How to use the Pizza Wedge in the Big Green Egg

There’s nothing quite like the smell of wood smoke, blistered crust, and bubbling cheese pulling together over a bed of live charcoal. That’s the experience the Big Green Egg Pizza Wedge delivers.

Here’s everything you need to know to get the most out of it.

What Is the Pizza Wedge?

The Pizza Wedge is a two-piece insert that turns your Big Green Egg into a blazing-hot, pizza-dedicated oven. It creates a front-facing opening, allowing you to slide pies in and out while retaining heat and maintaining airflow.

Instead of constantly opening and closing the dome, you get clear visibility of your cook without disrupting the environment inside. That means evenly cooked toppings, crispy crusts, and consistent results every time.

Step-by-Step: How to Use the Pizza Wedge

1. Light the Charcoal

Start your Big Green Egg and get it set up for indirect cooking. Place the convEGGtor (legs up), and then set your cooking grid on top.

2. Add the Pizza Stone

Place your pizza stone directly onto the grid. Close the dome and let it preheat. This is critical because your crust depends on it.

3. Bring the Heat

Open your bottom draft door and rEGGulator cap fully to build heat. Target a dome temp of 500–600°F (260–315°C). Let the stone sit for 15-20 minutes to fully absorb the heat.

4. Insert the Pizza Wedge

Once you're up to temp:

• Carefully lift the dome and insert one wedge on each side of the opening.
• Align the skinny edges of the wedges toward the back.
• Make sure the rear tabs rest gently on the Egg’s gasket.
• The wedges should meet cleanly in the back to form a tight seal.
• Lower the dome gently, letting it rest on top of the wedge assembly.

Now, your Egg is officially a pizza oven.

Cooking with the Pizza Wedge

Once everything’s hot and locked in:

• Use a pizza peel to slide your pizza onto the stone.
• Most pizzas bake in 5–7 minutes, depending on crust thickness and toppings.
• Use the front opening to watch the crust brown, the cheese bubble, and toppings blister.
• For even cooking, rotate the pizza once halfway through.

Pro Tips for Pizza Success

• Less is more with toppings. Overloading leads to soggy crust.
• Dust your peel with semolina or cornmeal to help the dough slide.
• Let your dough rest at room temperature before stretching—it’s more pliable.
• For Detroit-style or deep-dish pies, use a cast iron pan placed right on the pizza stone.

Cleaning & Storage

Let the Pizza Wedge cool completely before handling.
Hand wash with warm water and mild detergent.
Never use the dishwasher.

Safety Tip: Always use high-heat gloves when handling the wedge, even after the fire’s out.
Let it cool on a heat-resistant surface, and store it indoors to keep it in peak condition.

Final Slice

Pizza night just got serious. With the Big Green Egg Pizza Wedge, you're not just grilling... you’re crafting fire-kissed masterpieces that rival any brick oven. Whether it’s a quick weeknight Margherita or a deep-dish weekend indulgence, the Pizza Wedge brings the magic of wood-fired pizza home.

So light the fire, grab your peel, and start building memories, one perfect pie at a time.