Place in refrigerator and allow to rise at least 1 day, and up to 5. To get a simple yet delicious pizza sauce all you need is whole peeled San Marazano tomatoes, salt, sugar, oregano, red pepper flakes, basil, garlic powder, and onion powder. First of all, it is a myth that a pizza must be baked at as high a temperature as possible. Your email address will not be published. I am using a pizza screen to help get the pizza in and out of the Big Green Egg with little to no effort. Your email address will not be published. The Big Green Egg is great for grilling homemade pizza dough. This site uses Akismet to reduce spam. Continue processing 15 seconds longer. I recommend you use Fogo charcoal for the perfect wood-fired taste. This can be done in two ways. Close the lid and let the Baking Stone warm up for about 15-20 minutes. Adapted from Fold the edges over about an inch. Notify me of follow-up comments by email. But for a base of 2 millimetres or more the pizza must be baked at a lower temperature, otherwise the base burns before the dough is done. In slices, add provolone in two layers, add pepperoni and then the mozzarella. Required fields are marked *. If you do not consent to our collection and storage of data, you may choose not to continue your site visit. The sizing and flavour of the original Big Green Egg Premium Organic Lump Charcoal is very suitable for this. Make sure to “burp” your Big Green Egg before opening as the sudden rush of oxygen can cause problems if you don’t. Once the dough ball has been sitting at room temperature for at least two hours kneed and stretch the dough to a flat circle. As rule of thumb you can say that the thinner the dough of the base, the higher the temperature of the Big Green Egg. Pizza as well. Start building your pie! Make sure the pieces of charcoal are not too big. This Big Green Egg recipe for pizza dough will have you creating pizza bases quickly and easily, just like an Italian chef! In Naples, where the pizza bases are very thin, most pizzas are baked at an average temperature of 300 °C and not 400 °C, which is what is often thought. Pulse 3 to 4 times until incorporated. The ‘safest’ way is to place the convEGGtor (in the usual way) with the feet up. Pizza on the Big Green Egg In the mood for a perfect pizzeria style pizza? About an hour before your ready, set you Big Green Egg indirect at 550°F/287°C with the EGGspander and Pizza Stone on the top tier. Weigh your flour, yeast, salt, sugar, olive oil, and warm water first before adding to the mixer to get your ball of dough. If necessary, repeat and sprinkle each time with flour or cornflour. Light the charcoal with the use of three charcoal starters. In this recipe, we’ll cover the optimal Big Green Egg set up for pizza using the plate setter (legs up) and a pizza stone. Check whether you have completed all mandatory fields. For many people, baking the perfect pizza is a good reason to buy a Big Green Egg. Subscribe to the Big Green Egg newsletter and receive an e-book with the 11 tastiest big Green Egg recipes straight away! Making the crust is critical to a good pizza. Yes, I would like to receive recipes for my EGG, the latest news and practical tips. Cover the dough with 3 Tbs. Now sit back, grab an ice cold Peroni, and enjoy this post for The Best Big Green Egg Pizza Recipe. Cook for about 10 minutes, slice and enjoy! Light your Big Green Egg with a full charcoal box. This allows the ceramic base to warm up properly. The Best Big Green Egg Pizza Recipe. If it immediately burns the stone is too hot. This recipe is worth the effort and delivers (pun intended) great pizza every time! A Big Green Egg doesn’t just allow you to grill, stew, stir-fry, smoke and braise at low temperatures, it also, in combination with the convEGGtor, allows you to bake. In that case, rub the Baking Stone three times with a slightly damp kitchen towel in a circular motion. Divide the dough in to 3 equal pieces and place each one in a ziplock bag. Place your ConvEGGerator in legs down place a pizza stone on top (I used my small Woo-Ring as a barrier between the two). The second way is to place the convEGGtor with the feet down and the Baking Stone directly on it. Apart from that it is very important to preheat the Big Green Egg as follows: Fill the Big Green Egg with sufficient charcoal, to just above the edge of the firebox. It gives the same delicious result as baking in an authentic stone oven. It has to brown slowly and develop a delicious smell. You can easily remove the parchment paper just a few minutes after you start grilling pizza on the Big Green Egg, or you can wait until just before the pizza is done. Then place the Stainless Steel Grid on top of it followed by the Baking Stone. It gives the same delicious result as baking in an authentic stone oven. Making pizza from scratch then cooking it on a Big Green Egg can be challenging and often can be met with mixed results. Pizza On the Big Green Egg Big Green Egg chefs around the world know that, when cooking with indirect heat, the EGG performs as a very efficient fire-brick oven — just like those found in the ruins of Pompeii and adapted for use in pizzerias around the world today. PIZZA DOUGH FOR THE BIG GREEN EGG PRINT RECIPE. Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C. Thanks to the Big Green Egg, you don’t need a wood-fired brick oven in your backyard to get the best pizza – everyday grillers as well as chefs arounds the world know that the EGG performs like a super-efficient firebrick oven.