Hello and welcome back to The BBQ Buddha. Making pizza from scratch then cooking it on a Big Green Egg can be challenging and often can be met with mixed results. Practice makes perfect and this recipe certainly helps you get there. There are numerous dough recipes out there but this dough recipe from Serious Eats delivered thin, crispy and light pizza crust. The homemade sauce recipe is delicious and far better than any store bought brand. This recipe is worth the effort and delivers (pun intended) great pizza every time! Now sit back, grab an ice cold Peroni, and enjoy this post for The Best Big Green Egg Pizza Recipe.
The Best Big Green Egg Pizza Recipe
Making the crust is critical to a good pizza. Weigh your flour, yeast, salt, sugar, olive oil, and warm water first before adding to the mixer to get your ball of dough.
Divide the dough in to 3 equal pieces and place each one in a ziplock bag. Refrigerate the dough balls for 24 hours before using (this allows the gluten to settle making it easier to stretch the dough).
To get a simple yet delicious pizza sauce all you need is whole peeled San Marazano tomatoes, salt, sugar, oregano, red pepper flakes, basil, garlic powder, and onion powder.
For this pizza I made a classic Pizza Margherita with fresh mozzarella, fresh basil, homemade tomato sauce, and homemade pizza dough (taken out of the fridge at least 2 hours before using).
Once the dough ball has been sitting at room temperature for at least two hours kneed and stretch the dough to a flat circle. I am using a pizza screen to help get the pizza in and out of the Big Green Egg with little to no effort.
Cover the dough with 3 Tbs. of the sauce, slices of mozzarella, and chopped basil.
Get the Big Green Egg up to 600° and let your pizza stone get preheated first.
Make sure to “burp” your Big Green Egg before opening as the sudden rush of oxygen can cause problems if you don’t.
Next, slide the pizza in on the stone using a pizza peel then close the lid.
The pizza is ready between 7-10 minutes depending on how you like your crust. This pie was perfect and I cannot wait to use the dough and sauce recipe again with different toppings.
- 22.5 ounces (about 4½ cups) bread flour, plus more for dusting
- .5 ounces (about 1½ tablespoons) sugar
- .35 ounces kosher salt (about 1 tablespoon)
- .35 ounces (about 2 teaspoons) instant yeast
- 1.125 ounces Extra Virgin olive oil (about 3 tablespoons)
- 15 ounces lukewarm water
- 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.
- Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
- 6 oz tomato paste
- 15 oz San Marazano Peeled Tomatoes
- 1 Tbs dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tsp sugar
- 1 pinch of red pepper flakes
- In a food processor mix the San Marazano tomatoes and tomato paste together
- (Note: I like to pulse blend so the sauce is a bit chunkier)
- Pour the base of the tomato sauce in a large bowl
- Mix in the dried oregano, garlic powder, onion powder, sugar, salt, and pepper
- Taste and adjust seasonings as needed
- Add a pinch (or more) of red pepper flakes for some heat