Developing the Pizza-Porta has been a learning process. I started with a simple wedge with a window in the front. If that had worked, it would
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This will help you estimate how your dough should look just out of the mixer
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These tips will help you get that kamado grill up to pizza cooking temperatures.
Read MoreRead how this cooking team is winning Eggfests using the Pizza-Porta!
Read MoreIf you are looking to start your own business in this space - here are a couple tips.
Read MoreI had a great opportunity to work in the kitchen of a wood-fired pizza place.
Read MoreWhen we cook pizza at shows and events, we are frequently asked for our dough recipe. However…
Read MoreHere are some pointers for setting up your grill.
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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We have a number of new Pizza-Porta users out there thanks to some discerning Santas. To get you started on developing your pizza craft, I have
Read MoreThe Pensacola Eggfest marks the 1 year anniversary of the Pizza-Porta product. I had been tinkering with a way to improve the results of my pizza-making in the egg for some time. Last year I decided to "go-for-it". We loaded up three
Read MoreWood 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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