Cooking Pizza on the EGG

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!

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12 thoughts on “Cooking Pizza on the EGG

  1. I have problems cooking more than one pizza, on the second and third etc the bottoms burn. Do you have any advice? Thanks Karen

    1. 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!

  2. 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!

  3. 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

  4. I keep burning every pie, even using the instructions in your video. I am using a different stone if that matters.

  5. 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?

    1. 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!

      1. Thank you Linsey!
        I’ll keep the convEGGtor off for a longer period to approximate desired temp,put it on, stabilize temp, then bake.

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