I’ve blogged about how much we love pizzas on the Big Green Egg in the past, but we’ve really honed our methods this year and it quickly became one of our favorite meals!
Now, I have tried making our own crust and gave that up. Our very favorite crust hack is to purchase it from a local pizza joint! We call and order one 10″ crust, rolled out, per person. The best part of all is that they are only $1 a piece!
We prepare our individual pizzas first by cutting a piece of parchment for each pizza pan. Then we stretch the dough out just a little on that.
Our favorite sauce is Mid’s and we can get about 6 pizzas from one jar. I usually drag out anything we have on had for toppings, as the boys love to get creative. Favorites are:
- Shredded mozzarella (we use 4 cups for 4 pizzas)
- Fresh sliced mozzarella
- Fresh sliced tomatoes
- Diced vidalia onions
- Sliced mushrooms
- Fresh spinach
- Sliced heart of palm
- Turkey pepperoni
- Diced green bell pepper
- Fresh basil (we top after cooking)
While preparing the pizzas, heat the Big Green Egg up to 550 – 600 degrees or as Honey says “as high as it will go”. You will use the plate setter for indirect heat. The grill plate goes on top of that and the pizza stone on top of that. All of this should be in the Egg when you start to heat it up.
Use the pizza peel to slide on one pizza at a time, including the parchment. Cook for about 8 minutes.
Here are some of our pizza tools:
Pizza Pans: I use the 12″ size and we have 4
Pizza Peel: Honey got the 40″ to go with his extra large Big Green Egg (it’s huge) for Christmas from my parents
Pizza Stone: Again, the size you need will depend on the size of your grill or size of the pizzas you wish to make
Pizza Wheel: This is not the exact one I have (came with a Kid Chef class YEARS ago) but I love ours because the blade is plastic
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The pizzas on the Egg have such amazing flavor!! We rarely order any pizza out anymore!
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We have also been working on perfecting our BGE pizzas! We have been taking the pizza stone out of the Egg each time. I love the idea of leaving it in there. Do you put the metal pizza pan on top of the pizza stone? Or do you just lift the pizza on the parchment and put directly on the pizza stone? Thanks for sharing your tips!
We put parchment and pizza on the stone, but not the metal pan. We just love those for preparing the pizza and to use as a plate after cooking.
We love pizza on the BGE! My hubby got a new stone for Christmas so we can use the expander and cook 2 at a time! And to comment about the configuration above, we put it on parchment, on the stone, but then remove just the parchment after a few minutes to reduce the burn (and mess) of the parchment. No sticking issues… BGE pizza also makes a great meal when you have variety of dietary restrictions to deal with. My son’s GF is vegan so she loads hers up with lots of veggies and vegan cheese!