Some get excited for grilling season for smoky ribs, crispy chicken wings and veggies.
I get excited for pizza.
Pizza on the grill? Duh. Ceramic smokers like the Big Green Egg work very much like a wood-fired or brick oven you see used in Neopolitan-style pizzerias (but cheaper and in your backyard).
Because the Green Egg Smoker can reach temperatures upwards of 750 degrees, it can quickly fire dough and produce the slightly charred, chewy crust you probably overpay for at your local ristorante.
Once you get started, you’ll get hooked on the endless possibilities. Most grocery stores now keep fresh pizza dough behind their deli counters, and pizzas work for every meal and every craving. Crack eggs on top with crumbled sausage for breakfast pizza. Spread on chocolate ganache and peanut butter for one of my favorite desserts. Make a bunch of flatbreads and set out toppings for a fun and unique summer dinner party. And of course, you can’t go wrong with the classic Margherita.
How to turn your Big Green Egg into a pizza oven
1. Buy Big Green Egg (sorry, couldn’t help myself)
2. Choose the proper Big Green Egg accessories (called “Eggcessories”). You’ll want the plate setter, to enable indirect heat cooking, and the pizza stone, for even heat and brick oven crustiness. Note: you can buy Big Green Egg accessories online from Warners’ Stellian and get free shipping, too.
3. Fire it up. With the baking stone on the plate setter, heat the grill to 600 degrees. You’ll get the best crust if you start from a super hot Big Green Egg grill and pizza stone. Dough-only grilling should take about 5 minutes, so add time accordingly for toppings. You’ll learn as you go how long it takes to get the doneness you desire. I’ve learned that pricking the dough prior to grilling it keeps disks of dough from ballooning into footballs 🙂