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Looking for awesome pizza dough recipe
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This is the recipe I use in my wood oven pizza oven. This dough is for high heat and makes Neapolitan style pizza. Another tip is to use rice flour on your pizza peel as it can handle high heat also.
Here is the link to the pdf file https://www.google.ca/url?sa=t&source=web&rct=j&url=https://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf&ved=0ahUKEwinjNb83o3KAhXCOj4KHY5LC5UQFggaMAA&usg=AFQjCNHRvSMIrC27b6g_wRgHBxFvA_FoQQ and a screen shot
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I have the best Pizza dough recipe..But it is a secret and I don't share it with anyone including my family..Greensboro North Carolina
When in doubt Accelerate.... -
I have had great results using King Arthur recipes. I've also use Jeff Varasano's crust on the internet. Make dough a few days in advance when time allows to get better flavor. Jeff's site will describe this in great detail
I encourage you to start with a lower heat pie (400-500) before moving to Neapolitan style pizza (750+), to get the hang of making pizza and fire management. One last tip, use parchment paper for the first minute or two and then remove.
http://search.kingarthurflour.com/search?p=Q&asug=&af=type%3Arecipes&w=pizza -
johnmitchell said:I have the best Pizza dough recipe..But it is a secret and I don't share it with anyone including my family..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 -
HawkeyeEgghead said:I have had great results using King Arthur recipes. I've also use Jeff Varasano's crust on the internet. Make dough a few days in advance when time allows to get better flavor. Jeff's site will describe this in great detail
I encourage you to start with a lower heat pie (400-500) before moving to Neapolitan style pizza (750+), to get the hang of making pizza and fire management. One last tip, use parchment paper for the first minute or two and then remove.
http://search.kingarthurflour.com/search?p=Q&asug=&af=type%3Arecipes&w=pizza
Key things to remember: use purified water, high hydration, a good yeast starter, and always use percentages instead of specific measured quantities such as cups, ounces, etc. Be sure to use the percentages Varasano specifies and read in detail what he says about flour types. Make sure dough is soft and pliable and use a ton of bench flour when handling the dough.
Once dough is mastered, it is then time to master your egg pizza making temperature and stone setup.
The next time i make za i will post some stuff here as it is a little different each time.
Good luck! -
http://www.fearlesskitchen.com/2008/07/recipe-pizza-al.html
I LOVE this recipe, wouldn't change anything about it. (I ran out of bread flour once and tried to use regular flour and it was a disaster.)XL BGE & 36" Blackstone
Instagram: BGEBrooke -
This is a simple no-knead recipe that adapts well to the egg for cooking in the 500-600* range. I recommend letting the dough age for a few days in the fridge to really develop the flavor. http://www.kingarthurflour.com/recipes/artisan-no-knead-pizza-crust-recipeLBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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bgebrent said:From NYT Cooking:
I'm going to give it a try soon!
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I found a local joint. Frozen dough balls $2.25. Not all of em sell it, but beats anything I've ever been able to make.Seattle, WA
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78 T140E said:bgebrent said:From NYT Cooking:
I'm going to give it a try soon!Sandy Springs & Dawsonville Ga -
With my limited time after work, I have turned to using the frozen 16 oz pizza dough from WalMart. Thaw it to room temp, and roll it out. Makes 2-12" pizza crusts for $0.98, or one huge 18" pizza. Seems to prefer 450 to 500 degrees the best on my XL, and I load it up with toppings.
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johnmitchell said:I have the best Pizza dough recipe..But it is a secret and I don't share it with anyone including my family..
Ditto! Plenty of decent dough recipes out there. There is only one site I found that will openly share great dough recipes. Part of it is the ingredients, part is how they are mixed, part is how the they are stored, and part is how they are finally used. Bottom line is that its not just a recipe. Great pizza dough takes a lot of time to develop.First is to find a dough you like and then try to duplicate that dough.
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johnmitchell said:I have the best Pizza dough recipe..But it is a secret and I don't share it with anyone including my family..
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:johnmitchell said:I have the best Pizza dough recipe..But it is a secret and I don't share it with anyone including my family..Sandy Springs & Dawsonville Ga
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