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

Secrets inside the pizza DVD--I think it's good

HungryMan
HungryMan Posts: 3,470
edited November -0001 in EggHead Forum
I made pizza both ways. NY style and quick dough. The pizza on the left (single slice) was the quick dough using all purpose bread flower. It was thicker and more bread like. I made the dough start to finish 2 hours. The dough made for the other slice and pizza in the background was made 4 days ago with high gluten flower. They both tasted good, but I favored the NY style.
DSC_0006.jpg
DSC_0007.jpg
· Share on FacebookShare on Twitter

Comments

  • TomM24
    TomM24 Posts: 1,366
    Hungryman:

    Very Nice. I like the thicker crust slice. What setup and temp and time did it take?
    · Share on FacebookShare on Twitter
  • HungryMan
    HungryMan Posts: 3,470
    This one I cooked in the oven. normally I cook it in the egg. On the egg I use the inverted platesetter. I put the stone on the little green feet. I cook it at 550 dome. I start it on a screen and put it directly on the stone after the crust firms up. About 1/3 thtough the cook. 10 to 15 is what it cooks for. I look and pull it when it looks good.
    · Share on FacebookShare on Twitter

Categories