Wood-Fired Margherita Pizza on a Pizza Stone
Wood-Fired Margherita Pizza on a Pizza Stone
Bring pizzeria results home with this Wood-Fired Margherita Pizza on a Pizza Stone. Crisp base, light crumb, sweet-tangy tomato sauce, milky mozzarella and fragrant basil — all cooked on the Big Green Egg using quality lump charcoal and a properly preheated pizza stone for that true wood-fired character.
The secret is patience in the preheat and restraint in the toppings. Get those right and the Egg does the rest — blistered rim, perfectly melted cheese, done in under 7 minutes.
"A properly preheated stone is everything. Give it a full 30–45 minutes and the base will set instantly — crisp underneath, airy in the rim."
— Big Green Egg AustraliaIngredients
1. The Dough (makes 2 x 28–30 cm bases)
| 350 g | Tipo 00 flour, plus extra for dusting |
| 220 g | Lukewarm water (approx. 63% hydration) |
| 2 g | Instant yeast (about ½ tsp) |
| 8 g | Fine sea salt |
- 1 In a bowl, combine flour, yeast and salt. Add the water and mix until a shaggy dough forms. Knead on a lightly floured bench for 8–10 minutes until smooth and elastic — or mix with a dough hook for 5–7 minutes.
- 2 Place in a lightly oiled bowl, cover and prove at room temperature until doubled in size — about 1.5–2 hours.
- 3 Divide into 2 balls of 230–260 g each, cover and rest a further 45–60 minutes before stretching.
Start at 63% hydration (220 g water to 350 g flour). If the dough feels tight, add 1–2 tsp extra water; if sticky, dust lightly during kneading. For deeper flavour, cold-proof dough balls 24–48 hours in the fridge with just a pinch of yeast (0.2–0.3 g). Bring to room temperature before stretching.
2. The Sauce
| 250 g | Tomato passata or crushed San Marzano tomatoes |
| 1 tsp | Extra-virgin olive oil |
| Pinch | Fine sea salt |
- 1 Stir passata with olive oil and a pinch of salt. No cooking required — you want a fresh, bright sauce that won't make the base soggy.
Use only 2–3 tbsp of sauce per base. Too much sauce is the number one cause of a soggy centre. Spread it thinly, keeping the rim completely bare.
3. Toppings
| 250 g | Fresh mozzarella (fior di latte), well drained and torn |
| 8–12 | Fresh basil leaves |
| To drizzle | Extra-virgin olive oil |
| For dusting | Fine semolina or flour |
Drain fresh mozzarella well. Slice it and rest on paper towel for 10–15 minutes before use — excess moisture is what causes a wet, undercooked centre. Buffalo mozzarella also works beautifully; drain it very thoroughly.
Full Method — Big Green Egg
- Fill the Big Green Egg with quality lump charcoal and light. Open both vents fully to establish the fire, then close the dome after 5–10 minutes.
- Set up for indirect cooking: place the convEGGtor/heat deflector in the Egg, add the cooking grid, then set the pizza stone on top.
- Stabilise the dome temperature at 290–315°C. Allow the stone to preheat for a full 30–45 minutes — the stone surface should reach approximately 300°C.
- Lightly flour a clean bench and dust the pizza peel generously with fine semolina. Press one dough ball from the centre outward, leaving a 1.5–2 cm rim. Lift and stretch gently to 28–30 cm. Do not use a rolling pin — it deflates the rim.
- Spread 2–3 tbsp of sauce evenly, leaving the rim bare. Scatter half the torn mozzarella, add a few basil leaves and drizzle lightly with olive oil.
- Give the peel a gentle shake-test to confirm the pizza slides freely. Slide it onto the hot stone and close the lid.
- Cook for 5–7 minutes, rotating the pizza every 60–90 seconds for even colour and blistering.
- Transfer to a wire rack for 1 minute to vent steam and keep the base crisp. Top with more fresh basil and a final drizzle of olive oil. Repeat with the second pizza.
Pro Tips
Stone Preheating & Temperature Control
- ✓ Never put a cold stone into a roaring-hot cooker — heat it gradually to avoid thermal shock and cracking.
- ✓ On the Egg, stabilise your vents before adding the pizza. If the base stays pale while the top colours quickly, increase the stone temperature. If the base burns before the top sets, lower the stone height or reduce temperature.
- ✓ No peel? Build the pizza on baking paper, slide it onto the stone, then remove the paper after 1–2 minutes once the base has set.
Cooking Times at a Glance
| BGE at ~300°C stone | 5–7 minutes per pizza |
| Conventional oven at 250°C with stone | 8–12 minutes |
| Portable 500°C pizza oven | 1–2 minutes, rotating every 15–20 seconds |
Variations & Storage
- ✓ Variations: Add a light grating of parmesan before or after baking. For a garlic hit, dot a few slices of confit garlic under the cheese.
- ✓ Dough storage: Cold-proofed dough balls keep up to 48 hours in the fridge. Freeze up to 2 months; thaw overnight in the fridge, then bring to room temperature before stretching.
- ✓ Leftover pizza: Refrigerate up to 2 days. Reheat on a hot pan or in a 200°C oven for 5–7 minutes, or air fryer for 3–4 minutes, to re-crisp the base.
Frequently Asked Questions
Why is my base soggy?
Usually too much sauce or wet cheese. Use just 2–3 tbsp of sauce and drain the mozzarella well before use. Also ensure the stone has had a full 30–45 minutes to preheat.
Can I use plain flour instead of Tipo 00?
Yes, but Tipo 00 gives a lighter, airier crumb and better charring on the rim. It's worth sourcing if you can find it.
Do I need oil or sugar in the dough?
Not for this style. Classic Neapolitan-inspired dough is simply flour, water, salt and yeast — no extras needed.
How do I stop the pizza sticking to the peel?
Dust the peel generously with fine semolina, work quickly once the pizza is on the peel, and give it a shake-test before launching. If it sticks, lift an edge and add a little more semolina underneath.
Got questions about stone size, setup, or heat control? Our team will help you nail your Big Green Egg pizza nights — crispy, perfect, every time.
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