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.

Pizza Crust

Steve-BSteve-B Posts: 339
edited 4:04PM in EggHead Forum
I tried a few new things last night in my pizza crust. I started with Spin's recipe and changed/added parts. it was the best I have ever made.
#1 Added cracked peppercorns to the dough
#2 Used garlic olive oil instead of regular
#3 Replaced the cup of water (not the yeast water) with room temp beer[p]All three were nice changes. #1 and #2 require no future changes, but #3 wasn't quite right. I think I might use a 50/50 mixture next time. I would of served this, though, to anybody without a problem. But, I knew it could be a little better. Let me know if you have any ideas on these additions or changes. [p]Steve-B

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