Standard Pizza Dough Recipe

If you haven’t before tried pizza on your BGE, you owe it to yourself to do it right now.

I highly suggest you get the BGE baking stone, as most other baking stones will crack in temperatures above 450F.  We cracked two stones of our own before ordering the BGE baking stone.

Here is the recipe I use for my pizza crust (makes two pizzas):

3 cups unbleached all-purpose flour (or bread flour)
1/2 tbsp salt
2 tsp quick rise yeast
1 1/2 cups warm (not hot) water (or 1 1/4 cups if using bread flour)

optional 1 tbsp of the water with olive oil
optional 1/2 tbsp sugar if needing a quick rise or if you like a sweeter dough

Mix together dry ingredients in the bowl of a stand mixer.  Add water (and olive oil if using).  Using the dough hook attachment for your mixer, mix until all ingredients are combined and form a ball.  About 2 to 5 minutes of kneading on low speed is usually sufficient.  Cover and let dough rest for one to two hours in warm place.

Divide dough in two equal portions.  Make sure to work on a well floured surface.  Fold the edges of the dough ball under itself until the dough is shaped into a smooth round ball.  Flour the top of the ball and flatten it with your hand to form a disc.  Roll out or stretch and toss by hand until you have a 12 inch round pizza crust formed.

Sprinkle cornmeal on a pizza peel and place pizza crust on top (update 9/11/2012: or just get yourself a Super Peel).  Add sauce and toppings then slide the pizza off your peel (this takes some practice) onto your preheated baking stone in your Big Green Egg at 650F and close the dome lid.  The pizza will only take a few minutes depending on the temperature, so watch it carefully or you may burn the bottom of the crust.

This makes the most delicious pizza – way better than your local pizza joint.  The key is the high temperature which makes the crust puff up and get crispy on the outside while staying soft on the inside.  You’ll never go back to take out after you try this.

Don’t stick to just your traditional pizza sauces and toppings either.  Get creative.

These were some of the first pizza attempts (notice the broken pizza stone… this pre-dated our Big Green Egg Pizza Stone… our pizza got much better since then!) we did with friends – we made the crust, they brought the toppings, and here are just some of the creative ideas we came up with:

  • jalapeno popper pizza, created by Brian (sauce made with cream cheese, boursin, & Dizzy Pig, chopped jalapenos, bacon and pork sausage bits)
  • BLT pizza, created by Glenn (bacon, ranch, and cheese baked pizza, then topped with lettuce and tomato)
  • Pad-Thai pizza, created by Anne (peanut sauce, noodles, egg, and cheese pizza topped with sprouts, scallions, and peanuts)
  • S’more pizza, created by Glenn (chocolate chips, marshmallows, topped with chocolate ganache and graham crumbs)
  • Dulce and Banana, created by Jackie (Dulce de leche, bananas, cinnamon, nutmeg, vanilla bean creamcheese buttercream icing)

This just proves the BGE is not just a barbecue or smoker, but it’s also a fantastic pizza oven.  Get out there and try your own pizzas!  You will be blown away.

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