Set up the egg place the conveggtor in the big green egg for indirect cooking add charcoal fill the egg with lump charcoal and light it heat the egg allow the egg to reach 500 600 f 260 315 c this high temperature is essential for a crispy crust and evenly cooked toppings place the pizza stone once the egg reaches the desired
Follow the linked serious eats dough recipe let the dough rest for at least 24 hours in the fridge we find 2 5 days is really the sweet spot remove the dough from the fridge and let it rest at room temperature for couple hours before using divide into three roughly 5½ inch dough balls and place on parchment paper
Start on the dough process the first 4 ingredients in a food processor if you have one then add flour and salt l pulse 6 8 times until the dough forms a ball and leaves the side of the bowl you can add more water if necessary if you don 39 t have a food processor do this by hand it will just take longer
Pre heat grill start your charcoal then place the conveggtor legs facing up then the grill grate next place pizza stone on top of the grill grate get the ambient temperature of the egg between 550 and 600 degrees f on the dome thermometer the pizza stone needs to be 500 degrees f
Combine flour sugar salt and yeast in bowl of food processor pulse 3 to 4 times until incorporated add olive oil and water run food processor until mixture forms ball that rides around the bowl above the blade about 15 seconds continue processing 15 seconds longer
Preheating it s generally recommended to preheat the big green egg with the pizza stone inside for at least 30 minutes to ensure even cooking cooking time the actual cooking time can vary based on the thickness of the dough and the toppings used but generally it ranges from 7 to 10 minutes for a crispy crust
Remove pizza dough from refrigerator and let warm up for 2 4 hours prepare grill for indirect cooking at 500 degrees with pizza stone on grill grate if you have a grate extender use it to get the stone higher into the dome dust a cutting board with flour and stretch dough to desired size and thickness
Get to a steady temperature of 450 f set up the egg for indirect cooking such as using the big green egg conveggtor legs down alone or 2 half moon baking stones on a grill grate place the pizza stone on top allow to heat 10 15 minutes on a pizza paddle or bake sheet spread a fine layer of corn meal
Follow these simple steps to make your own delicious big green egg pizza step 1 preheat grill start by lighting your big green egg and setting it up for direct cooking adjust the vents to bring the temperature to around 550 600 f place your big green egg pizza stone on the grill to warm up as the grill heats step 2 double check the
Add pepperoni using a microplane grate parmesan cheese over the pizza place pizza on grill and cook for 30 40 minutes or until crust is golden brown and cheese is melted and bubbly remove from grill and let rest in pan for five minutes remove pizza from pan and slide onto cutting board cut into 6 slices
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 in fact the big green egg bakes and roasts better and quicker than these wood fired ovens ever could
Add the grid plate and pizza stone to the egg close the lid leave both vents fully open and preheat to 500 700 degrees f generously sprinkle cornmeal on a pizza paddle place rolled out pizza dough on the paddle top with sauce cheese and toppings burp the egg open it about one inch to release some heat
Make the pizza roll out your pizza dough cover with a thin layer of pizza sauce and add your favorite toppings place the pizza stone in on the big green egg or a very hot 500 f oven or grill cook until hot and bubbly about 8 minutes or so let s get cooking
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
Carefully slide the pizza onto the preheated pizza stone or baking steel using the peel or cutting board close the lid of your big green egg and let the magic happen the high temperature inside the egg will ensure a quick cooking process resulting in a perfectly crispy crust keep an eye on your pizza as it can cook in as little as 6 8
Instructions 1 in a large bowl combine the yeast water and olive oil let sit for 5 minutes until the yeast is activated 2 add the flour and salt to the bowl and stir until well combined if the dough is too sticky add more flour 1 tablespoon at a time until it comes together in a ball 3
Preparation in a small bowl mix the lukewarm water maple syrup oil and the yeast rest for 10 minutes mix the flour and the salt together after 10 minutes drop the liquid mixture to the flour set the mixer at the lowest speed for about 10 minutes transfert the dough in an oiled container and set aside for about 4 hours after 4 hours
Sweat the shallots in olive oil over low heat add the strained tomatoes and cook for ten minutes remove from the heat pass through a food mill season and cool remove the pizza dough from the refrigerator and bring to room temperature set the egg for indirect cooking with a conveggtor at 650 f add a pizza baking stone to preheat
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Heat to 500 f and set up for direct grilling heat 2 tablespoons of olive oil in a medium saucepan over medium heat until almost smoking about a minute add minced garlic oregano and red pepper flakes and cook stirring until fragrant about 30 seconds add tomatoes garlic powder onion powder and honey
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