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pizza stone

Austin800Austin800 Posts: 3
edited 3:30AM in EggHead Forum
Do I need a pizza stone or can I put the dough right on the plate setter? Aren't they made of the same material?



  • egretegret Posts: 4,042
    You need a pizza stone..the plate setter gets way too hot to cook on. You should also put the stone on spacers to give you some air space between the stone and PS.

  • Austin800Austin800 Posts: 3
    Thanks for the quick response. I'm new to this part so please forgive my lack of understanding, but I thought the intention was to get the pizza cooking surface very hot. Also, doesn't the stone quickly heat up to the temerature of the PS? Thanks.
  • egretegret Posts: 4,042
    You do indeed want to get the pizza stone quite hot, but, if you get it too hot in relation to the chamber temp. the bottom of the pizza will burn before the top gets done. The pizza stone doesn't get as hot as the me on that!

  • Austin800Austin800 Posts: 3
    Got it, that's just what i wanted to know. Thanks.
  • GirlyEggGirlyEgg Posts: 622
    I use my egg feet for spacers between pizza stone and platesetter.
  • jaymag_87jaymag_87 Posts: 108
    I haven't made any pizzas from scratch. Papa Murphy's is great. I've cooked on both the plate setter and on stones. I don't use any kind of spacers, but then again, I'm not cranking the dome temp over 500.

    From here on out, I'll be using pizza stones since my Plate Setter is black from indirect cooking.

    Basically, I'm saying try different methods and find the one you like and that works best for you.

    Goog luck.
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