Margherita Pizza on the Big Green Egg

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by Chef Jason from 5280 Culinary

"When it comes to pizza, there is something so wonderful about a simple, yet well executed Margherita Pizza.  When combining a sweet, creamy sauce, piquant mozzarella, fresh basil, and a soft pizza dough you can create one magical experience.  True story, pizza is magic."

Margherita Pizza on the Big Green Egg

  Yield: 1 Pizza Prep time: 5 Minutes Prep Total time: 7-9 Minute cook time  

Ingredients

Measure   Ingredient                                                                                  

8-10 oz           Pizza Dough - Fresh or defrosted

½ fl oz             Garlic Oil                                                                                                      

½ Cup             Marinara or Pizza Sauce - adjust qty as needed

taste                Fishy Fishy Herb Rub, 5280 Culinary  

2 ea                 Cheese, Mozzarella, Fresh made 3 oz balls - Sliced

taste                Cheese, Parmesan - Shaved

5-6 lvs             Basil, Fresh - hand torn medium pieces

As Needed    Flour and Polenta (large grind) Mixture - Mixed 80/20 Flour/Polenta

Prep Directions:

  • See above for all prep directions – under Prep Notes
  • For the pizza peel we use a 80/20 blend of flour and large grind polenta to help keep pizza from sticking and help it slide onto the pizza stone easier. We use about ½ Tbsp per pizza, onto the pizza peel.

Cooking Notes:

  • The lid/cover should be closed when the pizza is cooking
    • Only removed to load, unload and rotate the pizza

Cooking Directions:

  • Preheat your Big Green Egg temp of 600-700 degrees
    • When Grill reaches 300 degrees, load the convEGGtor (legs down) and pizza stone and allow them to both heat to desired temp of 600-700 degrees
    • Pizza will be cooked at a high heat, indirect method
  • When Big Green Egg and stone are preheated, we recommend keeping the temperature at the same setting to help ensure consistent temp and easy recovery during cooking
  • Building the pizza – this process should take 1-2 minutes max
    • Fast building will ensure the dough doesn’t get wet (from toppings) and stick
  • Allow the dough to soften (covered) at room temp for approx. 45-60 minutes from the fridge
  • Hand stretch the dough to a very thin dough and place onto the floured pizza peel
  • Drizzle the oil onto the dough and spread the edges using a brush, spatula or spoon
  • Top as follows:
    • Pizza Sauce or Marinara
    • Fishy Fishy Herb Rub
    • Mozzarella Cheese Slices
    • Shaved Parmesan Cheese
    • GARNISH AFTER COOKING WITH:
    • Basil, Hand Torn
  • Open the lid/cover and load the pizza onto the middle of the pizza stone, close lid/cover
  • Keep the temperature at the same temperature setting to help ensure consistent temp and easy recovery during cooking
  • After 60-90 seconds, open the door and slowly put the pizza peel under the pizza
  • Rotate the pizza 180 degrees and cook the other side of the pizza, approx. 2-3 minutes
  • Continue to cook the pizza to your desired doneness – Process should take 6-8 Minutes total cooking time. Depending on desired doneness
    • Close lid/cover
  • Open the lid/cover and remove from the oven onto the pizza peel
  • Slide onto your cutting board and cut into 4-6 slices
  • Garnish with the fresh torn basil leaves
  • Pizza can be made using par baked pizza dough, or store bought fresh dough
    • For par baked pizza dough, reduce cooking time to 3-5 minutes or until cheese is melted and bubbling

-Happy Cooking,

Chef J

Grills / Grill Gear Used:

*All available at Ace Hardware Locations  

For more recipes and tips from Chef J, go to Tips.Acehardware.com.

Published: 2/6/2020