Why we invented the Pizza-Porta

Without the Pizza-Porta

Heat escapes each time you lift the lid

The top chimney allows precious heat to escape

Each time you open the lid the fire is fully vented

Temperature is different after each pizza check

Checking your pizza changes everything

Without a hot dome, the pizza just cooks on the bottom

With the Pizza-Porta:

The lid stays down, keeping the heat in

The chimney is closed to create radiant dome heating

Heat flows over the pizza to reach the vent – for convection heating

Set and retrieve pizza without changing the temperature

Consistent fire means cooking efficiently – hours of pizza cooking

Pizza can be cooked by eye – open the door and check

What people are saying

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

“best damn pizza I ever put in my mouth”

Fairie

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

Lee

“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

How we got here:

Latest Blog Posts

Men’s Journal Article

I do a great deal of searching on “Pizza ovens”. “Backyard pizza”, “Garden Ovens” to see what is going on in the market.  I came across an interesting article in Men’s Journal a few weeks ago. Zack Pollack, who is a restaurateur in Los Angeles, […]

How to get a pizza off the peel!

If you have experienced this problem, you are not alone. This is the number one question we get!  Try these steps and see how easy it can be to handle a pizza.  Also check out the blog post Peel/Spatula for full details about this tool of […]

XL – Setup and lighting instructions

This is a brief picto-blog of setting up the XL.  This is a fantastic arrangement for cooking at 700 degrees. To start – Lots of charcoal. This burned for about 3 hours. You should do a dry run of this setup to get everything aligned. […]

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