Use cornmeal on the peel to prevent sticking 2 preheat the big green egg 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
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
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
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
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
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
Ingredients used in big green egg pizza recipe equipment needed how to make big green egg pizza step 1 preheat grill step 2 double check the temperature of the stone step 3 grill pizza step 4 check on the pizza step 5 slice and serve useful tips for a big green egg pizza recipe conclusion big green egg pizza recipe ingredients
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
Place the baking stone on the grid and bring the temperature of the egg to 290 c allow the stone to preheat for 20 minutes meanwhile for the topping slice the mozzarella into strips of about 5 x 1 x ½ centimetres for the pizza bases sprinkle a small mound of semola onto your worktop using loosen the sides of the balls of pizza dough
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
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
In a standing mixer with a dough hook can be done by hand as well add water sugar salt and yeast let stand for 10 minutes add flour slowly mixing on low add butter 1 tbsp of extra virgin olive oil and minced garlic mix until the dough is uniform and has separated from the sides of the bowl take the dough out of the bowl and knead on
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
Stir the ketchup cherry tomatoes olives and basil through the shallot mixture and let the sauce simmer for 4 5 minutes closing the lid of the egg after each action remove the dutch oven from the egg and season the tomato sauce to taste with salt and pepper allow the sauce to cool remove the grid put in the conveggtor and replace the grid
This isn t required but it s recommended preheat the oven to 500 550f 500 for electric and 550f for gas allow this to heat up and stay at this temperature for 30 minutes add the pizza to the bottom pizza stone and bake for 8 minutes turning once
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
If the dough is too sticky add more flour 1 tablespoon at a time until it comes together in a ball 3 turn out the dough onto a floured surface and knead for 10 minutes until it s smooth and elastic 4 place the dough in a greased bowl cover with a damp cloth and let rise in a warm place for 1 hour 5
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
Simple starters use a no knead dough and top it with an easy and authentic italian tomato sauce preheated pizza stone heat your pizza stone inside the big green egg with the dome closed for at least 30 minutes before cooking proper temperature aim for a temperature between 500 f and 600 f for the perfect crispy crust
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
Pizza sauce instructions 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
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
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Set the egg for indirect cooking at 425 f 232 c to make the crust mix the dough ingredients and knead by hand mixer or bread machine to make a smooth crust this will take about 7 minutes at medium low speed in a stand mixer place the dough in a lightly oiled bowl or 8 cup measure which makes it easy to track its rise cove
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