Double Decker Pizza

There’s nothing quite like homemade pizza fresh off the Big Green Egg, and with the EGGspander setup, you can take pizza night to the next level. This Double Decker Pizza setup allows you to cook two pizzas at once—perfect for family dinners or feeding a hungry crowd.

Using quality ingredients like San Marzano tomatoes and fresh mozzarella, you can recreate restaurant-quality pizza in your own backyard. The Big Green Egg’s precise temperature control and even heat distribution help you achieve that classic crisp crust with bubbling, golden cheese every time.

By stacking two pizza stones with the help of the EGGspander, you ensure consistent baking on both levels. Whether you go for a traditional Margherita or build your own flavour-packed creation, this setup delivers unbeatable texture and taste.

Aiming for a consistent 232°C (450°F) and avoiding direct heat is key. With the ConvEGGtor in place and careful heat management, you’ll avoid burning the crust while ensuring the dough is perfectly cooked throughout.

This technique gives you more cooking surface, more flavour, and more smiles around the table. Say goodbye to takeout—homemade pizza just got a serious upgrade.

 

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EGG

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Equipment

ConvEGGtor (legs up)

EGGspander Kit with elevated sliding cooking grid

2 Pizza Stones

Stainless Steel Grill Grate

Pizza Peel

Infrared Thermometer (for checking stone temperature)

Big Green Egg 50 Year Anniversary Cutting Board

Premium 100% Natural Oak & Hickory Lump Charcoal

 

 

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Ingredients

For One Margherita Pizza

1 can San Marzano tomatoes (14 oz / ~400 g)

3–4 fresh basil leaves

1 sprig oregano (or 1 tsp leaves)

2 cloves garlic, peeled

Fresh mozzarella, cut into slices

1 roma tomato, thinly sliced

Pizza dough of your choice (store-bought or homemade)

 

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Method

Set Up Your EGG

1. ConvEGGtor Setup
   Place the ConvEGGtor in the Egg with the legs facing up. This creates an indirect cooking environment and protects the pizza crust from burning.

2. Grill Grate & Pizza Stone
   Add the stainless steel grill grate, and place a pizza stone directly on top of it. This will serve as your lower pizza cooking surface.

3. Add the EGGspander
   Place the EGGspander’s elevated sliding cooking grid above the first stone, then position a second pizza stone on the top level.

4. Preheat to 232°C (450°F)
   Light your Egg and bring it to temperature slowly to allow both stones to heat evenly. Use an infrared thermometer to check that both stones are preheated before adding the pizzas.

 

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Make the Sauce

1. In a blender or food processor, combine the San Marzano tomatoes, garlic, oregano, and a pinch of salt. Blend until smooth.

2. Optionally, simmer the sauce for 10–15 minutes for a richer flavour, or use it fresh for a lighter taste.

 

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Assemble the Pizza

1. Roll or stretch out your dough on a lightly floured surface.

2. Spread a thin layer of tomato sauce over the base.

3. Add fresh mozzarella slices, a few basil leaves, and top with thinly sliced roma tomato.

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Bake the Pizza

1. Transfer the assembled pizza onto a preheated pizza stone using a pizza peel.

2. Bake for 10–15 minutes, checking occasionally.

3. Rotate the pizza halfway through to ensure even browning.

Repeat the process on the second stone to cook two pizzas at once.

 

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Serve and Enjoy

Remove the pizzas carefully using the peel. Slice and serve hot with extra basil or a drizzle of olive oil if desired. Perfectly crisp crust, gooey cheese, and a rich tomato base—this is the kind of pizza night worth repeating.

 

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Tips for Perfect Pizza on the Big Green Egg

Preheat both pizza stones thoroughly to avoid soggy dough and ensure even cooking.

Avoid high flames or spikes in temperature which can overheat the stones and burn the crust.

Rotate pizzas halfway through cooking to ensure consistent browning.

Experiment with toppings—this method works for any variety, from pepperoni to veggie to classic Margherita.

Skip the delivery. With this Big Green Egg setup, you’re the pizzeria now.