Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Zippylip's dough deep dish
Comments
-
Nice work! Looks great!
It's a very good dough recipe!Just a hack that makes some $hitty BBQ.... -
Where can I find the recipe for the dough?When was the last time you did something for the first time? - Zick Boulder, CO
-
1/2 Batch of Zippylip Dough
Condensed written instructions:
1) Combine 1.5 cups of cold water, 3 cups of flour, 1 teaspoon of yeast and 1 teaspoon of salt;
2) Mix with a spoon for a few seconds to eliminate any large pools of water;
3) Let stand for 20 minutes;
4) Mix on medium for 20 minutes (it will be very soupy, don’t worry);
5) Turn off, cover, let stand for another 20 minutes;
6) Turn mixer back on & add up to 1 additional cup of flour (about 1 tablespoon at a time) allowing it to incorporate. Repeat this until you get the consistency you are looking for (it should be pulling away from the bowl, yet still be sticky enough so that it is a pain in the ass to get out of the bowl);
7) Remove from bowl, cut into individual pieces (2 for 2-16 inch pies, 3 for 3-12 inch pies, or 4 for 4-12 inch thin-crust pies);
8) Place in separate oiled plastic containers & cover;
9) Refrigerate for a minimum of 24 hours and up to 4 days;
10) Remove about 2 hours before you are ready to use;
11) When removing from the bowl, be patient, it will want to stay in the bowl, this is normal;
12) On a floured surface, gently shape the dough (due to the higher moisture content, this dough will be harder to work with than more typical dough, so be careful not to tear it – tossing will not likely be possible);
13) Bake on egg at a minimum of 650 degrees. This dough benefits from higher temps, I’ve tried it at lower temps and the results were not as good. It will take about 6 minutes at this temp.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Thanks very much!When was the last time you did something for the first time? - Zick Boulder, CO
-
What kind of flour?When was the last time you did something for the first time? - Zick Boulder, CO
-
I used King Arthur bread flour.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
That dough recipe is the bomb! Nice lookin' pie.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Where did you find your handle-less skillet, and what size is it?
-
The 'skillet' is actually the lid from my Lodge Dutch Oven. It's 10 inches.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
This one, and the pecan roll post..... not making it easy to be low carbing right now!
-
There was sausage on the pizza for the additional protein.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
Tjcoley said:There was sausage on the pizza for the additional protein.
Well then.....that changes everything!
-
Alebrewer... Ale Brewer....low carb..... argghhh!! 8->
Steve
Caledon, ON
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum