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Platesetter question

Curious, what is the baking difference between putting a pizza on the platesetter or removing the platesetter and placing the stone on the rack?  Thanks in advance.

Comments

  • victor1victor1 Posts: 218
    victor1 said:
    Curious, what is the baking difference between putting a pizza on the platesetter or removing the platesetter and placing the stone on the rack?  Thanks in advance.
    oops, putting a pizza STONE on the platesetter or removing the PS and putting the pizza stone directly on the rack?
  • stevethegreatstevethegreat Posts: 247
    edited July 2014
    With the platesetter you are getting more distance and ceramic mass between the fire and bottom of the pizza stone. That helps prevent from the bottom burning or cooking too quick.
    Steve
    Outside of Appleton, WI - MBGE, LBGE
  • Serial GrillerSerial Griller Posts: 1,186
    edited July 2014

    You need to have  spacers between the platesetter and the pizza stone or you will burn the bottom of your pie before the toppings are done.You can use BGE green feet, 1" copper plumming elbows, or firebricks.Fire bricks come in different thicknesses.You can find them at building supply or wood stove dealers.

    You can use corn meal on your pizza peel or parchment paper to slide your pie from the peel to the stone.

    See link below

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010089.jpg

    http://i269.photobucket.com/albums/jj75/wings55_album/P1010090.jpg

     

     

     

  • Here are my copper spacers btwimage
    Steve
    Outside of Appleton, WI - MBGE, LBGE
  • Serial GrillerSerial Griller Posts: 1,186
    Nancy Silverton pizza
  • cook861cook861 Posts: 872
    IF you need to put a spacer between the ps and the stone then why when i go to a pizza place with a wood burning pizza oven they put the pizza on the deck of there oven were the temp is close to 600 ?
    Trenton ON 1 mbge for now
  • KennyLeeKennyLee Posts: 775
    I do plate setter legs up, rack, then pizza stone....or steel pizza pan in my case. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • DMWDMW Posts: 12,314
    cook861 said:
    IF you need to put a spacer between the ps and the stone then why when i go to a pizza place with a wood burning pizza oven they put the pizza on the deck of there oven were the temp is close to 600 ?
    Because the fire isn't directly below the deck. By the time they put pies on the deck, the fire has been pushed to the back. They also rotate the pie during the cook since the direct heat is toward the back.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • HibbyHibby Posts: 605
    cook861 said:
    IF you need to put a spacer between the ps and the stone then why when i go to a pizza place with a wood burning pizza oven they put the pizza on the deck of there oven were the temp is close to 600 ?

    Is their oven fired from underneath by wood or does the fire share the same space as the cooking area?
    I cook. I eat. I repeat. Thornville, Ohio
  • HibbyHibby Posts: 605
    edited July 2014
    For a pizza oven to hold 600°, there has to be a spot where the temperature is significantly higher. The flame isn't 600° whether gas or wood. If fired from underneath, the stones are usually 2" or more thick. If fired from the same space (wood fire), distance tempers the temperature. In either case, in our egg world, the plate setter with spacer acts as a buffer just like the thick stone or just like distance from fire.
    I cook. I eat. I repeat. Thornville, Ohio
  • sctdgsctdg Posts: 267
    Ovens I've seen have fire on same level as deck at the rear.
  • GrillmagicGrillmagic Posts: 1,546
    Here is my set up...
    Platesetter legs up, grid, pizza Q at 550/575 dome. I cook my pizza on a screen for the first five minutes then slide it directly to to the stone until the crust looks like the top of a loaf of bread spinning every 3 minutes.
    Dimondale, Michigan XL BGE
  • byrne092byrne092 Posts: 715
    Here is my set up... Platesetter legs up, grid, pizza Q at 550/575 dome. I cook my pizza on a screen for the first five minutes then slide it directly to to the stone until the crust looks like the top of a loaf of bread spinning every 3 minutes.
    What is that you are using as a pizza stone/riser?
    XL & Medium BGE I XAR-Woo2 & Rig-BO I Flameboss 200

    St. Louis, MO
  • GrillmagicGrillmagic Posts: 1,546

    It's called the Pizza Que from Williams & Sonoma...

    Chuck King

    Dimondale Michigan

    Dimondale, Michigan XL BGE
  • SkinnyVSkinnyV Posts: 3,394
    Looks good to me well.done.
    Seattle, WA
  • anzyegganzyegg Posts: 1,104
    Awesome looking pizza's grillmagic.
  • cook861cook861 Posts: 872
    Great looking pizza :D
    Trenton ON 1 mbge for now
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