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Some pizzas with pics
TheToast
Posts: 376
Cooked 9 pizzas on Saturday for a group of friends. I like to sometimes go crazy with the toppings.
Chestnut mushrooms sautéed with garlic and thyme, drizzled with truffle oil
Pepperoni!
Parma ham and rocket
Beetroot, goats cheese and pickled red onion on a pesto base
Another pepperoni
Courgette, goats cheese and basil
Blue cheese, leek and walnut. Didn't get a photo of it cooked
Comments
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Nice looking pies. Well done.
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Great pics. They all look fantastic.Cooking on a Large Big Green Egg in North Chicagoland.
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Looks phenomenal. I've had a stone for far too long...I gotta go for it soon.
Care to share your dough recipe and cook temps? Crust looks great. -
damn, will you adopt me, please?______________________________________________I love lamp..
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Fabulous, mate.
I bet Clem Fandango loved them tooOther girls may try to take me away
But you know, it's by your side I will stay -
Wow. Great looking pies right there. Can you please share your dough recipe and cooking technique? I never get pizzas quite right and am looking to learn.
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Wow. Those are some unique and, I bet, tasty combinations.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I can't live that far away from you.-----------------------------------------------------------------------
| 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
----------------------------------------------------------------------- -
FrostyEgg said:
Care to share your dough recipe and cook temps? Crust looks great.
I'm terrible at bread and my dough used to suck. But a friend recommended this recipe which doesn't require any kneading. Well it requires 1min of kneading but I don't normally even do that.
Important thing is to make it 2 days before using - I sometimes do it three days before. Get a big Tupperware box to keep it in so it doesn't dry out. Leave in fridge. Recipe is from America's Test Kitchen - I also found the episode, and watched the method. They call it a 'New York style' but it's actually an Italian style thin crust.
Following this recipe I make a batch, add to Tupperware, make another, add to Tupperware and so on. It doesn't matter if the dough merges together when it rests - it will form a big blob and that's ok. I recommend getting a dough cutter - they're cheap and on amazon.
SETUP: I have tried several setups but the best is definitely platesetter legs up > grill> two fire bricks on their long side > pizza stone.
This does two things - elevates the pizza so it's in hotter part of dome. And gives distance of stone from the grill, so the stone doesn't get too hot. This ensures a thin, crisp crust and a cooked top. Works every time.
I cook at 300-350c (527f - 660f). Each pizza takes approx 4-5mins. With a deep charcoal pit with quality charcoal this will cook for 3hrs easily.
I also now use baking parchment rather than semolina on the stone - the semolina burns and has to be scraped off each time, while the parchment means you never mess up getting the pizza off the peel and no more burnt semolina.
RECIPEPizza: New York-Style Thin-Crust Pizza Recipe
America's Test Kitchen - season 12, episode 8, New York-Style Pizza at Home Makes two 13 inch pizzas
Ingredients
320ml ice water (about 10.5 oz)
500g bread flour, plus more for dusting work surface
1 tbsp vegetable oil, plus more for work surface
.5 tsp instant or rapid-rise yeast
1.5 tsp salt
2 tsp sugarInstructions
1. FOR THE DOUGH: In food processor fitted with metal blade, process sugar, yeast, and flour until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 min.2. Add salt and oil to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 min. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hrs and up to 3 days.
3. TO BAKE THE PIZZA: 1 hr before baking, remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hr.
Do not knead the dough after it has rested in fridge! Cut a piece off, gently fold into a ball, flour and rest it 1hr+ at room temp and then stretch it into a pizza. I've seen people knead it again and it ruins the structure of the dough and you end up with a flat, un-risen pizza
Have fun and share the results! -
Those pies look so delicious!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
Hi there,
They all look great. When you do 9 pies... Do you assemble them all ahead of time? ... And then put them on one after the other? I would like to do a bunch for a party... Just curious on how you did it.
Thanks -
Is that parchment paper under your pies ?
John,
Sellersburg, Indiana
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pflug said:Hi there,
They all look great. When you do 9 pies... Do you assemble them all ahead of time? ... And then put them on one after the other? I would like to do a bunch for a party... Just curious on how you did it.
Thanks
No, my method is when one comes off, I'll get the dough stretched out into a flat circle, then sauce it and add topping (takes 2mins) and then put it straight in the BGE. By that time the one I just took off will be eating temperature.
I imagine if they're prepared before, the dough may absorb the sauce - which wouldn't be good. Also, you really need to make the pizza on a peel and unless you have more than one, if you make the pizza on a peel, you'll then not have the peel empty to take the previous pizza off the stone!
Good luck -
Gator_Fan said:Is that parchment paper under your pies ?
So I've started to use parchament which works a treat every time.
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