Push the pizza stone as far back toward the hinge as possible, away from the opening, and it cooks more evenly. Better yet, using the diffuser as the pizza stone allows you to save money, and with the convEGGtor, you can cook two pizzas simultaneously with a single pizza stone.
The ceramic of the egg does hold in heat really well to generate enough top heat. But we also cook on Gozney pizza ovens and they do a fantastic job. Better than the Big Green Egg but the great thing about the Big Green Egg is it does it all.
Why use the wedge at all? Commercial pizza ovens usually cook pizzas at very high temps (800?, 900?) so why not just close the lid completely and let the pizza cook at a higher temp?
I had the same thought, but when I cook pizzas on my BGE there is too much temperature loss under the dome when it is opened. It can't recover fast enough and the bottom finishes faster than the top. It's frustrating.
@@FLNative82 that just seems like it can’t be true. A closed Green egg must get to a higher temperature than using a wedge which keeps the egg open that far.
I know it's weird, but I've been cooking pizzas on my green egg for about ten years now, and that's just the case. With a wedge, the heat rises and circulates in the dome; most of it doesn't escape through the wedge opening. But when you open the dome all that heat dissipates and can't build up fast enough before the pizza is ready. You can definitely get the job done without a wedge, but you fight uneven pizzas...the bottom is crispy, but the cheese isn't fully melted.
I would say the pizza wedge is great for cooking 3+ pizzas. You do lose a lot of heat when opening your Big Green Egg so that is why the wedge would work well for doing multiple pizzas. When only cooking a couple pizzas the normal way without the wedge, you won't have an issue losing that much heat.
Push the pizza stone as far back toward the hinge as possible, away from the opening, and it cooks more evenly. Better yet, using the diffuser as the pizza stone allows you to save money, and with the convEGGtor, you can cook two pizzas simultaneously with a single pizza stone.
Great suggestions, thanks!!
What are you using to get the grate/stone at the right level? Is that a platesetter or something else?
Yes, we have the platesetter in with feet up, cooking grid on top and then pizza stone on the cooking grid.
Is that on the large green egg? How wide is the opening with the wedge installed?
It is the large egg. it's around 6-8"
Will this fit the kamado joe classic?
what kind of coals do you use? thanks
For pizzas we like to use a more neutral charcoal like Jealous Devil or FOGO.
Thanks great video. Trying it out today.
How did it work for you?
@@SpecialtyGasHouse we have done pizza with the wedges a couple times, so far so good.
Not enough top heat generated from BBQ pizza ovens. Better to get an Ooni.
The ceramic of the egg does hold in heat really well to generate enough top heat. But we also cook on Gozney pizza ovens and they do a fantastic job. Better than the Big Green Egg but the great thing about the Big Green Egg is it does it all.
Why use the wedge at all? Commercial pizza ovens usually cook pizzas at very high temps (800?, 900?) so why not just close the lid completely and let the pizza cook at a higher temp?
I had the same thought, but when I cook pizzas on my BGE there is too much temperature loss under the dome when it is opened. It can't recover fast enough and the bottom finishes faster than the top. It's frustrating.
@@FLNative82 that just seems like it can’t be true. A closed Green egg must get to a higher temperature than using a wedge which keeps the egg open that far.
I know it's weird, but I've been cooking pizzas on my green egg for about ten years now, and that's just the case. With a wedge, the heat rises and circulates in the dome; most of it doesn't escape through the wedge opening. But when you open the dome all that heat dissipates and can't build up fast enough before the pizza is ready. You can definitely get the job done without a wedge, but you fight uneven pizzas...the bottom is crispy, but the cheese isn't fully melted.
I would say the pizza wedge is great for cooking 3+ pizzas. You do lose a lot of heat when opening your Big Green Egg so that is why the wedge would work well for doing multiple pizzas. When only cooking a couple pizzas the normal way without the wedge, you won't have an issue losing that much heat.
Why not just prop the lid up with 2 pieces of steel?
You don't want that much airflow. Using wedges helps retain the high temperatures necessary for pizza ovens.
Well said!
You need one of those real fake doors i saw on cable TV
Anyone use them on xl?
Its only available for the large currently, sorry man
Had to stop watching when you put the pepperoni’s down before the cheese.
😂😂 We added them before the cheese AND after! Double the pepperoni!