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First Pizza's
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wc116
Posts: 4
I am a new BGE large owner, about a month. I have done pork loins, pork butt, chicken and brisket. I haven't ruined anything yet and the family is enjoying the new flavors the egg produces.
Tried pizza this weekend and family wants to do them weekly. Homemade sauce and dough. Had temp around 600 with the pizza stone on the BGE folding rack extender used the plate setter with legs down had parchment paper on about 4 minutes then removed it, pizzas took between 6-8 minutes. Very happy with the results.
What is a great dough recipe? Also is "00" flour worth effort to find, closest place is more than an hour away unless I use amazon.
We are not good at making them round
Chicken BBQ
Red Sauce, Basil, Tomato
One more for the wife
Tried pizza this weekend and family wants to do them weekly. Homemade sauce and dough. Had temp around 600 with the pizza stone on the BGE folding rack extender used the plate setter with legs down had parchment paper on about 4 minutes then removed it, pizzas took between 6-8 minutes. Very happy with the results.
What is a great dough recipe? Also is "00" flour worth effort to find, closest place is more than an hour away unless I use amazon.
We are not good at making them round
Chicken BBQ
Red Sauce, Basil, Tomato
One more for the wife
Comments
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That marg pizza looks great!
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Great looking pizzas, the best part is they aren't round - that's home made in my book.
I make them all the time. Only did the dough once - was nice but have a great source in my home town for only $2.50 each - makes 4 pies.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
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I am no pizza expert but we make our fair share. Just did 3 this weekend. To me, 00 flour has made a huge difference with my dough. Here is the recipe I use.Ingredients22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting.5 ounces (about 1 1/2 tablespoons) sugar.35 ounces kosher salt (about 1 tablespoon).35 ounces (about 2 teaspoons) instant yeast1.125 ounces Extra Virgin olive oil (about 3 tablespoons)15 ounces lukewarm waterProcedures1Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.2Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
I would suggest getting a digital kitchen scale and measuring the ingredients. Makes for a much more consistent dough.
As for the shape, easier to get it round if you start with a round dough ball. Use your fingers to push it out from the middle of the ball leaving a lip around the crust. Flip and keep using your fingers to push out the dough ball from the middle out. I then use my fists to gently stretch the dough. You get better the more you do it.
By by the way- those pies look great!!XL BGE -
00 flour makes a big difference, in my opinion. We actually just did pizzas tonight, used the recipe in the BGE cookbook but used 00 flour instead and they turned out great. I also like the recipe found at this link:
https://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf
I've done that a couple times too. Great dough. One tip would be to make it the day before and put it in the fridge overnight. -
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I also found through experimentation that 00 flour makes a positive difference.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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wc116 said:... Also is "00" flour worth effort to find, closest place is more than an hour away unless I use amazon....Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
thank you everyone, this is such a great forum
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wc116 said:I am a new BGE large owner, about a month.
Welcome aboard and congratulations on the new BGE.
What is a great dough recipe?
This question ^^^^^^^ can start a fight if you are not careful who you ask. Being new you probably won't get the joke. Hang around and you will understand.
On a side note, great looking grub my friend.
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. -
If I could make pizzas like that I'd do it weekly too!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Nice job.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Nice first effort! @SGH never jokes.Sandy Springs & Dawsonville Ga
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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:Sandy Springs & Dawsonville Ga
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Looks perfect!!!
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