Pizza setup - Inverted Platesetter?

PapaB

I plan on trying my first pizzas this weekend on my Lg BGE. I've seen a number of setups posted, but based on what I have, do you think a PS with legs down, pizza on parchment paper, temp. as high as I can (650) will work? I don't have a stone, so I was wondering if directly on the PS with parchment paper will work. I was also concerned that it won't be high enough in the dome.

Egghead Willie

I've done Pizzas a few times now and am doing them again tonight. I do mine at 600 and put the pizza stone on the PS. Since yo don't have a stone I would think you could put the parchment direct on PS with no problem at all. Let me know how it works out,

PapaB

Thanks, I'll give it a try.

Little Steven

PapaB,

Most folks do the platesetter, spacers and stone on top. This provides a heat barrier to prevent the stone getting hotter than the internal temp of the egg from radiant heat. You can do as you plan but I would drop the heat to 550* or lower to prevent burning the crust.

Steve

PapaB

Good point, thanks Steve.

EggerFromIowa

I've do all of my pizzas on the inverted plate setter legs down, using parchment paper. Works perfectly. I've also try to make my pizzas smaller, it's better to not have any edges peaking out over the sides of the plate setter.

PapaB

Thanks, what dome temp do you do yours?

Braumiester

I do platesetter legs down, stone directly on platesetter, both go in when electric starter comes out,when dome reaches 500° I start checking stone temp, when it reaches 400° pie goes on, always done in 10 minutes, dome very seldom goes over 550°.
NY style, little floppy in the middle.

EggerFromIowa

Typically I'm at 450 - 500.

skihorn

The temp partly depends on the crust you are using. Use the temp suggested on the package or the recipe. Some crusts don't do well at super high temps.

I don't use a spacer with my stone, because I like a crisp crust. Experiment and see what you like. Pizza is forgiving.

Freddie
League City, TX

PapaB

Do you use parchment paper on your stone or go direct? Also, do you think yours is a little floppy in the middle due to sauce and toppings or just doesn't crisp up the way you want?

PapaB

Thanks

BBQMaven

PapaB

You can always flip a round baking pan upside down on the P/S, build the pizza on parchment paper, and slide it off and on the pan.

Just make sure the pan, stone, and dome have all been in the Egg for at least 30 minutes at your desired temp... you want the "hot soak" to make the temp stable all around the top, sides, and bottom of the pizza.