pizza help

henapple · November 2012

Can you do a pizza indirect...on a stone, raised grid and the PS? The last two I've burnt the crust. Medium thickness at 500...only taking around 7 min...

Eggcelsior · November 2012

That is exactly how I do mine. PS legs up, grid, stone. The air gap helps with the excess heat transfer when you do PS legs down and stone directly on top. I found out the hard way as well.

michigan_jason · November 2012

Yes, getting the pie higher up in the dome is the idea here. The more toppings the longer it will take also. Thus getting the pie up in the dome will put it where there is more heat and the toppings get done along with the rest of it.

SWVABeanCounter · November 2012

Eggcelsior said:

That is exactly how I do mine. PS legs up, grid, stone. The air gap helps with the excess heat transfer when you do PS legs down and stone directly on top. I found out the hard way as well.

+1 on the set up

SamFerrise · November 2012

Fire Bricks!! Bought four for $7 at a local brick supply shop. Rated at 3000 degrees. Let them soak at 500 for 45 minutes and you are ready for consistent pizza cooks. No black bottom pizza, unless you like your pie to taste like lump.

henapple · November 2012

Last nights was still a little burnt. Using Publix dough...could that be contributing to my problem?

NecessaryIndulg · November 2012

Eggcelsior said:

That is exactly how I do mine. PS legs up, grid, stone. The air gap helps with the excess heat transfer when you do PS legs down and stone directly on top. I found out the hard way as well.

+2

SmokinDAWG82 · November 2012

Eggcelsior said:

That is exactly how I do mine. PS legs up, grid, stone. The air gap helps with the excess heat transfer when you do PS legs down and stone directly on top. I found out the hard way as well.

+ 3, that's how they taught us at the BGE class at my dealer

Skiddymarker · November 2012

Pizza is a combination of stone heat, dome temp, crust moisture and amount of topping to name a few. There are many variables and finding the combination that works for you might be a bit frustrating.

Generally, I use the PS legs down, stone on the setter, dome temp no more than 450. For my homemade crust and the sauce, cheese and meat we use, it works. I get a pan style crust and nicely browned topping in about 10 minutes.

When the family is here and we make more than one pie, I change to a PS legs up, grid on setter and stone on grid or sometimes even raised above grid an inch or two (old fire brick pieces) and a dome temp of 500. Pies cook faster, maybe 7-8 minutes and the crust is more likely to overcook. I also often wipe the stone with a damp cloth to cool it between pies if the crust overcooks.

Sandi_k · November 2012

I got a pizza stone from DH for my birthday. We've done several "deep dish" pizzas now on the Egg. Our method:

Platesetter feet down.

Spacers - made from the little BGE feet that came with the Egg.

Pizza stone on top of feet - so there's a circulation layer between the plate setter and the pizza stone.

We cook the pizza at 450 - the thick crust stuffed pizza does well at 450 for about 15 minutes.

We've had PERFECT results. Highly recommended. I think the important part is making sure that the stone isn't put directly on the plate setter.

Austin Egghead · November 2012

Indirect i use two pizza stones to set up my direct. Get your pizza as high in the dome as possible. Make sure temp probe doesn't touch the pie

Howdy, Stranger!

Forums

pizza help

Comments