Recipe Database
Pizza Big Green Egg Style
Pizza Big Green Egg Style
Ingredients
Serves: 8


Dough - Enough for 3 (16-inch) round pizzas:
16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl

Toppings:
Margherita topping - Enough to top 1 (16-inch) round pizza:
1 large tomato, cut into 1/3-inch thick slices
5 to 7 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2-ounce grated Parmesan
1 1/2 ounces part skim mozzarella, shredded
4 to 6 large basil leaves, shredded
Meat:
1/2 pound Italian hot sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated Fontina Cheese

Instructions
Directions Dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour. Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

Notes
These recipes were done at Big Green Egg Headquarters as part of the Big Green Egg Academy. Recipes developed and planned by Chef Fred Genovese, and executed by Chef Fred Genovese and Mike Stock. The Class was conducted FOR Big Green Egg by Kevin Jenkins and the Chef and the Fatman Team.