dough directly onto a preheated Baking Stone. Cook for 5 minutes or until the dough is lightly brown and crisp. Repeat for the remaining dough disks.Makes 4 pizzas

dannys

GrateEggspectations said:

@paqman: Not my photo, as I didn’t want to dig out and plug in my external heard drive, but here’s a shot that shows some Super Duper characteristics. The pieces are literally several inches thick. You can feel the absolute heft in holding the pizza box. Pretty sure the specimens I’ve sampled have been even thicker than this photo. 

Where I grew up, there was a Greek place that had a pizza that looked similar to this. It had a layer of every ingredient - ham, sausage, pepperoni, onion, green peppers, etc). It was a family favorite.  You couldn't buy the large because the slices were unwieldy to eat. You had to use a knife and fork.

mkevenson

Kennethk, in the 1st part of your post you state, " baking stone very hot". Later you write, "Set the EGG for indirect cooking at 600°F/316°C."
Most would consider > 750F to be very hot. Neapolitan pies will be cooked at 750-900F. Perhaps " very hot" is a subjective term.

A lot of pizza bakers use weight not volume in dough calculations. Much more reproducible.
Mark

GrateEggspectations

Gave pizza another try last night and got better results. Still not where I’d like to be, but closer. I think the pulling and twisting was responsible for the extra air bubbles. 

paqman

This one looks much better.  What is it that you did not like?

GrateEggspectations

paqman said:

This one looks much better.  What is it that you did not like?

Two pies of different sizes and thicknesses. I think that the thicker one was just a touch chewy. 

paqman

milk and fat in your dough along with longer fermentation will probably help with that but you’ll need to dial down the baking temp

GrateEggspectations

paqman said:

milk and fat in your dough along with longer fermentation will probably help with that but you’ll need to dial down the baking temp

Thanks. I think I was chugging along at about 700 for those pies. 

paqman

Turmeric in yellow dough #2 wasn’t a success.

Yellow dough #3 (2X 340g dough balls) was great:
200g Caputo Nuvola Super
200g Caputo 00 Red bag
268g water (67%)
25g secret ingredient
12g salt (3%)
0.5g yeast
14 hours RT bulk fermentation
24 hours CT ball fermentation 
6 minutes @ 550F

Pics in random order:

Hoster05

72 hour ken forkish recipe.  550 on egg using pizza stone.  I have been having much better results using parchment paper in lieu of semolina paper for launching pizzas and crust development.  One pepperoni, one sausage and the last one is probably our favorite, prosciutto, goat cheese, mozzeralla, shallots, red pepper flakes then top with some arugula and honey before serving.