Pizza
You will never want to cook pizzas in your oven again. Firstly, the addition of wood chips provides a unique and delicious outcome. Secondly, the EGG gives the crust crispiness you cannot obtain in a conventional oven. Thirdly, it's just plain fun; let your imagination run wild!
Ingredients
Toppings
- Fresh spinach
- Sliced tomatos
- Pesto
- Sliced mushrooms
- Fresh pineapple chunks
- Sliced spring onion
- Fresh oregano
- Sliced red onion
- Sliced red peppers
- Creme fraiche
- Capers
- Ricotta cheese
- Shaved Parmesan
- Mascarpone
- Buffalo mozzarella
- Goats cheese
- Gorgonzola
- Sliced pepperoni
- Salted anchovies
- Smoked sliced ham
- Sliced chorizo
- Serrano Ham
- Prosciutto Ham
- Fresh basil
- Thyme leaves
- Sliced olives
Dough
- 3 1/2 cups (840 ml) strong white bread flour
- 1 teaspoon (5 ml) salt
- 1 tablespoon (15 ml) olive oil
- 2 cups (480 ml) Warm water (btw 105F and 115F)
- 1 teaspoon (5 ml) granulated sugar
- 1 teaspoon (5 ml) dried active baking yeast
Tomato Sauce
- salt
- 1 tablespoon (15 ml) fresh oregano, chopped
- pepper
- 1 teaspoon (5 ml) granulated sugar
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 2 cups (480 ml) chopped plum tomatoes
- 1 tablespoon (15 ml) tomato puree
- 1 tablespoon (15 ml) olive oil
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryPizza & Baking Stone
The Big Green Egg Pizza & Baking Stone is a versatile piece of cookware for baking a variety of reci...
See AccessoryInstructions
Dough
Step 1
Mix flour & salt together in a large mixing bowl
Step 2
Mix the yeast, sugar and warm water together in a small bowl, and leave for around 20 minutes until the mixture has frothed up
Step 3
Whisk the yeast mixture and add to the flour and salt
Step 4
Mix the dough and knead the until it is smooth and elastic, adding the olive oil as it is mixing. If you have an electric mixer with a dough hook it will take approx. 5 mins. By hand it will take about 10 mins
Step 5
Make the dough into a ball, brush with olive oil and leave in the mixing bowl covered with cling film and leave for as long as possible. Up to six hours or overnight is preferable. You can always freeze your uncooked dough
Step 6
Once the dough has risen, knead for a further minute, to get rid of some excess air
Sauce
Step 1
In a non-stick or stainless steel pan, heat the Olive oil and cook the onions & garlic on a medium heat until soft and golden, but not too brown
Step 2
Stir in the tomato puree and cook for a further minute
Step 3
Add the chopped plum tomatoes, oregano leaves and sugar and simmer for 20 minutes on a reduced heat. (If the sauce becomes too thick add a small amount of water)
Step 4
Season with salt and pepper - to taste
Pizza
Step 1
On a floured wooden pizza peel Roll out a ball of dough weighing around 1/2 lbs (0.2 kg), into a circle abut 1/2 inch (1 cm) thick
Step 2
Spread about 3 tablespoons (45 ml) of pizza sauce over the dough, leaving a gap of about 3/4 inch (2 cm) from the edge
Step 3
Add your favorite toppings, season with salt and pepper and drizzle a little olive oil
Step 4
Throw around half handful of dry maple wood chips to the coals
Step 5
Transfer your pizza to the hot pizza stone on the EGG
Step 6
Cook for around 8 minutes, the base should be browned and crispy
Step 7
Remove the pizza with your metal pizza shovel, place onto the cutting board and slice into portions
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