PIZZA RECIPES | BIG GREEN EGG
Nothing beats the taste of home cooking and BBQing. Why not craft your own delicious pizza tonight with our fail-proof dough recipe? With just a few ingredients and a few simple steps, you can enjoy the perfect pizza with your family.
Pizza Dough
(Makes 2 thin bases or 1 thick)
Ingredients
2 cups bread and pizza flour, plus extra for dusting (see Tip, below)
7g sachet dry yeast
1 tsp caster sugar
½ tsp salt
¾-1 cup warm water
2 tbsp olive oil, plus extra for greasing
Tip: Bread and pizza flour are available from supermarkets. Substitute with gluten-free plain or bread flour if necessary.
Method
1. Mix ingredients
Sift flour into a large bowl, then stir in yeast, sugar and salt. Add ¾ cup warm water and oil and mix to a soft dough. Add some extra water if too dry. Knead on a lightly floured surface for 5 minutes until smooth and elastic.
2. Put the dough into a lightly oiled bowl
Cover and rest in a warm place until doubled in size (about 1 hour).
3. Prepare and preheat the pizza oven
Follow the manufacturer’s instructions or place a pizza stone in a fan-forced oven while it is preheating to 220°C. For the perfect crispy pizza every time, Wallington's WRG highly recommends a Big Green Egg. These smokers are purpose-built for the perfect wood oven pizza style right in your backyard.
4. Shape and cut the dough
Dust 2 large oven slides with flour. Punch down the dough and turn it out on a floured surface. Shape into a ball without overworking. Cut dough in half for 2 thin bases or leave whole for a thick base. (Make double the quantity of dough to make 2 thick-base pizzas.)
5. Prepare the dough
Roll out 2 pieces of dough on a lightly floured surface to 25cm rounds for thin crust or whole dough to 32cm for thick crust. Place each on a prepared tray.
6. Assemble with toppings and cook
Choose from an endless range of delicious pizza toppings and combinations before sliding the pizzas onto the hot floor in the pizza oven and cook for about 4 minutes or until crisp on the base, golden and bubbling; or in the oven on trays for 6 minutes to firm up the base, then loosen and slide pizza onto the hot pizza stone in the oven for a further 12 minutes to finish baking, for a crisp crust.
Keep scrolling for two unique pizza topping recipes!
Vegan Margherita Pizza Recipe
(makes 2 pizzas)
¾ cup pizza sauce
Pizza dough (see the first recipe)
2 Roma tomatoes, thinly sliced
200g heirloom cherry tomatoes, halved
¼ cup torn basil leaves, plus extra leaves to garnish
200g dairy-free grated mozzarella cheese
Method
The Preparation
Start by spreading the pizza sauce evenly over the 2 prepared pizza bases from before. Be sure to leave a 1cm border around the outside for a crispy edge. Next, take the aroma and cherry tomatoes and spread them across the pizza base. Finally, top with basil and sprinkle with vegan mozzarella cheese.
The Cooking
Slide the pizzas onto the hot floor in the pizza oven and cook for about 4 minutes or until crisp on the base, golden and bubbling; or in the oven on trays for 6 minutes to firm up the base, then loosen and slide the pizza onto the hot pizza stone in the oven for a further 12 minutes to finish baking, for a crisp crust.
Chicken Parmigiana Pizza Recipe
(makes 2 pizzas)
¼ cup vegetable oil
3 x 200g pieces crumbed chicken schnitzel
¾ cup Napolitana pasta sauce
Pizza dough (see the first recipe)
⅔ cup grated parmesan
150g thinly sliced ham, shredded
150g cherry tomatoes, halved
¼ cup torn basil leaves, plus extra leaves to garnish
500g mozzarella ball, sliced
1½ cups grated pizza cheese
Method
The Preparation
Start by heating oil in a large non-stick frying pan over medium heat. Cook the chicken schnitzel on both sides until cooked through and lightly golden. Drain on a paper towel before cutting into large pieces.
Spread pasta sauce evenly over 2 pre-prepared pizza bases, leaving a 1 cm border. Sprinkle over parmesan cheese then top with the cooked schnitzel, ham, tomatoes and basil. Place slices of mozzarella on top before using a final sprinkle of pizza cheese.
The Cooking
Slide the pizzas onto the hot floor in the pizza oven and cook for about 4 minutes or until crisp on the base, golden and bubbling; or in the oven on trays for 6 minutes to firm up the base, then loosen and slide the pizza onto the hot pizza stone in the oven for a further 12 minutes to finish baking, for a crisp crust. Garnish with extra basil leaves before serving hot.