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Pizza Set-up Suggestions Needed
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Laxin16
Posts: 62
Planning on doing some Pizza's tomorrow for the first time. I got myself a Emile Henry stone 14in. I'm planning on getting the dough from a local brick oven pizza place and topping it my self. We like crispy thin pizza in my house!
Any suggestions on how I should set-up the Egg?
thx,
Laxin
Comments
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@Laxin16 What kind of indirect setup do you have? I setup with PS legs down, grate then pizza stone on top of the grate. I've used just the PS and the pizza comes out really crisp, but it's easy to burn a pie with just the PS.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
When you place the pizza stone on the plate setter use wads of aluminum foil or copper plumber's elbows to get the pizza stone 3/4 of an inch above the plate setter. This keeps the stone from getting hot spots. Let them heat up together for 25 minutes. I use parchment paper on a peel to slide the pie on the stone, I remove the paper after it gets on the stone. I use 500 *F for cooking temperature.
Billy
Wilson, NC
Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks -
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I do plate setter legs down. Then I put some firebricks on the platesetter and then put the stone on top of the bricks. His gets it higher up in the dome and allows the toppings to cook before the crust bottom burns.Clarendon Hills, IL
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Thanks for all the suggestions! I'm going to try legs down, create a gap between setter and stone.Do you crank it over 500 degrees for crispy pizza?
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I don't know about your glazed pizza stone but start at 500 * F. The higher the temp the easier it is to burn the bottom. Don't be tempted to wait for all the topping to get brown, check the bottom by lifting the edge.
Billy
Wilson, NC
Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks -
heat egg to 650 - put in the plate setter, legs down, put on grate, temp will fall to about 550. Thats a good temp. put on the pizza stone. let it heat up until about 500 (I use an IR temp gun to check). Throw on the pizza (I use parchment paper for the first minute or so). remove when toppings have cooked.Large BGE, Chicago, IL
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Thanks for all the info. Here are a few pics of my past pizza cooks on the Weber.
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I have a can crusher, for recycling aluminum cans.I put three cans on the platesetter, legs down, and pizza stone on top of the cans.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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I use a AR so I cant help with setup but for temp I run it at 500F, I found this temp is very forgiving and you will never burn it!
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Here is my set up, 500 dome and 15 minutes later photo 2Charlotte, Michigan XL BGE
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Several on the Large just raise direct. One the mini I just use the one stone. 450/500 all work. 700/800 was the first week of Egging long ago.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Light lump in one spot (I go close to center), PS legs down, copper Ts or 90°s then stone. Preheat. I go 650-750 usually but, have went as high as 850+. Parchment under the pie for the first minute or two and then pull parchment for crisp crust. Good luck & enjoy.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@Laxin16 what is your dough recipe? This would really be the determining factor on what temp to bake them at.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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