The key to a crisp, authentic pizza crust with beautifully caramelised toppings is less moisture. In a pizza, unwanted moisture is what will leave you with a soggy base and toppings that slide off. A Baking Stone helps to extract moisture, by drawing it through the base.

How to set up for Pizza | Guide | Big Green Egg

Light & Load

It can take a little bit of time for your EGG to reach the consistent high temperatures needed to achieve a perfectly crisp base and bubbling mozzarella topping, so be sure to light it ahead of time. The aim of the game is to emulate a traditional pizza oven so you'll need a little patience.

Surface set-up

Once the EGG reaches 250˚C, insert the ConvEGGtor with the legs down, followed by the Stainless Steel Grid, then the Baking Stone. Close the dome and wait.

Hot hot hot

Aim for a temperature of 300˚C. Once this is achieved, close your rEGGulator and Draft Door by half then in increments so that you achieve a steady temperature between 270˚C-300˚C.

Other helpful tips

While our Baking Stone will go a long way towards reducing unwanted moisture, there are other measures you can take to ensure a crisp pizza base. The first is to reduce your pizza sauce to about 1/3 of its original volume; you don't want it to be too wet. Meanwhile, leave your mozzarella to rest for an hour before adding it to the top of your pizza, so that the water it's stored in has time to drain away. Lastly, keep your toppings simple. Too many ingredients and your pizza risks becoming overloaded and not cooking evenly. Just make sure when distributing them that there's something different with every bite.

Making your pizza base from scratch

You will need