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Pizza porta for the egg

MasterC
MasterC Posts: 1,579
in EggHead Forum
I went to pick up lump and saw this at the shop. They had one for the mini max and the large. Not available for the XXL. What do you think? The LG can be setup with double decks 
Fort Wayne Indiana 
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Comments

  • Lit
    Lit Posts: 9,053
    For the price you can pick up a used blackstone pizza oven that spins the pie for you and will hold 1000 degrees and do a 90 second or less pizza.
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  • MasterC
    MasterC Posts: 1,579
    They definitely weren't cheap. That's kinda something I'm use to  when it comes to the egg, lol.
    Fort Wayne Indiana 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,535
    Pizza Porta sure beats Porta Pizza.


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  • smittydog27
    smittydog27 Posts: 100
    I like mine....just another tool on the “Swiss army EGG”
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  • MasterC
    MasterC Posts: 1,579
    smittydog27 said:
    I like mine....just another tool on the “Swiss army EGG”
    How difficult is this to setup and take down?
    Fort Wayne Indiana 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    I've said this elsewhere on this site but at the price point these things make fairly little sense to purchase.  You're much better off using that same money to purchase a dedicated pizza oven.  You'll cook better pizzas and you won't waste lump.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • MasterC
    MasterC Posts: 1,579
    JohnInCarolina said:
      You're much better off using that same money to purchase a dedicated pizza oven.  
    Pizza portal ?

    I know what you're saying John but I have limited space. I would need to sell one of my eggs to make room for a stand alone oven. That makes no sense to me when I have an egg awaiting. Thanks for your thoughts.

    Just wondering how easy to use  .





    Fort Wayne Indiana 
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  • cookingdude555
    cookingdude555 Posts: 3,196
    I have two blackstone pizza ovens, but am interested in trying one of these.  It is good to see an accessory lineup that fills this need to overcome the pizza cooking heat imbalance that every kamado has.  Even KJ has chosen to "innovate" this idea away from Pizza Porta with their DoJoe, albeit with less flexibility.  @MasterC, few questions for you:

    - Do you use the dual stones, or just cook on the top one (bottom one as a deflector)?
    - How is the heat balance between top and bottom?
    - Any deflectors below the visible stones?
    - Do you find you can cook for 3-4 hours as the website claims?
    - Do you cook with the door open, or just the two side vents?

    Ok, that was several questions.
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  • MasterC
    MasterC Posts: 1,579
    edited December 2020
    Cookingdude555 I don't have one. I saw some boxed at the shop they just arrived so not on display yet. I have all the same questions my friend. I believe afew people here have them hope they chime in

    Fort Wayne Indiana 
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  • cookingdude555
    cookingdude555 Posts: 3,196
    MasterC said:
    Cookingdude555 I don't have one. I saw some boxed at the shop they just arrived so not on display yet. I have all the same questions my friend. I believe afew people here have them hope they chime in

    Ah, roger that.  Thanks for the post anyway, this has me curious again on them.  
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  • bradleya123
    bradleya123 Posts: 485
    Why?  Throw a pizza stone up high in the dome and that makes the best pizza ever!  Just say'n!!!
    Retired Navy, LBGE
    Pinehurst, NC

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  • mkevenson
    mkevenson Posts: 49
    Did my 2nd Pizza-Porta cook today. Got the BGE dome temp up over 750F. Have a new thermo ordered that goes to 950F. 48 hr ferment at 66 F. OO flour with 65% hydration. Salt and ADA. Turned out quite nice. Pepperoni pie 3 min, Margarita 2 min , could have gone longer. Used a chimney to help temp get past 650 F. Bottom line, I like the Pizza- Porta , with minimal heat lose opening the door.
    Still Learnin'
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  • mkevenson
    mkevenson Posts: 49
    MasterC said:
    smittydog27 said:
    I like mine....just another tool on the “Swiss army EGG”
    How difficult is this to setup and take down?
    Smitty, very easy set up. Just raise the dome and insert. Sits on BGE and seals along the felt line. 
    Still Learnin'
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  • MasterC
    MasterC Posts: 1,579
    mkevenson thanks for your post. 
    You mentioned this was your second time using the pizza porta. What happened on your first cook that made you need the fan and chimney mod?

    I was at the shop picking up more lump Saturday and was told they're sold out. But Sam had one of these he said he could deliver before Christmas.


    Amish made $6900.


    Fort Wayne Indiana 
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  • smittydog27
    smittydog27 Posts: 100
    I don’t do the two rack shelf.  Might make sense if it took longer than a few minutes to cook a single pizza.  While one pizza is in, I start prepping the next one.  Usually pull the finished pizza out, then wait about two minutes and toss in the next one.  I have got the heat to last a few hours, but really have to stoke the firebox with lump.  Always have to cook with the front door open, side vents open and top closed.  Unless a large party with over 20 pizza’s to cook, the BGE should do the trick.
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  • mkevenson
    mkevenson Posts: 49
    Master C, that pizza oven looks GREAT. My HOA would not be happy. As far as your question, I used the fan for 1st PP cook but could not break 650F. The chimney is a cheap tool that gets the heat UP! still use the fan, why not? I did not add the hard wood splits as in my test, but might for wood flavor. I had a Pizza Party WFO at my previous house and love the wood accents. I do add wood chunks to my charcoal .
    Still Learnin'
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  • MasterC
    MasterC Posts: 1,579
    Sorry I'm slow, the fan works as a bellow like the egg genius da. On your first go did you try running with the chimney closed, door,, bottom and side vents open? 

    That ovens a beast. Cement dome, fire brick and tile top. The cabinet is some kind of engineered compsite wood that will last forever. Amazingly it is on casters and could be moved around. They where churning out one minute pizzas at the eggfest with this.





    Fort Wayne Indiana 
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  • MasterC
    MasterC Posts: 1,579
    smittydog27 said:
    I don’t do the two rack shelf.  Might make sense if it took longer than a few minutes to cook a single pizza.  While one pizza is in, I start prepping the next one.  Usually pull the finished pizza out, then wait about two minutes and toss in the next one.  I have got the heat to last a few hours, but really have to stoke the firebox with lump.  Always have to cook with the front door open, side vents open and top closed.  Unless a large party with over 20 pizza’s to cook, the BGE should do the trick.
    What temperature are you cooking at? 
    Fort Wayne Indiana 
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  • mkevenson
    mkevenson Posts: 49
    MasterCMasterC Posts: 323
    Sorry I'm slow, the fan works as a bellow like the egg genius da. On your first go did you try running with the chimney closed, door,, bottom and side vents open?

    I did all above except had the door closed. Second cook left the dome open a lot longer and hit 650F before I closed the top vent. The chimney is a great asset IMHO
    Still Learnin'
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  • Predsegger
    Predsegger Posts: 9
    I purchased a Pizza Porta after going to the Eggtoberfest in 2019.  Like a comment above it is just another in a long line of accessories that I probably don't really need but like to play around with.  It makes great pizza and is especially handy if making multiple pies say for a large group.
    Franklin, TN LBGE
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  • Lit
    Lit Posts: 9,053
    You guys just need to break down and get a blackstone pizza oven. You can find them for $200 on craigslist and they make minute and a half pizzas with 15 minute heat up times. Mine is an older one so it doesnt get mich above 700 on the bottom stone but the top stone is over 1000 not sure cause my IR gun stops at 1000. Mine will do 2-3 minute pizzas but I have used the newer ones and you have to lower the heat between pizzas to not burn the crust. We were turning out like 60-75 second pizzas at a buddies house who has a newer one wiping the stone with a wet towel between pies to drop the temp of the lower stone.
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