Pizza Two Ways for the Big Green Egg

Big Green Egg Pizza 2 Ways

Big Green Egg chefs around the world know that, when cooking with indirect heat, the EGG performs as a very efficient fire-brick oven — just like those found in the ruins of Pompeii and adapted for use in pizzerias around the world today.

In fact, the Big Green Egg bakes and roasts better and quicker than these wood fired ovens ever could … because heat from the natural charcoal radiates within the thick ceramic walls of the dome, allowing your food to bake quickly and evenly.

No need to buy a high-priced pizza oven … you can bake and roast your way to culinary perfection by cooking with indirect heat using the ConvEGGtor and a Pizza/Baking Stone. You must try this to believe it … you may never cook indoors again once you experience how your Big Green Egg achieves better results — with more intense flavor — than your kitchen oven!

Everything tastes better cooked on an EGG!

Basic Pizza Dough

If you have never cooked a pizza over the coals, you are missing a real treat! The EGG produces the same results as cooking pizza in a brick oven. This particular dough recipe cooks thin and crisp and is the perfect base for your favorite toppings. You will get the best results if the EGG and the Baking Stone are very hot before you begin cooking.


  • 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


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 Dough 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.

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. Repeat for the remaining dough disks.

Makes 4 pizzas

Traditional Margherita Pizza

With our basic pizza crust, you can pretty much use any toppings you like. If you’re a pizza traditionalist or fan of Caprese salads, an old fashioned Margherita pizza is a wonderful place to start. Ripe summer tomatoes and sweet basil give this simple pizza a fresh flavor that’s perfect on a hot day.


  • 6 tablespoons extra-virgin olive oil
  • 8 ripe plum tomatoes, sliced into thin rounds
  • 24 cups diced fresh mozzarella cheese
  • 24 fresh basil leaves
  • 1 teaspoon bread salt or other fine salt
  • basic pizza dough recipe from above


Divide the dough into quarters and roll each piece to the desired size.

Brush each round with 1 tablespoon of the olive oil. Divide the tomato slices between the rounds. Divide the cheese and sprinkle it on top of the tomatoes. Divide the basil leaves and sprinkle them on top of the cheese. Divide and sprinkle on the salt and the remaining oil.

Place the pizza on a preheated Pizza & Baking Stone dusted with corn meal and bake for 15 to 25 minutes, or until the crust is nicely browned on the bottom. Cut into wedges and serve immediately, garnished with additional fresh basil, if desired.

Deep Dish Pizza Roasted Veggie Pizza with Pesto

With its deep crust cradling distinct layers of cheese, sausage, and tomatoes, this is definitely a knife-and-fork pizza pie. Extra filling calls for a different kind of crust. This deep dish recipe from King Arthur Flour has a flaky pie-like texture and gets a subtle and delightful crunch from the addition of tiny bits of cornmeal in the dough.


  • 2 1/4 tsp active dry yeast
  • 1 1/2 tsp white sugar
  • 1 1/8 cup warm water (105° – 115°F)
  • 3 cups all-purpose flour
  • 1/2 cup grape seed oil (or other neutral cooking oil)
  • 1 1/2 tsp salt
  • 1 tsp olive oil
  • 2 medium onions, chopped
  • 2 bell pepper, chopped
  • 1 1/2 cups artichoke hearts, drained and quartered
  • 1 cup cherry tomatoes, quartered
  • 1 cup kalamata olives, halved
  • 5 slices mozzarella cheese
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 cup pesto sauce
  • 2 tbsp parmesan cheese, coarsely grated


Dissolve yeast and sugar in a small bowl of tepid water; whisk gently to fully incorporate the yeast. Let stand 5 to 10 minutes while yeast softens and starts to form a creamy foam.

Meanwhile, add the remaining ingredients to a large stand mixer bowl. Add the creamy yeast mixture and knead with the dough hook until the dough just comes together while remaining slightly sticky, about 2 to 3 minutes.

Form dough into a ball and transfer to a buttered bowl, turning dough to coat with butter. Cover dough with plastic wrap and drape a towel over the bowl. Allow the dough to rise at room temperature for 6 hours or until it has doubled in size.

After the dough has risen, punch it down in the bowl and let it rest covered for 15 minutes. Turn the dough out onto a Dough Rolling Mat or lightly floured surface and roll it to the desired circumference. Trim and discard any excess dough. The dough is now ready for filling.

Set the EGG for indirect cooking with the convEGGtor at 400°F.

In a Stir-Fry/Paella or saute pan, toss the onion and bell pepper with olive oil and salt to taste. Roast the vegetables in the EGG until tender and beginning to caramelize, approximately 20 minutes. Remove from the EGG and set aside and reduce temperature to 375°F.

Combine the roasted onion and bell peppers, artichoke hearts, cherry tomatoes, olives, 1/2 cup pesto sauce and 3/4 cup shredded mozzarella cheese in a bowl. Set aside.

To assemble the pizza, place a layer of mozzarella cheese slices onto the dough. Spread the vegetable mixture over the cheese slices, filling the pan almost to the top of the crust.

Bake the pizza for 20 minutes. Remove from the EGG and top with the remaining pesto sauces, mozzarella and Parmesan cheese. Return the pizza to the EGG and bake for an additional 25 minutes or until the crust is golden brown and the cheese is golden bubbly.

Allow the pizza to cool for 10 minutes before serving.

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