Just cooked a pizza on the Green Egg and have been eyeing that $180 pizza wedge for a while but I just can’t justify spending that much on what’s basically a piece of scrap metal. Since the idea is to let heat build up in the dome and flow over the pizza, I figured I’d improvise: closed the top and propped the dome open an inch or two with my ash tool.
Honestly, it turned out amazing. Perfectly cooked top, held steady at 600F, and I didn’t have to drop nearly $200 to make it happen!
by exor41n
11 Comments
Very clever! I was on the fence for the pizza wedge but I think I’ll try this now.
Nice! Hey what gasket do you have on your setup?
It’s not necessary and the egg doesn’t make a great pizza oven
You’d be better off with a cast iron skillet
It absolutely is not necessary. And you dont need 900f to make pizza. But you do need a very hot pizza stone in the bge. If my stone is not at 600-650f, i dont get good results.
I think capt Ron just did a video on this exactly. Key point is make sure that pizza stone is HOT. Dough will not cook otherwise and you want the stone to be as hot as the egg for even cooking.
I let my stone get to 550 and have 2 eggs and can pop.out pizzas right after another. Works great!
Careful! The pizza police might come after you!
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If it’s stupid and it works, it’s not stupid
No
I just put a stick in there and take it out when it starts to smoke
The pizza wedge makes it easier to put the pizza in and watch it while it cooks. I’ve made pizzas in the egg without it. Now I make them with it. If the money for the wedge is too much, don’t bother.