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Pizza - step by step?
thanks for any help!
Comments
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You will get a lot of pointers here and there's probably even a step by step guide/thread somewhere. Here's my general suggestions for your first time.
Let the dough rest on the counter at least an hour (if not 2) before you're ready to make the pizza. That will just make it a lot easier to open up.
Plan to cook around 500. Most store-made doughs have sugar in them and are designed to be cooked in a home oven. Much higher temps and you'll end up burning the crust. Things in the Egg are also just a lot easier to control at 500.
I go platesetter legs down then put my grate on and the pizza stone on top of that. Lots of people shoot for getting it up higher in the dome but for your first time it won't make too much difference. Make sure the stone has plenty of time on there to come up to temp - use an IR gun if you have one to check the surface temp.
Once it's at temp, make the pie. You'll want to use something on the peel to help the transfer unless you're used to doing it at home. Parchment paper can work pretty well - it just slides with the pie onto the stone. You leave it in there fort the first few minutes then pull it out. Cornmeal or just some straight flour on the peel can also work. Just give the peel a little shake with the pie on it before you head out to the egg to make sure it'll come off for you easily.
Plan to cook it for 4 minutes or so, then rotate it to get the bottom even. I want to say the total cook time should be between 8-10 minutes, but it's been awhile since I've cooked at this temp, so just check the bottom periodically to make sure it's not getting burned at all. Cook with the dome closed as much as you can."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
If you are buying dough from a Pizzeria or Whole Foods etc, make sure to ask the temp at which they cook. Not all doughs are made to cook at 900 (our whole foods cooks between 550-600).Keepin' It Weird in The ATX FBTX
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When I buy grocery store dough, I look for dough that was made 1 or 2 days earlier. When I get home, I divide it into whatever size dough balls I want, shape them into balls, place them in tupperware type containers and into the fridge. I leave those to be cooked out on the counter for at least two hours before the cook.
Here's how I set up my egg. The grate/bolt thing can be anything about 3-4" high and heat proof. Parts may vary (and have), but this is the general idea.
This pie was at 680° dome temp.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Here are some additional thoughts to consider:
Setup:The key is to get the stone close enough to the dome to get the right amount of radiant heat coming off the dome. If the stone is too far from the dome, the toppings will not be done by the time the dough is cooked. If the stone is too close to the dome, the toppings will burn by the time the dough is cooked. The proper height will depend on the dough recipe, cooking temp, dough thickness, and amount of toppings. Many find the sweet spot to have the stone 2-3" above the felt line - but remember you will need to dial it in for yourself. We all make our pizzas a little different so take all the advice as a starting point and make adjustments for your personal style.
Cornmeal: The corn meal / semolina / flour / parchment use is for providing a slick surface between the raw dough and the peel (not the stone). Raw dough directly on a peel will not slide off onto the cooking surface. Do not put any of these on the pizza stone. Once the pizza dough cooks a bit, it will set and release from the pizza stone (it will however stick when first put on the stone - so make sure your placement is accurate, because you cannot move it until it sets). Corn meal is used a lot - it works well for allowing the dough to slide and is a common pantry item. Semolina works just as well and matches the flavor profile of the pizza dough better than corn meal, but it is not a common pantry item so many people are not familiar with it. Parchment is great if you are prepping multiple pizzas (allows you to move them around on the kitchen counter as you want). It slides off the peel nicely. You do need to remove it part way through the cook. Flour is the best in matching the taste and texture of the dough. You do need to work quickly because it will adsorb moisture from the dough and stick to the peel.
Temperature: There are various styles of pizzas and different dough recipes. Some are best cooked in the 450-550º range. Some are better cooked at 700º and above. Match your cooking temps to what the recipe calls for. In 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".
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. -
IMO, making the dough is the easiest part of making pizza.
2.5 cups flour (I like to use 1 cup white whole wheat, the rest unbleached AP)
1 cup water
2.25 tsp dry active yeast
1 tsp kosher salt
2 Tbsp olive oil
I blend the flour, remove 1 cup, add the 1 cup warm water, and then let this sit ~30min. Then add the yeast, flour, and all other ingredients. Mix by hand until reasonably combined, then knead by hand on the counter top mixing in additional flour as needed until you have a completely homogeneous looking dough ball that's soft and not sticky.
Ideally, this should be allowed to ferment in the fridge overnight (I oil the mixing bowl, and cover with plastic wrap), and be removed from the fridge several hours before cooking. I cook it at 425F on a stone, but I cheat and use parchment paper.
Forming a round pizza by hand is probably the hardest part of all this (Carolina Q's looks unusually good compared to what I usually see here
). I pre-bake the crust 3min before adding sauce and toppings. I also punch it liberally with a fork before the pre-bake to discourage it from turning into a giant pita bread. -
LOL, thanks @njl. Most of mine are round, but once in a while, I have an amoeba. Tastes the same though.njl said:Forming a round pizza by hand is probably the hardest part of all this (Carolina Q's looks unusually good compared to what I usually see here ).
The trick is to form a round dough ball. If the ball starts out round, the pie will be round. Almost guaranteed. It's really not difficult.
First, make the dough ball...
http://www.youtube.com/watch?v=he-V1J86REA
Then shape the pie...
http://www.youtube.com/watch?v=SjYqw1CLZsA
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q has a great set up. Try our recipe we use for our blog: http://beecavekitchen.blogspot.com/2012/05/a16-pizza-on-big-green-egg.html?m=1
today is is the perfect day to get the dough started to cook by weekend. Makes a really tasty and crispy chewy crust!
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This is easy and delicious
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Four words of advice, adding to (or amplifying) the other fine advice:
- It is easy to go too hot. If you practice at 500ish, thats a good place to start
- Make your own dough, dammit. Even more, sourdough
- Easy on the toppings. Less is more, just make more pies
- The easiest way to make pizza on an egg is to rent a place with a good view, and invite your egg buddy with a Roccbox over to do pies on the 4th...and they bring the ingredients
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:Four words of advice, adding to (or amplifying) the other fine advice:
- It is easy to go too hot. If you practice at 500ish, thats a good place to start
- Make your own dough, dammit. Even more, sourdough
- Easy on the toppings. Less is more, just make more pies
- The easiest way to make pizza on an egg is to rent a place with a good view, and invite your egg buddy with a Roccbox over to do pies on the 4th...and they bring the ingredients
Keepin' It Weird in The ATX FBTX -
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
(behind the chairs are the sweaty proletariat* waiting for fireworks)The Cen-Tex Smoker said:20stone said:Four words of advice, adding to (or amplifying) the other fine advice:- It is easy to go too hot. If you practice at 500ish, thats a good place to start
- Make your own dough, dammit. Even more, sourdough
- Easy on the toppings. Less is more, just make more pies
- The easiest way to make pizza on an egg is to rent a place with a good view, and invite your egg buddy with a Roccbox over to do pies on the 4th...and they bring the ingredients
*who deserve the value of their work, certainly(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Agree, I have made this recipe twice and both turned out great!mark11 said:This is easy and delicious
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Here's my setup:
Platesetter - legs down
Three terra cotta planter feet. You can find them at most home & garden sections at a hardware store. (They are tan in color when new. I also use them on top of the fire ring when I want to raise the grate.)
Then the pizza stone:
Start the fire with vent and chimney wide open. Run the temp up to 650 degrees and let it heat the stone for about an hour. If temperature goes beyond 650 I just throttle it back by shutting the bottom vent somewhat.
I use the parchment paper and peel method as someone mentioned previously.
Cook about 4 minutes, spin the pie 180 and cook for another 4 minutes. YMMV
Absolutely make your own dough. It's simple. If I can do it, so can you.
This is a version of a recipe on Epicurious:INGREDIENTS
- 22.5 oz (~4.5 cups) Caputo 00 flour
- 0.5 oz (1.5 Tbls.) sugar (Optional. If you like a slightly burnt crust then add sugar. If not...)
- 0.35 oz ( about 1 Tbls) kosher salt
- 0.35 oz ( about 2 tsp) instant yeast
- 1.125 oz extra virgin olive oil
- 15 oz lukewarm water
PREPARATION
- 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3-4 times until mixed. Add olive oil and water with food processor running. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough a lightly floured surface and knead once or twice by hand until smooth ball in formed. Divide the dough into two or three even parts and place each in a quart-sized oiled ziplock bag. (Or oiled bowl.) Place in refrigerator and allow to rise at least one 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.
Large Egg, PGS A40 gasser. -
This might be a forum first.Carolina Q said:When I buy grocery store dough, I look for dough that was made 1 or 2 days earlier. When I get home, I divide it into whatever size dough balls I want, shape them into balls, place them in tupperware type containers and into the fridge. I leave those to be cooked out on the counter for at least two hours before the cook.
Here's how I set up my egg. The grate/bolt thing can be anything about 3-4" high and heat proof. Parts may vary (and have), but this is the general idea.
This pie was at 680° dome temp.
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What? An egged pie from me?DoubleEgger said:
Yep, they are rare. It was just as good as my oven pies too!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Step 1) A good dough recipe paging @Stormbringer , Step 2) a good basic sauce recipe is Crushed Tomato, a tbsp of Olive Oil, and a tsp or so of Salt. Step 3) A dedicated cooker for pizzas (not an egg) Step 4) practice over and over again with basic pies.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Fake newsTEXASBGE2018 said:3) A dedicated cooker for pizzas (not an egg)
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An egged anything....Carolina Q said:
What? An egged pie from me?DoubleEgger said: Yep, they are rare. It was just as good as my oven pies too!
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ScarletFire said:
Fake newsTEXASBGE2018 said:3) A dedicated cooker for pizzas (not an egg)
Agree to Disagree Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Damn great view you have there!!!20stone said:
(behind the chairs are the sweaty proletariat* waiting for fireworks)The Cen-Tex Smoker said:20stone said:Four words of advice, adding to (or amplifying) the other fine advice:- It is easy to go too hot. If you practice at 500ish, thats a good place to start
- Make your own dough, dammit. Even more, sourdough
- Easy on the toppings. Less is more, just make more pies
- The easiest way to make pizza on an egg is to rent a place with a good view, and invite your egg buddy with a Roccbox over to do pies on the 4th...and they bring the ingredients
*who deserve the value of their work, certainly -
No steps
Just a sliding continuous art form process
Read varasanos how to guide online
Effing incredible
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