Thursday, June 20, 2013

Big Green Egg Pizza with Amazing Homemade Pizza Dough

Homemade Pizza Dough
that we use on our Big Green Egg Pizza!!!
Best EVER pizza dough....better than any take out or delivery!!!




Prep Time:  1.5 hours
Cook Time:  10 mins (or less)

Ingredients:

  • 2 3/4 tsp Dry Active Yeast (just a touch over a single packet)
  • 1/4 cup of warm water (approximately 100-105 degrees)
  • 1 tsp sugar
  • 1 cup of room temperature sprite (or sprite zero, which is what we used)
  • 2 tbsp honey
  • 1/2 tsp salt
  • 2 tsp olive oil
  • 3 cups all-purpose flour 
Directions:

1.  Dissolve yeast in the 1/4 cup of warm water and sugar
2. Once yeast is bloomed (meaning it has gotten bubbly, takes about 3-5 mins)...place mixture in a large mixer
3.  Add sprite, honey, salt, oil and slowly add flour.
4.  Using a dough hook on mixer combine until the bowl is clean
5.  Lightly flour a clean surface and turn dough out onto it and knead for about 2-4 minutes.  
6.  Lightly oil a bowl, place dough into it and cover with oiled plastic wrap and let rise for about one hour to one hour and 15 min.  Until double in size.
7.  Divide into separate pizza sizes.  This amount yields 4-5 personal pans or one x-large size pizza.  


We make both thin and pan pizzas with this dough recipe...it is light, sweet and yummy.  

For a pan pizza: use olive oil to coat the pan before placing dough into it.  Press dough to sides of pan, it is OK if the oil seeps over the edges of the dough.  Add toppings and bake.

For a thin pizza: place dough on a lightly floured pizza stone and roll out (or hand toss till thin) until as thin as you would like.  Place fork marks into dough so that it won't rise during cooking.  We usually place on Big Green Egg for about 3-5 mins before adding toppings to just pre-cook dough a little.  Then add toppings and cook until cheese is melted to your satisfaction!  

This is SO yummy.  

A few Big Green Egg Pizza Tips:
  • Make sure your egg doesn't have TOO much charcoal dust built up in the bottom.  We like to clean the bottom out before we do pizza and add fresh charcoal chunks.  This enables good air flow, so that you can get the temp of the BGE up to higher temperatures.
  • After starting the grill, leave top and bottom vents half open until the temp ramps up around 450 degrees.
  • Watch pizza and BGE temp carefully.  It is a fine line to a great cooked pizza and a burnt on the bottom pizza, which is no fun!  
  • We always use the plate setter when cooking our pizza so that it is more of a Brick Oven kind of pizza.  You can cook directly on grill grates too, but we find we like the pizza better if heat is displaced by plate setter.  

More Big Green Egg Tips:


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EnJoY!!!

1 comment:

  1. Pizza Making is actually an art and it is very interesting teach in easy way thanks for information

    Pizza Dough making

    ReplyDelete