First pizza ideas

Steelers252006

Okay, I'm thinking of trying a pizza tonight. Now, I don't want to make my own dough unless you got a REAL simple and quick way to do it. I can buy some of those premade crusts. Other than that, need ideas for temp and time. Seems like everybody has a completely different opinion on this one. Want to hear yours. Thanks.

Unknown

I personally think it's a little heavy in the flour but it's from the egg bible so who am I to argue?
TT


This gorgeous recipe comes courtesy of ‘The Big Green Egg cookbook’

Thin Crust Pizza Dough

If you have never cooked pizza over the coals, you are missing a real treat. The Big Green Egg produces the same crispy, smoky flavour as a traditional brick pizza oven.

This particular dough recipe cooks thin and crisp and is the perfect base for your favourite toppings. You will get the best results is the Egg and the Baking stone are very hot before you begin cooking.

Preheat the Egg to 500F-600F and place the baking stone on top of the inverted heat diffuser.

Ingredients:

* 1 cup of warm water (105-115 degrees Fahrenheit)
* 1 teaspoon granulated sugar
* 1 teaspoon active dry yeast
* 3 cups of all purpose or bread flour
* 1 teaspoon table salt
* 2 tablespoons of olive oil

Pour the warm water into a bowl, add the sugar, sprinkle the yeast and let sit for 10 -15 minutes.
Pour the flour, and salt into the bowl of an electric mixer with a dough hook, or mix it by hand in a large bowl.
Add the liquid yeast mixture and mix until combined, then add olive oil.
Once blended, turn out on to a floured surface and knead for 5 minutes until the dough becomes smooth and elastic.
Place the rounded ball of dough into an oiled bowl. Turn the dough to coat with olive oil. Cover with cling film then leave somewhere warm to sit for 1 ½ hours until doubled in size.

Turn the dough onto a well-floured surface, knead the dough lightly and then cut the dough into two circular balls. Each will make a pizza base. Using a rolling pin, roll each piece of dough out to a 10-12inch circle.

Tip:

When rolling pastry or dough, roll in one direction several times and then turn the dough in a continual clockwise direction. Repeat rolling. By turning the dough and not the rolling pin direction you will get a more uniform shaped circle.)

Lightly dust your pizza peel with flour so the dough will slide off easily onto the baking stone. Cover the pizza with desired toppings. Cook for about 12 minutes or until the dough is light brown and crisp.

Mike in Abita

It all boils down to the type of dough. Thin highly hydrated dough lends itself to high heat. 750+ NY style or Neopolitan cooks better at 450-550. DOugh is not a difficult item to make. (People have been makeing dough for centuries) It does taste better the longer you let it rise. The dough mellows and the end result may taste better in your opinion. If you have time an overnight slow rise in the fridge makes for a much better flavor in my opinion.

On to dough. I like this recipe for NY style.

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Flat is Beautiful





2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl.
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the
hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to
see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an
additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of
olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F.
If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal
parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens.
Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop
bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza.
Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on
the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust
or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and
top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have
commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as
sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't
want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from
brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest
you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back
on the sugar by half a teaspoon. Thanks, AB