Pizza Dough

Making pizza from scratch is easier than you think, and this dough recipe gives you the perfect foundation for crisp, thin-crust pizza cooked right over coals. With a fully preheated Egg and Baking Stone, you’ll get that classic pizzeria texture and flavour—fast.

 

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EGG

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Equipment

ConvEGGtor (legs up)
Pizza & Baking Stone
Aluminum Pizza Peel
Rolling Mat or floured surface
Stand Mixer with Dough Hook
Plastic Wrap
Sharp Knife or Dough Cutter

 

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Ingredients (Serves 4)

1 cup warm water (105º to 115ºF)
1 teaspoon granulated sugar
1 teaspoon active dry yeast
3 cups all-purpose flour, plus extra as needed
1 teaspoon table salt
1 teaspoon olive oil
Cornmeal for dusting

 

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Method

Make the Dough
Pour the warm water into a liquid measuring cup. Add the sugar, then sprinkle the yeast over the top. Let sit for 5 to 10 minutes, or until frothy.In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Add the yeast mixture and mix on low speed until incorporated.
Add the olive oil and continue mixing on low speed.
Knead for 5 to 6 minutes, until the dough is smooth and elastic.
Transfer the dough to a lightly floured surface and shape into a ball.
Place in a well-oiled bowl, turning to coat. Cover with plastic wrap and let rise for 1½ hours, or until doubled in size.

Divide and Shape
Turn the dough out onto a floured surface and knead briefly.
Cut the dough into 4 equal parts.
Shape each part into a disk and lightly dust with flour.

Set Up and Bake
Set the Big Green Egg for indirect cooking at 316°C (600°F) with the ConvEGGtor and Pizza Stone in place.
Allow the stone to preheat fully, about 15–20 minutes.
Roll one dough disk into a 10 to 12 inch circle using a rolling pin.
Dust the aluminum pizza peel with cornmeal.
Transfer the rolled-out dough onto the peel, add your desired toppings, and gently slide it onto the hot baking stone.
Cook for 5 minutes, or until the crust is lightly browned and crisp.
Repeat with the remaining dough disks.

 

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Tips for Perfect Pizza Dough

Let the dough rise fully for a chewy, airy crust.
Make sure the Pizza Stone is preheated to avoid soggy bottoms.
Don’t overload with toppings—too much moisture can affect the bake.
Unused dough can be wrapped and stored in the fridge for up to 2 days.