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Cheese Pizza


① Homemade or store bought pizza dough
② Cornmeal for dusting
③ 1½ cups (375 ml) marinara sauce
④ 12 oz (340 g) shredded mozzarella
⑤ 2 tsp (20 ml) Parmigiano-Reggiano cheese
⑥ 2 tsp (20 ml) olive oil
⑦ Pinch of Oregano

① Set the EGG for indirect cooking at 600ºF/315ºC and preheat a Pizza/Baking Stone.
② Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll the disk into a 14 in (35 cm) circle. Dust a Pizza Peel with cornmeal and place the dough disk on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
③ Top the pizza with the sauce, mozzarella and any toppings. Slide the pizza onto the hot Pizza/Baking Stone and close the lid of the EGG. Cook until the edges are lightly browned and crisp.
④ Using the Pizza Peel, remove the pizza from the stone, sprinkle with the Parmigiano-Reggiano cheese, drizzle with olive oil and add a pinch of Oregano . Using a Pizza Cutter, cut the pizza into desired portions and serve immediately.
⑤ Makes about 4 servings

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