Ingredients
- 2 cups pizza sauce
- 24 oz fresh mozzarella, cut into slices
- ½ cup basil, chiffonade
- 1 10 oz package sliced pepperoni
- ½ lb. sliced provolone
- Fresh Parmesan cheese, grated
Dough Ingredients
- 4 cups all-purpose flour
- 2 cups water, room temperature
- 1 packet active dry yeast
- 1/8 tsp cream of tartar
- 1 stick unsalted butter, melted
- 1 tsp sugar
- 1 tbsp kosher salt
- 1 tbsp garlic, minced
- 1 tbsp extra virgin olive oil (for dough)
- 2 tbsp extra virgin olive oil for bowl (to rise)
Instructions
Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C.
Start building your pie! In slices, add provolone in two layers, add pepperoni and then the mozzarella. Sprinkle basil over the top and pour pizza sauce on the top. Grate fresh parmesan cheese on top to your liking.
Fold the edges over about an inch. Brush the crust with olive oil. Bake for 45 minutes to an hour, or until the crust is golden brown.
Remove from the EGG and let rest for 10 minutes, then gently lift the pie out of the baking stone with a metal spatula, place on a cutting board or plate. Slice and serve!