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My Pizza Set Up

I started making pizza 42 years ago And although I only got paid to do it in 1973,74 and 75 I have been making them at home ever sense, here is my BGE XL set up, pic 1)plate setter legs up, grate and raised pizza stone. Pic 2)pizza built on pizza screen ready for cheese, pic 3) cheese added and on the stone at 550 dome, I cook for 5 minutes then slide it off the screen directly to stone spinning every 2 minutes until its done, pic 4) ready to enjoy.
Chuck
Dimondale, Michigan
www.chuckkingcomedy.com
Dimondale, Michigan XL BGE

Comments

  • KenfromMIKenfromMI Posts: 742
    Is that a pizza que?
    Dearborn MI
  • AcornAcorn Posts: 163
    looks great, nice work................
    Atlanta, GA  - LBGE -
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Looks great!

    So, what's your view on cheese then toppings or toppings and then cheese? Does it make a difference?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • GrillmagicGrillmagic Posts: 1,544
    KenfromMI said:

    Is that a pizza que?

    That is the Pizza Que from William & Sonoma and it works fine, I bought it because it was raised
    Dimondale, Michigan XL BGE
  • GrillmagicGrillmagic Posts: 1,544

    Looks great!


    So, what's your view on cheese then toppings or toppings and then cheese? Does it make a difference?
    It's a personnel choice, I do pre cook most toppings then cheese and several dollops of extra sauce.
    Dimondale, Michigan XL BGE
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