pizza setup

First off many do not use the ps. If cooking with a fire under 500 I just cook on top of the stone on top of the AR no bottom stone ( learned from Tom ). If hot say 600 I have a stone at the bottom or mid area of AR and a stone to cook on the very top of the AR.

Setter legs up, grid on setter legs then spacers to raise the stone an inch or two above the felt line. Lately for my MBGE I've used a Grill Dome grid extender, it sits on the fire ring and is about 1" above the felt line.  

Back when I did pies on the egg, I used a platesetter with all this stuff on top. Since I have discovered that pizza is as good or better in my oven, I don't mess with the egg.

I put the extender on the A/R with stone on the very bottom and stone on the very top. Works pretty well for me.

I have a rack that goes into the warming drawer of my oven.  I think the point of the rack is to set plates on to warm.  So, coincidentally, it is also a "plate setter".  It happens to fit nicely on the large and a stone can sit on top of it, so it gives me a bit of a lift.  

Carolina Q said:

LOL, dead serious.:)

All but one of these was done in my oven. And all were delicious! Even the egged one.

Nice looking pies.  What temp do you cook them at and what kind of flour do you use?

Carolina Q said:

Thanks, Cazzy. Depends on the pie. Chicago deep dish, AP at 450°. The NY pie on the egg uses bread flour at 500°, even in the oven . The pan pizza in the CI, bread, 550° and the other three use Caputo 00 at 725°. Yes, my oven goes to 725°. It's pretty old and I'm gonna be bummed when it finally dies and I have to go back to the egg for that temp!

"I'm gonna be bummed when it finally dies and I have to go back to the egg for that temp! "

 

AlbertaEgger said:

(i have to admit, they do look like some pretty damn good pizza's C Q)

Thanks. They really are just as good. And sooo much easier. The deep dish was to die for!!!

Carolina Q said:

Back when I did pies on the egg, I used a platesetter with all this stuff on top. Since I have discovered that pizza is as good or better in my oven, I don't mess with the egg.

Sinner!!!

henapple said:

Went ps legs up, 5 inch raised then the stone. Family loved it so I'm happy.

Looks great @henapple! What did you use tou raise the stone?

I use PS legs down with 1/2" plumbing tees as a spacer then stone on top. Works for me. I turn the pies 1/4 turn every couple of minutes.

Just curious...what does the lift give you rather than just setting the pizza stone directly on the plate setter?

I'm with Carolina Q. I did a side-by-side test once, and no one in the family could guess which was made on a 550 egg and which in a 550 oven, both preheated with stones for 45 minutes. With many folks, the egg is their first experience of making pizza at home, and that wins them over. I suggest trying the oven, at least during the winter, if you're going to cook at 450-550.