If you haven’t tried making a pizza on your Big Green Egg, Kamado Joe, or other Kamado style cooker yet, let me just tell you: you’re missing out! Yes, you’ll need a couple items that you might not already have on hand such as a pizza stone and pizza peel (here are the ones I recommend), however the authentic wood fire taste you’ll get from baking your own pizza over hot coals at 650F simply cannot be beat!
It’s easy to get discouraged from making your own pizza on your Kamado because many of the pizza dough recipes you’ll find either require a stand mixer or recommend waiting hours for the dough to rise. Well, I don’t know about you, but my wife and I simply don’t have that kind of time (or patience), so this quick and easy pizza dough recipe fits the bill perfectly. In fact, this is the exact recipe we use for our Friday night pizza nights.
A pizza I recently made using this quick and easy pizza dough recipe
This pizza dough will produce a pizza with a crust that’s about an eighth of an inch thick. It’s thin, but it’s not exactly crispy, which is EXACTLY how I prefer my pizza crust. There’s a bit of “chew” to it. I’m not a huge fan of pizza crust that’s the equivalent of eating marinara sauce on a cracker.
Give it a shot and let me know what you think in the comments below!
- 1 envelope of active, dry yeast (.25 oz)
- 2.5 cups of all-purpose flour
- 1 teaspoon sugar
- 2 tablespoons of olive oil
- 1 cup of warm water
- 1 teaspoon of salt
- In a medium-sized bowl, combine the yeast and sugar into the warm water and let sit for approximately 10 minutes, so the yeast has time to activate
- Mix in the flour, salt, and oil. Feel free to use your hands as the dough will begin to get thick. You want to ensure all ingredients combine so that you end up with one, homogeneous dough ball. Set the dough ball inside the bowl set aside for 5 minutes
- After 5 minutes have passed, lightly flour a large cutting board (or your counter) and gently start working the dough ball into a large pancake shape
- Use the tips of your fingers to press the dough outward and pull gently until you’ve reached the desired pizza size. Remember that the dough will likely shrink an inch or so after you’ve reached your final size
- Coat a pizza peel evenly with cornmeal (this prevents the pizza dough from sticking) and transfer the pizza dough onto the the pizza peel as gently as possible to avoid tearing
- Top your pizza as desired and let sit in your Kamado, on a pizza stone, at 650F for approximately 12 minutes or until done
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