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Yeah, I cooked the best pizza EVER!
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Kristinnn
Posts: 133
2nd time cooking on my xl. I made a picture perfect thin crust pizza. kept it around 550. about 11 mins. plate setter legs up, grate, then stone.. i looked to old posts for advice but there were so many contradictions i got more and more confused.. but i did get something out of it Some spots got a little burnt or tough (still tasted wonderful) so next friday (PIZZA FRIDAY!) im going to try 475 ish.
not sure why my phone pic is sideways.. you get the gist.
Dough was not quite cooked on the top under the toppings but it really wasnt noticable.. i may try cooking the dough for a whole sec first at some point.. trial and error....
i want to eat more but i am full hah
Comments
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by the way..my gasket is fine.. i was all worked up about frying it and not being able to grill my chicken tomorrow ..all for nothing
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Looks good, but it looks to me like you have the plate setter legs down and the grate right on top of the platesetter.
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Try plate setter legs down then use the ceramic legs from the egg to separate the stone from the plate setter. You will have an easier time keeping the temp up with the legs down.
GeorgeGeorge -
Try plate setter legs down then use the ceramic legs from the egg to separate the stone from the plate setter. You will have an easier time keeping the temp up with the legs down.
George
I didn't get any ceramic legs in mine. I noticed on the pack sheet they blacked it out with a marker -
The feet have or are being phased out on the xl.
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Try plate setter legs down then use the ceramic legs from the egg to separate the stone from the plate setter. You will have an easier time keeping the temp up with the legs down. George
this works well -
Try plate setter legs down then use the ceramic legs from the egg to separate the stone from the plate setter. You will have an easier time keeping the temp up with the legs down.
George
I didn't get any ceramic legs in mine. I noticed on the pack sheet they blacked it out with a marker
Use something to separate the 2 (3 large nuts for example). The air between the ceramics will keep your stone from getting too hot. Your way will work fine also, you will get gunk from the grate all over your pizza stone though.George -
Your pizza stone is smaller in diameter than the platesetter, that's why your gasket survived. My stone is larger, and that forces the hot gases to accelerate and concentrate at the edge of the stone, which just happens to be the same level as the gasket. Blowtorch effect: gasket = toast!_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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I use my XL spider(legs down) on top of my platesetter (legs down) with my stone on top of the spider. That raises the stone higher in the dome and gives me more space under the stone so I am not getting so much direct heat to the stone. I have had very good results with this set-up.
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A pizza stone the exact same size would be doing the same air effect as the platesetter. Same size or smaller than platesetter won't redirect any air like a pizza stone bigger than a platesetter will.Your pizza stone is smaller in diameter than the platesetter, that's why your gasket survived. My stone is larger, and that forces the hot gases to accelerate and concentrate at the edge of the stone, which just happens to be the same level as the gasket. Blowtorch effect: gasket = toast!
Close but no cigar. My stone is the exact same size as the plate setter -
You can grill just fine without a gasket, just for future reference. The egg works fine without them, the main issue is getting the fire to go out one you are done , so worst case, you waste a little lump. Cook all you want with a fried gasket. Totally okKeepin' It Weird in The ATX FBTX
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Cen-Tex, great point!
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Also very new with cooking pizza on the egg. I noticed it seems to be a learning process which takes time to master. With great tips from everyone I'll get there too. Thanks all.
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