The trick is to smoke the meat and not make the meat smoke
PIZZA DOUGH-BGE Version
Date: August 10, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients for this pizza dough are: All-purpose flour, SAF instant yeast, sugar, table salt & olive oil.
All of the ingredients were placed in the bowl of the stand mixer which was turned on to the lowest setting to combine them.
The ingredients are combined and the mixer gets turned up to the next speed to mix for 5-6 minutes.
This was my first pizza dough using my new KitchenAid stand mixer and it turned out just about a picture perfect dough ball.
The dough ball gets placed in a dough doubling pail for 1 1/2 hours, so it can double in volume.
The pizza dough ball has doubled in volume and has been divided into 4 equally sized dough balls. Each dough ball makes a 10-12" diameter pizza. Here we are looking at the dough ball for a single pizza, ready to be rolled out.
Here is a Pepperoni & Ham Pizza ready to go out to the BGE.
The Egg was set up with the Plate Setter installed legs down & my Emile Henry Pizza Stone installed on the Plate Setter. The Egg was pre-heated at 600 degrees for 30 minutes with the pizza stone inside.
The pizza cooks up in 5-6 minutes and has a wonderfully crispy crust.
The finished Pepperoni & Ham Pizza was the best pizza of that type I've ever eaten. The crust was a big part of what made this pizza great.
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For my first pizza on the Big Green Egg I figured the safest bet was to use this pizza dough recipe from the Big Green Egg Cookbook. It also marked the first time I used my new KitchenAid stand mixer to make pizza dough.