I have to tell you that baking pizza on the Big Green Egg is one of my favorite things to do. I used to be one of those guys that said it had to be done at a high temperature of 650º to be done right but when cooking more than one pie you want to lower the temperature to 450º for perfection.
You don’t need a wood-fired brick oven to get the best pizza – backyard grillers as well as renowned chefs around the world know that, when set for indirect cooking, the EGG performs like a super-efficient fire brick oven. In fact, EGG owners know a secret … that the Big Green Egg bakes better than wood-fired ovens ever could, because heat from the natural charcoal radiates in a convective flow within the thick ceramic walls of the dome, allowing your pizza to cook very evenly.
Their complete line of flat and deep-dish baking stones makes it easy to perfectly bake a variety of recipes, from pizza, artisan breads, casseroles, quiche and lasagna to pastries, pies and desserts. The baking stones are made to the same specifications as the EGG itself, so they distribute heat evenly for better baking and browning, and the ceramics pull moisture from the outer surface of the pizza dough for delicious brick oven crispiness. And, because the stones retain heat so efficiently, your food conveniently remains warm longer.
If you ask ten people how they bake their pizza on the Big Green Egg, you’ll get 10 different answers. And you know what, that’s okay! Watch my video below to help you get started, then the next step will be to pick the toppings.
Check out some of the great recipes from the Big Green Egg CLICK HERE
