The process of creating pizza using a kamado-style ceramic cooker, specifically a Big Green Egg, involves adapting traditional pizza-making techniques to the unique thermal properties of this type of grill. This entails utilizing indirect heat, achieving high temperatures, and managing airflow for optimal crust and topping cooking. The combination of these elements yields a distinctive flavor profile.
The significance of this method lies in its capacity to replicate the intense heat and smoky essence typically found in wood-fired ovens. The ceramic construction ensures excellent heat retention and distribution, leading to a uniformly cooked pizza with a crisp crust and melted toppings. Historically, outdoor cooking methods have been employed to impart unique flavors, and adapting these principles to pizza preparation allows for a specialized culinary experience.