It looks like you're new here. If you want to get involved, click one of these buttons!
Welcome to the club, I do two a week and am sold. Egg to 450 or 500, Place setter feet down and if you have the feet put them under the stone. I just am using my feet now so I cut 1" copper pieces and let my pizza stone rest on that.
You can cook it in the cardboard they give you but you might get hot spots where it will burn it so watch and rotate.
About 5 Min or so into the cook you should be able to take the card board out if you like. But to be honest it doesnt matter.
Here is what it looks like. I am sold on the PM.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
I take parchment paper with me and have Papa Murphy's put under my pizzas. After 1 min. on the stone at 450 you can slide the paper out. Rotate pizza on the stone two or three times during the cook for a consistent crust. If you cook at higher temps, stick to one or two topping pizzas. On the supreme I burnt the crust before the toppings were done. Also, my favorite pizza of all time is the Thai Chicken at Pappa Murphy's.
Havent gone to the point of bringing my paper in (the high school kids who are enjoying what the earth has to offer scares me) Dont get me wrong but I will wait it out
Griffin's Grub or you can find me on Facebook
A bit off topic, but in my area PMs is doing 2 large one topping pizzas for $10 Monday through Wed. Hard to beat that. Wonder if you can freeze them since that is more than I can eat by myself and Mrs. G is outta town again.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."
I'm lost, are you guys going to a local pizza shop and buying a raw pizza? I cannot find a place like that around me. Seems cool though.