EGGFEST 2008

Philly Cheese Steak Pizza

Dale Olstinske

San Jose, CA


Pizza dough

½- ¾  Lb Cross Rib Roast shaved thin and slightly chopped
¼ cup Bechamel Sauce
½ cup Carmelized Onions
½ cup Roasted Red, Yellow & Orange bell peppers
Shredded Smoked Provolone cheese
Shredded Monterey Jack cheese

For Cross Rib, brown in skillet in a little bit of olive oil, but leave fairly rare, set aside, keep warm.   

Pre heat Egg with Pizza stone to 500°(*)

Roll out pizza dough to a medium thickness

Spread out Bechamel sauce, leaving ½ in border around outside

Spread out Onions and Bell Peppers

Distribute Cross Rib roast evenly

Top with generous amount of Provolone and Jack Cheese

Remove when done 8-10 min depending on temp and thickness of dough

Let rest 5-10 minutes before slicing

(*) Big Green Doesn't recommend dome temps over 450 degrees with a platesetter in place.  Higher temps can result in gasket failure.

EGGFEST 2006-2007-2008-2009-2010

Pizza From Scratch

Phil Feiner

San Carlos, CA


Pizza dough...
 
21 oz "OO" Italian style flour.  On line, King Arthur Flour   about 5 1/4 C?
1 1/2 C warm water, 105 to115*
1 pkg yeast; 
1 T sea salt, ground fine
1 1/3 t  pizza dough flavor per cup of flour.  (optional)   King Arthur Flour
Olive oil
 
Proof yeast in water, 'til foamy
 
Mix flour, salt and flavor
 
Add yeast mixture and knead at low speed, 30 minutes  (A Heavy duty mixer is a must)
 
Shape into a ball and place in a lightly oiled bowl, turn to coat. 
 
Cover w/ plastic wrap, Let rise 4 hours in a warm place, 80 to 90 degrees,  longer if cooler.  It must at least double in size.
 
Punch down, divide into 4 pcs., and shape into balls, set on oiled work surface, brush w/ olive and cover w/ plastic wrap, or inverted bowl... Or, see below.*
 
Let rise 2 to 4 hours
 
When ready to bake, Shape by pressing fingertips into dough, leaving the edge puffy to create a rim.  Grasp the rim w/ hands, working your way around the circle.  As the dough dangles, it stretches while the edge stays plump. Bake at 500* ten minutes, or until bottom is golden.  Be sure the pizza stone is hot or the bottom will not cook.  It will take 45 to 60 mins. to stabilize the stone and the egg temp.  This is very important. 
 
*or... Oil the inside of a ziplock sandwich bag and put ball of dough.  Put in refrig,  let rise 4  to 24 hours.   Bring to room temp. before shaping into pizza skin.  Cook as before.
 
Pizza Sauce...
 
1 Can, 28 oz. Italian style tomato
1 t. dried oregano1/2 t dried basil
1/4 t salt
1/4 t black pepper
1/4 t sugar
1/8 t onion powder
1/8 t garlic powder1/2 t ground fennel
1/16 t cayenne pepper
 
Mix dry ingredients, set aside 
Puree tomato and heat to boiling, and add spices, simmer 30 or so mins. Cool to room temp before using.
 
Cheese... 
1 part parmasan, 1 part asiago or romano, two parts provolone.  

EGGFEST 2006

Linguica Pizza

Scott Eaton

San Jose, CA


Ingredients:
Dough-Preferably ready made. I get mine at Trader Joe’s  or at my local Italian market.

Sauce-I make mine from a 28oz can whole tomatos w/ basil. Put in a pan with some oil and cook down till smooth.
Mozzarella Cheese
Linguica (Portuguese Sausage)

Prepare BGE for direct cooking with pizza stone.
Bring BGE to 525-550 (*) degrees while warming up sausage.
Prepare dough on floured work surface and roll to about 12” diameter.
When BGE is ready, put dough on stone and bake about 5 minutes.
Bring dough out and assemble. A thin coat of sauce, too much will make the dough soft. A handful of cheese and thinly sliced Linguica.
Put in BGE for additional 4-5 minutes.

EGGFEST 2008

Albacore Tuna/Alfredo/Pesto Pizza

Matt Plut

San Leandro, CA


Ingredients
 
8-16oz. canned or cooked albacore tuna
pizza dough for a 12" pizza
alfredo sauce
pesto sauce
mozzarella cheese
sliced mushrooms
 
Preparation
 
Get the pizza dough spread out to about 12
inches and spread on the sauce, mixing the
pesto sauce in with the alfredo sauce.

I got both the dough and the sauce at Trader Joe's.

Spread the tuna on top of the sauce. 
16 ounces will completely cover the entire pizza;
8 ounces will be leaner, but still makes a good pizza. 
On this I was fortunate enough to have home canned tuna. 
Next comes the cheese, topped off with sliced mushrooms.  
Slide it on the pizza stone at about 600F(*).

 (*) Big Green Doesn't recommend dome temps over 450 degrees with a platesetter in place.  Higher temps can result in gasket failure.

EGGFEST 2008

Beer Bread on the EGG

David & Jenny Hill

Fair Oaks, CA


Ingredients:
-3 Cups self-rising flour
-2 tsp. sugar
-12 oz. can of any beer (not light!)
-3/4 Cup melted butter
-2  8 x 8 x 2" foil pans
 
Stir together the self-rising flour and sugar. Add the can of beer only until a stiff dough forms. Divide in two.
Add half of the melted butter to each of the pans (about 3 tbsp per pan) spread dough in pans over the butter.
Pour the remaining butter on top. Optional toppings: cheese, bacon or sea salt.
 
Bake at 350 for about 20 minutes or until the edges are brown and it springs back in the middle. (Don't lift the lid for at least 15 minutes to let it rise.)

EGGFEST 2016

BGE Smoked Salmon Pizza

Craig McPherson

Sunnyvale, CA



Makes 2 pizzas  
Ingredients:  
Basic pizza dough  
Toppings: ¼ cup crème fraiche ¼ cup Mascarpone cheese 6 oz. Salmon previously smoked in the Big Green Egg ¼ red onion, thinly sliced ¼ cup capers, drained 1 cup baby arugula 3-4 large sprigs dill zest of 1 lemon salt and pepper to taste  
Instructions :  
Make pizza dough. Preheat Big Green Egg to 500°F. (be sure to preheat pizza stone as well) Divide dough into two equal pieces and roll each piece into a 14 inch disc, about 1/4 inch thick. Cover baking sheets with parchment and sprinkle with a layer of cornmeal. Place crusts in prepared baking sheets, pierce the surface all over with a fork, and brush with small amount olive oil. Bake in BGE for 5-7 minutes or until golden brown and crisp. Remove from the BGE and allow crust to cool before topping. Dollop 1/2 the crème fraiche/mascarpone mix atop the crust and top with pieces of salmon. Top salmon with a sprinkle of red onions and capers. Sprinkle 1/2 arugula and dill over the top and finish with a little salt, pepper and lemon zest.

EGGFEST 2006

Traditional Bread Pudding

Ann Tabor 

Cypress, Texas


(adapted from Jamison & Jamison (1994), "Smoke & Spice")

Overnight Paste
- 10-12 garlic cloves, 1-1/2 Tbs olive oil, 2 tsp kosher salt
The night before you plan to 'q', make the paste with a blender, mortar and pestle, or whatever.

Rub over a - 5 to 5-1/2 leg of lamb. Refrigerate overnight in a plastic bag.

I suggest quality domestic over (admittedly cheaper) imported lamb, which is gamier. I am among those who like the gamier version, but many are averse to it.

Get the Egg going, bringing it to about 210 degrees F. Note: with a cut this tender, you can do fire at up to 275 d.F. Keeping the temperature lower gives you more time for the smoke to settle in, and to prepare other dishes.

Remove the meat from the 'fridge, and let it sit at room temperature for 40 minutes or so.

Meanwhile, make the filling: 

1 Tbs olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/2 C roasted nuts
1-1/2 pounds spinach, cooked, drained and chopped
8 oz mild goat cheese
1/3 C chopped parsley, or a mix with cilantro
1/4 C chopped raisins
1 tsp anchovy paste (optional)

Warm oil over medium heat, add onions and garlic and saute until softened. Add the nuts, and cook for another minute or so. Spoon the mixture into a bowl, and add the rest of the filling ingredients. Blend well, then spread the filling evenly over the leg's interior. Roll the meat snugly from one of the long sides, tying as needed with kitchen twine.

Optional: Sear the lamb quickly on all sides in a heavy skillet. I have tried this, and the result was about the same as with no searing at Eggfest 2011.

Smoke the lamb over a plate-setter for 35 to 40 minutes per pound, until the internal temperature of the meat reaches 145 degrees F.

Remove the lamb from the Egg and let it rest for 10 minutes. Slice.

EGGFEST 2008

Fresh Dungeness Crab Pizza

Matt Plut

San Leandro, CA


Ingredients
 
-8-16 oz. fresh crab meat from one or two cooked
Dungeness crabs
-pizza dough for a 12" pizza
-alfredo sauce or tomato pizza sauce
-mozzarella cheese
-sliced mushrooms
-minced garlic
-sliced green onions
 
Preparation
 
Get the pizza dough spread out to about 12 inches
and spread on the sauce.  I got both the dough
and the sauce at Trader Joe's.  Spread the crab
on top of the sauce.  16 ounces will completely
cover the entire pizza; 8 ounces will be leaner,
but still makes a good pizza.  I used 13 ounces
per pizaa for this cook because that's what
8 crabs came out to for 4 pizzas. 
Next comes the chesse followed by the other ingredients. 
I didn't use a lot of garlic, but just add to your personal taste. 
Add or change what you want; it's only a recipe! 

Slide it on the pizza stone at about 600F (*).

EGGFEST 2008

BBQ Chicken Pizza 

Dale Olstinske

San Jose, CA


Pizza dough
2 Chicken thighs
¼ cup BBQ Sauce, Blues Hog is my favorite
Red Onion sliced very thin
Jalapeno, sliced thin, leave membrane on for extra heat
Shredded Gouda cheese
Shredded Mozzarella cheese
Cilantro 

For Chicken, apply favorite rub all over thighs and under skin.  

Grill at 350° for 45 min ot to 150°, add a bit of hardwood for smoke

Remove and place in pan, smother with BBQ sauce and return to egg or place in 350° oven for 30 min or until done, 175°

Let cool, remove skin, debone and cut into ¼ in dice.

Pre heat Egg with Pizza stone to 500° (*)    

Roll out pizza dough, thinner is better
Spread out BBQ sauce, leaving ½ in border around outside

Spread out chicken, onion and jalapeño to taste

Top with cheeses, sparingly for thin pizza

Remove when done 5-10 min depending on temp and thickness of dough

Garnish with cilantro, let rest 5 min before slicing

(*) Big Green Doesn't recommend dome temps over 450 degrees with a platesetter in place.  Higher temps can result in gasket failure.



EGGFEST 2014 2015 2016

No Knead Sour Dough Bread

Bobby Uppal and Carol Taniguchi

San Francisco, CA


(adapted from Jim Leahy's version in his book "My Bread")

One recipe makes small round loaf, but I doubled at Eggfest and it fit in 5Qt cast iron.
 
Ingredients
 
 • 400 grams Bread Flour or other high protein flour*
 • 1/4 cup of sour dough starter (recently fed)**
 • 8 grams Kosher salt
 • 300 grams water
 
 Directions:
 
 --Mix all ingredients will be rag-like, then let sit for 18-22 hours (I have let it sit as short at 12 hours, it depends how active your starter is, but generally the longer you let it sit, the more flavor it will have)
 --Turn onto well floured parchment paper
 --Stretch out and fold ends into middle, rotate 90 degrees and repeat stretch and fold, rotate 90 degrees and repeat stretch and fold for a total of 3 times
 --Form into ball with seam side down, flour top 
 --Place dough and parchment in bowl, cover with cotton dish towel and let rise 1-2 hours until fingerprint remains when poked. (You can let rise on parchment on flat pan, unless you double recipe, then let it rise in a bowl or it might flatten too big to fit in your cast iron)
 -- Heat BGE to 450 degrees, plate setter legs up with grill on top
 --Place in cast iron pot to preheat at least 20 min
 --when ready to cook, line cast iron pot with uncooked rice (this will help bottom from burning), place bread in cast iron, including the parchment (use parchment as sling)
 --cook in BGE for 30 min covered then 15-30min uncovered (for us living in SF, it always takes the full 30 min, but I still check at 15) Bread will be done with golden brown or dark brown on top
 --Let bread cool on wire rack for at least 20 min (this will be the hardest step, almost torture...but if you don't let it sit, the bread will be gummy, as it is still cooking)
 --enjoy with homemade butter, preserves, or even just plain
 
 * Flour - I use bread flour in recipe, but have also used other high protein flours like type 85 or 00. I have also replaced 75-100g with wheat flour to get a heartier sourdough...if you replace with 100% wheat, it will get really grainy and dry. I think about 30% is the highest I would go.
 
 **Sour Dough Starter
 I keep experimenting with starters. You can make your own using flour and water but I haven't tried that because it takes at least a week to get it going with at least daily feedings. You can get great starter from Acme bread company in Berkeley, for free if you bring your own container. You can also order starters online via mail. 
 
 Most importantly, you must maintain your starter. Although we LOVE bread, if we made it everyday, we would not be able to move, so I keep my starter in the refrigerator and don't feed unless I know I will use. I take it out of fridge at least 1.5 days in advance of using so I can feed it a few times to get it good and active. I feed my starter in 1:1/2:1/2 ratio of starter:flour:water, twice daily, but there are many methods and formulas. Look online...breadtopia.com is a great resource. I feed my starter with all purpose flour (I use King Arthur), but you can feed with wheat, 00, Type 85. 
 
 We have also used our sourdough starter to make sourdough pizza crust on BGE!!
 
 Enjoy and wishing you many wonderful warm loaves of bread!!!