Are you interested in learning how to cook pizza on big green egg?
If so, like you, when I learned how easy it was to bake my pizza without straddling my new oven, I jumped at the chance to try something different and something that worked.
For many individuals, making the ideal pizza is a good enough reason to purchase the Big Green Egg, which is unique equipment used to bake pizza instead of the traditional oven.
You can use this equipment to stew, grill, simmer at a low temperature and smoke your food. In fact, it is a transformative ceramic oven used to make pizza while getting the same results as a stone oven.
In addition, it does not take long to make your pizza in this oven and it comes out nice and crunchy.
The Pizza Base
Pizza made on Big Green Egg should come out amazing with crispy crusts, loads of cheesiness, rich sauce, balsamic glaze sprinkle, and freshly bought tomato basil.
Some people may want to know how to prevent the base of the pizza from burning. If you follow specific instructions, this should not take place.
For one, it is a myth that you have to bake your pizza at high temperature. Generally, the rule for making pizza on the Big Green Egg is that the dough used to make the base should be finer.
Some Italians from Naples make their bases quite thin and bake them at 300°C instead of 400°C as is typically believed. For your pizza to come out nicely done, do not make your pizza base more than 1 mil thick and bake it at a temperature of no more than 300°C.
If you want the base to be 2 mil thick, then you should lower the temperature or it will get burnt. Bake it at a temperature of 250 to 275°C. It will bake evenly and slowly without any burning.
In addition, be sure to preheat your Big Breen Egg.
Now, it is time to start preparing.
First thing is to put enough charcoal in your Big Green Egg.
Do not allow the charcoal pieces to be too big. Use organic charcoal, which is ideally suited for the Big Green Egg.
Use three ignition pads to light the charcoal and then turn on the Big Green Egg.
The next step is to leave the front draft of the dome and base opened for roughly 20 minutes so the charcoal can get hot.
Once it heats up, close its lid and set the temperature at 300°C after fitting the cast iron top valve so the base can properly heat up.
Wait for 5 minutes more before placing the convEGGtor and the flat baking stone on the Big Green Egg.
Now, close the lid and allow the pizza plate time to heat up for up to 20 minutes.
If you want to get more airflow and increase the temperature, just open the double function iron valve and front draft.
The Two Options of Setting Up
There are two ways of placing the smooth pizza stone, and convEGGtor and it has to do primarily with the temperature, number of pizzas and the thickness of your pizza base.
Placing it with legs up is the safest way; after which, you would place the rack on top and then the smooth pizza stone.
When you use the legs, you don’t have to worry about getting your pizza burned because the plate won’t be overly hot.
One of the reasons for this is that the pizza plate only heats up with indirect airflow.
The other way is to place the legs of the convEGGtor down and put the pizza plate on top of it so it has more contact with the higher temperature.
This method is great for baking pizzas with a thin crust.
Now, let us go through the instructions for making an amazing Pizza Margherita using your Big Green Egg.
You will get the ingredients so you can make your own smoky, cheesy and toasty pizza on the Big Green Egg.
There are some basic guidelines on making a pizza using the Big Green Egg cooker, which is typically the same as doing so on a grill. The major factor and best indicator for the desired outcome are to fully heat the pizza stone first.
The most important reason is that it will thoroughly cook through the crust without burning the toppings. In addition, if the pizza stone is not fully heated, you will end up with a soggy mess of raw crust and that is not good.
The Big Green Egg uses indirect heat to make the pizza stone hot. You can use either baking stones or the convEGGtor. Both of these create a ceramic layer to put the pizza stone.
These are used as a conduit for heat to be directed straight into the pizza stone, making it hot and ready.
Additionally, both the convEGGtor and baking stones protect the pizza from being burnt by the piping hot coals underneath.
The next step is to place the convEGGtor legs down and put the pizza stone on it.
You can make your own pizza dough and sauce and still have an amazingly yummy pizza. You can use red wine to richen the flavor of your sauce.
You can even purchase the dough and sauce already made. No one will know. The Big Green Egg gives off a smoky grilled flavor and so you will taste the true flavor of your pizza sauce.
For your pizza Margherita, you are going to need cornmeal, which is helpful in preventing the dough from sticking to the paddle as you place your pizza on the pizza stone.
To save time and to avoid making your own, pick up some fresh dough and sauce from the grocery stores. You should have different variations of cheese such as thickly shredded and sliced mozzarella.
You can purchase a block of mozzarella cheese and shred or you can buy the shredded ones. You will also need ripe tomatoes, fresh basil leaves or oregano leaves, and balsamic glaze.
Now it is time to prepare your pizza dough. If you are making two large pizzas, get a teaspoon of sugar, 250 grams of flour, 150 mils of water, dry yeast or fresh yeast, a tablespoon of olive oil, sea salt, and black pepper. Make sure the sea salt is coarse.
Preparation of the Dough
Put the flour and salt in your bowl and use a large spoon to mix it.
Measure the water and use it to dissolve your dry or fresh yeast and then add the sugar. Combine now with the flour mixture.
Knead the flour mixture for about a minute and then put in your olive oil.
Continue to knead for five more minutes. Now, cover up the bowl and allow the batter to rise, leaving it to sit for about an hour.
Separate the dough into two equal parts, if you are making a large pizza base or separate into four equal parts if you are making 4 small pizzas.
Sprinkle some flour on a flat surface to roll the dough and to knead the base. Use a rolling pin.
Preparation of the Sauce
If you are making two pizzas, you now have to prepare the sauce.
You would need 8 ripe tomatoes, a red onion, 10 basil or oregano leaves, 3 garlic cloves, and 3 tablespoons olive oil.
Put the red onion in the charcoal after lighting the charcoal and leave it there for up to 12 minutes.
Close the Big Green Egg’s lid and allow the onion to roast for roughly 20 minutes. Turn it over a few times, using a grill tong.
After removing the onion, place the rack and then heat your Big Green Egg to roughly 160°C temperature.
Cut each tomato in half and use olive oil to brush the cut surface.
Turn the cut side on the rack, after which, you would close the lid and let the tomatoes roast for up to 25 minutes until golden in color.
Put the garlic cloves to roast on the grill until they are soft.
Remove the skin from the roasted onion and cut each in half. Blend the grilled tomatoes and roasted onions.
Add the remainder of the olive oil and the basil leaves. Season the pureed vegetables with salt and pepper.
Now that your sauce and dough are ready, heat the Big Green Egg to 450°F in temperature so you can begin baking your pizza Margherita.
After the pizza stone is heated up, transfer the pizza onto it and let it bake for up to 15 minutes.
Drizzle the finished pizza with balsamic glaze and then slice up your pizza to begin serving.
The key to getting an amazing pizza made in the Big Green Egg is to moderate the temperature, according to the thickness of the dough and the number of pizzas you are making.
You can reduce the time by using pre-made dough and sauce. If you have any questions or want to drop your recipes, please go ahead and comment below.