Grilling can be intimidating, especially if you don’t know what the heck you’re doing. Is charcoal or gas better? What heat? How pink is too pink? We’ve all heard the horror stories: that time Dad almost burnt the house down, or when he almost gave salmonella to the entire block party, or the beloved classic, the singed eyebrows. Bering’s Grilling Experts have enough knowledge to confront our grillers’ insecurities head on and provide tips and recommendations so they gain confidence at the grill.
To jump-start the line-up of holidays to come such as Mother’s Day, Memorial Day, Father’s Day, and more – let’s set our priorities straight and share one of our favorite Big Green Egg recipes, PIZZA! While there are numerous recipes that are all delicious and fun to make, pizza is hard to beat. Hit print and invite friends over, food this good is meant to be shared!
- 4 Cups of flour plus 1/8 to ¼ cup (unbleached all-purpose or bread flour)
- 1 Packet of active dry yeast or quick rise (equals-2 ¼ teaspoons)*
- 1 ¾ Tablespoons Canola Oil (extra virgin or grape seed work as well)
- 1 ¾ Teaspoons salt
- 1 ½ Cups plus 1 teaspoon warm water (105-115 degrees)
*If you are planning on using the pizza dough right away, use the quick rising yeast; otherwise use the active dry yeast.
*Preheat conventional oven to 200 degrees, when the temperature reaches 110, turn the oven off.
- Fill BGE with charcoal to the first ring
- Light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
- Place plate setter (legs up) for indirect cooking
- Place grill on plate setter followed by your pizza stone, target temperature of 600-650 on the BGE
- Easiest way to check stone temperature is with an infrared surface thermometer
- This can be done by opening the BGE (burp first) and pointing the laser at the stone and wait for a reading
- Optimal temp is 500+, with about 520-560 being your target
- Slide the pizza with parchment paper directly onto your stone and close the lid
- Keep the top bent fairly close with maybe ½-3/4 opening
- After 5 minutes, open the lid and rotate pizza 180 degrees, checking to see if there are uneven parts browning first
- Cooking time should be 8-14 minutes
- Take pizza off the BGE and place it on a cooling rack if you have one or use and upside down baking pan
- Wait about 5-7 minutes then slice
Tip: Preheat your baking stone in your conventional oven to save time.
- Install dough blade in your food processor
- Place all dry ingredients into a food processor and pulse the dry ingredients together 3-4 times
- Heat water in teakettle to 110 degrees, or heat water and then use an instant read thermometer to monitor temp (105-115 is fine)
- If you have a “dough option” on your FP, select it now
- Turn on food processor and add Canola Oil through feed tube
- Add water through feed tube, as you get to the end of the water in the measuring cup, check to see if the dough is starting to form a ball
- This should take about 30-45 seconds from the time the water has started to be added
- Turn FP off and let the dough sit for 10 minutes
- Pulse the dough until it forms a ball, about 30-45 seconds (dough should pull away from the sides with ease)
- Roll dough onto a floured cutting board or sheets, kneading the dough until the dough texture starts to be smooth
- Form the dough back into a ball (easiest way to do this is to tuck the dough back into a point using your hands as cups)
- Place the dough in a lightly oiled non-reactive bowl and flip it over to coat both sides
- Cover the bowl with plastic wrap or a damp towel and either place in the oven as detailed above or leave on counter to rise for 6-10 hours (if using the oven, dough should rise in about 1-1 ½ hours)
- You can also refrigerate the night before, this will help the dough develop more slowly and produce a more flavorful tasting pizza dough (about 10-14 hours)
- Place dough on floured cutting board, sheet or counter
- Cut the dough in half and place the other half in the bowl while forming the first
- Using flour to coat the dough, begin by moving your finger in a circle pushing the dough out
- The trick is to expand the circle slowly, then let the dough rest for a minute (it will contract) before starting again
- Once the dough starts to fill a small circle, simply hold the dough with your hands and let gravity help to stretch the dough out
- Transfer the dough to parchment paper (pre-cut to the size of the baking stone ~12-14 inches) and continue forming the dough until it fits the size of the parchment paper
- Once you have your pizza dough formed, use your thumbs on the edges to form a crust edge on the outside of the pizza
- Use a basting brush to coat the outside of the crust with olive oil or butter (this will serve as a border and produce a golden brown edge)
- Add pizza sauce by starting in the middle of the pizza and working your way out
- Add a slight layer of cheese, followed by your toppings
- Once your pizza is built, slip it on your pizza peel and proceed to BGE Setup
Here is what it should look like!
Learn more about Big Green Egg Grills and the endless recipes to be made on one at an upcoming Bering’s BGE Cooking Clinics.
Learn how to prepare great culinary delights, find out about our super accessories or just ask us how to get the most out of your Big Green Egg. We will be raffling off some Egg accessories for our attendees and pick up a 20% off coupon good for all Green Egg products.
Please RSVP by clicking on one of the three date options below. Hurry because each clinic date is limited to the first 50 responders!
May 2, 10 a.m. – Noon, 3900 Bissonnet (*Almost full): https://beringsbgemay2cookingclinic.eventbrite.com
May 16, 10 a.m. – Noon, 6102 Westheimer: https://beringsbgemay16cookingclinic.eventbrite.com
May 30, 10 a.m. – Noon, 3900 Bissonnet: https://beringsbgemay30cookingclinic.eventbrite.com
Bering’s Grilling Experts