How To Use the Egg for Pizza

Your Ultimate Baker's Oven

Dry, even heat is what's needed to transform doughs into crisp, golden wood-fired pizzas. Which is why our Big Green Eggs make super-efficient fire brick ovens — whether you're preparing pizzas, baking breads or trying your hand at pastry.

The set up for baking is similar to that of other indirect cooking modes with crucial difference: the convEGGtor should be put in with the legs down, not up. This setup creates a space that lets your Egg reach blistering high temperatures, just like a traditional fire brick oven.

Invest in a Baking Stone

Want that perfectly crisp pizza crust and beautifully caramelized toppings? Say goodbye to soggy bases! A Baking Stone is your secret weapon, drawing moisture out of your dough for that perfect bake. Plus, the more you use it, the more seasoned and non-stick it becomes—just a light sprinkle of flour keeps things sliding smoothly.

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Fill It Up

It can take a little bit of time for your Egg to reach the consistent high temperatures needed to achieve a perfectly crisp base and bubbling mozzarella topping, so be sure to light it ahead of time. Maintaining a steady heat is essential.

Aim High

The frequent opening and closing of the lid will cause the heat to fluctuate so aim for 600˚F, even if the recipe calls for slightly less. Once the Egg is up to temperature, insert the ConvEGGtor with the legs down, followed by theStainless Steel Grid, then the Baking Stone. Close the dome and let the heat rise back up.

When you’re back to your desired temp, adjust your rEGGulator and Draft Door by half, then make small tweaks until you lock in that steady temperature.