Chef Mark Clark
“Chicago Style” Deep Dish
mozzarella, peppers, onions, mushrooms, sausage, marinara, parmesan
“Neapolitan Style” Thin Crust Pizza
Margarita Pizza
fresh mozzarella, basil, tomato, extra virgin olive oil
New York Style Pizza
pepperoni, mozzarella, tomato sauce, parmesan
Calzone
ricotta, spinach, garlic
Grilled Dessert Pizza
spiced mascarpone, seasonal fruit
Pizza Dough
Yield:
Ingredients
List of Ingredients
- Yeast, active-dry 1 tsp
- Sugar 1 tsp
- Water 1 ⅓ cups water (no hotter than 105 F)
- Extra Virgin Olive Oil 2 tsp
- Salt 1 tsp
- Bread Flour 5 cups
Method of Production
- First heat your water to 105° F, then using an Electric mixer, with a dough hook attachment, add the water, yeast, and sugar to the mixer and allow to mix on low for about 15 minutes.
- After about 5 minutes turn the mixer off and a foam should begin to form on the surface. This indicates that the yeast is working.
- Next add the salt and extra virgin olive oil and mix on low.
- Then slowly add the flour a little at a time until the dough forms and begins to wrap around the dough hook.
- When this happens turn the mixer off and remove the dough from the hook it should still be a little wet.
- Then on a clean surface knead the dough with a little additional flour until it starts to become firm.
- Then form into a ball, place in a greased mixing bowl, and cover with plastic wrap.
- Allow to proof in a warm place until the dough doubles in size or into your refrigerator overnight.
- Then scale the dough into the desired amounts, round and proof again.
- At this point your dough is ready to use.
“Chicago Style” Deep-Dish
Serves approximately 6 to 8 people
Ingredients
List of Ingredients
- Pizza dough 1 pound
- Marinara 2 cups
- Mozzarella, fresh 1 pound
- Sausage, cooked 1 pound
- Peppers, sliced, cooked 1 cup
- Onions, sliced, cooked 1 cup
- Mushrooms, sliced, cooked 1 cup
- Parmesan, grated ½ cup
- Extra-Virgin Olive Oil To taste
EGG Set-Up &EGGcessories
Set your EGG up for to Indirect cooking, using the convEGGtor, and stabilize at 375° F.
Big Green EGG Pizza Stone Big Green EGG Dough Rolling Mat
Big Green EGG Cast Iron Skillet Big Green EGG Pizza Slice Server
Method of Production
- First work your dough until it is flat and approximately 16 inches in diameter.
- Next rub the inside of your Big Green EGG Cast Iron Skillet with Extra-Virgin Olive Oil. Wipe away any excess oil with a towel.
- Then add your dough to the pan making sure the dough covers the sides of your Cast Iron Skillet.
- At this point you can begin to build your pie by layering fresh mozzarella, peppers, onions, mushrooms, sausage and parmesan cheese.
- Finish by topping with marinara and a little extra parmesan.
- Bake on your Big Green EGG Pizza/Baking stone, indirect, stabilized at 375F until the toppings are melted and the crust is golden brown.
- Serve hot with your Big Green EGG Pizza Slice Server.
“Neapolitan Style” Margarita Pizza
Yield: serve 4 to 6 people
Ingredients
List of Ingredients
- Pizza dough 1 lb
- Marinara 1 cup
- Tomatoes, sliced 1 cup
- Basil, fresh 6 to 8 leaves
- Mozzarella, fresh 6 oz
- Extra Virgin Olive Oil To taste
- Corn Meal ½ cup
- Salt To taste
- Pepper To taste
EGG Set-up &EGGcessories
Set your EGG up for indirect cooking, using the convEGGtor and stabilize at 500°F.
Big Green EGG Pizza Stone Big Green EGG Dough Rolling Mat
Big Green EGG Pizza Cutter Big Green Egg Pizza Peel
Method of Production
- First begin by rolling your dough into as thin a pie as possible. Approximately 16 inches in diameter.
- Then add corn meal to your pizza peel and place your dough on top.
- Next build your pie by ladling a small amount of marinara onto the center of your dough, using a circular motion, spread a thin layer of marinara sauce onto your pie.
- Next add your tomatoes, mozzarella, and parmesan in an even layer across the pie.
- To cook slide the dough directly onto your pizza stone and allow to cook until the crust is golden brown on the bottom and the cheese is bubbling approximately 10 minutes.
- Remove from the stone with your peel and finish with fresh basil, parmesan, salt, pepper, and extra virgin olive oil.
Tip: To prevent burning while cooking periodically spin your pie on the stone.
“New York Style” Pizza
Yield: Serves 4 to 6
Ingredients
List of Ingredients
- Pizza Dough 1 lb.
- Marinara 2 cups
- Pepperoni 1 cup
- Mozzarella 6 oz.
- Parmesan ½ cup
- Salt To taste
- Pepper To taste
- Extra Virgin Olive Oil To taste
- Corn Meal ½ cup
Egg Set-Up &EGGcessories
Set your EGG up for indirect cooking, using the convEGGtor, and stabilize at 500°F.
Big Green EGG Pizza Stone
Big Green EGG Dough Rolling Mat
Big Green Egg Pizza peel
Method of Production
- First start by working your dough into a circle approximately 14 inches in diameter. Try to leave a little extra thick dough around the edges of the pizza.
- Then add your corn meal to your pizza peel and place your rolled out dough onto the peel.
- Next build your pie by ladling your marinara onto the center of your pizza dough, in a circular motion, spread the sauce onto your pie.
- Then in a thin layer add your mozzarella, pepperoni, & parmesan.
- Bake on your Big Green EGG Pizza stone for approximately 15 minutes or until the crust is golden brown and the cheese is bubbling.
- Finish with Salt, Pepper, & Extra Virgin Olive Oil.
Calzone
Serves: 1 to 2
Ingredients
List of Ingredients
- Pizza dough ½ pound
- Cheese, ricotta 1.5 cups
- Red Pepper flake 1 tsp
- Spinach, cooked 12 oz
- Garlic ½ tablespoon
- Parmesan 1 tablespoon
- Parsley, chopped 1 tsp
- Salt To taste
- Pepper To taste
- Extra Virgin Olive Oil To taste
EGG Set-Up &EGGcessories
Set your EGG up for indirect cooking, using the convEGGtor and stabilize at 400°F.
Big Green EGG Pizza Stone Big Green EGG Calzone Press
Big Green EGG Dough Rolling Mat
Method of Production
- First start by rolling out your dough into a small circle approximately the size of your calzone press.
- Place your dough onto your calzone press.
- Then add your ricotta, spinach, garlic, parmesan, & red pepper flake.
- Brush a light amount of extra virgin olive oil onto the outside of the pizza crust then using your Big Green EGG Calzone Press form your calzone.
- Bake on your EGG indirect, stabilized at 400F for approximately 15 to 20 minutes.
- Finish with parmesan, olive oil, and chopped parsley.
- Serve with hot marinara & red pepper flake.
Grilled Dessert Pizza
Serves 2 to 3
Ingredients
List of Ingredients
- Pizza Dough ½ pound
- Mascarpone Cheese 8 oz.
- Sugar ½ cup
- Powdered Sugar 2 tablespoons
- Cinnamon, ground 1 tsp
- Nutmeg, ground 1 tsp
- Allspice, ground 1 tsp
- Seasonal fruit 2 cups
- Grapeseed Oil 1 tablespoon
EGG Set-Up &EGGcessories
Set your EGG up for direct cooking,and stabilize at 350° F.
Big Green EGG Cast Iron Cooking Grid Big Green EGG Pizza Stone
Big Green EGG Dough Rolling Mat
Method of Production
- To make the spiced mascarpone add the mascarpone cheese, cinnamon, nutmeg, and allspice to a food processor and process until uniformly combined.
- Next start by working your dough into a flat circle approximately 8 to 10 inches in diameter.
- Next place a small amount of grapeseed oil onto your dough to prevent sticking.
- Then place directly onto your Big Green EGG Cast Iron Grid and bake until crispy and golden brown. Approximately 5 minutes.
- Next with a pair of tongs flip your pie over onto the other side and finish cooking. Approximately 5 more minutes.
- While your pizza crust is still hot coat with your sugar, and reserve.
- To build the pie add a thin layer of spiced mascarpone to your crust.
- Then arrange your fruit on top of your mascarpone and finish by sprinkling it with powdered sugar.
