Our first attempt at pizza on the BGE (Big Green Egg) was… well… burnt on the bottom.
To go back a little, my husband bought me a Big Green Egg for Christmas and we were anxious to try wood grilled pizza on it. I made the dough with my trusty go-to recipe (see below for actual recipe) and broke out the fresh mozzarella. What we learned is that there is a veeerrry fine line between cooked and burnt on the bottom.
We put the plate setter in, removed the grill rack and set our BGE temperature to 600 degrees. Once the temperature was steady, we put the pizza on the pizza stone. Popped the stone into the BGE and anxiously waited, trying not to open the lid too many times. Unfortunately, I discovered that when you get fed up with waiting, don’t give it another ten minutes before opening the lid again. While the top of the pizza was fine, the bottom was burnt. Luckily it was thick enough that I could pick the burnt part off.
Since then, I’ve done this over and over trying to get exact times. And you’ll never get an exact time making and rolling out your own dough. It’s always a different thickness. My advice is after putting your pizza in the BGE (or other grill/wood fired device) is to cook for approximately 10 minutes for a large pizza and then check it about every two afterwards. After your edges begin to brown and your cheese is a little brown, pull it out. It will continue to cook a little on the pizza stone as it cools off.
Then… wait for it. The pizza does take awhile to cool down enough to eat.
What I put on the above pizza:
- Olive oil, fresh ground pepper and a little sea salt
- Slices of fresh mozzarella
- Sliced Roma tomatoes
- Thinly sliced fresh basil
- Topped with a little fresh Parmesan
Pizza Dough Recipe
I make mine in a bread maker and put everything in the order listed below. I set it on the dough cycle and go find something else to do.
1 cup warm water
1 tbsp. olive oil
3/4 tsp. salt
3 cups flour (I like King Arthur)
1 tsp. powdered garlic (optional)
1 tsp. dried oregano (optional)
1/4 to 1/2 tsp. crushed red pepper (optional)
1 1/2 tsp. yeast
Other optional items:
Any seasoning you’d like
Note: if you add a lot of parmesan you may have to add a little bit extra water. Do not add a lot. I’d maybe add a tablespoon at a time until it’s sticky but not wet.