About that pizza crust...

JohnInCarolina · December 2012

I'd really like to try a pizza on my BGE next. I'm a little ambivalent about the crust/pizza dough. In the past, when I have made pizza at home, I've never been particularly happy about the crust. I've tried ready-made mixes as well as making one from scratch following a recipe. It always seems to come out, well, kind of doughy. Or else way too dry.

Now, maybe the result is very different on the BGE, but I'd sort of be surprised. It seems to me that a lot of what makes a great pizza is the crust. So, what have people here found to be great?

Tjcoley · December 2012

For Deep Dish @cazzy:

http://eggheadforum.com/discussion/1146022/spontaneous-cast-iron-pan-pizza-cook#latest

and @griffin:

http://eggheadforum.com/discussion/comment/1261612/#Comment_1261612

inspired me this week and I tried the dough myself:

http://eggheadforum.com/discussion/1146117/zippylips-dough-deep-dish#latest

Best Deep Dish crust I've tried - very crispy, and a great consistency.

For a true Chicago Deep Dish (Malnoti's, Giordano's) this one is pretty close:

http://eggheadforum.com/discussion/1142348/chicago-deep-dish-pizza-pic-heavy#latest

There are lot's of good pizza dough recipe's on the forum - just google Big Green Egg pizza and you'll find a bunch.

JohnInCarolina · December 2012

Thanks for the suggestions, but we probably won't do a deep dish. I'll try one eventually, but the first time out I'll probably go with a thin crust. There are almost too many recipes that come up via a search. That's sort of the point.

Hi54putty · December 2012

I see you are in NC. Lowes Foods has great fresh made white and whole wheat pizza dough. Also, Trader Joe's is pretty good.

cazzy · December 2012

Zippys dough will work for thin too...just stretch the dough out more when you work it.

I also love this recipe...thin but not NY pizza thin:
http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

kevinhville · December 2012

If you're in Harris Teeter territory, they sell pizza dough in the deli. White and wheat, and they're both very good. They regularly put them on sale for $1 each. One ball is big enough for 2 pizzas. I'll never make my own dough again...

Pizza has become the family favorite from the egg.

Tjcoley · December 2012

Peter Reinhart's "American Pie" has a great Neapolitan Style dough. Here's a link with the recipe and some useful tips:

http://www.thefreshloaf.com/recipes/pizza

Skiddymarker · December 2012

@JohninCarolina - what TJ says. Check that link, simple crust. Try it, if too dry, next time more water, if to gummy, less water.

Change only one thing at a time, after a couple of tries, you will have what works for you.

BeecaveKitchen · December 2012

I had one of the best Neapolitan style pizzas ever at A 16 in San Francisco and use their recipe for the BGE. It comes out flawless every single time. Thin crust, chewy but never tough. The 00 flour we have started using makes the dough very silky, but if you have a hard time finding it, all purpose works just as well. Here's a link to blog on how we make the dough and do the setup in the BGE:
http://www.beecavekitchen.blogspot.com/2012/05/a16-pizza-on-big-green-egg.html

Have fun!!

JohnInCarolina · February 2017

About that pizza crust...

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