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Oh my dough! Pizza success
paqman
Posts: 4,661
I can't remember the last time I made pizza on the egg but today was a huge success. We forgot to buy sauce so we used taco sauce instead.
1000 grams 00 flour
650 grams water
10 grams of salt
1 pack yeast (8 grams)
Proofed the yeast in the water heated @ 100F for 10 minutes. Mixed everything in the kitchen aid for 2 minutes. Let it rest for 10 minutes. Mixed again for 5 minutes and reduced speed for 2 more minutes. Placed the dough in an oiled bowl covered with a damp dish towel in the oven @ proof setting.
Split the dough in half.
1000 grams 00 flour
650 grams water
10 grams of salt
1 pack yeast (8 grams)
Proofed the yeast in the water heated @ 100F for 10 minutes. Mixed everything in the kitchen aid for 2 minutes. Let it rest for 10 minutes. Mixed again for 5 minutes and reduced speed for 2 more minutes. Placed the dough in an oiled bowl covered with a damp dish towel in the oven @ proof setting.
Split the dough in half.
____________________
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 MachiavelliComments
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What temp did you cook at and what set up did you use? I only wish for successes like that.
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@Wolfpack The taco sauce was great, we will do it again for sure!____________________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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You have an interesting mix/rest/mix process, will have to try that, thanks!_____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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@yvrbased The temp was between 650-700 while the plate setter and the stone were in the egg and well over 900F before adding the plate setter. The stone was allowed to heat for 45-60 minutes.
Plate setter legs up in pswoo2 with stone on woo extender.
Here's a picture of my setup:
____________________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 -
Looks beautiful! Does your oven actually have a setting to let the dough rise? What temp does it keep?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@Botch The resting period is a common technique called autolyse.
http://www.thefreshloaf.com/lessons/tentips_8_autolyse____________________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 -
@SmokeyPitt Yes, my oven has a setting to proof bread. I am not sure what the temperature setting is but it is low. Probably arround 25C____________________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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How many / what size pizzas did that make? 650g is a bit more than 2 cups of water, which by my recipe would make a little more than 2 16' pies.
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@njl I usually make 3-4 pies with this recipe. Today, I used more dough and only made 2 pies. Today's pies were much thicker than the ones I usually make. Also, I just realized that I used half the salt that I usually add and it was still good.____________________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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Looks great. Nice and airy looking dough. Nicely done!!Jim
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I can not wait to try. Looks amazing.
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Nice looking pies. How long did you let it rise in the oven?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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paqman said:@SmokeyPitt Yes, my oven has a setting to proof bread. I am not sure what the temperature setting is but it is low. Probably arround 25CWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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We use this to proof our dough. Perfect humidity and temp control. http://www.amazon.com/Folding-Bread-Proofer-Yogurt-Maker/dp/B005FCZMU6/ We keep our house pretty cool year round and this does the trick.
Large BGE
Greenville, SC -
@Griffin The dough was @ proof setting in the oven for about 2 hours____________________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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That's a nice feature to have. My oven has a warming drawer I might try next time I make dough if I can get it around the correct temp.SmokeyPitt said:paqman said:@SmokeyPitt Yes, my oven has a setting to proof bread. I am not sure what the temperature setting is but it is low. Probably arround 25C
@SmokeyPitt Be careful with the warming drawer. I have a warm setting on my oven as well and it is much more warmer than the proof setting.____________________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 -
paqman said:
@SmokeyPitt Be careful with the warming drawer. I have a warm setting on my oven as well and it is much more warmer than the proof setting.paqman said:@SmokeyPitt Yes, my oven has a setting to proof bread. I am not sure what the temperature setting is but it is low. Probably arround 25CWhich came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Very Nice! Where did you get the Caputo? Can't find it anywhere. I can get 00 flour, just not that brand.
Steve
Caledon, ON
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Wow, looks awesome!
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I got it from La Botega in OttawaLittle Steven said:Very Nice! Where did you get the Caputo? Can't find it anywhere. I can get 00 flour, just not that brand.
____________________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 -
2 days after making the dough, we used what was leftover to do calzones.
____________________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 -
...and cheese bread sticks
____________________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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