Out of the Oven and Onto the Egg {Sunday Supper Pizza Night}

Honey has been chomping at the bit to upgrade his Big Green Egg {BGE} ever since our friend Mr. Todd dazzled him with the racks upon racks of ribs he could cook on his new XL BGE.  He pined and researched and shopped and discussed things like the “improved surface area” for pretty much the entire duration of our trip.  And, he finally did it!  He sold the old one to one of my coworkers and then brought the new baby home.  What I didn’t anticipate is his new-found love of making dinner!!!!!  Yeehaw!!!!!!  He’s been cooking up a storm for a couple of weeks now.  The latest was taking our standard “diy pizza night” out of the oven and on to the egg!

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Pizza Dough – Makes 2 Large Pizzas

½ cup warm water
1 envelope (2 ¼ tsp.) packet instant yeast
1 ¼ cups room temp water
2 tbsp. extra-virgin olive oil
2 tsp. honey
22 oz. bread flour (this is about 4 cups but it is best to weigh)
1 ½ tsp. salt

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water, honey and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.

Preheat the oven to 500 and put the pizza stone in while it warms up.

Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a round of parchment. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

{If grilling on the egg, use the platesetter to deflect the heat, put on the grill rack and then put the stone on top of that.  BGE recommends heating the egg to 600 and cooking the pizza for 7-8 minutes.}

Notes:

  • We usually make two large pizzas.  The littles share one and Honey and I share the other.  I pull everything out of the fridge for toppings, with our favorites being turkey pepperoni, spinach, onion, fresh tomatoes, minced garlic and fresh mushrooms.
  • The dough freezes well!  Just thaw in the fridge.
  • We only have one pizza stone.  I usually cut my two pieces of parchment before putting it in the oven to heat up.  While one pizza is cooking we roll out the dough and prepare the second pizza on its own piece of parchment.  Then we just slide it onto the stone and throw it in the oven or on the egg.
  • If you don’t want to make your crust, publix sells it already rolled out in the bakery now!
  • I mentioned above that it’s better to weigh the flour.  I use my postal scale … whatever works!

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The grilled pizza has the most wonderful flavor AND it doesn’t heat up the kitchen!!!

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Before I wrap this up, I want to profess my love for the Big Green Egg (it’s not just Honey that loves it)!  Daddy-O has had one for as long as I can remember and even bought me my very own for my first apartment in college back in 1998.  Girls can grill too :-)  Over the years we’ve gone from the small to the medium to the large and now the extra large!   The actual grilling process is more hands-on and takes longer than on gas, but the food that comes off of the egg just blows away the exact same thing cooked on a regular grill.  I really can’t say enough good things about the BGE!

xoxo

Big Green Egg  |  Sunday Suppers

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7 thoughts on “Out of the Oven and Onto the Egg {Sunday Supper Pizza Night}

  1. We have a BGE – it was a Christmas gift years ago – but we hardly ever use it! I love using it for whole chickens, ribs and brisket. Maybe we’ll get it out on the first baseball free weekend & try it for pizza – yours looks delicious!

  2. Yum! That pizza looks so good. My husband loves his big green egg too. “Egg Fest” in Hiawassee, GA is coming up in two weeks. We had a great time last year being “tasters”. We came home with some new gadgets and some great recipes. Thanks for sharing!!

  3. We adore our BGE! And we also make DIY pizzas on it every Friday night for family movie and pizza night. I thought I had the process down pat, but you did teach me one thing: I had no idea I could put parchment paper in the BGE! We’ve always just used cornmeal on the pizza stone and on the pizza peel that we use as a prep station for our pizzas. I’ll try your method this week! Thanks for sharing!

  4. Shhhhh…. Don’t tell but I’m getting my hubby a BGE for his birthday in two weeks. He thinks he wants one so I’m hanging my hat on the hope that he’ll start cooking dinner once in awhile!

    1. eek!! How nice! It’s worked out fabulously for me :-) This was his birthday, anniversary and father’s day gift but he couldn’t wait so he got it early. His birthday is this weekend and now I’m a little stressed feeling like I at least need to think up something little. Probably an egg-cessory for the new grill!!

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