Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

2 levels of pizza using AR??

rutilirutili Posts: 25
edited 8:31PM in EggHead Forum
Using an Adjustable Rig on the XL you could have 2 or 3 levels of pizza stones at 1 time.

Will the pizza's on the middle and bottoms stones cook the same as iff there were only one stone??

Has anyone done this.

Thanks in advance,



  • EmandM'sDadEmandM'sDad Posts: 648
    I think it would be verrrry hard to load the pies on to the lower stones
  • Photo EggPhoto Egg Posts: 7,220
    I think doing more than one at a time even on the XL would be more work than it's worth.
    Cooking at a med to high temp (550-650) would get them off pretty quick.
    I would do them one at a time high in the dome and it would take less than 10 minutes a pie.
    This is from my XL last weekend.

    XL setup and coming up to temp. About 550 here.
    Flip Ring holding platesetter with spacer and pizza stone on top.
    Thank you,

    Galveston Texas
  • MickeyMickey Posts: 18,598
    Good pie man ;)
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • I'm contemplating a similar setup, as I'm not satisfied with the top browning of my pizzas. Thinking of a stone atop the plate setter, with another stone elevated on a few bricks slightly offset from the first stone. Sure, it might be a little fiddly to load, but if it improves the top browning & speed of cooking, it will be worth it. When I get around to trying it, I'll post.
  • Photo EggPhoto Egg Posts: 7,220
    This was cooked on my Small BGE.
    Platesetter-stove top grid as spacer-pizza stone.
    I still wanted to get a little higher in the dome but after cooking a couple pizzas and a couple calzones I see there was no need. I did let the Small BGE heat up for almost an hour before I added the first pizza. Great heat off the dome. This was about 600-650.
    Thank you,

    Galveston Texas
  • MemphisQueMemphisQue Posts: 610
    That's a nice looking pizza. Looks like tasty crust!
  • Photo EggPhoto Egg Posts: 7,220
    Thank you. It was all Zippylip's hard work on a great dough formula.
    Thank you,

    Galveston Texas
  • BobSBobS Posts: 2,485
    Pizza is a great cook on the Egg, but it is not all that simple, if you are looking to simulate a wood fired oven, get the high temps and quick cooking.

    If you are above 600-650, I do not think that there is any way you would get even cooking on all levels and the pies cook fast enough that I am not sure you would gain all that much from the effort.

    That said, if you are up to investig in pizza stones, there is not much to be lost from trying.

    I cook with my plate setter, legs down and spacers to push the pizza stone higher in the dome for more even cooking.




    Fred's technique (check out videos below) is different and he gets great results, but one pie at at time.
  • What pizza stone do you use in your small?
Sign In or Register to comment.
Click here for Forum Use Guidelines.