Sometimes it is best to be spontaneous! While we talk a lot about 48-hour dough, and preparing on Thursday for weekend pizza, a Pizza-Porta allows you to throw a pizza party unexpectedly. Here are some
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If you have experienced this problem, you are not alone. This is the number one question we get! Try these steps
Read MoreNow we carry a double rack so you can cook 2 pizzas at once.
Read MoreWhat a day - read about our adventure.
Read MoreI do a great deal of searching on "Pizza ovens". "Backyard pizza", "Garden Ovens" to see what is going on in the market. I came across
Read MoreThe Georgia Mountain Fairgrounds is the beautiful setting of the Georgia Mountain Eggfest. This is the perfect
Read MoreI am often asked if you only need the Pizza-Porta™ for cooking multiple pizzas. The improvements we made to the cooking chamber
Read MoreI did a factory visit to watch the production of a batch of the Large Pizza-Porta units. Christmas exceeded our forecasts
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I am excited to announce that I have been spending some time cooking on the Kamado Joe Classic. These instructions were developed
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Wood fired pizza ovens have been evolving for centuries, maturing into the igloo shapes made of fire bricks that we know today. These ancient, simple, ovens have cooked outstanding bread and pizza for centuries. What is so different from a Big Green Egg or Kamado style grill? It may be odd to think
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One of the many benefits of launching a product that combines outdoors, pizza, and fresh ingredients is the setting in which you find yourself cooking. Last weekend we had the opportunity to cook pizza on the Pizza-Porta in the most beautiful spot in Georgia. North Georgia has terrain suitable for
Read MoreSo, why use a giant paddle?
You know that tool, the one you’ve always seen the chef at your favorite local pizzeria using—what special function does that paddle serve? The technical term for that handy pizza paddle is a “peel”. People often ask
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We are pizza nuts spreading the idea of backyard craft pizza on the BGE. When doing demos we are always asked about opening this world to people who want gluten free pizza. I have been focused on getting traditional pizza just right so I have not put much attention on this challenge. One of my team members is a great cook and
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