Pizza on an EGG

If you want to see the Borghese Museum or the Pantheon, you’ll need to go to Italy … but there’s no reason to travel to Rome for the perfect pizza! When using a Big Green Egg to cook with indirect heat by using the Plate Setter and the Pizza/Baking Stone, the EGG acts as a 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 from the thick ceramic walls of the dome, allowing your food to bake quickly and evenly. You must try this to believe it … you may never cook indoors again once you experience how your Big Green Egg bakes and roasts with better results than your kitchen oven!

While the ancient Pompeii oven relied on thick bricks to hold heat, today’s Big Green Egg uses patented components and insulating ceramics to retain heat and moisture so well that foods don’t dry out! When roasting or baking on the EGG, foods cook much faster while providing consistent browning and moister results.

Crispy pizza is only one of many dishes you will enjoy – fowl, roasts, hams and other foods undergo little or no shrinkage and are naturally tastier because the juices and flavors stay locked inside. Everything tastes better cooked on an EGG!

More pizza tools including:
Rocking Pizza Cutter, Pizza Peel and the Stone Scrubber.