Pizza recipe at Big Green Egg

Make delicious homemade pizzas.
Find out how to make your dough fund for every pizzas, and continue with the pizza margherita recipe.  

Pizza background:
For a pizza of 35 cm in diameter.
130 ml of water,
6.6 g of salt
0.4 g of yeast
250g of flour  

Pour the water, salt, yeast and 10% of the flour into a large bowl.
Mix thoroughly.
Add the rest of the flour for 10 minutes while kneading the dough manually until it becomes smooth and elastic.
Cover the salad bowl with a damp cloth and let the dough rest for 2 hours at about 25 ° C.  

If you have mixed the dough to make several pizza pans, divide it into equal parts of 250 g each and make "rolls" (rounded up and flat)
on the background). Place them in a plastic box and let them swell for 6 hours (for the second time) at about 25 ° C.
6 hours later, the funds are ready to be garnished and cooked.  

Lighting Big Green Egg
Required accessories (see opposite):
Ceramic diffuser convEGGtor
Flat baking stone  

Fill the Big Green Egg with three quarters of charcoal.
Open the ventilation regulator on the bottom and release the chimney completely.
Arrange 3 firelighters on the charcoal and light them.
Place the vent plug on the chimney as soon as the charcoal burns briskly and keep it open to the maximum.
Place the convEGGtor and lay the grid.
Close the lid of the Big Green Egg and heat it for about 45 minutes until it reaches approximately 320 ° C.
Place the flat stone on the grill 10 minutes before cooking the pizza (s).  

Margherita Pizza
For 1 pizza:
dough for 1 pizza background
80 g peeled tomatoes, mashed
80 g of mozzarella
10 g grated Parmesan cheese
1 C. to s. olive oil
2 basil leaves
Flour to sprinkle  

Required Accessories :
Conical roll to spread the dough
Aluminum or wooden pizza shovel
Pizza cutter wheel  

Increase the temperature of the Big Green Egg to 320 ° C as described in the section "Lighting the Big Green Egg".
Flour the work surface and spread the doughball lightly with the conical roller to obtain a soft bottom with a diameter of 35 cm.  

Divide the tomato puree over the pizza pan by drawing concentric circles with the back of a spoon.
Crumble the mozzarella.
Cover the mozzarella pizza base, sprinkle with Parmesan cheese and sprinkle with olive oil.
Place the basil in the center of the pizza.  

Lightly flour the pizza shovel and the flat baking stone.
Slide the pizza shovel under the pizza and place it on the flat stone.
Fold the lid of the EGG and brown the pizza for about 3 minutes.  

Put the pizza on a cutting board using the pizza shovel.
Cut the pizza with the pizza cutter.  

Ready ? Enjoy!