Sourdough supreme pizza on the grill

Ingredients:

For the Sourdough Pizza Dough:

- 250g active sourdough starter

- 375g water (adjust for desired hydration, around 75%)

- 500g bread flour or a mix of bread flour and tipo '00' flour

- 10g salt

- 1 tablespoon olive oil

For the Supreme Pizza Toppings:

- 1/2 cup pizza sauce (homemade or store-bought)

- 2 cups shredded mozzarella cheese

- 1/2 cup cooked Italian sausage, crumbled

- 1/2 cup sliced pepperoni

- 1 green bell pepper, thinly sliced

- 1/2 red onion, thinly sliced

- 1/2 cup sliced mushrooms

- 1/4 cup sliced black olives

- 1 small can of sliced jalapeños for some heat (optional)

- Fresh basil leaves for garnish after baking

- Olive oil for brushing the crust edge

Instructions:

Sourdough Pizza Dough:

1. Mix Dough:

- In a large bowl, mix the sourdough starter with water. Add flour and salt, then olive oil. Mix until combined. The dough should be sticky.

2. Knead:

- On a floured surface, knead the dough until smooth, about 10 minutes by hand, or use a mixer with a dough hook for 5-6 minutes.

3. First Rise:

- Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature until it has doubled in size, about 4-6 hours. If you prefer a more pronounced sourdough flavor, you can let it rise slower in the fridge for 24-48 hours.

4. Divide and Shape:

- Punch down the dough, divide into 2 balls for medium pizzas or leave as one for a large pizza. Let these balls rest for another 30 minutes under cover.

Big Green Egg Setup:

1. Preheat:

- Set up your Big Green Egg for indirect cooking. Place the plate setter, feet down, and add the grid plate on top. Then, set your pizza stone on the grid. Preheat the Egg to about 500-700°F with both vents wide open. This might take about 30 minutes.

Assemble and Bake the Pizza:

1. Stretch Dough:

- On a floured surface or on parchment paper, stretch one dough ball to the desired thickness. Make sure it's not too thick as it won't cook evenly at high temperatures.

2. Transfer to Peel:

- Place the stretched dough on a pizza peel dusted with cornmeal or semolina to prevent sticking. If using parchment, make sure it's trimmed to just beyond the pizza's edge.

3. Sauce and Toppings:

- Spread a thin layer of pizza sauce over the dough, leaving a border for the crust. Add mozzarella, then distribute the toppings (pepperoni, sausage, bell pepper, onion, mushrooms, olives, and jalapeños if using).

4. Bake:

- Brush the crust edge with olive oil. Carefully slide the pizza (and parchment if using) onto the hot pizza stone in the Big Green Egg. Close the lid and bake for about 8-10 minutes, checking after 5 minutes. You want a golden crust with bubbly cheese.

5. Finish:

- Once done, use the peel to remove the pizza from the Egg. Let it rest for a minute or two, then garnish with fresh basil leaves.

6. Serve:

- Slice and serve hot.

Notes:

- The key to a good crust on the Big Green Egg is high heat. Monitor your temperature closely since it can fluctuate.

- If the crust gets too dark before the toppings are cooked, you can lower the temperature by adjusting the vents or move the pizza stone a bit lower in the Egg for less direct heat.

Enjoy your homemade supreme pizza with that signature Big Green Egg flavor!