Hey, everyone -
The plan is for a pizza + a deep dish pizza this evening. I'm asking you good folks to make sure I'm doing this right;
I am planning on doing the deep dish first (in a BGE deep dish stone) @ around 400 degrees for, I'm guessing, about an hour?
Then, I'm planning on letting the temp rise to about 700 degrees to do the "regulard" pie (on a BGE flat stone) for about 15 minutes?
I wasn't planning on using the Plate Setter...just a raised grid at the temp's above.
Thoughts? Any advice you can give is, as always, very much appreciated!