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Nailed it

Farbuck
Farbuck Posts: 276
in EggHead Forum
After my weekend pizza disaster, I made some changes to the set-up [platesetter legs up, grid, ceramic spaces and pizza stone] so the stone sat about 1.5 inches above the felt line.   Got the stone to around 550 - 575 and kept it there.  Results were tasty.   

Anyone have a favorite dough recipe?  I think I'd like to improve on the one I used tonight.

Oh yeah - here's how they looked




Two Large Eggs; Too Little Time

Newtown Square, PA
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Comments

  • tulocay
    tulocay Posts: 1,737
    Good looking pie.
    LBGE, Marietta, GA
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  • RAC
    RAC Posts: 1,688
    Nice pie!

    Ricky

    Boerne, TX

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  • nolaegghead
    nolaegghead Posts: 42,109
    Did you use a high gluten flour? 
    ______________________________________________
    I love lamp..
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  • tjosborne
    tjosborne Posts: 529
    Looks like you nailed it.
    middle of nowhere- G.I. NE
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  • Farbuck
    Farbuck Posts: 276
    Nolaegghead:

    I did not use a high-gluten flour.  Would that make a difference?
    I know absolutely zip about flour




    Two Large Eggs; Too Little Time

    Newtown Square, PA
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    Try Emeril Lugasse's recipe on the Food Network site. Easy, foolproof and tasty.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • Monty77
    Monty77 Posts: 667
    Nice looking pie, gotta make one up soon now! 
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • nolaegghead
    nolaegghead Posts: 42,109
    Farbuck said:
    Nolaegghead:

    I did not use a high-gluten flour.  Would that make a difference?
    I know absolutely zip about flour
    The high gluten stuff is different, not necessarily better, it's better if you're cooking at 700F and up.  General purpose flour is fine for 550-ish.  I just thought it looked like Tipo 00 dough in the pic.
    ______________________________________________
    I love lamp..
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  • Terrebandit
    Terrebandit Posts: 1,750
    Had the egg over a year now and still have not tried a pizza. I NEED to do this. Yours looks great.
    Dave - Austin, TX
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  • KenfromMI
    KenfromMI Posts: 742
    Terrebandit, I'm a new egg owner and that seems to be what I'm making the most lol. They come out perfect. I wasn't a big pizza guy my whole life until I bought the egg now I'm craving pizza all the time. You have to try it. I even have a signature pizza that I named after me LOL.
    Dearborn MI
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
    My Go To Pizza Dough

    - 1 3/4 Cup Warm H2O
    - 1T yeast
    - 1T Sugar
    Mix in mixer bowl and let sit for 5 minutes to get foamy and activates yeast

    Add:
    - 22 oz King Arthur Bread Flour (by weight.  It comes out to about 4 cups)
    - 1 T Vital Wheat Gluten
    - 2T EVOO

    Knead for 10 minutes. I use a KitchenAid mixer.  It should form a nice ball on the dough hook and just barely stick to the bottom of the bowl. Add more flour or water (in DRIPS!) if the consistency isn't right.

    Let it rise on the counter or proofing oven for 2 hours or until doubled, OR in the fridge overnight (better).

    Punch down, separate into 6 balls,cover lightly & proof them for 15 min-2 hours until you are ready to make the pizzas or put them in the fridge or freezer.

    1 LBGE in Chapel Hill, NC
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  • QDude
    QDude Posts: 1,068
    Do a search for "Roberta's pizza dough". The NY Times had an article and video on it recently. It is great!

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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