Why we invented Pizza-Porta™

Pizza cooking on a

Kamado style cooker:

With the lid down, the dome shape radiates like a brick oven

With the lid down, the egg easily reaches 600F

With the lid down, the temperature remains steady

With the lid down, the burn is very efficient

But, with the lid down you can’t get your pizzas in and out.

“Keep A Lid On It”

with Pizza-Porta:

Close off the top vent – keep the heat in the dome

Make pizzas in 4 -5 minutes at 600F

Set and retrieve pizza easily through the door

Cook efficiently for hours of pizza cooking

Look in the door to see when each pizza is done!

Find out how we got here

Learn the Backstory for Pizza-Porta™

Here are some geeky details

Latest Blog Posts

Pizza-Porta is only for multiple pizzas, right?

I am often asked if the Pizza-Porta™ is only beneficial if you cook multiple pizzas. The way your oven performs affects […]

Made With Soul in the ATL

                          I did a factory visit to watch the […]

Setting up the Pizza-Porta for the Kamado Joe®

I am excited to announce that I have been spending some time cooking on the Kamado Joe Classic.  The Pizza-Porta […]

See all our news

What people are saying

“best damn pizza I ever put in my mouth”


“These are restaurant quality pies coming out of the Pizza-Porta.”


“You cracked the code with this thing. Why didn’t I think of this?”

Todd Destin

“Shut up and take my money!”

Chris Pensacola Eggfest

“Thank you for this wonderful invention”

Lee and Stephanie Atlanta

“It is so fun to make a bunch of pizzas for a party.”

Tim R Atlanta

“This is the best pizza I have ever eaten… uuuuhhh!”

Jess Eggtoberfest

“…this thing made pizza as good as the best pizza we’ve ever had. I can’t wait to see how it is once we really figure it out”

Tim CA

Submitted customer photos – click to see the comments

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Pizza-Porta ™ is not associated with Big Green Egg ® or Kamado Joe®