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BIg Green Egg Pizza

Big Green Egg Pizza

Once you’ve tried pizza cooked on the Big Green Egg you’ll never cook it another way. Thin and crispy with a lovely smokey flavour, as though it had been cooked in Italy.

My pizzas were so popular that I ended up buying a second Big Green Egg so I could cook pizza for kids and proper meat dishes for the adults.

You’re going to need a decent pizza stone, the Big Green Egg one is amazing. A pizza peel is also a necessity.

Pizza 4 stagioni

Cooking surfaces

Baking stone icon
Cast Iron Grid
Plate setter icon

BBQ Temperature

200°C

INGREDIENTS

Pizza Sauce

  • 2 cloves garlic
  • 2 tbsp olive oil
  • 400g tin of plum tomatoes
  • 1 tsp of sea salt (Maldon sea salt is my preference)
  • 1 tbsp mixed Italian herbs
  • Freshly ground black pepper
  • 1 tsp sugar
  • 2 tbsp tomato puree

Pizza Base

  • 1 batch of Basic Bread dough. This will have gone through the first prove and have been knocked back.
  • Rice or semolina flour for dusting your surface.

Method

    Pizza Sauce

    1. Finely chop or crush the garlic and add to the cold olive oil in a small saucepan.
    2. Heat the oil and garlic over a medium heat until the garlic is cooked. Don’t let it burn or it will taste bitter.
    3. Add all the other ingredients and simmer over a low heat for an hour.
    4. Chop any big chunks of tomato still in the sauce to make it smoother. A few small chunks are good. Don’t blend it.

    Making your pizza

    • Set up your Big Green Egg for an indirect cook at 350°C with the convEGGtor, stainless steel grid and the baking stone (this should have been allowed to get very hot beforehand). 
    • Take a handful of the dough and roll out so it is very thin, 2-3mm. Do this on a floured surface with a floured rolling pin. I flour the surface with rice or semolina flour. These flours don’t absorb water easily so your pizza is much less likely to stick to the surface. It also gives your pizza a bit of a crunch. In some ways it’s a secret ingredient that will set your pizzas apart.
    • Spread a thin layer of the pizza sauce on to your rolled pizza base. Don’t put on too much, otherwise your pizza will go soggy.
    • Drop on randomly chunks of mozzarella. You don’t need to cover the whole pizza, it will be too gooey.
    • Add toppings of your choice, leaving the ones you want to brown like onions and pepperoni until last. Don’t overdo it, less is more here.
    • Using a peel, place the pizza on to the baking stone and Cook for 7 mins until the topping is cooked. Your dough should be crispy.

    Notes

    I cook pizzas with the EGG setup with the ConvEGGtor in the feet up position and the baking stone directly on top of the stainless grid. This way stops the bottom of your pizza burning, something that can happen when the baking stone is sitting directly on the ConvEGGtor.

    To get your pizza into and out of the oven use a pizza peel, a wooden one to put the pizza in and a metal one to take it out. The standard wooden peel is good but the Super Peel is excellent. I imported mine from Canada a few years ago but you can now buy them in the UK at BakeryBits.co.uk. They’re worth every penny.

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