• Course

    Main course

  • Category

    Pastas & Breads,

  • Cooking technique


  • Level


  • Prep time

    60 minutes

  • Cook time

    75 minutes

  • Total

    135 minutes

  • Amount

    4 pieces

Basic pizza

Baking a pizza yourself in your Big Green Egg? Then of course you also make the pizza dough and the pizza sauce yourself. It is not nearly as complicated as you might think. In this recipe for the kamado, Vincenzo Onnembo of nNea Pizza in Amsterdam shares to start with a simple pizza recipe to make pizza bases and sauce yourself and to provide them with a simple topping. For this topping, use fior di latte mozzarella, which is a firm mozzarella, intended for pizzas because this cheese is not moist. This is because too moist a sauce or topping can result in your pizza becoming soggy. Simply follow the instructions in this recipe for pizza and discover how tasty a simple pizza based on good ingredients can be!


Tomato sauce

  • 1 kg pomodori tomatoes
  • 2 cloves of fresh garlic
  • 2 tbsp. olive oil
  • 8 g fine sea salt


  • 400 g fior di latte mozzarella
  • 32 basil leaves
  • extra virgin olive oil, for drizzling
  • 100 g pecorino

Pizza bases




  1. Light the charcoal in the Big Green Egg and heat with the convEGGtor and the Stainless Steel Grid to a temperature of 220 °C.
  2. Place the Cast Iron Skillet Small on the grid and preheat the pan. Meanwhile, for the sauce, cut the pomodori tomatoes into coarse chunks. Peel the garlic and crush the cloves using the side of the blade of your knife.
  3. Pour the olive oil into the skillet, add the garlic and the tomatoes and sprinkle with the salt. Close the lid of the EGG and bake the tomatoes with the garlic for 15-20 minutes until they are soft. While they are cooking, stir them occasionally and each time close the lid of the EGG afterwards.
  4. Pour the sauce into a sieve to let it drain Spoon the drained sauce into a bowl, stir and allow to cool.


  1. Place the Baking Stone on the grid and bring the temperature of the EGG to 290 °C; allow the stone to preheat for 20 minutes. Meanwhile, for the topping, slice the mozzarella into strips of about 5 x 1 x ½ centimetres. For the pizza bases, sprinkle a small mound of semola onto your worktop. Using loosen the sides of the balls of pizza dough; this is to be sure that they will come out of the plastic tub. Spoon a pizza ball from the plastic tub onto the semola. Take account that the top of the dough ball also has to become the top of the pizza base; this is because this is a bit drier at the bottom, which is better for the sauce and the topping and so for the end result.
  2. Stretch the pizza dough by stretching and pressing the ball into an equal base. Only do this from the centre, otherwise the pizza base will be too thin here. It is important that it is of equal thickness with a somewhat rounder edge.
  3. Scoop about 100 grams of the sauce into the middle of the pizza base and spread it with the round edge of the spoon in a circular motion. Top with 8 of the basil leaves and 100 grams of the mozzarella strips; because you place the basil under the cheese, the leaves will not burn. Sprinkle the Stainless Steel Pizza Peel with a small amount of semola and drag the pizza onto the shovel. Let the pizza slide onto the Baking Stone, close the lid of the EGG and bake the pizza for 4 minutes. Check whether the pizza is cooked and if necessary cook it for 1 minute longer.
  4. Scoop the pizza from the Baking Stone onto a large plate or a chopping board and drizzle with some extra virgin olive oil. Cut into slices, grate 25 grams of the pecorino over the hot pizza and serve immediately. Make the other pizzas in the same way.

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