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Eggs
Accessories
Replacement Parts
Lifestyle

Pizza Dough

Servings

4

Cuisine

Pizza

Category

Bake

Cooking pizza over coals is a game-changer. The Egg mimics the magic of a brick oven, producing a perfectly thin and crispy crust. To get the most out of this recipe, make sure the Egg and Baking Stone are fully preheated before you start.

Pizza Dough

Ingredients

  • 1 cup warm water (105º to 115ºF)
  • 1 teaspoon granulated sugar
  • 1 teaspoon active dry yeast
  • 3 cups all-purpose flour plus extra as needed
  • 1 teaspoon table salt
  • 1 teaspoon olive oil
  • Cornmeal for dusting

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  • Pizza & Baking Stone

  • Aluminum Pizza Peel

  • Pizza Oven Wedge

  • ConvEGGtor

Directions

  1. Pour the water into a liquid measuring cup, add the sugar, sprinkle the yeast over the warm water, and let sit for 5 to 10 minutes, or until the liquid becomes frothy
  2. Pour the flour and salt into the bowl of an electric mixer fitted with the dough hook, add the yeast mixture, and mix on low speed until combined
  3. Add the olive oil and continue to mix on low
  4. Once blended, knead the dough on low speed for 5 to 6 minutes, until the dough becomes smooth and elastic

  5. Turn the dough onto a Rolling Mat or a lightly floured surface and form into a ball

  6. Place the dough in a well-oiled bowl and turn to coat with oil
  7. Cover the bowl with plastic wrap and let sit for 11⁄2 hours, or until doubled in size
  8. Turn the dough onto a lightly floured surface and knead briefly
  9. Form the dough into a ball and, using a sharp knife, cut the dough into 4 equal parts
  10. Shape each part into a disk and dust with flour
  11. Set the EGG for indirect cooking at 600°F/316°C
  12. To roll and bake, using a rolling pin roll a dough disk into a 10 to 12 inch circle
  13. Lightly dust the pizza peel with cornmeal
  14. Place the rolled-out dough onto the pizza peel, top with the desired toppings and gently slide the dough directly onto a preheated Baking Stone
  15. Cook for 5 minutes or until the dough is lightly brown and crisp
  16. Repeat for the remaining dough disks

Recipes