Pizza on the BGE/KJ is already great - how could this make it better?

Pizza can be great on the BGE. I know, I made it occasionally.... Unfortunately I made way more average and burned pizzas. Life’s too short for average pizza. The oven environment inside the Pizza-Porta matches that of a wood-fired pizza oven. The Pizza-Porta cooks pizza like pizza likes to be cooked, hot and steady. The Pizza-Porta wasn't created to make pizza easier, it was designed to make fantastic pizza the norm.

How does it work?

The Pizza-Porta allows the top vent/cap to be closed off while cooking. This is a great use for that green rain cap! This simple change completely alters the cooking process.

  • The heat is contained in the dome, heating up the ceramic to increase radiant energy focused on top of the pizza.

  • The side vents are below the dome, so airflow is directed over and around the pizza creating convection cooking.

  • The door keeps the airflow under control for steady, consistent, temperatures.

This is only if you are making multiple pizzas, right?

The Pizza-Porta helps you keep the temperature steady so your first pizza cooks the same as your last pizza.  It is invaluable for making three, ten, or twenty pizzas for a party. Most importantly, the changes that improve the cooking chamber and temperature-balance will make a profound difference in your very first pizza.

How long does it take to install?

The Pizza-Porta just sits in the grill. There are no brackets or adapters.  After ensuing that everything is aligned, simply place the Pizza-Porta and close the lid.

How long does it take to cook a pizza?

At 650°F, a pizza will cook in less than 5 minutes in a Pizza-Porta.  Cooking at 650°F without the Pizza-Porta is different because much of the heat energy is lost through the chimney.

Is the Pizza-Porta Really Made in the USA?

When the project started we looked for a manufacturing partner who could help refine the design and make it better for manufacturing. We were lucky to find METCAM in Alpharetta, GA when they had an opening in their Business Solutions Division.  The Pizza-Porta, and the RCL rack are cut and formed with US labor right here in Georgia. The box is made in Suwanee GA and the Oak handles are made in Nicklesville Ga.      

Why do you need a door?

You wouldn’t cook on your Big Green Egg/Kamado Joe with the lid open would you? What does the temperature do if you leave the cap completely off? The kamado grill concept is based on controlling the cooking temperature by controlling the airflow. We preserve the airflow control by closing the door and adjusting the airflow with side vents.

What is your set-up?

For a single pizza stone use the plate setter legs down, the metal grate, some spacers (like 1" aluminum foil balls) and then the pizza stone. Our deflector accessory adds additional deflection and also adds a backstop to keep from pushing the pizza off the back.

Can you cook two pizzas in there at the same time?

Why yes you can. We purposely designed the door to accommodate a double stacked rig. Our RCL double rack holds the stones at the perfect height to access. This is about the same capacity as a 34” Wood Fired Oven.

Can you cook other things in there?

We called it the Pizza-Porta, but we could have called it the Anything-Porta. You can cook anything in a Pizza-Porta. If you have a cast iron skillet, placing it in the oven door is much more convenient than burping the egg and reaching over all that escaping heat.  Blackened fish - yup, bread baking - easy, casseroles -sure, Deep dish pizza - of course. You simply dial the temperature up or down with the side vents. 

What grills will it fit?

There are 4 Pizza-Porta units.  The small - fits the BGE MiniMax and the Joe Junior. The large will fit the Large Big Green Egg, the Kamado Joe Classic (pre air hinge), Big Steel Keg, Primo round, and it will fit the Grill Dome and Akorn - with additional gasket material. The Kamado Joe version fits the air-hinge classic size (with the front latch).  The Pizza-Porta XL will fit the Big Green Egg XL. See the list Here

Does it use a stone? What else do I need?

Yes, you cook pizza on a pizza stone inside the Pizza-Porta. We recommend a heavy-pizza stone rated for over 700°F.  You will also need a pizza peel to place and retrieve your pizza from the oven. We recommend a wooden peel for placing and a metal peel for retrieving. A Kick Ash Basket is a great choice too.  

Where do you get your dough?

We make our own dough. It is very inexpensive and with a little practice is easy to do. Many pizza places will sell you raw 8oz dough balls if you ask. Grocery store dough is usually repackaged bread dough and will test your will.  For dough recipes click HERE. 

How many pizzas can I cook at one time?

The Pizza-Porta is designed to accommodate a double rack.  We often use our RCL double rack at shows. It holds 2 stones in just the right configuration to cook two pizzas at the same time. Of course you can also set it up with one stone.

How long does a load of charcoal last?

A full load of charcoal will last about 3.5 - 4 hours. Your results may vary, but it is great to load it and forget it for a party.  With a single stone and a few cocktail breaks that is easily 20 pizzas! Perfect for a pizza party.

Is it made out of real stainless steel?

We wanted so badly to paint the Pizza-Porta red, white and green. (the Italian flag). One of our prototypes at our first Pensacola Eggfest was painted with special automotive paint rated at 900℉. Unfortunately the paint deteriorated and left the metal exposed. We searched and searched for a powder coat or a paint that would handle temperatures of a pizza oven. We have found that to ensure the durability of the Pizza-Porta it must be made of 304 stainless steel. All of the metal work and the hardware is made of this high grade, non-magnetic stainless.

Can I make a 18" pizza in there?

The Pizza-Porta was carefully engineered to manage the temperate by limiting airflow.  A bigger door means more air exchange which would stoke the fire. The door of the Large is 14" and the XL is 16".  We recommend making 2 12" pizzas rather than one huge pizza.  The Small has a 12” door and we recommend a 6oz dough for these 10” pies.

Is it worth it?

Why yes, yes it is. Serving pizza is so different than most things you cook on the BGE/KJ. We have heard time and again that pizza is the biggest challenge to get right on a kamado grill. Your guests can participate and their creation comes to life right in front of them. For you, there is so much less stress about losing temperature or burning the bottom.  And, pizza crust that is cooked evenly at 600F is completely fantastic.