Got a craving for wood fired pizza
Used dough recipe from biggreenegg website. Made at 12:00 and let rise for 3 1/2 hours
28 oz can of san marzano tomatoes. Remove stems, mash with hands and let sit in colander over bowl to drain water for 2 hours
1 clove of pressed garlic.
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
Mix well and let sit for 1 hour at room temp
Flour your counter well and knead dough into a ball. Slice into 4 equal parts
Press with your fists until it becomes a small 4" diameter circle, constantly turning and pressing
Roll with a well floured rolling pin, rotating
Move dough to an upside down baking sheet coated with either a lot of flour, or a little bit of corn meal. The corn meal works best for sliding the dough onto your cooking stone, but the flour only tastes better as corn meal burns while cooking.
Add your toppings once on baking sheet.
I use a big green egg with a plate setter and pizza stone. This time I added a few hickory wood chunks for smoke. I fired it up o 600.
When sliding the pizza onto the stone, grab the pizza by the back and rotate it as you slide it onto the stone, it comes off easier.
Cook for 4 mins, rotate slightly and watch closely until bottom is done and top isn't burning.
28 oz is BARELY enough for 4 small pizzas, so take this into consideration if you like a lot of sauce.
The last 2 pizzas my 4 year old "made".
Don't be scared to sauce closer to the end of crust, I find I waste too much precious space by leaving too much crust sometimes.
Be patient and make sure you let your cooker sit at 600 degrees or more for 15 mins, this ensures your stone is hot enough and the indirect temp is high enough on the top to cook the top of the pizza.