Pizza on the BGE, plus my Homemade Dough

I inherited my dads bread machine and although I don’t make bread, I religiously use it to start my dough for homemade pizza, as It makes the process so darn easy! you can also use a Food processor with a dough blade.

Here is my “go to” pizza dough recipe. I use a 1/2 cup of cake flour for additional crunch and lightness, but you don’t have to if you don’t have it in your pantry. You can just use 100% bread dough, or substitute the cake flour with semolina.

Makes 3-4 irregular 7-8 inch thin pizza crusts

1 cup warm water

2-3 Tbsp Olive Oil

2 1/4 teaspoon Active dry yeast

2 1/2 cups Bread Flour

1 Tsp sugar

1/2 Tsp salt

Disolve the Yeast and sugar into the warm water and let stand 2 minutes. Add the rest of the ingredients ( I use a food processor) and pulse a couple times till it comes together into a ball. Turn out onto Parchment Paper and dust with flour. Knead the dough a couple times and let it rest for 15 minutes. Roll out to desired thickness, add toppings and bake. We bake ours on the Big Green Egg at around 550-600 degrees. (See below.)

*Semolina Flour is great to roll dough out onto ( its better than corn meal, not tough) or you can use regular Gold Medal

Of course toppings for Pizza are endless. The magical part to this pizza on the B.Green Egg is the flavor and the thin crust. We get the temperature up to approx 550-600 on the BGE, creating our own Pizza Oven!

I roll the dough out onto a piece of Parchment paper and then top with marinara, cheese, and all the desired toppings. It’s easy to slide it onto the hot stone sitting in the BGE. With the lid closed, it cooks very quickly at this temperature, Aprox 5-8 minutes, or until toasty around the edges and bubbling.