Posted on 30th April 2012 in 
with 
by 
Trish and Cliff
This is a great family fun meal, get the kids involved and let them design their own! Easy and great way to use those leftover veggies from salad.
Eggcessories
- Plate Setter
- Baking Stone
- Pizza Peel
Ingredients: bacon,sausage, ground beef, onion, pepperoni, sharp cheddar cheese, mozzarella cheese, Parmesan, basil, chive, corn meal(for baking stone) 2 prepared crusts, and two jars pizza sauce.
Set the Big Green Egg up for indirect cooking, preheat the baking stone at 5oo degrees. Brush the crust with olive oil and start building your favorite pizza pie. Dust the baking stone with corn meal and cool at 450 for 4-7 minuets, Enjoy!
Patricia Perry Brown
Outdoor Living Sales Associate at Blackhawk Hardware
Originally from Brunswick County, Virginia, Patricia Perry Brown is a true Southern Girl. With five years of experience in Blackhawk's Lawn and Garden as well as Grilling departments, Trish loves to talk to customers about Big Green Egg and Weber grills. She can sell 'em AND build 'em and is truly passionate about grilling (yes, she's officially an Egg Head). A once-upon-a-time cake decorator, Trish enjoys baking and doing craft projects. With her diverse skillset, you might find her painting columns in the store, explaining to a customer how to prepare something on the grill or writing her blog, "Cooking with Cliff and Trish". Her constant goal is to be available to her customers with outstanding service and product knowledge, which undoubtedly explains why customers ask for her by name. Trish is also a writer and contributor for planitDIY.com.
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Love to make pizza on BGE.
Dough is 3 cups flour 3 TBS Sugar 2 tsp salt and 1 tsp SAF instant yeast
3 T olive oil and 1 cup of Warm water may need to add 1/4 cup more.
Put it all in machine, or mix by hand.
I use bread machine on dough setting and let it cycle through to the end of
the first rest period. While the machine mixes the dough, I watch it and add extra water
until dough is just a little sticky. The dough will stay in shape and just slowly slump when formed in ball.
Take out and put in glass bowl with olive oil, coating the dough and then cover with plastic wrap.
If using in the next hour or 2 just leave it out. Or put in fridge and get out an hour before using. I have
put into plastic bag and used it 2 days later.
Make the dough balls, using flour and your hands, let sit for 1/2 an hour before rolling. Dough will be just sticky when you start, keep using flour and roll out or Press into a deep sided pan with olive oil in the bottom for deep dish pizza.
{{USE PANKO BREAD CRUMBS AND PRESS THESE LIGHTLY INTO DOUGH}}}
Flip this over so the bread crumbs are on bottom on to a wooden pizza peel.
This will slide off so perfectly and the crumbs will crunch up and add to the crust, where as corn meal
well, just is corn meal?
Put toppings on, try no sauce roast garlic fresh mozzarella and fresh rosemary with sea salt, brushing edges with olive oil
Put on egg- I am usually at 550-600 and bake for the first 3,4,5 minutes on the plate setter directly.
The bottom will brown and just watch it, then transfer to a pizza pan, then I put an unglazed floor tile{From Lowes}*
on the plate setter and put the pan on top of that. close and finish baking for 10-15 minutes until crust is browned and cheese is starting to brown up.
*I use the unglazed quarry tiles from Lowes and buy a box of 10 for 9 or 10 bucks, they are 11 inches square.
These come in handy to use as heat barriers, or I even used pieces{they will eventually crack} to keep pulled pork
warm in a cooler , so they have multi uses.
Sometimes I put hot lump charcoal right on the grill on one side, then put the plate setter on that. Rotating the pizza, you can burn the edges just slightly, but you have to watch it.
I have made a 1000 pizzas for friends and neighbors over the last 15 years like this.