Thanks 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 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 and light. Open the top and bottom vents and let the EGG rise to the desired temperature. Place the convEGGtor in the EGG with the legs up and place the cooking grid on top (if you have the EGGspander, you can use a baking stone in the bottom piece – the convEGGtor Basket – to create the same effect). Add a pizza stone to the cooking grid, and allow it to come up to temperature with the EGG. Adjust the top and bottom vents to maintain the desired temperature.
Nibble Me This: Antipasto Flatbread On The Big Green Egg
Dough: Whether you use store-bought, homemade or frozen dough, it will always taste better on the Big Green Egg! If you are using a ball of dough that needs to be stretched, take the dough out of the refrigerator 3 hours before you plan to start cooking to make it easier to work with. The cooking temperature of the EGG depends on what kind of dough you are using. For doughs that contain sugar, a lower cooking temperature should be used to avoid burning; doughs made with little or no sugar allow for higher temperatures. We always recommend following the product’s cooking instructions when using store-bought dough.
Sauce: There are many different sauces that can be used on top of the dough, such as pesto, red, white … or just olive oil and herb. Using too much sauce on your pizza will lead to a soggy crust; a light coat is all you need! Place the sauce in the middle and spread outward; be sure to leave about ½ inch for the crust.
Vegetables: Get creative with any vegetable that you like! A great tip is to dab the vegetables with a paper towel to draw out any moisture before adding them to the pizza. Another option is to cook the vegetables before putting them on the pizza. There is no wrong answer here; figuring out your preference is half the fun of it!
Cooking Pizza With A Big Green Egg
Herbs: DO NOT SKIP THIS STEP! You will thank us later! Fresh basil, oregano and thyme are some of the favorite herbs for pizza.
Meat: Never use raw meat on the pizza. If sausage or ground beef is used, be sure to cook it before it goes on the pizza.
Cheese: Shredded or sliced mozzarella is the favorite cheese for pizzas, but let’s be honest … any cheese is delicious! A few popular options are Romano, Asiago, Parmesan, Dry Jack, Provolone or Gruyere. Have some fun pairing different cheeses with different ingredients … Buffalo chicken blue cheese pizza, anyone?
Everything But The Kitchen Sink Pizza On The Big Green Egg
When making a pizza for the Big Green Egg the key is to have fun with your ingredients and use the ones that make you happy!
Spreading semolina flour (doesn’t char as easily as other flours) or cornmeal (can leave a gritty texture on the dough if you use too much) on the pizza peel and pizza stone makes it easy to get the pizza on and off the stone without sticking. Remember to put down more flour or cornmeal as needed if you are making more than one pizza.
Using parchment paper under the pizza also prevents the dough from sticking. Use a piece of parchment paper under the dough when making the pizza and, when it’s ready to cook, place the parchment paper with the pizza directly on top of the pizza stone. The parchment paper can stay the whole cooking time or you can pull it halfway through the cook when the dough is firm.
Cooking Pizza On The Egg
A pizza screen is yet another option to prevent the crust from sticking. Place the pizza on the screen once built and then put the screen on the baking stone. It is very easy to remove once the pizza is cooked.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!
Pizza On The Big Green Egg
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.
Tomato Paste Pizza Sauce Recipe (no Cook)
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 mgScratch-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.
Bge Pizza & Baking Stone
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:
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