Hello and welcome back to The BBQ Buddha. Making pizza from scratch then cooking it on a Big Green Egg can be challenging. I have cooked pizza several times on my Egg, all with mixed results. I was intent on getting it right and committed myself to self-study before trying again. Well, this time was different and the pizza came out perfect. All the hard work preparing paid off! This dough recipe delivered thin, crispy and light pizza crust. The homemade sauce was delicious and far better than any store bought brand. This pizza was as good or better than my favorite pizza delivery. 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 tomatoes, salt, sugar, oregano, red pepper flakes, basil, garlic, and onion.
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.
- 1 (28-ounce) can whole peeled tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
- 1 teaspoon dried oregano
- pinch red pepper flakes
- Kosher salt
- 2 (6-inch) sprigs fresh basil with leaves attached
- 1 medium yellow onion, peeled and split in half
- 1 teaspoon sugar
- Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
- Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by ½, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.