Scratch-made pizza was a “road to Damascus” home-cooking moment. My oven-baked pizzas were really good. Yet whilst being tasty, and much better than pre-packaged products, they lacked that authentic pizzeria quality.
To go further in my pizza-making journey, I decided that I needed a proper pizza oven. My wife agreed. Seriously, she did … and she also discovered the Big Green Egg.
Welcome! Thanks for stopping by! Down below you’ll find out how I cook pizza in a Big Green Egg, it works for other ceramic cookers. There’s plenty more great info, feel free to browse around whilst you’re here. The most popular technique and pizza posts are:
The Big Green Egg
If you’d like to stay up to date with new blog posts, just click the Follow button on the right (or down the bottom for mobile device users). Now, on with cooking pizza in the Big Green Egg …
My set-up for pizza is platesetter legs up, standard grid and two fire bricks (not house bricks, they will shatter and damage the BGE). The fire bricks are placed on top of the grid vertically. This raises the pizza stone up into the dome so that heat radiating down from the ceramic lid cooks the toppings at the same rate as the base.
A thick crust pizza can also be cooked using the vertical brick set-up, it depends on the thickness and toppings. If unsure, cook with the bricks flat and see how it turns out, then adapt as necessary. Deep pan pizzas do not need fire bricks, and the pan can be placed directly on the grid.
Big, Bold, Beautiful Food: Grilled Pizza Margherita On The Big Green Egg
Using fire bricks for thin crust pizza made a big difference to both quality and consistency. In addition, the pizzas had that lovely slightly burnt edge pizzeria look. The fire bricks that I use are 114mm high. The platesetter needs to be sitting on the BGE fire ring, any higher and the thermometer may touch the pizza.
Get this set up when the coals have lit, so that as the Egg comes up to temperature the stone warms as well. Continue to warm the stone for 20-30 minutes after the Egg has got to the desired temperature (see next section) before baking the pizza. I check that the pizza stone is ready by using a handheld instant read temperature gun.
Whilst 400°C may seem excessive, consider that an authentic Neapolitan pizza is cooked at 485°C for 60-90 seconds. The above temperatures are guides, and are partly dependent on the dough being used. After a few cooks you’ll find your sweet spot.
A Pizzaiola's Guide To Pizza On The Big Green Egg
To get the Egg to a high temperature, ensure that the firebox is full of charcoal and possibly even going into the fire ring. This will mean more pieces generating heat, but also less air space to heat up. Doing this will cause the Egg to get to a higher temperature, and relatively quickly. In addition, remove the daisy wheel completely and control the temperature with the bottom grate.
For your first time cooking pizza on a Egg, I recommend going with thin crust and cooking at 300°C/570°F for 7-9 minutes (or thick crust at 260°C/500°F for 8-10 minutes). It’s easy to cook an underdone pizza for a few more minutes, but impossible to go back in time and fix a burnt pizza cooked at too high a temperature. Once you get the hang of it, experiment with crust, toppings, temperature and time.
For cooking up to 300°C/570°F, you can use baking parchment to transfer the pizza to the stone. Higher temperatures require a tool such as a pizza peel, preferably a wooden one. I use a Superpeel to deploy the pizza into the Egg.
Jalapeño Popper Pizza
The pizza will probably need to be rotated during cooking to ensure an even cook, for this I use a steel pizza peel.
The picture below shows cornmeal on the pizza stone. Burnt cornmeal. I used to think that using cornmeal was essential to safely getting the pizza off the stone. However, this isn’t the case. Pizza dough won’t stick to a hot (i.e. pre-heated) pizza stone. So I just ended up with burnt cornmeal and a slightly burnt base. I don’t use cornmeal for dusting the stone anymore.
Does it make that much difference? Yes, absolutely. In my experience there’s no contest, pizzas cooked in a BGE win every time. For the Ham and Mushroom pizza article, I used our oven. My wife said “It’s good, and it also shows how much better pizza tastes when cooked in our egg”.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.
Grilled Pizza On The Big Green Egg (bge)
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!
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!
Big Green Egg Grilled Pepperoni Pan Pizza
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.
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.
Pizza & The Big Green Egg
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 mgThanks to the Big Green Egg, you don’t need a wood-fired brick oven to get the best pizza – backyard grillers as well as renowned chefs around the world know that, when set for indirect cooking, the EGG performs like a super-efficient fire brick oven. In fact, EGG owners know a secret … that the Big Green Egg bakes better than wood-fired ovens ever could, because heat from the natural charcoal radiates in a convective flow within the thick ceramic walls of the dome, allowing your pizza to cook very evenly.
Our complete line of flat and deep-dish baking stones makes it easy to perfectly bake a variety of recipes, from pizza, artisan breads, casseroles, quiche and lasagna to pastries, pies and desserts. Our baking stones are made to the same specifications as the EGG itself, so they distribute heat evenly for better baking and browning, and the ceramics pull moisture from the outer surface of the pizza dough for delicious brick oven crispiness. And, because the stones retain heat so efficiently, your food conveniently remains warm longer.
Pizza Two Ways For The Big Green Egg
Pizza works best using the indirect cooking method, which means adding a barrier between the direct heat and the food, turning your EGG into a convection oven. To set the EGG for indirect grilling, add natural lump charcoal to the top of the fire box
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