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Turn out consistently fantastic wood-fired pizzas

with Pizza-Porta™ 

 

 

Pizza-Porta™- Have Fun - Make Great Pizza.

 

The Pizza-Porta is a specialty product that converts a Big Green Egg or a Kamado Joe into an authentic pizza 0ven. Capping off the top retains the heat, and our patented door and airflow control keep the temperature under control. You will enjoy consistent, even temperatures for hours of pizza cooking or hearth baking. 

 

Comments from customers:

I have had my BGE for 14 years and this was the easiest, stress free, and best pizza cook I have done. What a difference!
— Gil - Florida
this thing made pizza as good as the best pizza we’ve ever had!
— Trey - After the first cook
I didn’t think it would make that big of difference on one pizza. But after tasting the crispy crust, I am a believer.
— John - New England Egger
You cracked the code with this thing. Why didn’t I think of this?
— Todd - Long-time Egger
We are loving the Pizza Porta. It has been a game changer for a couple Chicagoans surrounded by a whole lot of NY transplants
— Tony - FL
I’m shocked at how much better a cook you get with the Pizza-Porta.  Beautiful, evenly cooked all around instead of undercooked toppings and overcooked bottom
— Tom - BBQ Blogger
This is the best pizza I have ever made on my “Egg”
— Joe - Texas
These are restaurant quality pies coming out of a backyard grill!
— Lee - Pizza restaurant owner
With the pizza-porta it makes a normal everyday pizza taste like a fine expensive Italian pizza from Italy which most people would die for!
— Mike - Florida

We can help you learn pizza making. Check out our products, or come and see us in person.

How it Works:

Cooking Pizza Without the Pizza-Porta

The heat source in a kamado grill is below the pizza stone.  The fire heats the plate setter, which heats the bottom of the pizza stone.  The dome does heat up as the heat rises and escapes through the chimney. The challenge is that the heat is exiting so rapidly that it is difficult to get the dome hot enough to cook the top of the pizza. As the temperature is increased over 450F the differential in temperature increases and the pizza stone burns the bottom of the pizza before the dome can cook the top. Opening the lid to add or check a pizza complicates temperature control even further because each time the dome is open 1) Significant heat is lost,  2) The dome ceramic cools  3) The fire is fully vented. This variability in temperature detracts from the quality of your pizza crust.

How it works - without Pizza-porta

How it works - without Pizza-porta


Cooking Pizza With the Pizza-Porta

With the Pizza-Porta installed, the interior stone setup is the same. The performance difference is due to the modification of the cooking chamber. Heat is trapped in the dome. This heats the ceramic of the dome to balance with the surface temperature of the pizza stone. Heat must also pass over the pizza to escape out the side vents creating convection cooking. The size of the door is calibrated so opening it has limited impact on the interior temperature. Closing the door retains the control of airflow (and therefore temperature).  All of these details ensure that the cooking environment inside the oven is balanced top and bottom and consistent between pizzas. This balanced temperature chamber will make lighter, crispier crust; whether it is one pizza or twenty.

 

How it works - with the Pizza-Porta

How it works - with the Pizza-Porta

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