I spent the day on Saturday at The Kitchen Shoppe hanging out with folks who were learning about the Big Green Egg. I’ve written about the BGE in previous posts and believe I have explained that to call the BGE a grill is the understatement of the century. Yes, you can grill on the BGE, but you can also do sooo much more – you can bake, smoke, and roast too.
On Saturday, I was cooking pizzas on the BGE. My assignment from Dan, our BGE guru and my boss, was to do an INTERESTING pizza. Other than those traditionalist who only eat their pizza with red sauce and cheese, the pizza was well received. So much so that I was asked to post about it on the blog.
So here’s what I did:
- The Dough – I used Gran Mugnano ’00’ flour in my old-favorite pizza dough recipe – Jimmy & Jeff’s Pizza Dough (see below)
- The Toppings – Stonewall Kitchen’s Fig & Ginger Jam (replaced the sauce), julienned prosciutto, crumbled blue cheese, arugula (lightly dressed with olive oil, salt and pepper) and a few shavings of Parmigiano-Reggiano cheese
- The Temperature – between 600 and 700 degrees F
- The Tools – pizza peel coated with a healthy layer of corn meal, pizza lifter (like a giant, round spatula), pizza cutter
- The Charcoal – a mix of Wicked Good Jake’s Blend and Big Green Egg
- The Time – about 6 to 10 minutes – until the desired doneness is achieved
In addition to the pizza, folks who came out for the Big Green Egg lesson with Dan also ate pulled pork, spice rubbed chicken, BBQ salmon, and 1 1/2″ thick steaks cooked at 700 degrees F.
The food was delish, the weather was cooperative and the company was wonderful. What’s your favorite pizza on the Big Green Egg?????
Jimmy & Jeff’s Pizza Dough
- 1 package active dry yeast (2 tsp)
- 1 tsp sugar
- 1/4 cup warm water (115 degrees F)
- 3 cups “00” flour
- 1 tsp sea salt
- 1 Tbsp honey
- 2 Tbsp olive oil
- 3/4 cup warm water (115 degrees F)
Combine yeast and sugar in a bowl large enough to hold approximately 2 cups of liquid. Add 1/4 cup water, stir and let bloom (about 5 to 10 minutes).
While yeast blooms, place 3 cups of flour and 1 tsp sea salt in to bowl of a food processor. Whirl to blend.
After the yeast mixture blooms, add the honey, olive oil and 3/4 cup warm water. Stir with a whisk.
With the food processor running, add the yeast mixture through the feed tube.
Mix until the dough pulls away from the sides of the work bowl and forms a ball.
Remove the dough from the food processor and knead for a few minutes to remove air bubbles. Dough should be soft and elastic.
Shape dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap.
Let rise for several hours. The longer the better. You can let the dough rise overnight in the refrigerator with great results.
After the first rise, punch the dough down, divide it in half, form each half into a ball and let it rise again for about an hour (or more if necessary).
Shape the dough and top it with your favorite ingredients.
Bake in a hot oven (500 degrees F) or cook on the grill.