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48 hour cold fermented pizza dough ... yep ... with homegrown arugula

Stormbringer
Stormbringer Posts: 2,315
Sometimes new cooking techniques can happen by accident. I intended to make pizza on Sunday night, however it was a bit cold here so the dough didn't rise in time. I put the dough ball into the fridge, covered it with clingfilm and left it until this evening. It was easily the most workable dough that I have ever used, so adaptable to shaping, no tearing and some great bubbles in the dough. I used our standard wild boar, spinach and Spanish goats cheese toppings.

The result? Fantastic! The pizza base was tastier than usual, great consistency and a fluffy crust. I'll be doing this from now on, just takes a bit of of advance planning. Which involves SWMBO putting pizza on the weekly menu a couple of days further down the line-up. :)

The pizza dough on a plate, it started out about 50% of the diameter of what is in the picture:

Fresh spinach reducing ... it reduced a heck of a lot:

Arugula growing in our home hydroponic growing system:

The pizza dough laid out, I stretched it using the fist and stretch technique, no tearing and it kept it's shape entirely:

Added the passatta:

And the wild boar salami:

Then the Spanish goats cheese:

The reduced spinach ... yep all of the spinach in the pan above reduced to this:

Some fresh shredded moz:

Into the egg raised into the dome at 700F:

The crust risen and baked, this is after four minutes and a turn at 2 minutes:

The crust:

Inside ready to cut with the arugula on top:


Thanks for looking!
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • zaphod
    zaphod Posts: 467
    looks great. Thumbs up on hydroponics for the arugula.  We planted a small amount in a raised bed and 12 years later my weed whacker and I are still fighting it. Once or twice a year I dig it out by the roots, but it still seems to return. I'll be cutting the lawn and that tell tale peppery smell hits me ...
    ~~
    Walk softly, leave a good impression.
    large BGE, vegegrilltarian
  • OhioEgger
    OhioEgger Posts: 955
    Wow, that looks beautiful. I've read now and then about that dough technique, but never tried it. After seeing your results I definitely will the next time. 
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
  • johnmitchell
    johnmitchell Posts: 6,853
    Holy mackerel man you turn out some awesome meals 😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
  • dbCooper
    dbCooper Posts: 2,536
    Beautiful, pics and write up and ingredients, all of them.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • WeberWho
    WeberWho Posts: 11,342
    That looks absolutely fantastic!

    I just did a 96 hour cold ferment with some dough last week for Detroit style pizza. I don't know the first thing about dough but I was super impressed with the results and started another batch last night for this weekend. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • Botch
    Botch Posts: 16,489
    Oh yeah, nice job!
    And yes, refrigerator ferments of at least two days are well-worth the pre-planning.  If you get a chance, save a dough-ball for 4-5 days, then make a minimalist pizza just baked plain, then brushed with EVOO, dried oregano, and a light dusting of grated parm (so you taste, mostly, the crust).   
    ___________

    "They're eating the checks!  They're eating the balances!"  


  • Stormbringer
    Stormbringer Posts: 2,315
    edited February 5
    OhioEgger said:
    Wow, that looks beautiful. I've read now and then about that dough technique, but never tried it. After seeing your results I definitely will the next time. 
    @OhioEgger thanks and good luck, would be interested in seeing your results.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Stormbringer
    Stormbringer Posts: 2,315
    Botch said:
    Oh yeah, nice job!
    And yes, refrigerator ferments of at least two days are well-worth the pre-planning.  If you get a chance, save a dough-ball for 4-5 days, then make a minimalist pizza just baked plain, then brushed with EVOO, dried oregano, and a light dusting of grated parm (so you taste, mostly, the crust).   
    @Botch definitely going to try that. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • wowzers!  great pizza!  the height of the flames pictured is no joke. 
  • paqman
    paqman Posts: 4,854
    I almost always make batches of 4 dough balls that I store in deli containers in the fridge for up to a week.  Day #3 is always the best IMHO.

    Your pie looks tasty!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • loco_engr
    loco_engr Posts: 5,801
    Mind if I ask what kind of yeast and flour you used?
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • Stormbringer
    Stormbringer Posts: 2,315
    loco_engr said:
    Mind if I ask what kind of yeast and flour you used?
    I used 00 pizza flour and dried yeast. It's the recipe in this post from my blog, in step 5 of the pizza dough method I left it in the fridge for four days:

    https://thecooksdigest.co.uk/2016/08/12/oven-baked-ham-and-mushroom-pizza/
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Stormbringer
    Stormbringer Posts: 2,315
    wowzers!  great pizza!  the height of the flames pictured is no joke. 
    I think this is why raising into the dome is important. Doing it at the felt line the flame goes straight up so there is heat at the sides, not so much in the middle. By raising into the dome, the flames come up the side and partially over the top thus radiating heat downwards onto the crust and the toppings. It's not quite the same as doing it in a wood fired oven where the shape has flames cresting over the whole pizza, but a close enough approximation.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • johnmitchell
    johnmitchell Posts: 6,853
    loco_engr said:
    Mind if I ask what kind of yeast and flour you used?
    I am surprised more people aren’t sharing their dough recipes 🤐
    Greensboro North Carolina
    When in doubt Accelerate....