Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Another round of pizzas
I did did have an issue with the Egg. I couldn’t get it above 510 (shooting for 550). Had it wide open and going for an hour and a half but it wouldn’t get hotter. Plenty of charcoal. Guess I should have pulled the KAB before I started, sled it out and made sure there was no blockages. Still turned out good.
Used the adjustable rig, oval stone on the bottom, regular grate on top and the BGE stone. Going to try and get it a little higher next time as the bottom was getting done faster than the top.
Crust doesn't look look as brown in the pics as in real life. Not quite there, but getting closer to the goal.
On a a side note, does anybody know how to adjust a dough amount to make a smaller pie? If it took a 273g dough ball to make a 12” pie, how much would it take to make a 8-8.5” pie? Thinking of doing multiple pies on the mini instead of the large.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
-
Griff, great looking pies. Love your write up and corrections for next time...
If 273g ball gives you 12" then 194g should get you about 8.5".
If it's not correct, just remember I'm a photographer. I would normally adjust the size in PhotoShop.lol
Here is my scratch sheet to prove I’m not a math major. Ha Ha
Thank you,DarianGalveston Texas -
-
@Photo_Egg can't say I follow your math, but I'll give it a shot.
@alaskanassasin Thanks. I had a recipe that I liked for awhile, but I felt like it could you improvement and this is definitely better. I did figure out that somewhere along the lines with my old recipe, I had switched from instant yeast to active yeast inadvertently and I think that was hurting it.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
I haven’t made the 48-72 dough, that is thinking to far ahead. I do like Enzos pizza dough recipeSouth of Columbus, Ohio.
-
Griffin said:
@Photo_Egg can't say I follow your math, but I'll give it a shot.
and it looks like I'm wrong!
Thank you,DarianGalveston Texas -
I'm getting 137grams for an 8.5"
Change the diameters to area first then cross multiply
Cant believe I just did that, must be bored today
-
poster said:
I'm getting 137grams for an 8.5"
Change the diameters to area first then cross multiply
Cant believe I just did that, must be bored today
( (8.5 x 8.5) / (12 x 12) ) x 273 = 137
"I've made a note never to piss you two off." - Stike -
Diameter- Weight (g)-
____________________________
12" 273
8.5" 137.13
8" 120.6
Using, 3.14 x (radius sq) to derive grams per sq. inch. As above, but round.
LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
i would just cut the ball in halffukahwee maineyou can lead a fish to water but you can not make him drink it
-
The extra dough in the circumference as a ratio of total area is higher (if it has the same width), so I would bump the weight up.
______________________________________________I love lamp.. -
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum