First time in a few years since I did pizza on the Egg. I got the temp on my XLBGE stable at 700 degrees, indirect using with the plate setter inverted. We made a fresh pizza from pizza dough from Publix and various toppings.
Unlike previous efforts, I opted to not use a pizza stone as the pizza I made was bigger than the pizza stones I had, plus, isn't the plate setter kind of a big pizza stone?
Anyway, I put the pie on and peeked in the chimney (carefully...) consistently avert 30 seconds or so. I opened the Egg a few times to check the crust, and I noticed some sizzling and charring at the edges. Lifting the edge of the crust, I saw serious black throughout, and this was after 3 minutes. Not much I could do at this point. Closing the Egg, the pie was done after another 45 seconds. Would you believe 4 minutes total from start to finish?
The top of the pizza was as good as I have seen anywhere. Toppings melted and nice color on the exposed crust. The bottom of the crust was another story. Completely black. Ugh. I ate it anyway and was fortunate that the black crust didn't taste burnt, but it was visually unappealing and the texture was off. Am I right in assuming that the plate setter is to thin to be an effective heat shield and that more thickness is needed there, wither from a proper pizza stone or a fire brick "platform"?
I will definitely try another pizza soon and I need to get the crust right.