Pizza dough (use half of dough ball/pizza, we prefer Grimaldi’s Dough)
Flour, Cornmeal, Pizza Stone, Your favorite toppings.

Classic Italiano Pizza
Main Ingredients:

  • Basil Pesto
  • Tomato Sauce
  • Shredded Mozzerella
  • Ricotta Cheese
  • Roasted Red Peppers, Sliced and dried with paper towel
  • Cooked, ground Italian sausage

Finishing Ingredients:

  • Fresh grated Parmesan cheese


Set the Egg up for indirect heat (platesetter feet up, grill grate on pizza stone feet, then pizza stone on grill grate) and preheat the BGE to 500-600 degrees (550 recommended).  Roll the dough out on a dough rolling mat or a lightly floured surface with a rolling pin to about 12 inches in diameter.  Dust a pizza peel with a little flour, then with some cornmeal and place the dough on the peel.  Put your toppings on the pizza, then place on the pizza stone (add cornmeal to stone just before putting pizza on the stone).  Cook until the edges are browned. (about 5-8 minutes)