Big Green Egg Pizza

Big Green Egg Pizza

Had a craving for some pizza this week and had recently read some tips on achieving the ultimate thin crust.  We are huge fans of thin crust pizzas so naturally we had to give this one a go.  MBH did the shopping and found some wheat pizza dough at Publix. We got some fresh mozzarella, tomatoes, prosciutto, basil, and oregano for toppings.  We made the same sauce we have used in the past minus the sugar (I wasn’t a huge fan of the sweet sauce).

I let the dough rest for a while on some lightly floured parchment paper.  Using the tips I had recently read, I placed Saran wrap on top and rolled the dough out.  This worked perfectly and I was able to get the dough as thin as I desired.  I think I could make 3 thin crust pizzas out of one dough ball.  I cut this one in two and one of the pizzas was huge.

I cooked the pizzas at 500º for about 12-15 minutes each with the larger taking just a bit longer.  I cooked them on the parchment paper on the stone until they were close to being done and then removed the parchment to finish off the crust directly on the stone. The setup was the same as I have used in the past.

Best pizzas I have made to date.  Not much else to be said.

Bonus:Here is a picture of some chicken and veggies we did using some newly acquired flexible skewers.

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)