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I have a question for folks that have a pizza stone (preferably the BGE stone), a baking steel and an adjustable rig from the Ceramic Grill store.
I’ve read quite a bit of information pertaining to people wanting to get the pizzas higher up in the dome … and that sort of makes sense, until I start thinking about all the brick ovens I've seen with higher "ceilings" than our eggs. So ... not sure if that's really what I should be chasing ... or something else. I am wondering if the following might be a better solution...
For anyone that’s a pizza buff like me that has the components listed above … could you try the following:
Put the adjustable rig into your egg with your ceramic stone on the bottom … bring the egg up to about 500 – 550F. If you think there needs to be a damper/diffuser under the stone (you’d be a lot more knowledgeable than me, as I do not have one) – then do what makes sense to you.
Once the temp has been reached and stabilized, put the baking steel on the upper level and allow it to heat for about 5 – 10 minutes.
Cook the pizza on the stone. The radiant heat from the steel should help quicken the cooking of the toppings, while the crust is handled by the ceramic.
I’m aiming for a solid/lower temp on the stone as compared to the heat coming from the steel.
…and then let folks know if that works.
I’m basing (cough...stealing...cough) this on three or four different articles Kenji’s written on the Serious Eats blog … combining what I think I’m understanding from the kettle BBQ tool he talks about for Weber grills … and the steel. He did something very similar (so all credit goes to him, if this works) as he used the steel above the stone and got a wonderful crust. Here’s a link to the final article of Kenji's I’m basing my thoughts on: http://slice.seriouseats.com/archives/2013/04/the-pizza-lab-combine-the-kettlepizza-and-the-baking-steel-for-the-ultimate-home-pizza-setup.html.
(This message reads a tiny bit better if you have the theme from Mission Impossible playing in your head...)