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Pizza Virgin. Question?

jlsmjlsm Posts: 726
Plate setter, legs up or down? I figured up so I could raise the grate and stone as high as possible with a double grate. Sauce: fresh or cooked?
*******
Owner of a large and a beloved mini in Philadelphia

Comments

  • calracefancalracefan Posts: 472
    Legs up is easier on your gasket and really doesn't seem to make much difference either way as far as how the pizza turns out. I have so far only used store bought sauce, fresh I bet would be awesome ! Good Luck !
    Ova B.
    Fulton MO
  • Charlie tunaCharlie tuna Posts: 2,191
    Legs up here, grid at gasket level w/ceramic stone on top of the grid.  Stabilized at 500 degrees.
  • I cook them with the legs up, too. 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
  • Charlie tunaCharlie tuna Posts: 2,191
    edited March 2013

    Also i cook mine in a pizza pan directly on top of the stone.  The pan i like best has thousands of very small holes in it --  and the pizza ends up with thousands of little brown dots on the bottom crust from the holes..

    And i use store bought sauce -- usually cover with sauce then pepperoni, then fresh onions-red and yellow bell peppers -- plenty of cheese!! 

  • cortguitarmancortguitarman Posts: 1,970
    Legs down here with spacers between stone and plate setter. I use copper plumbing tees for spacers. I've done legs up, but my pizzas have not turned out as well as with legs down.

    However, legs up is easier on the gasket. This is a Ford or Chevy conversation, so answers will vary far and wide. I use store bought sauce.
    Mark Annville, PA
  • SkiddymarkerSkiddymarker Posts: 5,579
    For most legs up is the preferred method. If your crust is very moist, legs down with the stone on the setter works very well, which was the way I made pizza. 
    When I first started reading this forum I tried the legs up, high in the dome route, but my crust was always underdone. SWMBO said that my dough looked very moist compared to a store bought dough we tried. She was right. 
    Using a standard crust, legs up with the stone on a grid raised about an inch above the felt line stable at about 500 works very well.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Charlie tunaCharlie tuna Posts: 2,191
    Last week, i made the pizza dough as i normally do, and something came up to where we didn't use the dough, so it was stored in the refrigerator for three days.  We found it spred easier and the crust came out thin and crispy??  I will try it again because this was very good...
  • SkiddymarkerSkiddymarker Posts: 5,579
    Last week, i made the pizza dough as i normally do, and something came up to where we didn't use the dough, so it was stored in the refrigerator for three days.  We found it spred easier and the crust came out thin and crispy??  I will try it again because this was very good...
    Cold aging, America's Test Kitchen has a great show on NY style crust. Very little yeast and no flour when the crust is worked. The concept is the same when you cold age, breaks down the "whatever it is" that makes the crust elastic and hard to deal with.  
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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