Pizza on the Big Green Egg is always a hit in our house! We use a Big Green Egg, but you can use whatever grill you prefer. We love pizza and a charcoal fired pizza stone makes this recipe better than your average delivery place.
I literally spent 8-10 years working on perfecting pizza on the Big Green Egg. We'd have a great experience one time then a burned mess the next. I don't even want to think about the number of times I've built a calzone on the fly. Or the times I burned my fingers after messing up the peel to pizza stone transfer. This recipe makes that process easier. Plus this dough will get you consistent results. All you'll have to do is figure out what temps work best for your equipment. You'll be making you pizza your neighbors talk about for weeks!
Don't try to reinvent the wheel that Kenji Lopez-Alt perfected, just make his dough. You'll thank me! You don't have to have a Big Green Egg for pizza on the grill, any grill and good pizza stone should work, but make sure you're comfortable with your equipment. A cheap or thin pizza stone that may be fine for a 450F degree oven will shatter when the grill really heats up! This is just a guide, so feel free to adjust the toppings to your tastes!
My Best Pizza So Far — Big Green Egg Forum
For a little extra flavor on the crust mix Lauren’s Italians Seasoning Mix with a little olive oil and brush on the crust. You can also try adding a little smoke would to your fire for a smokier BBQ style pizza! We'd love to hear what you decided to put on it below!
A favorite in our house! This pizza is made using Kenji Lopez-Alt's New York style pizza dough recipe. This more of a guide to how we do it on the Big Green Egg than a recipes, so don't feel like you have to fall this precisely.
This is much more a guide than a recipe, I'm hoping that a decade of me screwing up pizzas will help people. Some folks can put semolina or corn meal on a pizza peel and slide it right on the grill without the need for parchment paper, but that never worked for me.
Best Pizza Recipes
Don't be discouraged if your first results are less than perfect! There's a big variation between grill etc., use this guide and adjust for what works for you. Take notes about what you'd change in the future. If you're nervous try just making a cheese pizza at first so you don't have much to lose.
There are tons of premade doughs and recipes, but this is the absolute best to stand up to the temp of the pizza stone on a hot grill. I highly recommend the Kenji Lopez-Alt recipe. If you buy your supermarket remade dough follow their temp guide and make sure to cool your stone, it can burn fast.
Calories: 532 kcal | Carbohydrates: 44 g | Protein: 26 g | Fat: 28 g | Saturated Fat: 14 g | Cholesterol: 79 mg | Sodium: 1226 mg | Potassium: 197 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 715 IU | Vitamin C: 7 mg | Calcium: 391 mg | Iron: 13 mgHello and welcome back to The BBQ Buddha. Making pizza from scratch then cooking it on a Big Green Egg can be challenging and often can be met with mixed results. Practice makes perfect and this recipe certainly helps you get there. There are numerous dough recipes out there but this dough recipe from Serious Eats delivered thin, crispy and light pizza crust. The homemade sauce recipe is delicious and far better than any store bought brand. This recipe is worth the effort and delivers (pun intended) great pizza every time! Now sit back, grab an ice cold Peroni, and enjoy this post for The Best Big Green Egg Pizza Recipe.
Homemade Pizza Dough For Beginners
Making the crust is critical to a good pizza. Weigh your flour, yeast, salt, sugar, olive oil, and warm water first before adding to the mixer to get your ball of dough.
Divide the dough in to 3 equal pieces and place each one in a ziplock bag. Refrigerate the dough balls for 24 hours before using (this allows the gluten to settle making it easier to stretch the dough).
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.
The Art Of The Perfect Pizza
For this pizza I made a classicPizza Margherita with fresh mozzarella, fresh basil, homemade tomato sauce, and homemade pizza dough (taken out of the fridge at least 2 hours before using).
Once the dough ball has been sitting at room temperature for at least two hours kneed and stretch the dough to a flat circle. I am using a pizza screen
Make sure to “burp” your Big Green Egg before opening as the sudden rush of oxygen can cause problems if you don’t.
Cooking Pizza 101
The pizza is ready between 7-10 minutes depending on how you like your crust. This pie was perfect and I cannot wait to use the dough and sauce recipe again with different toppings.
I want to teach you how to master the art of Grilling by Feel. No matter what grill you are working with, being able to use your 5 senses will produce great results every time. Follow me on the path to BBQ greatness!
Making the crust is critical to a good pizza. Weigh your flour, yeast, salt, sugar, olive oil, and warm water first before adding to the mixer to get your ball of dough.
Divide the dough in to 3 equal pieces and place each one in a ziplock bag. Refrigerate the dough balls for 24 hours before using (this allows the gluten to settle making it easier to stretch the dough).
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.
The Art Of The Perfect Pizza
For this pizza I made a classicPizza Margherita with fresh mozzarella, fresh basil, homemade tomato sauce, and homemade pizza dough (taken out of the fridge at least 2 hours before using).
Once the dough ball has been sitting at room temperature for at least two hours kneed and stretch the dough to a flat circle. I am using a pizza screen
Make sure to “burp” your Big Green Egg before opening as the sudden rush of oxygen can cause problems if you don’t.
Cooking Pizza 101
The pizza is ready between 7-10 minutes depending on how you like your crust. This pie was perfect and I cannot wait to use the dough and sauce recipe again with different toppings.
I want to teach you how to master the art of Grilling by Feel. No matter what grill you are working with, being able to use your 5 senses will produce great results every time. Follow me on the path to BBQ greatness!
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