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.
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
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
Add the olive oil and continue to mix on low
Once blended, knead the dough on low speed for 5 to 6 minutes, until the dough becomes smooth and elastic
Turn the dough onto a Rolling Mat or a lightly floured surface and form into a ball
Place the dough in a well-oiled bowl and turn to coat with oil
Cover the bowl with plastic wrap and let sit for 11⁄2 hours, or until doubled in size
Turn the dough onto a lightly floured surface and knead briefly
Form the dough into a ball and, using a sharp knife, cut the dough into 4 equal parts
Shape each part into a disk and dust with flour
Set the EGG for indirect cooking at 600°F/316°C
To roll and bake, using a rolling pin roll a dough disk into a 10 to 12 inch circle
Lightly dust the pizza peel with cornmeal
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
Cook for 5 minutes or until the dough is lightly brown and crisp
