Everyone has their favorite toppings, and it is fun to collect the different ingredients and using leftovers. The fine granules of the cornmeal create a space between the dough and the grate. Check the pizza minute by minute until you reach the desired doneness. Place the pizza back on the grill. It will bring different processes to cooking the pizza, but either way, it will cook your pizza perfectly. Note: When we had friends over, we made these grilled pizzas. Note: This is not a pretty, round pizza. Add ingredients to different bowls and place them on the counter in assembly line style. Grilled Pizza on the Big Green Egg Jason mans the grill and runs in and out as I’m prepping the next dough or adding ingredients. With the dough rolled out and on the peel, and the ingredients staged, it’s time to grill! The cornmeal acts as little ball bearings and really helps minimize any sticking. The light coating of cornmeal adds a fun texture that reminds me of pizzas from nice italian restaurants. If you want to mix it up, try the dough recipe from our Cast Iron Grilled Pizza recipe. If the dough is a little more crispy, tongs work as well. The one that I always like to add is parmesan, though. . It is hard to say how long it will take to cook a pizza on your Egg because of the variations in temperature. quickly to heat up the entire grill. Note: You may get a bubble like in the image below. The UNcooked side will be closest to the charcoal. This is a two person job for us. It should be roughly a 12" circle. OMG! Have you seen pizza peels in the stores and wondered if you really needed them? We use a dough made in the bread machine for a thin and crispy crust. Sometimes I just buy the pizza cheese mix in the bag. Subscribe to get exclusive deals, tips, and the lastest info you need to step up your grilling game! The herb crust is out of this world delish! We also have used the dough to make three smaller pizzas so each of us will have our own toppings. Simply set the pizza on some parchment paper prior to making it and placing it on the Big Green Egg! Grilled Pizza in a Cast Iron Skillet – For something a little different, make the pizza in a cast iron skillet. Step Five: When the bottom is a nice golden brown, transfer back to the pizza peel. Most of the time, I add just a little bit to the rolling pin. It is a lot of fun to share the recipes for others to enjoy. The kids could pick and choose what they wanted on their personal sized pizza. :-), Set up the grill for direct heat at about 350 degrees. It is always fun to make this recipe a little differently each time. The right tool for the job definitely helps, and after you have tried this recipe, I guarantee that you will be making it a lot more! Let’s start out with the dough. Step Three: Sprinkle cornmeal on the pizza peel to create an even coating. There is no need to cook this. I recommend to get it as close to 12” in diameter as possible. We made pizzas without the cornmeal, but sticking dough proved challenging. It is ready to be sliced and eaten! It should have the cooked side facing up. The pizza stone does make the crust more similar to pizza shop pizza. Sometimes we slice mozzarella. This recipe may need a little coordination, especially if you are making more than one. If you don’t have one, don’t worry. Don’t worry about it. And sometimes I just use what is left over in the house. Oh, don’t forget the olives! On our old regular grill, I placed the crust straight on the grates and it still turned out delicious. Set a timer for three minutes. Again, it’s a little extra work, but the flavor is outstanding. It works every single time without fail! You don’t need a ton, so start with a dusting at first. Most of the time the pizza dough will come out as an irregular object that don’t resemble much of anything. I’ll do an article on that style in the future. If you like the flavor and texture, add more next time. Remove all the ashes from the bottom and scrape off the bits of food that got stuck on the grates. Put your ash-free, Big Green Egg back together. If your grill temperature is lower, you may need another minute or two. Because of the yeast, it may continue to rise in the fridge, so check on it periodically. Both sides should have the cornmeal at this point. When you are ready to grill, take it out, and let it return back to room temperature. Step Six: Add the sauce and toppings of your choice to the cooked side of the pizza. This is my favorite part of creating the pizzas. Step One: Set up the grill for direct heat without the plate setter in place, and set the temperature to around 350. No need to buy a high-priced pizza oven … you can bake and roast your way to culinary perfection by cooking with indirect heat using the ConvEGGtor™ Plate Setter and Pizza/Baking Stone. That is a good size for the grill, and is still manageable to slip on to the pizza peel. I like to think of it has having character! thing that you can do is to place the convector the usual way. Step Two: Use a rolling pin to smooth out the dough. I think the sodium and other preservatives in store-bought sauce distorts the flavor too much. The bottom of the dough should be a nice golden brown. Place the draft door at the bottom of the oven and leave the cover open for at least twenty minutes. I have yet to get it into a perfect circle (or anything resembling a circle). It took us quite a bit of time to figure out our favorite techniques for grilling pizzas. Big Green Egg Pizza Parchment Paper Having trouble with the pizza sticking to either the pizza peel or the pizza stone? Shhh! Sometimes it’s crumbled up sausage, pepperoni, onions, peppers, mushrooms – seriously, if you can think of it, then add it. I wanted to start this post off with “we love Grilled Pizza!” This recipe doesn’t require any fancy pizza stones or other specialized equipment. Log in. Note: If you are busy and don’t have a lot of time to prep for this meal, make the dough a few days in advance. Add more cornmeal to the top of the dough. For this recipe, it helps a lot! If you are short on time, the sauce can be made a day or two ahead of time. We used larger spatulas with cookie sheets or a large dish to transfer it. The sauce is a simple “Dump and Go” recipe. We tried several dough recipes, but the one in the recipe section is our favorite. There is no need for a Pizza Stone for this recipe, Set bread maker to "dough" function and press start. technique is to use direct heat. Lightly oil the grate and then add the pizza dough. Step One : Set up the grill for direct heat without the plate setter in place , and set the temperature to around 350. Combine all the ingredients and mix. Cornmeal is the secret to a smooth grilled pizza experience. I really do love what we grill. We won't send you spam, but you can unsubscribe at any time. This is really one of those “feels” in the dough making process that a lot of people hate. I can’t tell you how much fun this part is. We are fortunate to have granite countertops, so rolling out the dough is easier with a dusting of flour. We will add a post later where the Pizza Stone is used, but you do not have to have one to grill pizza. However, if you do not have time to calibrate your thermometer and you need to cook right away, you can use. Yummy! They were so good that we didn’t even miss the crust. Make sure that the air-intake opening on the firebox is … The bottom of the dough should be a nice golden brown with the searing marks visible. Step Seven: When you are ready, transfer the pizza back to the grill. That is one of the major reasons why we decided to create a blog about grilling. It freezes great, too. direct heat without the plate setter in place, Smoked Cauliflower – Rich and Savory Flavor. Just pop it and it will deflate. Learn How to Make this Fast and Delicious Grilled Pizza Directly Over the Flame. With its feet up, place the ceramic convector on the grill first. I have experimented and gotten my grill up to 700 degrees. The dough, pizza sauce, sauteed veggies, and other toppings can be prepared ahead of time to save time on grill day. It helps to minimize any potential sticking.