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Air Gap (Pizza)?

WazooWazoo Posts: 150
edited 11:56PM in EggHead Forum
Quick question: What is the purpose of the air gap when cooking a pizza -- the stand-off between the plate-setter and the pizza stone? I've seen this a few times in the posts and never saw a reason for it. Reduction in temp to the stone directly in contact with the pizza - burn/stick issue for high temp cooks?

Comments

  • Wazoo, the thought is that it eliminates hot spots on the stone. The setter deflects direct heat, & with the air space, the stone is free to be one uniform temperature (or as uniform as you can get in that environment).
  • WazooWazoo Posts: 150
    Excellent! Thanks for the quick response. Waz
  • FidelFidel Posts: 10,172
    The air gap decreased the surface temp of the stone so it is closer to the ambient temp inside the egg and not hotter due to direct heat from the lump. If there is no air gap the surface of the pizza stone will get considerably hotter than the dome thermometer indicates.

    By adding air gap you decrease conductive heat and rely on convective heat to warm the stone and cook the pizza more evenly.
  • h20eggh20egg Posts: 168
    For what it's worth, I cut two 6" long pieces of 1x1 aluminum angle for this purpose. Stable, easy to find, and nice and level. Was using big nuts but kept losing one of them.
  • tcracingtcracing Posts: 378
    I better not say anything. :laugh:
    George Foreman? Who? 
    Tim C. Panama City, Fl. 
    Large, Minimax-soon
  • that was funny, I try & avoid the big nuts, an extra set of BGE feet work great though
  • Little ChefLittle Chef Posts: 4,725
    I totally agree with Fidel...ambient temps.

    Here is a post just from yesterday by BBQMaven. He actually experiemented with temp differences with air gap vs none.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=945833&catid=1

    Nearly 200* difference, which is huge! To me, this says the difference between a black crust and raw toppings, to a crisp crust and cooked toppings.

    We have always used the green feet between the plate setter and the pizza stone.
    Hope this helps!
  • Little ChefLittle Chef Posts: 4,725
    I was thinking the same thing!! :laugh: He's talking about nuts...and well...yeah, I'll shuddup... :blush: :laugh:
  • tsbradytsbrady Posts: 101
    can't you achieve the same result with the placesetter legs up the grid (or grill)on the placesetter and the pizza stone on the grill, the reason I ask is I am going to attempt my 1st pie this friday and this is the method I was going to use
  • I have tried that set up and for whatever reason didn't work very well. I believe since the gap was so great, some flames would come up around the platesetter and lap at the bottom of the pizza stone causing burning of the crust. I might be way off on my analysis but I quit trying that method.
  • tsbradytsbrady Posts: 101
    Thanks Civil, I will go out to the shop and scrounds (sp?) up some copper fittings
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