How to set your Big Green Egg for Pizza making.
Dry, even heat is what's needed to transform doughs into crisp, golden wood-fired pizzas. Which is why our Big Green Eggs make super-efficient fire brick ovens — whether you're preparing pizzas, baking breads or trying your hand at pastry.
The set up for baking is similar to that of other indirect cooking modes with crucial difference:the convEGGtor should be put in with the legs down, not up. This setup creates a space that lets your Egg reach blistering high temperatures, just like a traditional fire brick oven.
Top tips
Aim high
Frequent lid opening will make the heat fluctuate, so aim for 315°C, even if the recipe suggests slightly less. Once the Egg hits temp, add the ConvEGGtor (legs down), then the Stainless Steel Grid, and the Baking Stone. Close the dome and wait for the heat to rise again.
When you’re back at your desired temp, adjust the rEGGulator and Draft Door by half, then fine-tune for a steady heat.
Invest in a Baking Stone
Want that perfectly crisp pizza crust and beautifully caramelized toppings? Say goodbye to soggy bases! A Baking Stone is your secret weapon, drawing moisture out of your dough for that perfect bake. Plus, the more you use it, the more seasoned and non-stick it becomes—just a light sprinkle of flour keeps things sliding smoothly.
Fill it up
It can take a little bit of time for your Egg to reach the consistent high temperatures needed to achieve a perfectly crisp base and bubbling mozzarella topping, so be sure to light it ahead of time. Maintaining a steady heat is essential.
We'll break it down for you.
Follow along step by step, or reach out if you need some help.
Fully open the Draft Door and the rEGGulator Vent for the pre-heating stage.
Fully open the Dome Lid and remove the stainless steel grid inside.
Fill Big Green Egg 100% Natural Lump Charcoal to 5cm from the top of the Fire Box rim. Tip: Gently rake with through any charcoal left in the Fire Box with your Ash Tool, to remove any blockages to Fire Grate holes.
Create a teepee shape with the charcoal and place the SpeediLight Starters at the top of the pile.
Use matches or your EGGniter to light the SpeediLight.
We recommend:
1-2 for MiniMax & Medium3-4 for Large, XL and 2XL
Wait 10-15 minutes, until your fire starts to burn down into a shallow bowl shape.
Once your EGG has hit your desired baking temperature (between 180°C-250°C), insert your convEGGtor on top of the Fire Ring.
Place the Stainless Steel Grid on top of the convEGGtor.
Place a dry Pizza & Baking Stone on top of the Grid. Let the internals heat up for a few minutes with Dome Lid open.
Now it's time to close your Dome Lid and let your EGG heat back up to temperature (between 250°C-315°C).
Please remember your temperature will drop before it rises again, don't panic.
Once your EGG has reached temperature, adjust your Draft Door leaving a 2cm opening and adjust your rEGGulator to ¼ way open, or until you are maintaining a stable temperature.
Before you open your EGG ensure you Burp Your EGG by lifting the Dome Lid around 5cm and closing a few times to let hot air escape.
Add semolina / cornmeal to your Pizza Peel to make it easy to slide your base onto the Pizza & Baking Stone.
Burp your EGG before opening the Dome Lid. Sprinkle semolina / cornmeal onto the Pizza & Baking Stone before placing your pizza in your EGG using a Pizza Peel.
Close your Dome Lid, and let the cooking begin.
Frequently check on your pizza as they don't take long to cook. Remembering to always Burp Your EGG before fully opening the Dome Lid.
Once you are satisfied with your Pizza, safely remove it from your EGG using BBQ Mitts and a Pizza Peel.
Must have accessories
You are only as good as your best barbecue accessories! Here is our list of must-have grilling accessories for the best results.
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