Grilled to Perfection: The Ultimate Big Green Egg Pizza Margherita Recipe
There’s something truly magical about homemade pizza, and when you cook it on a Big Green Egg, that magic is amplified tenfold. The distinct smoky flavor infused into a perfectly crispy crust, combined with the vibrant, fresh toppings of a classic Margherita, creates an unforgettable culinary experience. Imagine a golden-brown, bubbly crust, rich tomato sauce, generous layers of melty cheese, bright fresh tomatoes, fragrant basil, and a finishing drizzle of sweet balsamic glaze – this is not just pizza, it’s a masterpiece. This recipe isn’t just about cooking pizza; it’s about transforming your backyard into an authentic Italian pizzeria using the incredible capabilities of your Big Green Egg (or any high-heat grill).
In this comprehensive guide, we’ll walk you through every step required to craft the most exquisite Pizza Margherita on your Big Green Egg. From understanding the fundamental principles of high-heat grilling to selecting the finest ingredients, preparing your own exceptional pizza dough and sauce (with links to my tried-and-true recipes!), and mastering the art of the perfect bake, you’ll find everything you need right here. Prepare to be inspired by mouth-watering photos and detailed instructions that will empower you to create a toasty, smoky, cheesy, and utterly perfect Big Green Egg Pizza Margherita that will impress even the most discerning pizza aficionados. Let’s get cooking!
Mastering the Fundamentals of Big Green Egg Pizza
Creating extraordinary pizza on a Big Green Egg ceramic cooker shares many core principles with cooking in a conventional oven or other grills. However, the unique design of the Big Green Egg elevates the pizza-making process, allowing for results that rival traditional brick ovens. The single most crucial factor for any home-baked pizza, regardless of your cooking apparatus, is ensuring your pizza stone is completely and thoroughly preheated. This isn’t merely a suggestion; it’s the golden rule of pizza making.
The reasoning behind this imperative step is simple yet profound. A scorching hot pizza stone provides an immediate, intense burst of heat to the bottom of the pizza crust as soon as it makes contact. This instantaneous thermal shock is what creates that desirable crispy, evenly cooked crust before your delicate toppings have a chance to overcook or burn. Without a properly preheated stone, you risk ending up with a beautifully browned top, but a disappointingly soggy and undercooked crust beneath – a common pitfall in homemade pizza. The intense heat of the stone mimics the conditions inside a professional pizza oven, ensuring your crust develops that delightful crunch and structure from the very first bite.
When working with a Big Green Egg specifically, achieving this critical stone temperature involves cooking with indirect heat. The ceramic construction of the Egg is superb at retaining and distributing heat, creating an environment that closely resembles a wood-fired oven. There are two primary methods to set up your Egg for indirect pizza cooking: 1) utilizing the convEGGtor (also known as the plate setter) and 2) employing two half-moon baking stones, which together form a full heat-deflecting layer. Both accessories serve the same vital purpose: to create a ceramic barrier between the intense heat of the charcoal and your pizza stone.
By placing the convEGGtor (legs down) or the half-moon stones on the grill grate, you establish an indirect cooking zone. The pizza stone is then placed directly on top of these deflectors. This setup allows heat to circulate evenly around the pizza stone, gradually bringing it to a uniformly high temperature. More importantly, these ceramic barriers shield your pizza from direct exposure to the super-hot coals below, preventing the bottom crust from scorching while allowing the top to cook perfectly. The radiant heat from the ceramic surfaces, combined with the circulating hot air within the dome of the Big Green Egg, ensures a balanced bake, resulting in a perfectly cooked pizza dough adorned with exquisitely cooked toppings. This ingenious setup is precisely how you achieve that coveted crispy crust and beautifully melted cheese on your Big Green Egg pizza.
The Distinctive Qualities of This Pizza Margherita
I’ve crafted countless Margherita pizzas over the years, refining the recipe to what I believe is the absolute best version, especially when grilled on the Big Green Egg. What sets this particular recipe apart and makes it truly special lies in a few carefully selected components and techniques that enhance both flavor and texture. It’s an elevated take on a classic that you’ll keep coming back to.
Firstly, the cheese selection is key. Instead of relying on a single type of mozzarella, I incorporate a blend of two variations: shredded mozzarella and fresh, sliced mozzarella. The shredded mozzarella (ideally a thick shred or block shredded yourself) melts beautifully and evenly, creating that irresistible blanket of gooey cheese. The fresh mozzarella, with its higher moisture content, adds pockets of creamy, luxurious texture and a delicate milky flavor that truly sings. This dual-cheese approach provides a complex and satisfying cheese experience that a single type simply cannot replicate.
The foundation of any great pizza is its dough and sauce, and for this recipe, I highly recommend my homemade versions. My Homemade Pizza Sauce is simmered with rich red wine, garlic, and herbs, developing an incredible depth of flavor that is far superior to most store-bought alternatives. Similarly, my Sam Adams Beer Pizza Dough is a tried-and-true recipe, offering a delightfully chewy texture and a subtle, hoppy flavor from the beer that complements the smoky notes from the grill perfectly. While you certainly *can* use store-bought sauce and dough (and I won’t judge, much!), the difference that homemade ingredients make in this recipe is truly transformative. They allow for a level of freshness and customization that elevates the entire pizza. The robust flavor of the wine-infused pizza sauce, in particular, stands up beautifully to the smoky char from the Big Green Egg, creating a harmonious blend of tastes.
Beyond the core components, two fresh additions seal the deal: vibrant basil and a luscious balsamic glaze. Fresh basil leaves, especially those picked straight from the garden, offer a bright, aromatic counterpoint to the richness of the cheese and sauce. Its peppery, sweet notes are essential to a classic Margherita. Finally, the sweet drizzle of concentrated balsamic vinegar “glaze” provides a finishing touch that is nothing short of extraordinary. This glaze adds a beautiful sheen, a touch of sweetness, and a tangy acidity that cuts through the richness of the pizza, balancing all the flavors and leaving a sophisticated finish. It’s an unexpected but incredibly welcome addition that elevates this grilled Margherita to gourmet status. Many variations of Margherita pizza exist, some without sauce or with added ricotta, but I find this specific grilled version with its rich pizza sauce feels truly complete and allows all the elements to shine, especially with the unique smoky flavor imparted by the Big Green Egg.
Essential Ingredients for Your Big Green Egg Pizza Margherita
Crafting the perfect Big Green Egg Pizza Margherita starts with selecting high-quality ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and authentic appeal. Here’s a detailed look at what you’ll need and why:
- Corn Meal: This seemingly small detail is incredibly important. A thin, even layer of cornmeal dusted on your pizza paddle acts as tiny ball bearings, preventing the assembled pizza dough from sticking. This ensures a smooth, effortless transfer from the paddle onto the scorching hot pizza stone in your grill, which is critical for maintaining the pizza’s shape and preventing frustration. It also contributes a subtle, desirable crunch to the bottom of your crust.
- Sam Adams Beer Pizza Dough: For this recipe, you’ll need half of my acclaimed Sam Adams Beer Pizza Dough recipe, which yields enough for one large pizza. I often prepare the full recipe and make a second pizza or freeze the remaining dough for future use. The beer in the dough adds a unique flavor dimension and contributes to a wonderfully chewy texture. If you’re short on time or prefer not to make it from scratch, many grocery stores now offer excellent fresh pizza dough in their bakery or refrigerated sections. Look for dough that feels soft and pliable, not stiff or dry.
- Homemade Pizza Sauce: My homemade sauce is infused with rich flavors from red wine and garlic, offering a depth that is hard to match. It’s simple to prepare and truly elevates the pizza. However, if convenience is paramount, a high-quality store-bought pizza sauce can be substituted. Opt for a brand with minimal added sugars and a robust tomato flavor.
- Cheeses: Shredded Mozzarella Cheese and Sliced Fresh Mozzarella. The combination of these two is paramount for the ultimate cheese experience.
- Shredded Mozzarella: For the shredded variety, it’s crucial to use a thick-shred mozzarella or, ideally, buy a block of whole-milk mozzarella and shred it yourself. Pre-shredded cheeses often contain anti-caking agents (like cellulose) that can inhibit proper melting and result in a less creamy, sometimes grainy texture. Finely shredded cheeses are particularly prone to this. Shredding your own ensures a superior melt and a richer, creamier consistency.
- Fresh Mozzarella: Sliced fresh mozzarella, often packed in water or whey, brings a milky, delicate flavor and a softer, more luxurious melt. Its higher moisture content creates those delightful pockets of creamy cheese that burst with flavor. Make sure to pat it dry slightly before adding to prevent excess water on your pizza.
- Roma Tomatoes: These are my preferred choice due to their firm flesh, lower seed count, and reduced water content, which prevents your pizza from becoming soggy. Their elongated shape also makes for attractive slices. Any beautiful, ripe, firm-fleshed tomatoes will work well, just be sure to slice them evenly.
- Fresh Basil Leaves: The signature herb of Pizza Margherita, fresh basil offers a bright, peppery, and slightly sweet aroma that is irreplaceable. For the best flavor, add basil after the pizza has cooked. If fresh basil isn’t available, fresh oregano leaves can be a suitable substitute, offering a more robust, earthy note. As a last resort, a light sprinkling of dried Italian seasoning or dried oregano can be used, though the fresh herbs are highly recommended for authentic flavor.
- Balsamic Glaze: This is a sweet, syrupy reduction of balsamic vinegar, readily available in the vinegar and oil section of most grocery stores. It adds a sophisticated layer of sweet-tangy flavor that perfectly complements the rich and savory notes of the pizza. I always keep a bottle in my pantry, as it’s a fantastic finishing touch for many dishes, from salads to roasted vegetables. Its long shelf life makes it a convenient staple. If you can’t find it, you can easily make your own by simmering balsamic vinegar until it reduces and thickens into a glaze-like consistency; there are numerous recipes available online.
Step-by-Step Instructions for Your Big Green Egg Pizza Margherita
Follow these instructions carefully to ensure your Big Green Egg Pizza Margherita turns out perfectly crispy, smoky, and delicious:
- Prepare Your Big Green Egg: Begin by filling the firebox of your Big Green Egg with charcoal, stacking it to just under the fire ring. Light the charcoal and allow it to come up to a robust and stable temperature of 450°F (232°C). Use your dome thermometer and a reliable internal grill thermometer for accuracy. Ensure the temperature stabilizes for at least 15-20 minutes before proceeding.
- Set Up for Indirect Cooking: Once your Egg has reached the target temperature, set it up for indirect pizza cooking. This means placing the Big Green Egg convEGGtor (plate setter) with its legs facing down onto the fire ring. Alternatively, you can place two half-moon baking stones on your grill grate to create a heat-deflecting layer. Crucially, place your pizza stone directly on top of the convEGGtor or baking stones. Close the dome and allow the pizza stone to heat thoroughly for an additional 10-15 minutes *after* the dome thermometer indicates 450°F. This extended preheating ensures the stone itself reaches the optimal temperature for a crispy crust.
- Prepare Your Pizza Paddle: While the Egg and stone are heating, prepare your pizza paddle (or a large, flat baking sheet if you don’t have a paddle). Spread a generous, fine layer of cornmeal across the entire surface of the paddle. This cornmeal acts as crucial lubrication, allowing the assembled pizza to slide off easily onto the hot stone. Do not skip this step!
- Roll Out the Dough: On a lightly floured surface, roll out your pizza dough to your desired size and thickness. For a thin and crispy crust, roll it out quite thin, but be careful not to make it too delicate to handle. Gently transfer the rolled-out dough onto your cornmeal-dusted pizza paddle, ensuring it doesn’t stick.
- Assemble Your Pizza: Now it’s time to layer on the delicious toppings. Spread your homemade pizza sauce evenly over the dough, leaving a small border for the crust. Next, scatter the shredded mozzarella cheese over the sauce. Arrange the sliced Roma tomatoes evenly, followed by the slices of fresh mozzarella cheese.
- Bake to Perfection: With a swift, confident motion, gently shake and slide the assembled pizza off the paddle and onto the preheated pizza stone inside the Big Green Egg. Close the dome immediately to maintain temperature. Bake for 10-15 minutes, or until the cheese is beautifully melted and bubbly, the crust is golden brown and crispy, and you see some delightful char spots on the bottom of the crust (use tongs or a spatula to carefully lift an edge and check). Cooking times may vary depending on the thickness of your dough and precise Egg temperature, so keep a close eye on it.
- Finish and Serve: Carefully remove the cooked pizza from the Big Green Egg using your paddle. Transfer it to a cutting board. Immediately slice the pizza into 8 portions. For the perfect finishing touch, generously drizzle the balsamic glaze over the entire pizza. Garnish with fresh basil leaves (torn into bite-sized pieces) just before serving to preserve their vibrant color and delicate aroma. Serve hot and enjoy your incredible Big Green Egg Pizza Margherita!
Expert Tips for Big Green Egg Pizza Success
Achieving pizzeria-quality pizza on your Big Green Egg is within reach, but a few key tips can make all the difference between a good pizza and a truly outstanding one:
- Check for Undercrust Doneness: The top of your pizza might look perfectly done – cheese bubbling, toppings caramelized – but this is only half the story. Always use tongs or a spatula to carefully lift the edge of the pizza and check the color and crispness of the bottom crust. It should be golden brown with some charring. An undercooked bottom crust is a common mistake that can easily be avoided with this simple check.
- The Power of a Hot Pizza Stone: We cannot stress this enough: a well-heated pizza stone is absolutely fundamental for ANY homemade pizza, whether on a grill or in an oven. After your Big Green Egg (or oven) reaches your target temperature (450°F in this case), allow the pizza stone to heat for an additional 10-15 minutes. This extended period ensures the stone absorbs enough heat to deliver that crucial thermal shock to the dough, guaranteeing a perfectly crispy crust from the moment the pizza hits its surface. Patience during this preheating phase truly pays off.
- Cornmeal is Your Best Friend: That thin layer of cornmeal on your pizza paddle isn’t just a suggestion; it’s essential for a successful transfer. It creates a frictionless surface that allows the raw, assembled pizza to slide gracefully onto the hot stone. Forgetting this step can lead to a sticky situation where your pizza crumples or tears, a frustrating setback you want to avoid. Ensure your paddle is well-dusted before placing the dough.
- Temperature Control is Key: The Big Green Egg excels at maintaining stable temperatures, but it’s important to monitor it, especially when opening and closing the dome. Avoid large temperature fluctuations. If you need to check on the pizza, do so quickly.
- “Burp” Your Egg: When cooking at high temperatures on the Big Green Egg, always “burp” it by carefully raising the dome a couple of inches, pausing for a second, and then opening it fully. This allows hot air to escape slowly and helps prevent a sudden rush of oxygen (known as a “flashback”), which can cause a dangerous flare-up.
- Don’t Overload Your Pizza: While it’s tempting to pile on all your favorite toppings, less is often more, especially for Margherita pizza. Too many toppings can weigh down the dough, release excess moisture, and lead to a soggy crust. Stick to the recommended amounts for the best results.
- Practice Makes Perfect: Don’t be discouraged if your first Big Green Egg pizza isn’t absolutely flawless. Like any culinary skill, making grilled pizza improves with practice. Pay attention to how your Egg performs, how your dough handles, and the visual cues for doneness. Each pizza is a learning opportunity!
Discover More Delicious Pizza Recipes
If you’ve enjoyed the experience of making pizza on your Big Green Egg, you’ll be thrilled to explore other creative and delicious pizza variations. The versatility of the grill allows for endless possibilities beyond the classic Margherita. Expand your pizza repertoire with these exciting recipes:
- Monte Cristo Pizza
- Texas BBQ Pizza
- French Onion Pizza
- The Cuban Pizza
- Jalapeno Popper Pizza
- Crab Rangoon Pizza
This recipe uses my Sam Adams Pizza Dough made with beer and my Homemade Pizza Sauce with wine and garlic, truly elevating the flavor profile.
For those eager to delve deeper into the ultimate Big Green Egg cooking experience, don’t miss my legendary Smoked Over-The-Top Chili recipe. It’s another fantastic way to harness the unique smoky capabilities of your ceramic cooker!
Big Green Egg Pizza Margherita
Print
Pin
Rate
Equipment
-
Big Green Egg
-
Pizza Stone
-
Pizza Paddle
-
ConvEGGtor (Plate Setter) or Half-Moon Baking Stones
Ingredients
- corn meal for dusting the pizza paddle and preventing sticking
- ½ Sam Adams Beer Pizza Dough recipe or 1 lb fresh pizza dough for 1 large pizza
- ½ cup Homemade Pizza Sauce or your favorite high-quality store-bought option
- 8 oz shredded mozzarella cheese preferably thick shred or freshly shredded from a block for best melt
- 3 large Roma tomatoes thinly sliced (or other firm, ripe tomatoes)
- 8 oz fresh mozzarella cheese sliced into rounds and lightly patted dry
- ¼ cup fresh basil leaves torn into bite-sized pieces, for garnish after baking
- 2-3 Tbsp purchased balsamic glaze see Notes for details or how to make your own
Instructions
-
Fill the firebox of the Big Green Egg with lump charcoal, ensuring it reaches just below the fire ring. Light the charcoal and allow the temperature to steadily rise and stabilize at 450°F (232°C). Adjust vents as needed to maintain this temperature.
-
Set up the Egg for indirect cooking. Place the Big Green Egg convEGGtor (plate setter) with its legs facing down onto the fire ring. Alternatively, position two half-moon baking stones on the grill grate. Carefully place the pizza stone directly on top of the convEGGtor or baking stones. Close the dome and allow the pizza stone to preheat thoroughly for an additional 10-15 minutes after the Egg has reached target temperature. This ensures the stone is piping hot.
-
On a pizza paddle (or a flat baking sheet), spread a generous and even layer of cornmeal. This is crucial to prevent the dough from sticking when transferring it to the hot stone.
-
Roll out the pizza dough to your desired size and thickness on a lightly floured surface. Gently transfer the rolled dough onto the cornmeal-dusted pizza paddle, adjusting its shape as needed.
-
On the dough, evenly spread the pizza sauce, leaving a small crust margin. Then, layer the shredded mozzarella cheese, followed by the sliced Roma tomatoes, and finally, the fresh mozzarella slices.
-
With a quick, confident push and shake, transfer the assembled pizza from the paddle onto the preheated pizza stone in the Big Green Egg. Close the dome immediately. Bake for 10-15 minutes, or until the cheese is beautifully melted and bubbly, the crust is golden brown and crispy, and the bottom has developed some nice charring. Lift an edge gently with tongs to check for doneness.
-
Carefully remove the hot pizza from the Big Green Egg and transfer it to a cutting board. Slice the pizza into 8 equal portions. Drizzle the balsamic glaze generously over the entire pizza, then scatter the fresh basil leaves. Serve immediately and savor every smoky, cheesy bite!
Notes
If you are using a regular gas or charcoal grill instead of a Big Green Egg, simply place your pizza stone directly on the grill grate over indirect heat (if possible, or low direct heat with careful monitoring) and allow it to preheat thoroughly before transferring your pizza. The key is still a very hot stone for a crispy crust.