Pizza Oven Wedges

Set up your Big Green Egg for an indirect cook with the ConvEGGtor feet up in your EGGspander basket. Place the stainless grid and baking stone on top.

Close your dome and open the bottom draft door fully, and your rEGGulator fully. Give your EGG 20-30 minutes to heat up the baking stone (no wedges in your Egg at this stage). If you have an infrared thermometer, check your baking stone is close to 250°C.

 

Now you can fit the wedges using a good pair of heat-proof gloves. Pull the dome down onto the wedges. Big Green Egg recommend closing the rEGGulator fully, I found I got better results leaving it open.

 

Roll out or stretch your pizza dough. I like to do this on a bed of semola flour. Unlike normal flour, this won't soak up moisture so you'll find it easier to launch your pizza off the peel and you're less likely to burn the base. It also gives authentic crispiness.

 

Launch your pizza into the centre of the baking stone. Give your Egg a few minutes to cook the pizza. I use a small 7' turning peel to turn my pizza every so often to get an even cook.

Once almost cooked, use your peel to raise the pizza into the dome. This will help the top cook as it's much hotter up there. Hold it for 15 or so seconds, you'll see it crisp up. This is a technique used in a real pizza oven.

 

I found the wedges cooked a really lovely pizza, taking about 5 minutes.