The dough recipe is from CC, you can find recipes for dough and great tips for cooking pizza on a Big Green Egg here. Cool trick I learned is that my Meile oven has a "proof" setting to help bread rise…which was needed in my drafty cool kitchen.
I’m using a place setter with the feet up and a BGE pizza stone on top. I have three pizza’s that I’ll be making tonight:
- a classic margarita with a tomato sauce (okay…I’m using Muir Glen’s pizza sauce–and it looks and tastes REALLY good), mozzarella, basil and tomato.
- Tuscan sausage (from The Swinery) with mozzarella and tomato sauce
- mushroom (chanterelle) on a rosemary crust with olive oil, Tuscan sausage, mozzarella and truffle salt.
All pizzas have a sprinkle of fresh Parmesan on top and fresh cracked pepper.
Note: Hubby must be hungry. He’s pushing to have the pizza’s on the BGE at 450 degrees instead of a hotter 550-600. I like to keep him happy so we’ll give this a whirl. I’m cooking these bad boys with the lid down, vents open.
Cornmeal is a must to keep the pizza crust from sticking to the stone and do be sure to heat the stone up w/the place setter.
The first sausage pizza is gone and we have number 2 one (mushroom) with the last one waiting in the wings.