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pizza dough ?
Tried my first thin crust pizzas Friday night and was fairly pleased with the results. But I have a question - do you guys pre bake just the crust for any length of time and then put your toppings on? I only did them at around 500 (raised indirect with stone placed on the swing rack) and pre baked just the crust for around 5 minutes. Put the toppings on and finished for about another 5 minutes. I am just using bread flour but will be ordering some Caputo "00" flour as i can't find anyplace around here that sells it. Also, using 6 in 1 crushed tomatos as my sauce base. I just wasn't getting the big bubbles on the outside rim of my crust like I have seen some of you guys post. Not sure if it was the flour, how I did it, etc... I actually flipped the crust after the prebake then put my toppings on the side that was on the stone for the first 5 minutes. Was just nervous it wasn't going to get all the way done without burning. Probably not how it is supposed to be done so I am looking for your temp and timing.
Just curious if you pre bake and if so, at what temp and for how long? I think I will give them another shot tomorrow night. Thanks guys.
Comments
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I used to when I did pizzas on the grate on a charcoal grill, but not with a stone or steel.
______________________________________________I love lamp.. -
I've never prebaked a crust. I put the pizza together on a well floured peel (or use cornmeal or semolina) then on to the preheated stone for 10-12 minutes at 500-550 or 600-650 if I'm using dough made with 00.Mamaroneck
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No need to pre bake. And bread flour should be fine. Knead the dough well to develop good gluten structure. Also I believe you want a fairly wet dough to have more rise and larger bubbles. It will be sticky and hard to work with but i have had good results with wet dough. Zippy lip has a good recipe on the forum. also bake as high in the dome as possible.Large BGE & mini stepchild & a KJ Jr.The damp PNW
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I agree with @BizGreenEgg wetter dough is better. IMO, using the KitchenAid - I let it run for 10 minutes or more. Can't knead enough. Let rise an away you go.Takes a few times, but I've found about a 400º stone works best for my topping amount. I never prebake.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I've played around with dough more than I'd like to admit. IMO, unless you're Cooking at 800+, stick with the bread flour. If you do use 00, I highly recommend oil and sugar in the dough to help with rise and color of the final pizza. 00 on a Lower temp cook will generally end up bad.
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Tipo 00 does not brown well...it goes from white to black at some point. But the black is so good.
______________________________________________I love lamp.. -
Look at this post:http://eggheadforum.com/discussion/1141565/finally-the-pizza-dough-recipe-i-was-looking-forThe Caputo 00 flour does make a difference. I have tested a few other brands of 00 flour and consistently had better results with the Caputo...____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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