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 Pizza on the Big Green Egg

Change Page: < 12 | Showing page 2 of 2, messages 31 to 37 of 37
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Michael Hoffman

  • Total Posts: 17815
  • Joined: 7/1/2000
  • Location: Gahanna, OH
 
#31
    mar52

    • Total Posts: 7596
    • Joined: 4/17/2005
    • Location: Marina del Rey, CA
    Re:Pizza on the Big Green Egg Fri, 05/20/11 2:18 PM (permalink)
    Thank you, Sir.
     
    #32
      Michael Hoffman

      • Total Posts: 17815
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      Re:Pizza on the Big Green Egg Fri, 05/20/11 2:32 PM (permalink)
      My pleasure.
       
      #33
        Davydd

        • Total Posts: 6222
        • Joined: 4/24/2005
        • Location: Tonka Bay, MN
        Re:Pizza on the Big Green Egg Sat, 05/21/11 12:14 AM (permalink)
        Caputo is one brand. 00 flour is an Italian extremely fine grind. You will never find it in a supermarket. An Italian import specialty food market most likely would have it. In a pinch all-purpose unbleached is fine if not baking over 700F.
         
        #34
          pamlstano

          • Total Posts: 2
          • Joined: 5/24/2011
          • Location: Keighley,West Yorksh, MN
          Re:Pizza on the Big Green Egg Tue, 05/24/11 6:10 AM (permalink)
          I heard about this products couple of days ago from my colleague. You are right that we can't find Italian products in super market. Their quality are just bang. So every homeowners still demanding it.

           
          #35
            ringguy

            • Total Posts: 7
            • Joined: 11/22/2006
            • Location: Beverly Shores, IN
            Re:Pizza on the Big Green Egg Mon, 08/1/11 3:53 PM (permalink)
            Mmmmm I love me some PIZZA!  I was making decent pies on my egg but then started trying to make VPN style pies using 00 flours and wasn't getting great results.  I finally threw in the towel on making pizzas on the egg and picked up a pizza oven.  After almost a year, I'm happy to say I really have it dialed in now!
             

             

             
            The egg didn't appear to get enough convection across the top of the pizza when using 00 flour and I also wasn't getting very good "oven spring."
            With my old Foccacia style pizzas, they would come out of the egg perfect but that was a different animal. 
             
            #36
              Davydd

              • Total Posts: 6222
              • Joined: 4/24/2005
              • Location: Tonka Bay, MN
              Re:Pizza on the Big Green Egg Mon, 08/1/11 4:49 PM (permalink)
              Looks absolutely fabulous, ringguy.
               
              #37
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