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Pizza Dough Help!

Scott805
Scott805 Posts: 349
edited March 2012 in EggHead Forum
i just purchased a 1 lb. pizza dough from Whole Foods.  How many pizza's will this make?  Any suggestions on prep?  As always, greatly appreciated.

Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!

Dallas, TX

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Comments

  • njl
    njl Posts: 1,123
    Can't help you with that...I always make mine from scratch.  Of course, it'll depend on how large a pizza you want to make.  You do want to roll or hand stretch and press it out pretty thin...unless you like thick doughy crust.

    Some quick googling of my 2.5cup flour + 1 cup water recipe suggests your 1lb of dough is probably good for 1 roughly 16" round pizza.
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
    Of course it depends on how thick you make the crust, but of average thickness, you can make one nice size pie or two pies around 10-12"
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  • thebtls
    thebtls Posts: 2,300
    It will make two 11-12 " thinner crusts. You can't cook one better than that size in my book anyway.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • JerkChicken
    JerkChicken Posts: 551
    edited March 2012
    It will make two 11-12 " thinner crusts. You can't cook one better than that size in my book anyway.
    Agreed, two medium/small pizzas depending on how thin you stretch it. They are intended for one Large pizza. If you go to the pizza station at Whole Foods, you will see the size it is intended for but that size wouldn't fit on most grills anyways and would be too difficult to handle. I really like the whole foods dough, it is convenient and delicious. 

    As far as prep:

    Get your egg fired up, shortly after the fire is established, throw in your platesetter (or whatever method you use for indirect.) BGE suggests platesetter legs up, grill grate on top, and pizza stone directly on grill. Let all this heat up to temp, It'll take a while. I shoot for 550-600. 

    Throw some flour on a cutting board or clean countertop, cut the dough in half. Start stretching one half into a circle or desired shape, (Mine usually come out pretty abstract). A rolling pin with a sprinkle of flour will help aid in creating a consistent and flat pizza dough. Now, get your pizza peel, sprinkle a little flour and cornmeal on there so it doesn't stick. Your flattened dough on there and put a thin layer of EVO, followed by your sauce and toppings. The EVO helps prevent the sauce from seeping into the crust. (and adds flavor). 

    Gently shake and slide your fresh pie onto the pizza stone with the peel. A spatula can help. Close the lid and cook about 6-12 minutes or desired doneness. Grab your spatula and peel and remove that sucker. While it's cooking I prep the other pie as not to waste time, fuel, and allow too much temperature fluctuation.

    Enjoy....

    Another Tip: Once you become serious about pizza making, get yourself a SuperPeel. Those things are awesome and you won't have to use corn meal anymore or worry about train-wrecks trying to get your pizza on the stone....
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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