Margherita Pizza on My Big Green Egg

[thirdeye]

All of the kamado style cookers can smoke, barbecue, grill or can be used as an oven. Cooking a pizza (or anything with cheese and sauce, like enchiladas or lasagna) gives it the 'brick oven' flavor you get at a wood fired pizzeria. This is a classic Margherita pizza, with red sauce, garlic, mozzarella, basil and tomato. We home can pizza sauce from tomato passata, and Mr's ~t~ blind bakes 3 or 4 crusts that we hold in the freezer. In the time it takes to heat up my BGE, we can assemble a pie.



I use a ceramic platesetter above the firebox, and run the BGE at 450° to 500° or so. Cooking time is the same as an oven, about 12 minutes.

 

[TNJAKE]

Very nice looks delicious

 

[Sowsage]

That looks really good! I was up late a couple of nights ago watching a bunch of pizza reveiws because I couldnt sleep.....been craving pizza ever since! And now I see this! Lol! And to top it off a margarita pizza is by far my favorite! I guess I'm gonna just have to put pizza in the menu later this week. Very nice pizza thirdeye!

 

[SmokinVOLfan]

Hell yeah man that looks great! Got family that does pizza on an egg and it comes out great every time! Hoping to get one in the near future.

 

[Brokenhandle]

Looks dang good to me! Suddenly have a craving for pizza and a margarita or two!

Nice job!
Ryan

 

[flatbroke]

Nice job

 

[smokin peachey]

Nice looking pizza pie!

 

[thirdeye]

Thanks for all the kind words.

For us, having the make-ahead crusts is the real advantage. Don't get me wrong, I've made plenty of scratch pizzas on my Egg, and even cooked next to the owner of a Pappa Murphy's at an Eggfest one year and watched him cook 25 pizzas in a day. But the timing of the dough, the ideal temp so the crust comes out perfect, and the timing of the baking itself all have to come together when you use fresh dough.