How to bake a pizza on the Big Green Egg

hey it's rob from big green egg here to show you how to cook pizza on your big green egg and i know if you ask anybody you're probably going to get 10 different answers and that's okay because that's what i'm here to tell you today that there is every possibility you can imagine when cooking a pizza on the big green egg from high temperatures to low temperatures and i'm going to show you how to do that but first let's get started by showing you the setup that you're going to need for your big green egg so first i'm going to start off with the big grenade convector and i have it here in the big green egg convector basket which is part of the expander kit so you can check that out you can also use half moon stones in here if you wanted to or you can just use your convector in the egg but today since i have the basket and the convector that's how i'm going to show you how to use it so the next thing you're going to need is your cooking grid and the cooking grid goes right on top and then you're going to need a baking stone and your baking stone is going to go on top of your grid now some people like to get their baking stone a little bit higher in the dome when cooking a pizza and that's okay too you can use the top part of the expander kit and that can sit on there or you can ball up some aluminum foil and stick that under here so the pizza stone is a little bit raised up in the dome you can also use i've seen guys use bricks things like that but basically this is your setup no matter how you're going to do it we also have [Music] the deep dish baking stone which can go on here as well you don't have to have a stone when you're using this but it's nice to have uh when you're doing some deep dish pizzas or some types of casseroles as well but we're not going to use that today we're just going to show you how to use a regular pizza but if you notice my pizza stone's a little dirty here so we have this new brush that we have that you can just kind of brush it off help clean it up but before we get started we're going to get this on the egg right now i'm cooking it about 450 degrees but today i'm going to put this in because you want this stone to heat up as well you don't want to put this in and then throw your pizza on there you're never going to get the cooking correctly your bottom is going to be undone when your top's going to be done and vice versa if you let this thing sit in there for too long this especially at high temperatures you're going to cook the bottom of your pizza before the top so right now before we get our ingredients out here we're going to set this right inside the egg just like that and let this heat up and we'll get our ingredients out here in a second all right now that our stone is preheating on the egg we're again we're at 450 but once you put the stone in the temperature will drop down a little bit let it get back up to 450 you'll know your stone is up at that temperature as well if it's been in there for about 10 10-15 minutes but right now we're going to start on our dough and right now i'm going to just put some flour down onto this dough mat here [Music] and we're going to flatten this dough out to get ready to make our pizza and you always want to start in the middle and start working your way out now there are different types of doughs that you have and this one was store-bought so i know this one's going to come with a little more sugar content in it and you're just going to keep working this out because the difference is you have your regular flour all-purpose flour then you have your zero and your double zero and you want to make sure if you can go ahead and get the double zero it's gonna make for a great dough if you're making your dough yourself if not it's okay you can go and buy the store-bought that's great you can literally go buy one out of the freezer and still cook it on the egg and it'll even taste better than it does when you put it in your oven so those are some of the options you have as you can see i'm just trying to get this rounded out here and flatten it i don't use a rolling pin but you can and that's fine [Music] but the difference is with the doughs that are store-bought like at a a grocery store you're going to want to make sure that you are cooking at the 400 degrees the 450 somewhere in there because it has a sugar count in there it's going to burn faster unlike your other doughs that are bought from a pizza place one of your favorite pizza joints you can go there they usually sell their doughs as well but we're just going to make this one again big enough to fit but not go all the way to the edge of this pizza stone because you don't want the edges to burn and you just want to go ahead and put it on your fist and you can spin it around just like this that'll help it i do spin these pieces i will toss them up and sit some outside and if i screw up i don't want to do it on camera but as you can imagine you can have a lot of fun the kids can do this at home with you the whole family can get out there and again you can make anything you want this can be just a cheese pizza you can put your special toppings on there whether you want mushrooms tomatoes and i'm going to give you some tips on that as well so i have some tomatoes out here and i'm going to grab some of this paper towel because what you want to do with your tomatoes and any vegetables that have any moisture in them you're going to want to put them out and lay them down in a paper towel and then fold it over you can see the moisture is already coming out of it that's what you want if you have some green peppers and you want to get some of the moisture out of them you can cook those same with the onions you can do that as well but today we're just going to make our pizza pretty simple probably a little margarita pizza and be done with it this dough is just about finished and we'll start putting on toppings and we'll get this loaded on now there are a couple things when you're getting ready to put your dough onto a pizza peel i'm going to show you that real quick as well so when you have your pizza peel [Music] you can either do one of two things you can get some cornmeal and lay the cornmeal on your pizza peel like this which i'm not a big fan of cornmeal i automatically taste it whenever it's in there and you can do that and then put your pizza dough right on top of that we're not going to do that today i'm going to show you some other options with parchment paper and even a screen so this is the screen i'm talking about right here you can literally put the pizza right on here and cook it that way and just throw that on the pizza stone that's one way you can do it the other way is putting your pizza on top of parchment paper which i found these which are perfectly round fit the stones perfect whether it's a large or xl for the mediums or small ones you have to you do have to cut them out a little bit because they will hang over the edge but this is what we're going to do today to make it very simple and the reason sometimes i use the parchment paper or i buy a multiple screens is if i'm doing a bunch of pizzas at once today we're just doing the one so you don't have to do all that but what that does is it gives you the ability to stretch out all your dough and then put them on the screens in the parchment paper and then everybody can fill their toppings that they want and put on there so we're going to build this pizza up here today i'm actually going to lay my parchment paper down underneath this [Music] i'm going to stretch out just a little bit more [Music] then we're going to put some sauce on there and you don't want to over sauce your pizza i always see people putting a ton of sauce on there you don't have to do that and we have even seen some of the commercials nowadays that have the sauce going on after that i haven't tried that but it looks fantastic but i don't ever over sauce and sometimes i will drizzle me personally i'll drizzle some olive oil on here and then throw a little a little basil and some oregano and just a little seasoning like that on there but today we're just gonna make this simple to show you how to make a pizza on the egg and again i'm checking on my stone we're still at about 400 degrees i want it to come up a little bit higher and i always start from the middle [Music] put your sauce on there and just from the inside out start working your way around [Music] and this is great because not only can you do sauce you can do pestos you can do an olive oil based um aioli if you'd like today we're just going to do a light sauce you can hear the dogs in the background they're pretty excited they're going to have some pizza today we're just gonna do some i think we'll do some tomatoes on there i'll throw some mozzarella so i've been letting these let get some of the moisture out of them so you can see that the moisture is out we're just gonna lay these on top i'm going to put a couple more on here too to let the moisture come out of those wrap it up that's why you bring multiple paper towels out here then we're going to put some cheese on there as well i'm just going to do the sides that we have the tomatoes on and i also put some basil on here which i'll get here in a second all right let me go ahead and get the basil i had it down here set it up here and i'm just going to take a few leaves right off the plant here we're going to put them on our pizza and again this is what i'm cooking today sometimes i like pepperoni it's whatever you want you can cook and again when you ask somebody you ask 10 different people you're going to get 10 different answers on how to cook the egg my best advice to you is start at about 425 450 range that's a good beginner's start when you're working with pizzas then you can go up a little bit higher than that and and try to experiment a little bit on different things especially when you start working and making your own dough with the double zero dough you'll be get able to go with those higher temperatures but today we're going to show you the the nice and easy way to do this pizza i'm just going to finish putting on the cheese get more of the basil on there and again i don't like to put too much basil on there in the beginning because um i don't want it to crisp up and overcook and sometimes you get that so we'll cut up a little bit of this afterwards and just sprinkle it on top all right this looks done and ready to go and again if i was doing this with no parchment paper i would use the cornmeal on here but since we got the parchment paper literally go up underneath and now we're ready to put our pizza on our egg and our stone and as you can see it's at 450. we're just going to burp the egg [Music] i'm going to slide this in with the peel you're going to center on the stone and then you're going to pull your peel back out all right we're going to let that cook for 10-15 minutes we'll come back in and check on it [Music] all right we checked the pizza at about the 10-minute mark we're about 22 minutes in so we're going to take the pizza off it's ready to go just going to burp your egg grab our pizza peel and we kept the parchment paper on there you can take that off at any point but i'm going to pull it off here and we've uh throughout the cook we've also spun the pizza in the egg shut the dome here we're going to use our ultimate pizza wheel and we're going to cut the pizza here and this thing's great because you can keep it in your hand nice and sturdy but this thing i gotta hold a little bit it's on the lazy susan so we're gonna cut the pizza up you just wanna jab the edge go across oh man look how crispy that is that crunchiness that sound the pizza looks absolutely amazing and we're going to do this i'm going to go one more time because we got some friends over that we're feeding today and that my friends is exactly how you cook a pizza on the big green egg

Channel: BigGreenEggHQ

Views: 24,355

Keywords: Big Green Egg, Green EGG, Kamado, Charcoal

Id: 2uZUZGwWz-4

Length: 12min 48sec (768 seconds)

Published: Wed Sep 08 2021