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pizza stone setup

jonboyjonboy Posts: 163
edited 6:54AM in EggHead Forum
Does it matter if the plate setter is up or down when using a pizza stone?
I was just noticing the pictures here and it seems like i have mine backwards(feet up).
I am letting the stone pre heat now.


  • I think most people use it with legs down. You want the pie higher up in the dome.

  • jonboyjonboy Posts: 163
    The height doesnt change if legs are up or down.
    The difference is the heat shield on the plate setter.
    Do you think it matters if it is closer to the fire or not?
    My stone is setting on the feet of the setter.
  • You must be still using your grate. I put the legs down on the fire ring, feet and stone or one of these pans. I have come to like these.


    I think you get a better baking like egg, higher up in the dome.

  • jonboyjonboy Posts: 163
    I see now. (slow mode)
    I just went and flipped over the setter and added feet...
    Thanks for the help,
    Should Pizza be cooked at 450 for about 15-18 mins.?
  • jonboyjonboy Posts: 163
    Nice looking pie.
    Is it sitting on the stone or are you using parchment paper?
  • Thanks. No stone no paper, it is a pan that has holes in it sprayed with Pam EVOO. Cripsy crust, at least for me.

  • Yep, let me know and post pics.

  • RRPRRP Posts: 21,821
    just to mess with your head - I'm from a different group and I remove my metal grill, then place my platesetter legs down and then stone directly on it. I don't do the feet thing, copper elbows or wadded up balls of foil. I've been doing it this way for 8 years and have yet to burn a pizza, or undercook one either!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
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