Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Publix pizza dough

swcham
swcham Posts: 30
in EggHead Forum
Hey folks, first post here, been reading the forum for a few months now, started egging in January...making pizza tonight, 2nd attempt. First try was with a homemade dough that didn't turn out too good, and in the interest of saving time, decided to try the publix premade dough.  

For those that have tried it, what temp works best? Time? Should each dough ball be used for one pizza, or make two smaller ones? 

Any advice is appreciated, friends will be here shortly, I apologize if I'm unable to reply to any comments in a timely manner, so Thanks in advance...

Take it easy eggheads, and I'll try and take some pics, post them tomorrow...

Seth
· Share on FacebookShare on Twitter

Comments

  • swordsmn
    swordsmn Posts: 683
    No pizza experience but hv heard decent things about the Publix dough
    LBGE, AR.  Lives in N.E. ATL
    · Share on FacebookShare on Twitter
  • 4Runner
    4Runner Posts: 2,948
    I can tell 600 plus doesn't work well with Publix dough.   I haven't tried pizza since but after the first pie, the bottom of crust was burned up.  I'm thinking you want to settle in at 450 - 500 or so.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter
  • Dobie
    Dobie Posts: 3,458
    4Runner said:
    I can tell 600 plus doesn't work well with Publix dough.   I haven't tried pizza since but after the first pie, the bottom of crust was burned up.  I'm thinking you want to settle in at 450 - 500 or so.  
    This ^^^^^ the prerolled stuff isn't bad at lower temps. 
    Jacksonville FL
    · Share on FacebookShare on Twitter
  • 4Runner
    4Runner Posts: 2,948
    even with a black bottom my boys were still saying this is the best pizza I have ever had.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter
  • swcham
    swcham Posts: 30
    Good to know, was planning on 600-650, will definitely keep it under 550...thanks!
    · Share on FacebookShare on Twitter
  • chrisc133
    chrisc133 Posts: 501
    Did you get the ball or rolled dough?  They sell both at my publix.  I always just make one pizza out Of the publix dough ball 
    Augusta, GA
    #BGETEAMGREEN member
    MiniMax, Large, XL BGE
    Featured on Man Fire Food Season 7
    · Share on FacebookShare on Twitter
  • swcham
    swcham Posts: 30
    @chrisc133 I got the ball
    · Share on FacebookShare on Twitter
  • chrisc133
    chrisc133 Posts: 501
    Publix makes good dough. It's a little hard to stretch...but keep working with it. It has a good flavor. I've only used it on my Blackstone and cook at temps 550 or so with no problems. 
    Augusta, GA
    #BGETEAMGREEN member
    MiniMax, Large, XL BGE
    Featured on Man Fire Food Season 7
    · Share on FacebookShare on Twitter
  • swcham
    swcham Posts: 30
    @chrisc133 Thanks! And by the way, Go Dawgs!!
    · Share on FacebookShare on Twitter
  • fljoemon
    fljoemon Posts: 757
    I always use the rolled out dough and keep it in the 400-500 range. Anything above that, I need to keep rotating, else it will burn fast.
    LBGE & Mini
    Orlando, FL
    · Share on FacebookShare on Twitter
  • swordsmn
    swordsmn Posts: 683
    Good advice, filing away...  My pizza making egg buddy wants me to get some kinda 00 Italian flour and go from scratch.   Told him all in due time...
    LBGE, AR.  Lives in N.E. ATL
    · Share on FacebookShare on Twitter
  • bo31210
    bo31210 Posts: 715
    Dobie said:
    4Runner said:
    I can tell 600 plus doesn't work well with Publix dough.   I haven't tried pizza since but after the first pie, the bottom of crust was burned up.  I'm thinking you want to settle in at 450 - 500 or so.  
    This ^^^^^ the prerolled stuff isn't bad at lower temps. 
    +1 on the 450-500 with publix dough
    In the middle of Georgia!    Geaux Tigers!!!!!
    · Share on FacebookShare on Twitter
  • TTC
    TTC Posts: 1,035

    I've made a lot of pies with that dough. Firmly believe it is best about 450-475,

    I have many failed experiments with it at nuclear (600-750) temps under my belt. Not enough protein in the flour they use to withstand the higher heat like the 00 flour has

    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,173
    I am cooking on a medium egg....so i cut my dough ball back a third for a 12 inch. Lower temps (450) are your ticket to the promised land of pizza. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • lantzwr
    lantzwr Posts: 229
    I split the Publix dough ball into two pizzas.  Agree it is tough to roll out, but I roll it a bit, then let it set for awhile, and roll it some more.  I have cooked at temperatures from 500 to 700 with no problems.  Usually cook around 600 to 650.
    Rob, Large BGE, Merritt Island, (Space Coast of Florida)

    Boiler UP
    · Share on FacebookShare on Twitter
  • BigGreenBamaGriller
    BigGreenBamaGriller Posts: 629
    Burned pizza bottom shouldn't be the dough's fault, rather the setup. I have made pizzas with Publix dough many times, and I usually crank it up to 625-650
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I have used the Publix dough several times and usually cook about 500.  Plate setter legs up+ grid+stone on grid.  If you have something to raise the pizza stone a little higher that works good. 

    Take the dough out of the fridge at least an hour before you want to start stretching/rolling it. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • BigGreenBamaGriller
    BigGreenBamaGriller Posts: 629
    SmokeyPitt said:
    I have used the Publix dough several times and usually cook about 500.  Plate setter legs up+ grid+stone on grid.  If you have something to raise the pizza stone a little higher that works good. 

    Take the dough out of the fridge at least an hour before you want to start stretching/rolling it. 
    +1 And after letting it warm up, make sure you punch it down really good. Don't worry, you won't work all the air out. That really helps the ability to stretch the dough.
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
    · Share on FacebookShare on Twitter
  • TTC
    TTC Posts: 1,035

    +2 on Publix dough needing to warm up to form.

    And to clarify my thought a little more; for me it is not a matter of burning the crust at higher temps, I think the crust bakes better and tastes better when cooked at 450-500. 

    Y'all are making me want to make some pizza...

    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
    · Share on FacebookShare on Twitter
  • MaC122
    MaC122 Posts: 797
    I usually leave the publix dough out for about 4 hours. Stretch it out and let it sit and then stretch it out again, ect. Remember its their white bread dough for their publix subs. I use parchment paper and cook it about 450 max. Make sure you have the plate setter in place as well as the pizza stone
    St. Johns County, Florida
    · Share on FacebookShare on Twitter
  • henapple
    henapple Posts: 16,025
    Welcome. ..
    Green egg, dead animal and alcohol. The "Boro".. TN 
    · Share on FacebookShare on Twitter

Categories