Our Company:

We are in the business of expanding your capability with the grill that you already love.

 

P1040202

The ultimate goal is to consistently pull beautiful pizzas like this out of a Big Green Egg® or Kamado Joe®.  The cheese is melted, the crust has just the right amount of char and the bottom is perfectly toasted.  It is possible of course to cook pizzas with just a pizza stone, but for them to be spectacular, you have to guess the time and temperature precisely for each individual pizza.  

This adventure started with my personal frustration with making pizza.  It is impossible to keep temperature consistent when opening and closing the lid. Plus, the rise properties of good dough are sensitive to temperature fluctuations. And, to make it even more challenging, pizzas cook faster or slower based on their ingredients.  Tiny details like the PH of the water in NYC impact the quality of pizza. Imagine the impact that a 150F degree temperature swing in the middle of a cook can do! There had to be a way to make an already awesome cooking device more awesome for artisan, wood-fired pizza.    

The Pizza-Porta harnesses the great properties of a kamado style grill by capping off the top and providing an oven door. This keeps all the heat in the dome. Our continual testing demonstrates that our temperature control works. If we can keep the temperature steady for 50 pizzas, your Friday night pizza party will surely go smoothly. The Pizza-Porta gives you ultimate cooking and temperature control. 

Send us an email or contact us to get updates on our progress.   

Number of prototypes created
13
Number of paper templates created
26
Number of parties held to test prototypes
29
Number of pizzas prepared
1307