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What size pizza stone in a medium Egg
timekpr1
Posts: 151
I am wondering what size pizza stone (if you use one vs. the plate-setter) are people using in their medium Egg.
Mama always said, Grilling was like a box of chocolates. You never know what you're gonna get.
Comments
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This is the one I use for my Med.Pizza / Baking Stone – BSM
(Diameter 12″ / 30.5 cm, fits the XLarge, Large, Medium and Small EGGs)Nice stone But this user needs some work to get the Pizza right -
I'm using the one from BGE. I wanted to use the Primo stone as it's 1" wider in diameter (13 inches), but they do not warranty it. So I went with the 12" BGE stone.
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miscjames said:This is the one I use for my Med.Pizza / Baking Stone – BSM
(Diameter 12″ / 30.5 cm, fits the XLarge, Large, Medium and Small EGGs)Nice stone But this user needs some work to get the Pizza right -
From tonight's pizza cook on my 14" BGE stone...more:
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A 13" stone is ideal for the medium, IMHO. it is my understanding that a minimum of 1" around the edge of the stone is required to maintain airflow. The MBGE is just under 16" at the felt line so a 14" stone would fit. The trending advice is to get the pie above the felt line by 2 or 3 inches, so a 13" or 13-1/2" is ideal, providing the most flexibility.I use a 13", bought at Kitchen Collection for $9.99 and it has cooked well over 40 pies. it is not as thick as the BGE stone but it works. I do use it sitting right on the plate setter, legs down, providing a thermal mass much like the thicker stones. I have tried raising the stone above the felt line, but found the best results at the felt line (at least for the way I make pizza).Dome temp is anywhere between 475-575, with around 525 the target.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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