We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
My husband has strongly resisted making pizza on the egg for unstated reasons. I finally talked him into a stone. I made cold fermented dough for the first time, got the egg up to 550-600, and cooked the best pizzas we have ever made. But I had two variables -- new dough and the egg -- so I couldn't make any conclusions. Yesterday, after the remaining dough had been in the fridge for three days, I cranked the oven to 550 and heated our old pizza tiles for a half hour. Made the same type of pizza, light sauce, pepperoni and moz. And they turned out just as good. Really. In the same amount of time. So in my view, the only reason to use the egg is if you don't want to heat up the kitchen.
Owner of a large and a beloved mini in Philadelphia