Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Sauce and Pizza dough....First timer.

Going to do my first Pizza today. Any secrets you can share with me on temps., pizza sauce, and pizza dough? Also, length of time and at what degree? Thanks,,,,,,,,


  • This is a hot topic and you will receive many variations on pizza recipes.  Everyone is different and you will have to experiment to find what you like.  You will find hundreds of recipes on the web and on this forum.  

    Simple ingredients, amazing results!
  • I used this recipe here, but used an entire package of yeast from the store - turned out great.  Also, didn't have access to the particular brand of flour but used a high-quality bread flour from the grocery store.

    Pizza Dough Recipe

    Here is a link to the thread about the pizza as a whole (sauce, temps, etc.).

  • SkiddymarkerSkiddymarker Posts: 7,193
    Welcome, pizza one of the best egg cooks. As Sam says - there is an infinite number of "recipes", that's what makes pizza so much fun. 
    For a first try:
    I suggest you use a store bought crust, unless you have experience at working dough, then make your own. 
    Do not load the pie with toppings, less is more. Get the balance of temp, crust doneness and topping browning. 
    Preheat the stone and target temp for 500 for first time. Raise it as you learn your egg. 
    Indirect set-up with stone on grid or raise a bit into the dome if you can. 
    Parchment paper makes getting the pie on the stone easy, rotate 180 after 4-5 minutes and pull the paper.
    If you do not have a peel, use a cookie sheet, turned upside down. 
    Good Luck. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Thanks for all the suggestions and ideas. I hope to attach a picture of this creation for your inspection. Have an EGGciting day all.
  • jscarfojscarfo Posts: 399
    For sauce I sauté in a little olive oil a whole bulb of garlic chopped small add 2 large cans of good quality San marzano whole tomatoes, I put them in a blender first then 2 small cans of tomatoe paste. Simmer for a hour or two. When simmering good I add tps of black pepper and a handful of chopped fresh basil. Store bought pesto is also good
  • cazzycazzy Posts: 8,334
    edited January 2013
    I took zips advice and used Cento Crushed Tomatos last time I made pies. I just added a lil oregano, basil and garlic and it was a great compliment to the pies. It was also incredibly easy which is what I liked best!
    Just a hack that makes some $hitty BBQ....
  • nolaeggheadnolaegghead Posts: 15,355
    I like the Centro tomatoes.  I thought they tasted just as good as a $4.50 can of San Marzanos.

    Fresh tomatoes are good too.  Lots of moisture - best put on top of the cheese.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • 500500 Posts: 1,785
    I made this sauce last time, and added 1/2Tbs basil, 1/2tsp sugar + 1/2 tsp onion powder.  Let it sit overnight for the flavors to meld together.  Great tasting sauce.  I used fresh dough from a local pizzeria, and tried to mimic how they prepare a pizza.  (You can watch them make it).  Grate your own mozz, and use fresh ingredients over canned.  Deli sliced pepperoni also. 

    My setup is 500-500 degrees with plate setter, legs down, with a metal pie pan on that, then the BGE feet on that, then a 14" pizza stone on that.  Gives you just enough room to close the lid.  I use parchment paper under the dough until about halfway through, then pull it off to finish.  For me, this setup allows the toppings to cook without burning the crust.

    A great Mediterranean style pizza we do is olive oil, 4 cloves of crushed garlic, feta cheese, sun dried tomatoes, roasted red peppers, kalamata olives, dried oregano, basil, and cracked black pepper.

    This is the third time trying pizza, and I felt I got it right this time.  Takes some practice for sure.  Good luck.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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