Pizza Set-up Suggestions Needed

Laxin16 · July 2014

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

stemc33 · July 2014

@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.

Billy Grill Eggster · July 2014

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.

Laxin16 · July 2014

stemc33 I have a plate setter for indirect cooks.

BuckeyeBob · July 2014

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.

Laxin16 · July 2014

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?

Billy Grill Eggster · July 2014

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.

LincolnPark_Egghead · July 2014

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.

Laxin16 · July 2014

Thanks for all the info. Here are a few pics of my past pizza cooks on the Weber.

DieselkW · October 2014

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.

THEBuckeye · October 2014

Platesetter Legs Up

Grate

Pizza Stone on Grate

Miked125 · October 2014

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!

Grillmagic · October 2014

Here is my set up, 500 dome and 15 minutes later photo 2

Mickey · October 2014

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.

NPHuskerFL · October 2014

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.

NPHuskerFL · October 2014

@Laxin16‌ what is your dough recipe? This would really be the determining factor on what temp to bake them at.

Pizza Set-up Suggestions Needed

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