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First time PIZZA dough

La. RedneckLa. Redneck Posts: 26
edited 8:10AM in EggHead Forum
Good afternoon,
It is now time to move from making store bought frozen pizza's on the BGE to hand made. There is alot written about cooking the pizza but I need to get simple directions on making the dough. I then need simple directions on baking the pizza dough on the BGE, preparing it for the final phase of total pizza cook. Any help would be appreciated. [p] La. Redneck


  • QBabeQBabe Posts: 2,275
    La Redneck,
    This is what we do....[p]Tonia

    [ul][li]Mr. Hyde's Pizza[/ul]
  • Steve-BSteve-B Posts: 339
    La Redneck,
    I used Spin NY Pizza for my first time. It came out great. I also found this dough recipe to be forgiving.[p]From this link you can find part I and III (sauce & baking).

    [ul][li]Spin's NY Style Dough[/ul]
  • La Redneck, here is my recipe:
    Home-made Pizza Dough & Sauce

    • 1 can crushed tomatoes ( 28 Oz.) [ Hunts makes a good one]
    • 1 small onion finely chopped
    • 1 tsp salt
    • 1 Tbs olive oil
    • 1/8 tsp black pepper
    • 1 Tbs basil
    • 1 Tbs oregano [p]
    Cooking Directions:
    • on medium heat saute onions in the olive oil for a few minutes.
    • add the tomatoe sauce, salt, pepper & herbs.
    • stir from time to time, cooking for 20 min. [p]Special Instructions:
    • Food Processor Dough:

    • 1 cup water(room temp)
    • 1 pack yeast
    • 1 tablsp olive oil
    • 1 teasp salt
    • +/-3 cups Breadflour (always best when using yeast)[p]Directions:
    • Pour water into processor, add yeast - give a quick pulse.
    • Add about 1 cup breadflour, salt & oil - give a few quick pulses.
    • Add 1 ½ cup more breadflour & process to form a ball- adding more flour as needed. [p]The dough should not be sticky, so adjust the flour used to get a fairly firm, smooth dough.
    • Remove from the processor bowl & place on a floured surface to knead it a few more times by hand.
    • Place the dough in a covered bowl to rise til double +/-1 ½ hours.
    • Remove from the bowl, punch down & form ino two balls that can be rolled out into two 12" pizzas.
    • ( you may want to fold over the edges, to give an edge crust/rim to contain sauce & ingredients)
    • my last BGE bake was @ 400°F 35-40min. [p]

  • FatDogFatDog Posts: 164
    La Redneck,
    Here's mine. Simple and very good.

    [ul][li]FatDog Pizza Dough[/ul]
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