Our Company:

I wanted to make authentic wood-fired pizza in my Big Green Egg®. My struggle ended with the creation of

the Pizza-Porta.

A friend got a wood-fired pizza oven. The parties he had in his backyard were fantastic.  Make a couple pizzas, have a glass of wine, decide what to make next, and then make a couple more. He never thought twice about stone temperature, heat escaping, vent settings, getting the pizza off the peel, or burning the hair off his arms.  He put the pizza in a hot oven and checked it a couple times.  When the pizza was done, he pulled it out - so simple.

My experience was quite different on the Big Green Egg®. Occasionally I could cook a decent pizza, but it was usually stressful and inconsistent. The worst part was that sometimes I burned the bottom of a pizza that a guest had painstakingly created!  And, once one pizza is burned on the bottom, I couldn't get the heat back in line to cook more. I started creating hacks liking cooking at 450F, or looking in the top to monitor the pizza.  These helped, but my pizza was so average, it didn't hold a candle to the wood fired pizza oven.  

This started my journey to make authentic wood-fired pizza in my BGE.  My first observation was that it is impossible to keep temperature consistent when the lid must be opened and closed. Plus, the properties of good dough are sensitive to any temperature fluctuations. To make it even more challenging, some pizzas cook faster or slower based on their ingredients.  If tiny details like the PH of the water in NYC impact the quality of pizza and bread, imagine the impact that a 150F degree temperature swing in the middle of a cook can have! There had to be a way to make an already awesome cooking device more awesome for artisan, wood-fired pizza at 600F-700F degrees.    

The Pizza-Porta harnesses the great cooking properties of a kamado style grill by capping off the top and providing an oven door. This keeps all the heat in the dome, balancing the top and bottom heat sources, maintaining airflow temperature control, and providing access to place, check and retrieve pizzas. Our continual testing demonstrates that the temperature control works. If we can keep the temperature rock-steady for 50 pizzas at an event, your Friday night pizza party will surely go smoothly. When the oven temperature is even and steady, you can relax and have fun creating pizzas with your guests.

Send us an email or contact us to get updates.   

Number of prototypes created
13
Number of paper templates created
26
Number of parties held to test first prototypes
29
Number of pizzas prepared - Over
2200