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Wanna thin crust crispy pizza?

Village IdiotVillage Idiot Posts: 6,958
edited January 2012 in EggHead Forum
I've been busy making Yaki Gyoza dumplings this week for the Salado eggfest, so my mind is in a Oriental frame.

My wife is on a low carb diet (I shoud be on one, not her), so I thought I'd make a thin crust pizza out of eggroll wrappers.  I put two of them as a base and added the toppings.  Pizzas were great.

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__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


Comments

  • travisstricktravisstrick Posts: 5,001
    How do you like the Ragu pizza sauce? I have been using the HEB brand stuff. I like it ok. I have been thinking about using plain chunked tomato sauce and seasoning it myself.
    Be careful, man! I've got a beverage here.
  • Travis.  I was in a hurry, so I picked up the Ragu.  It was OK.  Like you, I'd rather make it myself with tomato sauce, sage, oregano, basil and fennel seed.  I grow everything but the fennel, so it's fresh.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Tortlllas work good too, Tweeve.  I just wanted super thin for my wife.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • VI,

    That, sir, is one great idea. I'll bet that would rock the house as an appetizer on a restaurant menu! It look SOS good that I won't go on a huge rant about the jarred sauce, but I'll bet a nice fresh, uncooked San Marzano, basil, oregano and garlic sauce would elevate it to stellar heights.

    Cheers,

    Captain Spaulding

    image
  • SteveWPBFLSteveWPBFL Posts: 1,323
    For sauce we like to use a thin layer of tomato paste and add whatever spices then toppings then cook.
  • ChubbsChubbs Posts: 6,925
    I like Paul Newman Sockorooni on my homemade pizzas. Spaghetti one night then use leftover sauce for pizzas on egg another night. Pretty good if in hurry and can't make own sauce.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • BotchBotch Posts: 6,196
    Great idea, thanks!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • MickeyMickey Posts: 18,699
    edited January 2012
    Like Tweeve have done the tortillas but I like your idea. Was two enough to hold? That had to be a light pizza.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Not nearly as thin, but naan and pita work great as a premade crust...
  • @Tweeve.  Yep, thinner than a tortilla, even 2 stacked together.

    @Mickey.  Two worked out fine.  I didn't fuse them together with water, but they held together just fine.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • MickeyMickey Posts: 18,699
    Several years ago someone was doing them at Texas Fest and were good
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • GrannyX4GrannyX4 Posts: 1,479
    When I do my seafood pizza on flour tortillas I used the small ones and the cut them into quarters and they are the perfect size for an appetizer but I'm liking the egg roll for super thin. Thanks for posting it VI.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • smokesniffersmokesniffer Posts: 2,016
    Great Idea.! That is something I will try. I was just thinking about doing pizza later this week and wanted a thinner crust. Is there anyone out there with a regular crust that could share how they go about making a real thin crust. Mine are always a bit on the thicker side, even though I try my best to thin them out.
    Thanks VI 
    Large, small, and a mini
  • GatoGato Posts: 766
    I will definitely be trying these out. Thanks for the tip.
    Geaux Tigers!!!
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Key to keeping it thin once you get it rolled super thin is to build pizza and get it on a HOT stone really quickly. The more time the pizza sits once it it built, the more proofing of the dough occurs. Basically by rolling it out, you are redistributing the food that is available for the yeast. Yeast will quickly start to become more active and this activity causes the dough to get airy and puffy....not as thin anymore. By quickly getting the pizza on a hot stone, you are stopping the yeast in their tracks and essentially "setting" (cooking) the dough at the thinness you started with.
  • VI: why use parchment on this? I don't get it.
    I've always used parchment so it doesn't stick.  I know you can use cornmeal on the stone, but this is more convenient IMHO.  Slides right on, and slides right off onto the peel.  BTW, I've lost my peel since we rebuilt the garage, so I am using a bamboo cutting board for a peel.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • GriffinGriffin Posts: 7,672
    What a great idea and way to think outside of the box! I know the crust was thini, but was it crispy? Looks like it was. Looks like maybe you should have trimmed that parchment paper just a bit more as well. ;)

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Thannks, Griffin.  Yes, the crust was very crispy.

    and, lol, I do tend to overcook my parchment.  Makes it too dry to eat.  Tastes like paper. 
    :))
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • GriffinGriffin Posts: 7,672
    =))

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • smokesniffersmokesniffer Posts: 2,016
    Thank you Tweev_tipesy. This will be worth a try as well. Hey how many fingers do you see? :-SS
    Large, small, and a mini
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