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First "Za" Attempt (Pic Heavy)

Smoking ColesSmoking Coles Posts: 230
edited 6:23PM in EggHead Forum
I've had my eggs for about 2yrs now, and just finally last night I decided to try Pizza on the egg. Turned out really good except I couldn't get the crust rolled out thin enough. If anyone has any suggestions for getting a thin crust, it would be much appreciated. After fighting with it for about 20 minutes I was frustrated and called it quits. I used the Publix Dough Ball and could only get the dough rolled out to approximately 10 or 11 inches. Every time I thought I was making progress, the dough would contract or start sticking to everything. Not sure if it I didn't let it warm enough or what, but it was a royal PIA. Anyway, on the the pics.

The Raws

The Set Up (Pretty White Pizza Stone)

The dough sauced.

The Toppings, Pepperoni, mushrooms, onions and low moisture mozz.

A little more mozz, and ready for the egg

On to the egg at 450 degrees

Closed the dome and had another Red Stripe. They were going down way to easy after my altercation with the dough

View from above when it initially when on

View from above 10 minutes in to the cook

Off the egg after approximately 18 minutes later

Close up

The Crust

Pie cut into slices and crust again

Taste was fantastic, but the crust was a little thick unfortunately

Overall, it turned out great and the wife thought it was really good. I would be more excited about pizza on the egg if anyone could give me some advice on getting the dough rolled out. Thanks.


  • vidalia1vidalia1 Posts: 7,092
    Great looking pie.

    When we use the Publix dough we let it sit out for 3-4 hrs. It needs to sit that long to get pliable. We have 15 1/2" Air Bake pizza pans and we can get the dough to cover the whole pan.
  • Thanks for the advice, I thought that might have been the culprit. It was extremely frustrating.
  • vidalia1vidalia1 Posts: 7,092
    Yep I believe the bag says 30-45 minutes...not.. ;)

    and get the Air bake pizza pans at Target..get will thank me later... :P :laugh:
  • triehle98triehle98 Posts: 208

    Fleischmanns has a yeast out for thin crust pizza . the recipe is easy and it works well for me . give it a shot . you can find it at most grocery stores . BTW this dough you can roll out with a rolling pin and it wont shrink at all !
  • Looks good. Nice job.

    Try making your own dough next time. That way you aren't dependent on someone else's formulation. It's really easy to do. Here's links to a couple I've tried and posted to our blog. Both came out good. The 2nd one requires an overnight rest, so it's not as good if you spontaneously decide to cook. The good news is that you can make up a batch of your own dough and freeze it, so you always have some around when you want to use it.

    Another thing you can play with is the cooking temp. I generally cook at 550 to 600, and my pies get done in less than 10 minutes. If you're only making one, it's not as big a deal, but if you're making multiples, not having to wait 20 minutes between them is nice.

  • If you're having problems with the dough shrinking, you need to let it rest. Stretch it out until it gets to the point where it starts shrinking back. Then cover it with a towel and let it relax for 5 mins. Then stretch it further, repeat as necessary.
  • Sooner EggSooner Egg Posts: 578
    your pie looks great....I make my own dough which sets in the fridge for a day before I use it, I have found that it is easier to work with if I allow it to rest at room temp for about 3 hours prior to forming the crust, first couple of times I was impatient and started working with it too early and I had the same trouble you did
  • LovenbrauLovenbrau Posts: 307
    When I use frozen dough balls I set them out overnight in a covered bowel, the 6 hour defrost time did not work very well, so I have gone to 24 hr and it works well.
  • op2kop2k Posts: 62
    Actually, I thought your thick crust looked great. It reminded me of a Sicilian pizza.....only rounder ;)
  • Yeah Kim, the directions said an hour. Guess I'll know next time. I'll check into the pans. thanks.
  • Thanks for the info.
  • Thanks John, the recipes both sound great, but unfortunately I don't have a stand mixer at this time.
  • Thanks, not allowing the dough to rest at room temp long enough appears to be my problem. Thanks for the towel tip as well.
  • Thanks, everyone seems to be in agreement.
  • It was good, but a little on the chewy side. My wife said she actually liked it better that way. Oh well, I'll continue to try.
  • It's more than just letting it come up to temp before rolling/tossing/stretching. It's actually resting DURING the shaping process.
  • FidelFidel Posts: 10,172
    Learn to toss and spin the dough - don't roll it. Your pizzas will be much better.

    As others have said the Publix dough needs to warm and rise considerably to be user friendly.

    If I use their dough (and I haven't in a couple years) I cut it in half and make two 12-14" pies out of it with thin crust.

    Here is a thin crust pie with half a Publix dough ball.



  • rsmdalersmdale Posts: 2,472
    Nice pies SC did you rollyour dough w some flour? it will grab the dough and help you get that thin crust.I am a big fan of making my own dough it is easy and you can fell the difference in the textures.


  • Guess I need to get my post's up to 500 to be in for the toss kit. I actually tossed a little, stretched and kneeded, when all of that wouldn't work, I got out the rolling pin and had no luck with that either. Holding the edges and letting it's own weight stretch it was the only thing that kinda seemed to work. Anyway, I need to try my hand at my own dough and do it the right way I guess.
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