1st Pizza

reh111 · June 2012

Thanks to all the info on this forum, I baked my first BGE pizza last night. Got a recipe for whole wheat pizza dough but at the end it said to put it in the refrigerator for several hours to allow it to rise. I thought you needed to put rising dough in a warm place. Anyway, I made one recipe with the whole wheat flour and one with regular flour and put the whole wheat in the fridge as they said but the regular flour in a warm place. The regular flour rose, the whole wheat didn't - so I used the regular flour. Plate Setter legs up with grate on top, BGE feet on grate, stone on feet - let stone warm for about 30 minutes at 550. Pizza on parchment paper for first 5 minutes, pulled paper, baked another 10 minutes - bottom a little burned probably from baking too long - will let bake less next time - but it was great:

bigphil · June 2012

looks good and i've had the same problem when doing pizza i've heard that its to much sugar in the dough ,but i have great success using 12inch wraps for pizza very forgiving and they don't burn plus advantage is you can pick up different flavors of them

mjontrack · June 2012

Some grocery stores have dough premade in the bakery section by their in-store bakery. I know Publix does. I've used it in the oven before but not on the Egg. Keep saying I'm gonna try making a pizza.. its definitely on my list of one of my next "to-do's"

Duganboy · June 2012

Refrigerating the pizza dough is to slow the fermentation of they yeast. I use a recipe that says to refrigerate for 3 days. It will rise a little bit, but when you take it out about 3 hours before making the pizza it will rise quickly.

1st Pizza

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