Classic Margherita Pizza

A classic Margherita pizza is a timeless favourite, celebrated for its simplicity and the harmonious balance of its ingredients: a crispy yet chewy crust, rich tomato sauce, fresh mozzarella, and fragrant basil leaves. When prepared on the Big Green Egg, the wood-fired flavour takes this classic to the next level. This recipe will guide you through crafting your own dough and mastering the art of pizza-making on the Big Green Egg, ensuring a perfect pizza every time.

 

EGG Set Up	Recommended Charcoal	EGG Target Temperature	Cooking Time
Indirect	Oak & Hickory	300˚C (it'll end up coming down to 260-280˚C)	8 hours proving, 6 minutes cooking

 

 

Equipment EGG Mitt BBQ Glove Cast Iron Grid ConvEGGtor Pizza & Baking Stone Pizza Peel Ultimate Pizza Wheel Premium 100% Natural Oak & Hickory Lump Charcoal

Ingredients For the Dough (Makes 2 Pizzas) 500 g plain flour (or Tipo 00 flour for authenticity) 325 ml lukewarm water 1 tsp sugar 1 tsp salt 2 tsp olive oil 7 g instant yeast For the Tomato Sauce 1 tin (400 g) crushed tomatoes 1 tbsp olive oil 1 garlic clove, minced 1 tsp dried oregano Salt and pepper, to taste For the Toppings 250 g fresh mozzarella, torn into chunks Fresh basil leaves Olive oil, for drizzling

 

Method

Prepare the Dough

1. In a small bowl, mix the lukewarm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture and olive oil.
3. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean tea towel, and let rise in a warm place for 1-2 hours, or until doubled in size.

Prepare the Tomato Sauce

1. Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
2. Stir in the crushed tomatoes and oregano. Simmer for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
3. Set aside to cool.

Set Up the Big Green Egg

1. Place the ConvEGGtor and pizza stone inside the Big Green Egg, then preheat to 300°C. Allow the stone to heat up for at least 20-30 minutes to ensure an evenly crispy crust.

Shape the Dough

1. Punch down the dough and divide it into two equal portions. Roll each portion into a ball and let rest for 10 minutes.
2. On a floured surface, use a rolling pin or your hands to shape the dough into a thin, round base. Transfer to a lightly floured pizza peel.

Assemble the Pizza

1. Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges.
2. Scatter torn mozzarella evenly across the pizza.
3. Add fresh basil leaves and drizzle with olive oil.

Cook the Pizza

1. Carefully slide the pizza onto the preheated pizza stone using the pizza peel. Close the lid of the Big Green Egg.
2. Cook for 5-8 minutes, rotating the pizza halfway through for even cooking. The crust should be golden and slightly charred, and the cheese melted and bubbling.

Serve and Enjoy

1. Remove the pizza from the pizza stone using the pizza peel and let it rest for a minute before slicing.
2. Serve immediately and enjoy the smoky, wood-fired flavours of your homemade Margherita pizza!
   
   

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Tips for Success

• Flour Choice: Tipo 00 flour gives a lighter, more authentic crust, but plain flour works well too.
• Watch the Heat: Maintain consistent high heat in the Big Green Egg for best results.
• Experiment: Try different wood chips or chunks for subtle flavour variations in your crust.

This Margherita pizza is sure to impress, blending traditional flavours with the unique capabilities of your Big Green Egg. Perfect for entertaining or a family night in!