Pizza/bread dough, sauce and toppings
8 – 10 Minutes
- Roll out a few pizza size disks of about 1cm thick.
- Set your temperature to 315◦C.
- Sauce: Heat 1 tbs of olive oil, with some finely diced onion and garlic and fry until golden. Stir in 1 tbs of tomato puree and cook for a minute. Add a can of plum tomatoes, 1 tbs of fresh oreganum and 1 tbs sugar. Let it simmer for 20 minutes until thickened. Season to taste.
- Pizza: Spread with the back of a spoon, about 3 tbs of sauce over the pizza dough and sprinkle generously with the topping of your choice. Season to taste and drizzle with a splash of olive oil. Throw a handful of wood chips amongst the charcoal in your EGG and transfer your pizza to a pre-heated baking stone or convEGGtor. Cook for 8 – 10 minutes until crispy and slightly browned.
Tip: Sprinkle the baking stone or convEGGtor with some flour to prevent the dough from sticking to it.