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Pizza on the Big Green Egg

Recipe Courtesy of Man Who Eats

Pepperoni pizza on the Big Green Egg produces authentic wood-fired pizza in your own backyard.

Kamado-style cookers are great for circulating heat and cooking pizza from all sides at a high temperature. In this recipe, I’m using a store-bought pizza dough ball, whole milk mozzarella and sliced pepperoni.

Let’s get started.

Prepare the Pizza

Your dough ball needs to be close to room temperature. For that you’ll need to set it out on the counter, covered, for 2-4 hours before stretching and folding.

While the dough is sitting out, make my homemade marinara sauce or use your favorite canned pizza sauce and allow to cool completely.

Prepare the Big Green Egg for 500 degrees indirect cooking withe plate setter feet down. If you have a grate extender, add it to help get the pizza stone high into the dome. This will help the pizza cook evenly. Place the stone on the grill while it is heating up.

Once the dough is warm, get your pizza station ready for action. This is my setup:

  • A bowl with marinara sauce
  • Another bowl with whole milk mozzarella cheese, shredded
  • One bowl with pepperoni or additional toppings
  • A cutting board lightly floured
  • Wood pizza peel dusted with cornmeal

Begin by placing the dough onto the floured surface and gently stretching into a 12-inch round. If your hands or the pizza get sticky, add more flour. You don’t want too much or there will be a flour taste to your finished pepperoni pizza.

Transfer the dough to the pizza peel, add sauce and toppings. The cornmeal on the bottom gives the pepperoni pizza a nice finished texture while also helping the crust to not stick.

The Cook

When the grill is up to temperature, carefully slide the pizza onto the preheated stone, close the lid and cook for 8-10 minutes.

After 8 minutes, check the underside for doneness and rotate, if needed. The bottom should be nicely browned and the cheese bubbly when the pie is done. Depending on the thickness of your dough, you may need an additional 2-4 minutes.

The Eat

Remove the pizza to a cooling rack and let rest for 5 minutes before slicing and serving.

Enjoy with family, friends and a cold beverage.

Because the pepperoni pizza takes only a few minutes, this recipe is great for a pizza-making party or slinging 4-5 individual pies. I find that the dough balls found in most grocery stores are great for either one, 12-inch pie or two 6-inch personal pizzas.


  • 1 pizza dough ball from local grocery store

  • 1/2 cup prepared marinara or favorite pizza sauce
  • 2 cups shredded whole milk mozzarella cheese
  • 1 cup sliced pepperoni
  • Cornmeal for dusting pizza peel


  • Remove pizza dough from refrigerator and let warm up for 2-4 hours.
  • Prepare grill for indirect cooking at 500 degrees with pizza stone on grill grate. If you have a grate extender, use it to get the stone higher into the dome.
  • Dust a cutting board with flour and stretch dough to desired size and thickness.
  • Dust pizza peel with cornmeal and transfer dough to the peel.
  • Sauce the dough and add cheese and toppings.
  • Carefully slide dough onto the pizza stone and close the lid. Cook for 8-10 minutes.
  • After 8 minutes, check the bottom of the pizza. It should be gold brown. If not, rotate and continue cooking for 2-4 minutes.

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