THE EGG = THE PERFECT BAKER'S OVEN

Dry, even heat is what's needed to transform doughs and batters into crisp, golden versions of their former selves. Which is why our Big Green Eggs make great baker's ovens — whether you're preparing pizzas, baking breads or trying your hand at pastry.

The set up for baking is similar to that of other indirect cooking modes, bar one crucial difference: the ConvEGGtor should be put in with the legs down, not up. The space this creates underneath allows the EGG to reach blisteringly high temperatures.

Once you’ve perfected pizza on the EGG, you’ll be well placed to tackle a whole host of other bakes, which is why we have focused on it here.

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

Invest in a Baking Stone

The key to a crisp pizza crust with beautifully caramelised toppings is less moisture. Moisture leaves you with a soggy base and toppings that slide off. A Baking Stone helps to extract moisture, by drawing it through the base. Plus, the more you use it, the more seasoned and non-stick it will become. A good sprinkling of flour is all you should need to stop your dough sticking.

Fill it up

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. Maintaining a steady heat is essential, so make sure you always top your charcoal up to 5cm below the rim of the Fire Ring, no matter how many pizzas you intend to bake.

Aim high

The frequent opening and closing of the lid will cause the heat to fluctuate so aim for 300˚C, even if the recipe calls for slightly less. Once the EGG is up to temperature, insert the ConvEGGtor with the legs down, followed by the Stainless Steel Grid, then the Baking Stone. Close the dome and wait for the temperature to go back up. Once this is achieved, close your rEGGulator and Draft Door by half, then in small increments until you achieve a steady temperature.

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. Add 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