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5 from 2 votes

Perfect Crispy Pizza on the Big Green Egg

This is a great recipe for NY style pizza on your Big Green Egg.
Prep Time30 minutes
Cook Time10 minutes
Total Time37 minutes
Course: Appetizer, Main
Cuisine: Italian, NY Pizza
Keyword: Big Green Egg, Pizza
Servings: 3 pizzas
Author: The BBQ Buddha

Equipment

  • 1 pizza screen
  • 1 Pizza Peel
  • 1 Woo Ring or EGGspander

Ingredients

For the Dough (Serious Eats Method):

  • 22.5 ounces about 4 1/2 cups bread flour, plus more for dusting
  • .5 ounces about 1 1/2 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

For the Sauce (Serious Eats Method):

  • 1 can (28 oz) Whole peeled San Marzano tomatoes
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 1 tbsp Fresh basil chopped
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

For Assembly (Margherita Style):

  • Fresh mozzarella cheese sliced
  • Fresh basil leaves
  • Cornmeal or semolina flour optional for pizza peel

Instructions

  • Prepare the Dough: Weigh your flour, yeast, salt, sugar, olive oil, and warm water first. Combine in a mixer and knead until smooth.
  • Cold Fermentation: Divide the dough into 3 equal pieces and place each one in a separate Ziploc bag. Refrigerate for 24 hours to allow the gluten to settle and flavor to develop.
  • Prepare the Sauce: Combine the San Marzano tomatoes, salt, sugar, oregano, red pepper flakes, basil, garlic powder, and onion powder. Blend until smooth or crush by hand for a rustic texture. Do not cook the sauce.
  • Egg Setup: Light your Big Green Egg with a full charcoal box. Place your ConvEGGerator legs-down. Place a pizza stone on top, using a Woo-Ring or similar spacer to elevate the stone high up in the dome.
  • Preheat: Get the Big Green Egg up to 600°F. Let the pizza stone preheat for at least 45 minutes to ensure it is thoroughly heat-soaked.
  • Shape the Dough: Take the dough out of the fridge at least 2 hours before using to reach room temperature. Knead and stretch the dough into a flat circle.
  • Assemble: Place the dough circle on a pizza screen for ease of use. Cover the dough with 3 tbsp of sauce, slices of mozzarella, and fresh basil.
  • Cook: "Burp" the Big Green Egg before opening. Slide the pizza (on the screen) onto the hot stone using a pizza peel. Close the lid.
  • Manage the Bake: Cook for 7-10 minutes. Turn the pizza halfway through to ensure even browning.