Big Green Egg chefs around the world know that, when cooking with indirect heat, the EGG performs as a very efficient fire-brick oven — just like those found in the ruins of Pompeii and adapted for use in pizzerias around the world today.
In fact, the Big Green Egg bakes and roasts better and quicker than these wood fired ovens ever could … because heat from the natural charcoal radiates within the thick ceramic walls of the dome, allowing your food to bake quickly and evenly.
No need to buy a high-priced pizza oven … you can bake and roast your way to culinary perfection by cooking with indirect heat using the ConvEGGtor™ and a Pizza & Baking Stone. You must try this to believe it … you may never cook indoors again once you experience how your Big Green Egg achieves better results — with more intense flavor — than your kitchen oven!
Everything tastes better cooked on an EGG!
To view our NEW Pizza Publication, CLICK HERE
For pizza EGGcessories CLICK HERE
For pizza, if I start without the convector, wait for 600 deg F, then put in the convector won’t the heat burn through the insulated gloves?
Can I eliminate the convector altogether and place the stone on a cast iron pancho?
Do I need to wait until the flames subside and the coals are glowing before I put the ConvEGGtor in along with the grill grate and the pizza stone? I put the ConvEGGtor, grate, and stone in when the coals were still flaming. It took quite a while to get the temperature up to 550-600. The bottom of the crust of the first pie I baked got very burned. I had it in 7 minutes. The crust on the second pie also burned on the bottom at 4 1/2-5 minutes(less than the first). Neither of the tops of the pies were overcooked. Any suggestions?
you need the riser … or feet between the platesetter and the stone for airflow and proper temps at the height of the top of the pizza.
Mane it’s cheating, but I preheat my Stone and ConvEGGtor in the oven at 400 before lighting off the BGE. MY BGE gets much hotter møre quickly when it dosen’t have to helt all that clay. I also use 3 metal spacers, 3/4” high, to space between the ConvEGGtor and the stone.
can i cook a frozen pizza?
Our pizza is great 600 for 5 mins
I can’t keep temps at 550 with Conveggtor inside while baking pizza. It seems to only go up to about 475-500. I’ve got both bottom and top vents wide open, bottom iron grid is not plugged, coals at top of fire-pit-ring.
I’ve been baking pizza at 450-500 and guessing at the time. I wish to cook at recommended 550 for 6 min.
It seems the conveggtor is interfering with the airflow. Is it really necessary to use the conveggtor-just stabilize at 550 and bake on pizza stone?
What to do?
Hi Curt, It sounds like you might be putting your convEGGtor in too early. Let the EGG first come up to temperature without the convEGGtor then place the convEGGtor in and then wait for it to come back up to temp. Thanks!
Thank you Linsey!
I’ll keep the convEGGtor off for a longer period to approximate desired temp,put it on, stabilize temp, then bake.
I keep burning every pie, even using the instructions in your video. I am using a different stone if that matters.
This does not help me. Is the convection in for cooking Pizza?
Yes you will typically have the platesetter (conveggtor) in place when making a pizza
why does our med BGE smoke so long? what am I doing wrong? produces masive amounts of smoke.
So Awesome. I found out about The Big Green Egg in Italy during a Cooking Class. I have been sold ever since. Love this. Have not made pizza yet. That will be next. Great product
We just love all of your videos! We are new EGG owners and cannot believe we didn’t buy one sooner! Saving up for the MiniMax next. Thank you for making fantastic products and great customer service!
I have problems cooking more than one pizza, on the second and third etc the bottoms burn. Do you have any advice? Thanks Karen
I do as well. Seems the cornmeal burns on the second attempt…
Try scraping off the cornmeal and placing an ice cube or two in the center of your stone. When the water is all evaporated it will have dropped the temperature of your stone so that it will be less likely to burn your next pie. Add more cornmeal and cook away!
Use parchment paper…it’s awesome
Wow nice advise I can put the cubes on and watch the stone crack in two
An ice cube will not crack the plate setter.
Advice is the word your looking for.
The ice will not crack your stone unless your stone already has an issue