- 2 cups pizza sauce
- 24 oz fresh mozzarella, cut into slices
- ½ cup basil, chiffonade
- 1 10 oz package sliced pepperoni
- ½ lb. sliced provolone
- Fresh Parmesan cheese, grated
Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C.
Start building your pie! In slices, add provolone in two layers, add pepperoni and then the mozzarella. Sprinkle basil over the top and pour pizza sauce on the top. Grate fresh parmesan cheese on top to your liking.
Fold the edges over about an inch. Brush the crust with olive oil. Bake for 45 minutes to an hour, or until the crust is golden brown.
Remove from the EGG and let rest for 10 minutes, then gently lift the pie out of the baking stone with a metal spatula, place on a cutting board or plate. Slice and serve!
- 4 cups all-purpose flour
- 2 cups water, room temperature
- 1 packet active dry yeast
- 1/8 tsp cream of tartar
- 1 stick unsalted butter, melted
- 1 tsp sugar
- 1 tbsp kosher salt
- 1 tbsp garlic, minced
- 1 tbsp extra virgin olive oil (for dough)
- 2 tbsp extra virgin olive oil for bowl (to rise)
In a standing mixer with a dough hook (can be done by hand as well) add water, sugar, salt, and yeast. Let stand for 10 minutes. Add flour slowly, mixing on low. Add butter, 1 tbsp of extra virgin olive oil and minced garlic. Mix until the dough is uniform and has separated from the sides of the bowl. Take the dough out of the bowl and knead on a floured surface for 10 minutes until the dough is smooth and elastic. Oil the bowl, and shape the dough into a ball. Cover and let rest at room temperature for one hour or until the dough has doubled in size.
Once the dough has risen, place on a floured surface and roll out until the dough is about ½ inch thick (it should be larger in circumference than the baking stone). Oil the baking stone, and drape the dough over the top, making sure that the dough is pressed into the corners