It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I hope this isn't a really dumb question, but I've been cooking pizza on a pizza stone directly on top of the plate setter at around 500 degrees. I've been getting good results with a crunchy crust that I like, but the stone does get very hot. I heat the stone on top of the plate setter for about 20 minutes before I place the dough on the stone.
I understand some of you put spacers between the pizza stone and plate setter. My question is, why not use the plate setter with legs up and place the stone on the cooking grid if the intent is to prevent the stone from getting too hot and risk burning the crust.
Please enlighten me. I'm cooking 3 pizzas tonight and I'm tempted to try this method. Will I regret doing this?