We topped a classic homemade base with the delicious Gran Luchito Smoked Chilli Ketchup in place of ordinary passata. This was followed by slices of buffalo mozzarella. Finally, we substituted basil with beautifully fresh, fragrant oregano leaves, a popular ingredient in Mexican cooking. Needless to say, this is well worth a go, Big Green amigos!


Makes 2 pizzas. 30mins.

For the base:

  • 250g Tippo “00” flour
  • 140ml tepid water
  • 11g fresh yeast or 10g of fast acting dried yeast
  • 5g salt
  • 4 tbls Extra Virgin Olive Oil
  • 250g strong white flour (or use tipo 00)
  • 160ml water
  • 25ml olive oil
  • 5g sachet yeast
  • Good pinch of salt

For the toppings:

  • 2 balls mozzarella
  • 4 tablespoons Gran Luchito Smoked Chilli Ketchup
  • 6 sprigs oregano, leaves picked
  • Olive oil
  • Salt
  • Pepper
  • Semolina

For the dough:

It’s best to begin the dough the day before, so decide how many pizzas you’ll want to make and adapt the quantities to fit. Add the flour, water, salt and yeast to a bowl and mixing well until combined.

Empty out onto a clean worktop with a good splash of olive oil.

Knead the dough well for about 5 minutes. It’ll make a bit of a mess as it’s quite sticky, but it should eventually come together. Don’t add more flour!

After 5 minutes, it should be much more elastic. Add a splash of olive oil to the mixing bowl and place the dough back in. Cover with a damp tea towel or cling film. Leave overnight to rise.

The next day, about 2 hours before you’re ready to eat, remove dough and separate into 2 portions. Place each portion on a separate oiled plate and cover with cling film to allow to prove again.

For the pizza:

Light the EGG and set up for indirect cooking with the ConvEGGtor in the legs down position. Place the Baking Stone on top of the ConvEGGtor and then allow it to reach 370c.

Prepare a pizza peel by sprinkling a little semolina on it and spreading all over with your hand.

Sprinkle a little flour onto a work surface or Big Green Egg rolling mat and carefully place dough on top, touching it as little as possible to keep it nice and light.

Use a floured rolling pin to roll the dough into a circular shape, a little larger than the size of your peel.

Carefully use the backs of your hands/knuckles to peel the flattened dough away from the worktop and place onto the peel. It will probably shrink slightly as you do this — and it may take a few attempts.

Shake the peel back and forth carefully to make sure the base isn’t sticking. If it is, gently peel away the part that is sticking and sprinkle a little semolina/cornmeal underneath before laying back down. Alternatively, you could use a chopping board or a plate for this if you don’t have a pizza peel.
Spread 2 tablespoons of Gran Luchito Smoked Chilli Ketchup over each base,  leaving a small crust at the edge.

Place mozzarella slices all over pizza evenly, followed by the whole oregano leaves. Finally, lightly drizzle with olive oil using your thumb to stop it coming out too quickly and sprinkle over a little salt and pepper.

When your Big Green Egg reaches 370c, you’re ready to cook.

Burp your EGG, then sprinkle a small handful of semolina/cornmeal all over the Baking Stone.

Swiftly but gently shake the pizza onto the centre of the pizza stone. Close the lid and leave for around 5 minutes before checking (remember to burp). To check, carefully lift the edge of the pizza to see the bottom (this will be the first place to burn).

Remove when the base is nicely golden and the cheese is melted and beginning to colour. Ideally, the crust of your pizza will bubble up in blisters and go nice and crispy.