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Pizza
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Photo Egg
Posts: 12,110
Comments
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Looking forward to some piesthen!
My pizza game is uber rusty. Maybe I'll give it another whirl, since I have some time on my hands. Did you source that locally, or online?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Flour was local.
small Italian import/deli/spice store on the island.
$3.50 a bag, 2.2 pounds.
maciospice.comThank you,DarianGalveston Texas -
Photo Egg said:Flour was local.
small Italian import/deli/spice store on the island.
$3.50 a bag, 2.2 pounds.
maciospice.comHave:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
Photo Egg said:
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Photo Egg said:Flour was local.
small Italian import/deli/spice store on the island.
$3.50 a bag, 2.2 pounds.
maciospice.com#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Photo Egg said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Hello
Im very new to the egg world!
we have done a few pizzas using fresh store bought dough. I’ve achieved decent results but never totally thrilled with the crust.
I have been thinking I’d like to make my own dough. Do you have the great recipe?
We like a thin crisp crust
Thanks
MarkOntario, Canada
XL- BGE
CGS- AR, spider, PS WOO,
KAB -
Looking good from here.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Waiting patiently. Looks killer so far!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Komokaegger said:Hello
Im very new to the egg world!
we have done a few pizzas using fresh store bought dough. I’ve achieved decent results but never totally thrilled with the crust.
I have been thinking I’d like to make my own dough. Do you have the great recipe?
We like a thin crisp crust
Thanks
MarkIn general, I think of the differences in terms of "thin crust/high temp/short time/high hydration dough'" vs "thick crust/lower temp/longer time/lower hydration dough". So look for a recipe designed for the type of pizza you want.
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. -
Komokaegger said:Hello
Im very new to the egg world!
we have done a few pizzas using fresh store bought dough. I’ve achieved decent results but never totally thrilled with the crust.
I have been thinking I’d like to make my own dough. Do you have the great recipe?
We like a thin crisp crust
Thanks
Mark
I'm trying a new one to me that others have liked and posted on this forum. A quick forum or google search will get you there.
Thank you,DarianGalveston Texas -
Thanks, i’ll Check it out
this was Friday’s effort. We like a loaded pizzaOntario, Canada
XL- BGE
CGS- AR, spider, PS WOO,
KAB -
Komokaegger said:Thanks, i’ll Check it out
this was Friday’s effort. We like a loaded pizzaThank you,DarianGalveston Texas -
Nice looking dough ... waiting for the finished shot.-----------------------------------------------------------------------
| 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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As much as I do in the ways of baking....breads, pizza, pastry, etc....I've never used 00 Flour.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I wouldn't necessarily recommend 00 for bread & pastry, but it's a game-changer for pizza IMODFW - 1 LGBE & Happy to Adopt More...
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NPHuskerFL said:As much as I do in the ways of baking....breads, pizza, pastry, etc....I've never used 00 Flour."I've made a note never to piss you two off." - Stike
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I know it wasn’t targeted toward me, but I aim for 850 floor, 1000+ everywhere else in the ovenDFW - 1 LGBE & Happy to Adopt More...
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I’ve got the same oven as @SciAggie - one time I dropped a pizza in at 950-1000 floor temp and it caught on fire immediately. The tiles are a bit too conductive for that cooking temp.DFW - 1 LGBE & Happy to Adopt More...
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It was a learning experience.
I tried out an electric oven.
Gets up to 650 degrees but it’s primarily made for frozen pizza.
cooked 2 pizzas. Cook time was about 6 minutes. My biggest problem is overloading toppings...
Thank you,DarianGalveston Texas -
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NPHuskerFL said:As much as I do in the ways of baking....breads, pizza, pastry, etc....I've never used 00 Flour.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Got a new Lodge cast iron pizza steel after my last high-heat Egg pizza cook cracked my last stone...and my fire box...and my fire ring.
I do like the steel though. First one, from the oven, prosciutto and arugula:
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NPHuskerFL said:NPHuskerFL said:As much as I do in the ways of baking....breads, pizza, pastry, etc....I've never used 00 Flour."I've made a note never to piss you two off." - Stike
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600-650 works best for me in the medium. I haven’t tried cooking pizza on the MM yet.
anyone tried the MM?Eastern Shore Virginia
Medium & Mini Max -
BobDanger said:600-650 works best for me in the medium. I haven’t tried cooking pizza on the MM yet.
anyone tried the MM?
I have cooked a few on my Small BGE and also once on my Mini for no real reason other than to say I did it.
The Small handled the pizza real well.Thank you,DarianGalveston Texas -
You kind of inspired me to give pizza another go.
Pretty decent given that I used APF, home oven that locks up at 500F, and a whole mess of toppings The sourdough crust was good, but won’t add the sugar or as much EVOO next time.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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