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Pizza set-up when you have woo2 and AR

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Thatgrimguy
Thatgrimguy Posts: 4,729
in EggHead Forum
I'm going to do some pizzas this week and needed some advice.

I see a lot of people mention the platesetter feet down, then a spacer of some kind, then the stone. 

Would It be better (definitely easier) to use the woo2, with stone on the bottom, then pizza stone on top of the grid?
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Jaymet73
    Jaymet73 Posts: 24
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    I have the AR with the R&B set up. I put my oval stone on the lowest rack of the AR and my pizza stone on top of the BGE's grid on top of the AR. I get my egg stable at 500-550 for 30 min. with the rig in there to warm up. I usually just eyeball the pizza to determine if it's done don't really pay attention to amount of time. 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    Ok, cool That was my other thought, I was worried it would be too high in the dome.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • danv23
    danv23 Posts: 953
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    This is how I do it for a pan pizza

    image

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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