Backyard Smoke Show | Wood-Fired Pizza on the Big Green Egg

Wood-Fired Perfection

If you’ve ever dreamed of crafting authentic, wood-fired pizza in your own backyard, the Big Green Egg makes it possible—and surprisingly simple. Whether you’re a seasoned EGGhead or just getting started, this guide will walk you through how to create Neapolitan-style pizza with that perfect balance of crispy crust, bubbling cheese, and charred edges.

Why the Big Green Egg is Perfect for Pizza

The Big Green Egg isn’t just a grill—it’s an outdoor oven, smoker, roaster, and yes, a pizza powerhouse. Thanks to its ceramic construction and ability to reach extremely high temperatures, it mimics the wood-fired pizza ovens you’d find in Naples or at high-end pizzerias. You can cook your pizza in under 90 seconds and still get that signature crust and melt you love.

But it’s not just about heat. It’s about control.

With the right setup, the EGG can deliver consistent, restaurant-quality results that rival anything you’d get from a professional pizza oven—without the need for gas lines, bricks, or complicated installations.

Start with the Right Dough

The soul of a great pizza is the dough. For a true Neapolitan-style experience, stick with a thin-crust dough that can handle high heat. If you don’t want to make your own, try a premixed option like Urban Slicer Pizza Worx. It’s designed specifically for high-temp cooks and delivers an ideal texture—crispy on the outside, soft and chewy inside.

Once your dough is ready, keep your toppings minimal. A simple combination of crushed San Marzano tomatoes, fresh mozzarella, and basil allows the crust and wood-fired flavor to shine.

Setting Up Your EGG

To nail the cook, you’ll need to set up your EGG for indirect heat using the convEGGtor. Then crank the temperature. We're not talking about the usual 400–500°F range—we’re going full blast at 600°F and beyond. In fact, many EGGheads fill the firebox with lump charcoal all the way to the top of the ring to get that blistering heat you need.

Here’s your quick checklist:

ConvEGGtor in place for indirect cooking
Pizza stone preheated inside the EGG
Bottom and top vents fully open for maximum airflow
Firebox filled with lump charcoal to maintain high temps

Once you hit the sweet spot—anywhere between 815–850°F—you’re ready to cook.

Cooking the Pizza: Quick and Crispy

Use a pizza peel to carefully slide your assembled pizza onto the preheated stone. Close the dome and let the magic happen.

After about 45 seconds, open the lid and use a metal peel to rotate the pizza.
Cook for another 30–45 seconds or until the crust is bubbly, the cheese is melted, and the bottom is lightly charred.

That’s it. You just made a pizza that looks, smells, and tastes like it came out of a wood-fired oven in Italy.

Tips for Success

Even if you’ve never made pizza on the EGG before, these tips will ensure you’re on the fast track to pizza greatness:

1. Use the Right Dough

Thin-crust dough that’s high in hydration and low in sugar is best for high-heat cooks. Premixed options like Urban Slicer are beginner-friendly and deliver excellent results.

2. Go Easy on the Toppings

Too much sauce or cheese can make your crust soggy. Keep it light and balanced—Neapolitan-style is all about simplicity and quality.

3. Manage Your Ventilation

Keep both the bottom and top vents wide open to maximize airflow and heat retention. Proper ventilation is key to getting that consistent 800°F+ temperature.

4. Invest in the Right Tools

A wooden pizza peel helps you transfer the dough to the stone, while a thin metal peel makes rotation and removal a breeze. Don’t skip these.

5. Use a Stone or convEGGtor

Always cook on a pizza stone or the surface of a convEGGtor. It evens out the heat and prevents the bottom of the pizza from burning before the top is done.

The EGG Difference

The beauty of cooking pizza on the Big Green Egg isn’t just the quality—it’s the experience. You’re not just throwing a frozen pie on a gas grill. You’re crafting something by hand. You’re experimenting with fire, flavor, and tradition. And with every cook, you’re reminded of why you chose the EGG in the first place: versatility, performance, and a touch of backyard magic.

So whether it’s pizza night with the kids or you’re hosting a patio party with friends, you now have everything you need to deliver an unforgettable meal—one slice at a time.