3x make your own pizza


Have you ever baked a ready-made pizza in the Big Green Egg? Making your own fresh pizza is more fun, more delicious and more nutritious! The basis consists of a good pizza dough recipe for the base and the pizza sauce, which you can make in advance. After that, just add your favourite toppings and it will be ready in 5 minutes!

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The perfect pizza


According to Neapolitan pizza bakers, there is nothing better than a traditional wood-fired stone oven to bake the perfect pizza. Stone ovens can withstand high temperatures and the natural stone retains the heat well. Both of these factors are essential for a nice crispy base. And by using wood as fuel, your pizza will have a delicious, authentic taste. With the Big Green Egg, you can create exactly the same effect, allowing you to bake the perfect pizza quickly and easily at home.

 

Authentic crispy base

By placing the convEGGtor under the grid, you create a natural barrier above the direct heat of the charcoal, which is essential to prevent the base of your pizza from burning. Because the lid of the EGG is always closed between actions, the heat circulates in the same way as in a fan-assisted oven. This airflow heats the pizza all over, ensuring an even cooking process. As an added bonus, the airflow gives your pizza that characteristic charcoal aroma. By placing the Baking Stone on the grid, you create your own stone oven. Perfect in combination with the right temperature - and, of course, a good pizza dough recipe, which is a must for that authentic crispy base. An additional advantage of the Big Green Egg is that, unlike a stone oven, it heats up fast, allowing you to bake faster and use less fuel in the process.

 

Make your own pizza

All you need to make fresh pizza, apart from an EGG, convEGGtor, Baking Stone and a pizza dough recipe, is homemade pizza sauce and fresh ingredients. Be inspired by the classic flavours of the Pizza Margherita and Quattro Formaggi, and prepare to be surprised by the taste of the tuna and seaweed pizza. Chances are that you will acquire a taste for baking pizza and, after picking up the basics, will start experimenting with all sorts of toppings. That way, you will not just bake the perfect pizza, you will also create your own signature pizza!


INGREDIENTS


Pizza Margherita 

 

 

PREPARATION IN ADVANCE: 140 MINUTES

PREPARATION: 40 MINUTES

TOTAL: 180 MINUTES

AMOUNT: 2 PIZZAS (Ø 25-30 cm)

 

Dough base: 

250 g flour (preferably type ‘00’) + extra for sprinkling

25 g fresh yeast, or 8 g dry yeast 

150 ml lukewarm water 

1 tbsp olive oil + extra for greasing 

1 tsp sugar

 

Tomato sauce:

1 small clove of garlic 

5 basil leaves 

3 tbsp olive oil 

1 tin of tomato cubes (400 g)

 

Topping:

2 balls of mozzarella of 125 g each

10 fresh basil leaves 

2 tbsp extra virgin olive oil 

Pizza Quattro Formaggi

 

 

PREPARATION IN ADVANCE: 140 MINUTES

PREPARATION: 40 MINUTES

TOTAL: 180 MINUTES

AMOUNT: 2 PIZZAS (Ø 25-30 cm)

 

Dough base: 

250 g flour (preferably type ‘00’) + extra for sprinkling

25 g fresh yeast, or 8 g dry yeast 

150 ml lukewarm water 

1 tbsp olive oil + extra for greasing 

1 tsp sugar

 

Tomato sauce:

1 small clove of garlic 

5 basil leaves 

3 tbsp olive oil 

1 tin of tomato cubes (400 g)

 

Topping:

100 g grated mature cow-milk cheese 

100 g grated Pecorino

80 g ricotta

40 g Gorgonzola

1 sprig of rosemary 

10 oregano leaves 

40 g Parmesan cheese

2 tbsp extra virgin olive oil

 

Tuna and Seaweed Pizza 

 

 

PREPARATION IN ADVANCE: 135 MINUTES

PREPARATION: 40 MINUTES

TOTAL: 175 MINUTES

AMOUNT: 2 PIZZAS (Ø 25-30 cm)

 

Dough base: 

250 g flour (preferably type ‘00’) + extra for sprinkling

25 g fresh yeast, or 8 g dry yeast 

150 ml lukewarm water 

1 tbsp olive oil + extra for greasing 

1 tsp sugar

 

 

Topping:

300 g crème fraîche

2 tsp ground white pepper

20 cherry tomatoes

250 g fresh tuna fillet

1 tbsp wasabi paste

100 g mayonnaise

2 nori seaweed sheets

2 tbsp soy sauce

2 tbsp extra virgin olive oil

40 g wakame (Japanese seaweed salad) 


PREPARATION IN ADVANCE


Pizza Margherita

 

 

The classic Neapolitan Pizza Margherita is one of the basics that everyone loves. This vegetarian pizza with tomato sauce, mozzarella and basil is very easy to make. You could also experiment with this basic pizza recipe by placing extra toppings on the base.

 

1. For the bases, mix the flour with a pinch of salt in a bowl. Dissolve the yeast in one third of the lukewarm water and add this to the flour. Add the rest of the water and mix in the olive oil and the sugar. Knead the dough thoroughly for at least 5 minutes. This is easier with a mixer or in a food processor.

2. Tip the dough onto your worktop and knead it by hand for another minute. Grease a bowl, shape the dough into a nice ball and put it in the bowl. Cover the bowl with a clean, damp tea towel and leave the dough to rise for 2 hours.

3. In the meantime, peel the garlic for the tomato sauce and chop it finely. Chop the basil leaves finely. Heat the olive oil in a saucepan. Add the remaining sauce ingredients and season to taste with salt and black pepper. Bring to the boil, reduce to a low heat and leave to simmer gently for 5 minutes. Purée the sauce with a hand blender and spoon it into a bowl.

Pizza Quattro Formaggi

 

 

Is the cheese your favourite part of a pizza? Then you will love this Pizza Quattro Formaggi recipe. The pizza is topped with 4 cheeses: mature cheese, Pecorino, ricotta and Gorgonzola. After baking, you could add some fresh herbs and, as a bonus, some Parmesan cheese, which will melt due to the heat of the pizza.

 

1. For the bases, mix the flour with a pinch of salt in a bowl. Dissolve the yeast in one third of the lukewarm water and add this to the flour. Add the rest of the water and mix in the olive oil and the sugar. Knead the dough thoroughly for at least 5 minutes. This is easier with a mixer or in a food processor.

2. Tip the dough onto your worktop and knead it by hand for another minute. Grease a bowl, shape the dough into a nice ball and put it in the bowl. Cover the bowl with a clean, damp tea towel and leave the dough to rise for 2 hours.

3. In the meantime, peel the garlic for the tomato sauce and chop it finely. Chop the basil leaves finely. Heat the olive oil in a saucepan. Add the remaining sauce ingredients and season to taste with salt and black pepper. Bring to the boil, reduce to a low heat and leave to simmer gently for 5 minutes. Purée the sauce with a hand blender and spoon it into a bowl.

Tuna and Seaweed Pizza

 

 

If you like to experiment and want to try baking a tasty modern pizza instead of using a traditional recipe, this Pizza Tonno is definitely worth the effort. This recipe uses seaweed as well as the more conventional tuna. You do not need to make a pizza sauce. You spread crème fraîche over the base instead.

1. For the bases, mix the flour with a pinch of salt in a bowl. Dissolve the yeast in one third of the lukewarm water and add this to the flour. Add the rest of the water and mix in the olive oil and the sugar. Knead the dough thoroughly for at least 5 minutes. This is easier with a mixer or in a food processor.

2. Tip the dough onto your worktop and knead it by hand for another minute. Grease a bowl, shape the dough into a nice ball and put it in the bowl. Cover the bowl with a clean damp kitchen towel and let the dough rise for 2 hours.

3. In the meantime, season the crème fraîche to taste with white pepper and salt for the topping. Halve the cherry tomatoes and cut the tuna fillet into thin slices. Mix the wasabi paste with the mayonnaise. Cover and refrigerate these ingredients until needed.


PREPARATION


Pizza Margherita

 

 

1. Ignite the charcoal in the Big Green Egg and heat with the convEGGtor, the grid and the Baking Stone to 275-300°C. In the meantime, divide the dough into 2 equal portions and roll them into 2 balls. Dust the Pizza Dough Rolling Mat with flour and thinly roll out the first ball of dough on the mat with a rolling pin.

2. Dust the Aluminium Pizza Peel with flour and place the pizza base on it. Using a ladle, spoon half of the tomato sauce in the middle of the base and spread it towards the edge using the round underside of the ladle. Leave a small space between the sauce and the outer edge. Tear 1 mozzarella ball into pieces and divide over the pizza.

3. Dust the Baking Stone with flour. Use the Pizza Peel to slide the pizza onto the Baking Stone, close the lid of the EGG and bake the pizza for about 5 minutes until done. In the meantime, roll out the second ball of dough and add the ingredients in the same manner.

4. Remove the pizza from the EGG. Distribute half of the basil over the pizza and sprinkle with half of the olive oil. Cut the pizza into slices using the Compact Pizza Cutter . Bake the second pizza in the same way.

Pizza Quattro Formaggi

 

 

1. Ignite the charcoal in the Big Green Egg and heat with the convEGGtor, the grid and the Baking Stone to 275-300°C. In the meantime, divide the dough into 2 equal portions and roll them into 2 balls. Dust the Pizza Dough Rolling Mat with flour and thinly roll out the first ball of dough on the mat with a rolling pin.

2. Dust the Aluminium Pizza Peel with flour and place the pizza base on it. Using a ladle, spoon half of the tomato sauce in the middle of the base and spread it towards the edge using the round underside of the ladle. Leave a small space between the sauce and the outer edge. Mix the mature cheese with the Pecorino and divide half of it over the base. Spread half of the ricotta over the base and crumble half of the Gorgonzola over it.

3. Dust the Baking Stone with flour. Use the Pizza Peel to slide the pizza onto the Baking Stone, close the lid of the EGG and bake the pizza for about 5 minutes until done. In the meantime, roll out the second ball of dough and add the ingredients in the same manner.

4. Remove the pizza from the EGG. Tear the needles off the sprig of rosemary. Distribute half of the rosemary and oregano over the pizza and sprinkle with olive oil. To finish, grate half of the Parmesan cheese over the pizza.

5. Cut the pizza into slices using the Compact Pizza Cutter. Bake the second pizza in the same way.

Tuna and Seaweed Pizza

 

 

1. Ignite the charcoal in the Big Green Egg and heat with the convEGGtor, the grid and the Baking Stone to 275-300°C. In the meantime, divide the dough into 2 equal portions and roll them into 2 balls. Dust the Pizza Dough Rolling Mat with flour and thinly roll out the first ball of dough on the mat with a rolling pin.

2. Dust the Aluminium Pizza Peel  with flour and place the pizza base on it. Spread out half of the crème fraîche over the base. Leave a small gap between the sauce and the outer edge. Soak one of the nori sheets in a bowl of water for 10 seconds. Remove the sheet, tear it into pieces and divide it over the crème fraîche, along with half of the halved cherry tomatoes. 

3. Dust the Baking Stone with flour. Use the Pizza Peel to slide the pizza onto the Baking Stone, close the lid of the EGG and bake the pizza for about 5 minutes until done. In the meantime, roll out the second ball of dough and add the ingredients in the same manner.

4. Add half of the tuna to the pizza and close the lid of the EGG for 10 more seconds. Remove the pizza from the EGG and sprinkle the tuna with half of the soy sauce. Sprinkle the rest with half of the olive oil and add half of the wakame. Garnish with the wasabi mayonnaise and cut the pizza into slices using the Compact Pizza Cutter. Bake the second pizza in the same way.


Used
Accessoires


Aluminium Pizza Peel

Aluminium Pizza Peel

Onko pizza valmis Eggiin? Kätevällä alumiinisella pizzalapiolla voit laittaa pizzan turvallisesti kuuman paistokiven päälle grilliin.

Pizza Dough Rolling Mat

Pizza Dough Rolling Mat

Hyvä pizzataikina on välttämätön aidon pizzan onnistumiseksi. 

Flat Baking Stone

Flat Baking Stone

Aseta litteä paistokivi Eggin ritilälle ja voit paistaa vaivatta herkullisia, rapeakuorisia leipiä ja pizzoja, joiden pohja on aidon rapea.

convEGGtor

convEGGtor

Keraaminen convEGGtor toimii lämpösuojana estäen ruuan joutumisen suoraan kosketukseen lämmönlähteen kanssa. 


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