Use the Aluminium Pizza peel to smoothly slide your homemade pizzas onto the hot Baking Stone in the Big Green Egg. The peel features a smooth and sturdy aluminium surface with an oversized soft grip handle for comfort and control.
The long handle, which rests pleasantly and comfortably in your hand, ensures that you won’t burn yourself when creating beautiful pizza, pies and breads.
LENGTH - INCLUDING HANDLE
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.
So much more than a barbecue or something only used in the summer, the EGG is a convection oven, perfect for an outside kitchen. Using the enclosed ConvEGGtor, heat is circulated around the EGG rather than directly onto the grill.
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.
Check out the Soto Journal for some of our favourite pizza recipes.