Our first pizza on the Big Green Egg

After attending Culinary Communion’s Pizza Class (which was a lot of fun; check out the photos) I decided to re-attempt pizza on our BGE.

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 aPb160033  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. 

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