• Course

    Main course

  • Category

    Pastas & Breads

  • Cooking technique


  • Level


  • Cook time

    650 minutes

  • Total

    650 minutes

  • Amount

    4 pieces

Making a pizza with selfmade dough

The best pizza base? You make them yourself, of course. When you decide in the morning that you want to bake pizza in your kamado in the evening, this is the perfect recipe for making quick pizza dough. The rising process still takes about 10 hours in total, but then you have the best pizza dough according to the recipe by Vincenzo Onnembo of nNea Pizza in Amsterdam. The basis for the perfect pizza from the Big Green Egg. Have you planned a pizza party in advance? Then you can also choose to make the ultimate pizza dough like Vincenzo does at his restaurant. It takes longer to prepare, but the result is even tastier and more aromatic. The how and why? Here, Vincenzo tells you all about preparing pizza dough.



  • 500 g flour type 00
  • 100 g wholemeal flour
  • 3 g fresh yeast
  • 420 g water (5-10°C)
  • 15 g fine sea salt


  1. Mix both flours in a bowl. Crumble the yeast over the bowl, pour in about 330g of the water and stir with a wooden spoon until a homogeneous mass is formed. While stirring, keep pouring in some of the remaining water; do keep some of the water aside for when you add the salt at a later stage.
  2. Place the dough on your work surface and knead for about 10 minutes.
  3. Make a small dimple in the dough, pour in the remaining water and add the salt. Knead the dough for about 10 minutes longer until the dough is soft and you can no longer feel the salt while kneading.
  4. Place the dough in the bowl and cover with cling film. Leave the dough to rest for 10-15 minutes. This gives the dough time to develop gluten, giving you a nice supple and elastic dough.
  5. Return the dough to your work surface and knead for 3-4 minutes until it is smooth and elastic and no longer sticky.
  6. Place the dough in the bowl again, cover with cling film and leave to rise for 8 hours at 22-25°C.
  7. After this bulk rise, place the dough on your work surface and, using a dough cutter, divide it into four equal portions of about 250g each. Bulk up each dough portion and place them in a sealable plastic container of about 25 x 30 centimetres. Cover with the lid and leave at room temperature for about 2 hours. The dough will rise again and is ready to make pizza with when the dough balls form a whole but you can still see the lines of the individual balls.

Related recipes


If you’d like to receive the most delicious recipes by email, register for our newsletter ‘Inspiration Today’ and add more flavour to your inbox. That’s all you have to do to receive the latest news about events, recipes especially for your EGG, practical tips and much, much more!



Let yourself be inspired and learn to do more with your Big Green Egg! Submerge yourself in a world full of culinary possibilities. Ask your questions and share your experiences via Facebook (biggreeneggeu) and Instagram (biggreeneggeu). Tag @biggreeneggeu, use the hashtags #TheEvergreen and #forevergreen and get featured! We create beautiful memories. Are you in?




Subscribe to the Big Green Egg newsletter and receive an e-book with the 11 tastiest big Green Egg recipes straight away!