PIZZA MARGHERITA
Makes 6 servings
If you have ever dreamed about re-creating the thinly crusted, Neapolitan-style pizza from your favorite pizza joint, here’s your chance. The heavy-duty ceramic interior of the EGG and the heat of the wood coals combine to mimic the workings of a wood-fired oven. Now, the best pizza in town will be made right in your backyard!
All-purpose flour, for dusting
1 lb (455 g) fresh pizza dough
8 oz (225 g) fresh mozzarella cheese
½ cup (120 ml) prepared pizza sauce
Grated Parmigiano-Reggiano cheese, for dusting
Extra-virgin olive oil, for drizzling
Fresh basil leaves, torn
Set up the EGG for 600°F (315°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 600°F (315°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 80 percent open. Make minor adjustments as necessary.
For the pizza setup, you want to create an air gap between the convEGGtor and the pizza stone. This will help improve air circulation as well as prevent the stone from becoming too hot. As the temperature in the EGG nears 300°F (150°C), as measured at the dome, add the convEGGtor, legs up, then the cooking grate and then the pizza stone. This will allow the pizza stone time to gradually come up to temperature with the grill.
Sprinkle flour onto a hard, flat work surface and work the dough into a 14- to 16-inch (35- to 40-cm)-diameter disk.
Cut the mozzarella into ½-inch (1.3-cm) slices and dab them with a paper towel to absorb any excess moisture.
Sprinkle a light dusting of flour onto a pizza peel and transfer the dough to the peel.
Top the pizza with the pizza sauce, mozzarella and a dusting of Parmigiano-Reggiano cheese.
Use the peel to slide the pizza directly onto the stone. Close the lid and cook until the dough is crispy and the cheese is melted, 5 to 6 minutes. The timing will depend on how well done you prefer your pizza.
Transfer the pizza to a cutting board. Top with a light drizzle of extra-virgin olive oil and torn basil leaves. Cut into slices and serve immediately.