Yet another Mighty_Quinn Pizza thread...

Thanks guys...pizzas might be my favorite thing to cook on the Egg...probably my standby cook if I were posting in that thread! Best advice I can give for your first one Bakeman would be whatever temp you go with, heat up the stone for a while so it is good and hot. I let mine heat up as the egg comes up to temp and then hold that for 20 or 30 minutes to get the stone hot. Good luck! Post results...

Bakeman- The preheating the stone advice I gave above goes for indirect setup. Some cook with just a single stone direct, but raised up in the dome (I haven't tried this way yet, but want to). If you do that, I'm not so sure how long to preheat the stone...I would think that eventually, the radiant heat from the lump would make the stone too hot and burn your crust. Maybe someone who cooks pizza that way can advise...

People seem split on legs up or down on plate setter...your setup will work. I don't have one...i use the adjustable rig with a 16" stone on top of it, a little over 2" above the felt and a 13" stone either down in the spider or on the bottom level of AR.