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pizza dough recipe with 00 flour?
Looking for a good recipe with 00 flour, I bit the bullet on a roccbox and excited to try it out.
Comments
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Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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I use this a lot with roccbox and always happy with the results
Brandon - Ohio
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I used this video to make the best dough I have tried. I transcribed it to make it easier to follow in the kitchen... https://www.youtube.com/watch?v=xA-mwJcNBzA
Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... -
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Just a note that with most of these you will want to adjust the hydration downwards. With the Roccbox I like to go with 62%.
"I've made a note never to piss you two off." - Stike -
Which is around 38% moisture in the dough...
______________________________________________I love lamp.. -
00 flour is typically used in neopolitan pies cooked at high temps with minimal sauce and toppings. It's a high hydration dough with low yeast, allowed to cold ferment for a couple of days. My recipe is nothing more that 00 flour, water (70%) yeast and salt. Let room rest for a few hours then into the fridge for a couple of days. Let come to room temp for a few hours and form the pie from the dough ball. I use a temp of around 700° on the blackstone. Keep a close watch, it cooks very quickly.
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Sorry I am new to the pizza lingo, what do you mean by 62%?
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Miked125 said:Just a note that with most of these you will want to adjust the hydration downwards. With the Roccbox I like to go with 62%.<\/p>"}}">https://eggheadforum.com/discussion/comment/2429623#Comment_2429623
Sorry I am new to the pizza lingo, what do you mean by 62%?
"I've made a note never to piss you two off." - Stike -
I've had a lot of success following forkishs method as @Leopoldstoch
pictured above. Also i find it easier to shape the dough if I take it straight from the fridge. I don't let it come to room temp.Mankato, MN - LBGE -
thanks @JohnInCarolina ! I figured but wanted to make sure :)
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I get a lot of compliments using this recipe.
http://https//www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe-2012005
I buy the 00 pizza flour from coop and its bag size gives me the exact amount that I need for the recipe.
Only thing I can add is that I have had zero success using a mixer, it seems to comes out tough and very elastic. I put the dry mix in a bowl, make a large well in the middle, pour in the liquid mix, and then slowly mix them together. When I do it this way it comes out very soft and supple and is very easy to work with.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada -
bigalsworth said:I get a lot of compliments using this recipe.
http://https//www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe-2012005
I buy the 00 pizza flour from coop and its bag size gives me the exact amount that I need for the recipe.
Only thing I can add is that I have had zero success using a mixer, it seems to comes out tough and very elastic. I put the dry mix in a bowl, make a large well in the middle, pour in the liquid mix, and then slowly mix them together. When I do it this way it comes out very soft and supple and is very easy to work with.Thank you,DarianGalveston Texas -
bigalsworth said:I get a lot of compliments using this recipe.
http://https//www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe-2012005
I buy the 00 pizza flour from coop and its bag size gives me the exact amount that I need for the recipe.
Only thing I can add is that I have had zero success using a mixer, it seems to comes out tough and very elastic. I put the dry mix in a bowl, make a large well in the middle, pour in the liquid mix, and then slowly mix them together. When I do it this way it comes out very soft and supple and is very easy to work with. -
We love the OO flour for pizza’s. I like a cast iron deep pan I use in my mini max or Large Egg. If you want something really good. Buy some Brick Cheese and cut it in rectangle strips. Then put the strips Under your dough. The cheese will caramelize. Oh it’s so good. Living in a small town we have to order the Brick Cheese but well worth it.Large, Small, Mini Max & Mini.
Wishlist XXL, XL & Medium -
I was told to get saf-instant, and it works great! However I generally make one pizza a week which calls for .1 gram of yeast. This 1 lb packet of yeast should last me approximately 87 years if I don't spill any.
South of Columbus, Ohio. -
Miked125 said:thanks! I got flower from the italian star deli but good to know that you can get it at coop. What kind of yeast do you use and where did you get it?Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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Photo Egg said:bigalsworth said:I get a lot of compliments using this recipe.
http://https//www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe-2012005
I buy the 00 pizza flour from coop and its bag size gives me the exact amount that I need for the recipe.
Only thing I can add is that I have had zero success using a mixer, it seems to comes out tough and very elastic. I put the dry mix in a bowl, make a large well in the middle, pour in the liquid mix, and then slowly mix them together. When I do it this way it comes out very soft and supple and is very easy to work with.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada -
bigalsworth said:Photo Egg said:bigalsworth said:I get a lot of compliments using this recipe.
http://https//www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe-2012005
I buy the 00 pizza flour from coop and its bag size gives me the exact amount that I need for the recipe.
Only thing I can add is that I have had zero success using a mixer, it seems to comes out tough and very elastic. I put the dry mix in a bowl, make a large well in the middle, pour in the liquid mix, and then slowly mix them together. When I do it this way it comes out very soft and supple and is very easy to work with.Sandy Springs & Dawsonville Ga -
RalphieBoy said:We love the OO flour for pizza’s. I like a cast iron deep pan I use in my mini max or Large Egg. If you want something really good. Buy some Brick Cheese and cut it in rectangle strips. Then put the strips Under your dough. The cheese will caramelize. Oh it’s so good. Living in a small town we have to order the Brick Cheese but well worth it.
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The 00 refers to milling fineness. The typical flour milled in the US is a courser grind than 00. Protein content of the flour is an important component when selecting which flour to use (some argue more important than milling size). The 00 flours available are offered in varying protein strengths so keep that in mind when looking at recipes calling for 00 flour.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.
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