For a fun cooking activity that everyone can enjoy, there’s nothing better than a pizza party! With the Big Green Egg and our pizza EGGcessories, you can make custom pizzas where everyone chooses their own fresh ingredients, and the EGG makes sure they all turn out perfectly! Gather your favorite toppings … along with your family and friends … to enjoy creative, hot-off-the-EGG homemade meals — and say “no thanks” to those take-out pizza coupons!
Remember this can be as simple as picking up store bought dough and sauce to making your own homemade dough and sauce with all fresh ingredients. All depends on the time you have and the ingredients available…not to mention the mess in the kitchen!
Ingredients
- Homemade or store bought pizza dough
- Cornmeal for dusting
- 1½ cups (375 ml) marinara sauce
- 12 oz (340 g) shredded mozzarella
- 2 tsp (20 ml) Parmigiano-Reggiano cheese
- 2 tsp (20 ml) olive oil
- Pinch of Oregano
Instructions
Set the EGG for indirect cooking at 600ºF/315ºC and preheat a Pizza/Baking Stone.
Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll the disk into a 14 in (35 cm) circle. Dust a Pizza Peel with cornmeal and place the dough disk on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
Top the pizza with the sauce, mozzarella and any toppings. Slide the pizza onto the hot Pizza/Baking Stone and close the lid of the EGG. Cook until the edges are lightly browned and crisp.
Using the Pizza Peel, remove the pizza from the stone, sprinkle with the Parmigiano-Reggiano cheese, drizzle with olive oil and add a pinch of Oregano . Using a Pizza Cutter, cut the pizza into desired portions and serve immediately.
Makes about 4 servings
When the inside temperature reaches 650 F degrees what is the temperature of the outside shell of the egg and opening the top dome the heat escape can cause burns?
When cooking at such high temperatures,it is recommended that you “burb” your EGG before fully opening the dome. Open just a few inches, then shut the dome and continue opening at an incremental pace until you are comfortable opening the dome fully.
What kind of charcoal are you using to get to this temperature? We cannot seem to get it past 375 on the heat. What is the secret???
Natural lump charcoal(BGE brand). The secret is to only fill the firebox half way, and put bigger pieces on the bottom. More air flow=more heat.
You have probably solved your problem by now, I recently had difficulty attaining higher temperatures after having no issues doing so for a couple of years. It occurred to me that I had not removed the ceramic innards for some time. In spite of scraping out ash after each use it is necessary for a periodic major clean out. Since doing so I am back to easily achieved higher temperatures. On a steamy Ontario afternoon when the world feels like an active Big Green Egg I hope that this bit of advice proves useful and not tardy.
Make sure you rake the ashes and then clean out the ash pit before you start cooking. It is also advisable to take all the ceramic parts out and vacuum out the grill with a shop vac from time to time depending on use. Also do not overload grill without leaving plenty of room for air circulation. Air circulation is the key. You May also try putting a little more charcoal in the grill