The Big Green Egg is the perfect cooker for
baking great pizza...
Have You Longed to Make the Best New York Style Pizza You Have Ever
Over 20 years ago my wife and I lived in the New York / New Jersey area. Friday night
was our pizza night. We became hooked on really great pizza at a restaurant in the Chambersburg
section of Trenton NJ--the kind that has a tasty, thin, crisp crust topped with hand-sliced
pepperoni, mushrooms and green peppers.
Then we moved to the Boston area in 1986. I figured it would be easy to find a pizzeria that
offered great pizzas like the ones we were used to eating every Friday night. After all Boston even
has a section called the North End that is filled with Italian restaurants!
Boy, were we disappointed!
We tried every pizzeria we could find and none came close. Even those pizzerias that were touted to
be "great" by the reviewers were a disappointment.
It was time to learn to make my own pizza.
"I really enjoyed your pizza recipe, both the video and booklet. Perhaps the best pizza
I have ever
It wasn't easy...but, I was determined to make everything from scratch just like the pizzerias in
New York / New Jersey where we used to enjoy our New York style pizzas.
It took me a long time through trial-and-error to make the 'perfect' crust. That's the hardest
part, but it 'ma kes' the pizza.
The other challenges were coming up with a recipe for a sauce that was tasty but did not overwhelm
the rest of the toppings, finding a pepperoni that you could hand slice and that had just the right
flavor and texture, and experimenting with the oven techniques to produce the right finished
After a long time, the day finally came when I realized that I had recreated the pizza I was
striving to achieve. It was at that point that I felt confident enough to make it for friends and
family. Based on their accolades, I knew I had perfected a great pizza. Now, anytime we have guests
for the weekend, they make sure to get to our house early enough on Friday evening to eat my
The Big Green Egg Comes into My
About 10 years ago my wife gave me a Big Green Egg for my birthday. At first, I only thought about
using it like my old Weber to grill steaks, chops, fish and chicken, and barbeque ribs.
Then I saw some postings on the BGE Forum about baking pizzas on the cooker. The more I thought
about it, the more I realized that this might just be an alternative to a real wood-fired
So, I bought a plate sitter and tried it out. I was blown away by the taste of the pizza. It was
nearly as good as the best hearth-baked pizzas I had eaten at one of my favorite pizzerias, Pepe's
in New Haven, CT.
Now I want to help others who have longed to make a great pizza especially if you either have, or
want to buy, a Big Green Egg.
You don't have to go through the trial-and-error process like I did. My step-by-step instruction
walks you through the process I have been using for the last 15 years. The video and recipe booklet
I have put together show you how to do everything.
Order the Video so You Can Make a Great New York Pizza
The video and accompanying recipe booklet normally sells for $37, but I am anxious to get these into the hands of motivated Eggers who
want to try my proven methods.
So, for a limited
time, I am offering the video and accompaning cook book for
only $29 including shipping & handling*.
Why am I doing this? Because this is the first video I have made, and I need your feedback as I go
on to create more instructional videos. I want every one of them to make it easy for you to make
extraordinary food on your Big Green Egg...food that will win praises from your friends and family
and even surprises you.
I do ask for something in return for giving you this special price—I want your feedback...the good,
the bad, and the ugly. I want to make sure I am giving you what you need to make a pizza just as
great as mine and the best pizzerias.
To order your New York pizza video, just click on the button
Become a Pizza Expert
If you are not satisfied for any reason, just let me know and your
money will be returned. This is a no-hassle guarantee, so you have nothing to risk, but a whole lot
Orders outside the U.S. do not include shipping
and handling. Ask for prices to your specific location.
The Green Egg Chef
"In the past I made
pizza every Saturday night for about 18 years until my kids
were grown up. I have not make pizza for the past 4 years. I
started making my own dough, than went to store bought because
it was easier. I would cook it on quarry tiles in the bottom of
my stove, and everyone thought it was great.
I went to the Eggfest where I purchased a large Green Egg. That
is where I met you and purchased your DVD. Let me tell
you I thought I knew how to make pizza, I guess I was
wrong. I have learned so much watching your DVD and
reading your booklet.
For instance I used to cut my pepperoni very thin, now as you
suggested I cut thicker and WOW!!!!!. I would never use
mushrooms, but the Portobello mushrooms are super. I use
your sauce recipe and what a difference. Also I am not
intimidated anymore by making my own dough. I now make
enough sauce and dough’s for 8 pizzas and freeze and it is
My friends and family all think it is the best pizza they have
had. I went with my wife to a well known pizza restaurant and
all we did was complain and did not take any leftovers
I make pizza every Sunday night now and only had one mishap,
that was when I let the Egg get up to 650 degrees and I burned
the pizza. It could not be any easier to cook pizza on
the Green Egg. "
Roy Kirby, Mass.
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