Preheat the Big Green Egg using the ConvEGGTor legs up, and with a pizza stone to 500 degrees F. This should take about 30 minutes from start up.
On a pizza peel dust with flour and begin rolling out dough into a round with a 10-12 inch diameter. Once the dough is rolled out, gently lift each half and dust with the corn meal.
Add the toppings. We like to start with the sauce and use the back side of the spoon to event it out. Next we add the hot peppers, the pepperoni, and then finish with the cheese.
Gently slide off the pizza peel onto the center of the pizza stone, close the lid and grill for 5 - 6 minutes. The sides of the crust will just start to look golden. Rotate with the peel 180 degrees and close lid for another 5 - 6 minutes.
Gently lift the edge of crust to see if it's brown to your liking and then remove with the pizza peel. Each crust will take different time depending on how moist it is. Remove when the cheese is bubbly and the dough feels firm on the underside.
Things to consider: The IR thermometer is key to measuring the temp of the pizza stone. Be sure before putting another pizza on, you let the stone warm back up again.Every dough has different moisture levels. The wetter the dough, the longer it will take to cook and the heavier it will be. So be sure to adjust based on the dough.Finishing salt, or Maldon, is a great way to add a small bit of flavor after the pizza comes off. Favorite Homemade pizza dough is from Chef Billy Parisi. We get 6 small pizza doughs out of it and great for a crowd.