Your go-to pizza place just got outclassed.

The Wedge is the Way

The Pizza Wedge turns your Big Green Egg into an authentic wood-fired pizza oven, bringing restaurant-quality pies straight to your backyard. From thin-crust Neapolitan to hearty Detroit-style and everything in between, it delivers the char, crunch, and fire-kissed flavor that only live fire can create.

Its angled design keeps airflow steady and temperatures locked in, giving you the perfect balance of heat and visibility. Watch your crust rise, your cheese bubble, and your toppings blister, all without lifting the dome. The result is pizza that doesn’t just taste homemade, it tastes legendary.

SHOP PIZZA WEDGE

Step One: Light the Charcoal

Fire up your Big Green Egg and set it for indirect cooking with the convEGGtor in place. Position the cooking grid on top to create your base setup.

Step Two: Add the Pizza Stone

Set the baking stone directly on the grid, then close the dome to begin heating.

Step Three: Heat It Up

Open both the draft door and rEGGulator cap to raise the temperature to 500–600°F (260–315°C). Allow the stone to preheat for 20 to 30 minutes so your crust cooks evenly with that perfect crunch.

Step Four: Insert the Pizza Wedge

When the Egg is fully preheated:

  • Open the dome carefully.
  • Position one wedge on each side with the narrow ends pointing back.
  • Rest the rear tabs on the gasket.
  • Align the wedges so they meet at the back for a snug, centered fit.
  • Lower the dome gently so it sits on top of the wedge.

Cooking with the Pizza Wedge

Once everything is in place and up to temp:

  • Slide in your pizza using a peel.
  • Bake time: Typically 5–7 minutes.
  • Use the open-front design to visually monitor bubbling cheese, blistering crust, and golden edges.

You can rotate the pizza halfway through for even browning if needed.

SHOP PIZZA WEDGE

More Tips, Care, and Safety

Learn more about the EGG