Mastering pizza

Very high temperature, dry and even heat: the EGG has everything you need for a great pizza. Once you master the setup, sourdough bread and desserts will follow.

1. ConvEGGtor feet down. More space above the coals to reach very high temperatures.

2. A baking stone. It absorbs moisture from the dough for a crust that is crispy on the outside and chewy on the inside. A little flour is all it takes to prevent sticking.

3. Charcoal up to 5 cm below the rim of the fire ring.

4. Aim for 300°C, even if the recipe says less: every opening causes the temperature to drop.

5. Assemble your oven. ConvEGGtor feet down, stainless steel grid, stone on top. Or Dual Zone rack: ceramic half-moon deflectors at the bottom, half-moon grids on top.

[PHOTO — stack: ConvEGGtor feet down + grid + stone]

6. Stabilize. With the dome closed, let the temperature climb. Close both vents halfway, then in small increments until stable.

 

Our tips. Reduce the sauce to a third of its volume. Take the mozzarella out an hour beforehand. Keep toppings simple.