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anyone have a tested, good pizza dough recipe???

I want to use my own pizza dough recipe but not sure which to try. Why not ask the Eggsperts!!!!!!


  • mikeb6109mikeb6109 Posts: 2,067
    if you like thin crust and whole weat i got the recipe for you that i have used now for a year.... i actually did 7 pies about 3 weeks ago!!
    if you like what you see i can email you my recipe!!it is easy to make!!

  • SpinSpin Posts: 1,375
    TimNga,[p]This is the one I have used for many years. Always good for us and our guests.[p]Spin
    [ul][li]Spin's pizza dough[/ul]
  • Celtic WolfCeltic Wolf Posts: 9,773
    mikeb6109,[p] Would you send it to me please?

  • DHallDHall Posts: 180
    I would love a copy as well.
  • mikeb6109,[p]
    I have to concure...[p]I used Mike's whole wheat recipe and the entire family loved the results. [p]
    definately a keeper
    thanks Mike!

  • fishlessmanfishlessman Posts: 22,972
    i like spin's for thinner crust, this one for deep dish, still looking for a good pan pizza as we have some good greek pizza places in the area that make a great greasy pizza. havent figured out their dough yet or how to get the oil splatter crunch that i like so much on those pizzas, spraying oil on the crust doesnt seem to get it right.

    [ul][li]deep dish crust[/ul]
  • EddieMacEddieMac Posts: 423
    My favorite recipe for pizza dough involves me driving to my local Publix or Winn Dixie Supermarket....Going to their bakery....and asking for freshly-made pizza dough.....Then going home.....rolling and pounding the bujeezus out of it...and going from there.....Leave the dough to the experts I say.....[p]Ed McLean
    Ft. Pierce, FL

  • BajaTomBajaTom Posts: 1,269
    Please send me a copy as well or just post on the forum. Thanks, Tom

  • ChuckChuck Posts: 812
    <p />TimNga,[p]pizza4.jpg[p]Here is a link to the dough I use for pizza, stromboli and garlic knots. I kake it in a bread machine on the dough cycle buy you can amke it by hand as well.[p]Chuck[p][p]
    [ul][li]Pizza Dough[/ul]
  • Chuck,
    you may not be able type worth a damn, but you dough gets my vote for best around!!!

  • mikeb6109mikeb6109 Posts: 2,067
    guys check your emails i sent it out to everyone that wanted it hope its a success to all of you!!i works very good at my end and the results are always superb!!

  • HermHerm Posts: 206
    mikeb6109,[p]Could you post the recipe? or is there a link?[p]
  • mikeb6109mikeb6109 Posts: 2,067
    here it is did not think it would have been that popular cause of the whole weat that is why i had'nt posted it but here it is[p]ok here we go..... 1/4 cup warm water and 1 Tbs of yeast
    let stand 10 minutes.

    then you add 1 cup of hotest tap water(just run hot water a few minutes)
    1/4 cup sugar
    2tbs of evoo
    then add whole weat flour t'ill ya get a nice managable dough do not add too much flour cause you will end up with a hard crust!! its easy to tell just go with the feel.
    then seperate in 3 balls .put them in very well sprayed bowls then just spray the balls well also!! (pam)cover let rise in a warm place for 1 hour no more then that!! then take them out, roll out into pizza size you want then you can let raise another 1 or so!! what i do is cut out parchement paper to size then i actually roll ou the crust with a rolling pin!! to carry them i just slide on a pizza plate to transfer to egg and then back in the house to serve!!


  • Crab legCrab leg Posts: 291
    mad max beyond eggdome,
    hwat uyo siad.

  • DHallDHall Posts: 180
    Thanks Mike...may be trying this one out for the superbowl this weekend.

  • PharmeggistPharmeggist Posts: 1,191
    I was wondering if you could e-mail me your recipe... I need help as far at temperature and set-up too! My wife and I are having a pizza party at our home in Mayf (looking to do about 14 pies maybe more :=). I cooked pizza on Monday.... first one was awesome second one the crust got burnt... same cook time. Any tips suggestions for cooking multiple pies appreciated.[p]Thanks, Pharmeggist

  • HermHerm Posts: 206
    mikeb6109,[p]Thanks Mike!!!!

  • ChuckChuck Posts: 812
    mad max beyond eggdome,[p]Thanks Max...I might have to do stromboli for you at Waldorf this year and at a ccompetition for Sydney.[p]That typing is embarrassing, thats what a new laptop, trying to do some CAD drawings, and reading the forum at the same time will do. Oh well. Have a great day Max.[p]Chuck
  • Mike,
    Please do!!
    [email protected]

  • TRexTRex Posts: 2,714
    mikeb6109,[p]Please send to my profile email address.[p]Thanks so much,[p]TRex
  • ChubbyChubby Posts: 2,956
    mikeb6109,[p]I would also appreciate a copy of that recipe!![p]Those are some fine looking pies!![p]Evans[p]Please us the addy in my profile![p]
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • mikeb6109,
    Please send recipe to my address in profile. Thank you very much. AZ

  • mikeb6109mikeb6109 Posts: 2,067
    AZ Traveler ,
    ok no problem i have emailed everyone i i did post it if i forgot someone let me know and i will email it to you.....but please do not forget to let me know the out come of you pizza results with my dough!!
    thanks mike

  • Chuck, that looks SO good. And it just so happens we're having pizza tonight AND I have a bread machine in the garage, so I'm going to try your recipe for the crust.[p]Thanks,

  • ChuckChuck Posts: 812
    dimplesmom,[p]Good luck with the pizza. Let us hear how it turns out.[p]Chuck

  • Spin,[p]I made up a batch of your New York style dough tonight and it was a hit with the family. Nice texture, good crispiness for thin pizzas. Thanks !
  • mikeb6109,
    How much flour do you use or do you not measure? Do you make your dough by hand or in a mixer? Just trying to figure out the best way to make it, plan on using it either tonight or tomorrow. Thanks!

  • mikeb6109mikeb6109 Posts: 2,067
    i kneed by hand only it is a small batch only makes 3 thin i had i'd say around 2 tp tree cups of floor i go by texture. normaly what you look for is a nice manageable dough but it does need to be dry!!! that is the secret.
    good luck everyone that has tried it never fails its a fool proof recipe i beleive!!

  • mikeb6109,
    I will give it a try tonight then and let you know how it turns out. I will only be using it to make 2 pizza's though one for us adult type and one for the kids well I should say one for the OLDEST child who is picky, the other 2 only eat the toppings off the pizza and they wont eat pepperoni so it will be onions, bell pepper, mushrooms and what ever else we have!!! I will post and let you know how it turns out.

  • Chuck, It turned out pretty good. I'm amazed that so many pizza recipes that are so similar in ingredients and quantities can taste so different from each other![p]Gwen

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