The Baking Stone means your EGG can bake bread and pizzas. Just place on top of the ConvEGGtor to get baking. The stone distributes heat for even baking and browning and the ceramics pull moisture from the outer surface of the dough for brick oven crustiness. The Pizza/Baking Stone retains heat, so your foods stay hot longer.
Baking Stones aren't just for pizza. You can caramelise meat and fish, and grill vegetables, whilst letting your favourite sauce bubble away on the side.
BAKING STONE FOR MINIMAX EGG
Diameter - 26cm, Weight 2.6kg
BAKING STONE FOR LARGE EGG
Diameter - 36cm, Weight 3.5kg
BAKING STONE FOR XL EGG
Diameter - 54cm, Weight 9.5kg
Big Green EGG
Owning a Big Green EGG can be a lifestyle. The patented ceramics mean alfresco cooking is an activity that can be enjoyed all year round. It takes minutes to heat up meaning mid-week meals can be as delicious as weekend feasts. A Big Green EGG is for those who have a passion for the finer things in life.
The Big Green EGG story began in the 1970’s but the technology has ancient routes. Founder Ed Fischer first discovered kamado style cookers during World War 2 when posted in Asia and was impressed by the flavour these cookers created. Later, in the 1970’s when looking to diversify his pin ball machine business for the summer months, he started to import Japanese kamados. Striving for excellence he developed his own cooker using contemporary production techniques and materials. Partly due to the ceramics, which use technology developed by NASA, these ancient, traditional clay ovens were further developed into special, fully fledged outdoor cookers.
The current generation of Big Green Eggs is the result of a combination of ancient wisdom and innovative technology.
The secret to the perfect pizza
With the addition of a Baking Stone, you can match the results achieved in a wood-fired oven. This means crisp pizza bases, crusty sourdough loaves, or even flaky-based tartin tatin.
Not only does the ceramic Baking Stone conduct and retain heat efficiently, it also acts like a sponge, drawing moisture out of your dough and leaving you with a perfectly crisp base.
Check out the Soto Journal for some of our favourite pizza recipes.