How it Works:

Pizza cooking Before the Pizza-Porta ®

Cooking a pizza on a kamado grill is difficult. The stone gets hot enough for pizza, but the heat is exiting the chimney so rapidly that it does not get the dome hot enough to cook the top of the pizza. The pizza stone often burns the bottom of the pizza while the dome struggles to cook the top. Opening the lid to add or even check a pizza complicates this even further because each time the dome is open:

1) A significant amount of heat is lost 

2) The ceramic of the dome cools off further 

3) The full ventilation stokes the fire which changes the temperature

This leaves the stone too hot, the dome unable to provide enough energy to bake the top of a pizza, and temperature variations between pizzas.

You can’t make extraordinary pizza if you don’t have a steady, balanced oven environment.

Cooking With the Pizza-Porta®

Temperature balance and control are achieved by modifying the cooking chamber. 

1) The chimney is closed, trapping heat in the dome. This heat soaks into the ceramic of the dome, providing radiant energy to balance with the hot pizza stone.

2) Heat must flow over the pizza to escape out of the side vents, creating convection cooking.

3) Closing the oven door and using vents retains control of the airflow and therefore control of the temperature (as the kamado was designed to do). 

All of these very specific details ensure that the heat is balanced top and bottom and consistent between pizzas. This balanced, controlled temperature chamber will deliver lighter, crispier crusts; whether it is one pizza or twenty.

Harness the airflow and take advantage of the capabilities of a kamado-style grill.