Pizza and Woo/Extender

nth78 · May 2016

gonna try pizzas tomorrow (thin crust). This will be my first pizzas since I got the woo and extender. I was thinking of going with plate setter legs up, and using the woo and extender and putting the stone on the extender. Is this a good setup or should I put the stone on the stock grid on the woo and not use the extender?
my stone is 14 inches.

thanks

nth78 · May 2016

No one? I guess I'll see how it goes

CincyTiki · May 2016

Off the Ceramic Grill Store Website

JohnnyTarheel · May 2016

I have the same setup. Put legs down.

smbishop · May 2016

I use the same set-up, works great!!!

smbishop · May 2016

I have the same set-up, legs down, works great!

nth78 · May 2016

I didn't see the comments until after I started the cook. I went legs up. What is the advantage of legs down?

JohnnyTarheel · May 2016

Better heat circulation for hotter cooks in my opinion. Toppings cook more consistent.

DutchMiniMax · May 2016

The Woo it is, see my post from last year
http://eggheadforum.com/discussion/1183487/pizza-on-mm-to-woo-or-not-to-woo#latest

Photo Egg · May 2016

nth78 said:

I didn't see the comments until after I started the cook. I went legs up. What is the advantage of legs down?

Did it work? Then don't change it. Everyone does it different. If there is something about your cook you did not like then let us know. We might have ideas to help.

nth78 · May 2016

Photo Egg said:

nth78 said:

I didn't see the comments until after I started the cook. I went legs up. What is the advantage of legs down?

Did it work? Then don't change it. Everyone does it different. If there is something about your cook you did not like then let us know. We might have ideas to help.

Yeah it worked. Crust could have been a tad crispier but it was definitely good

Pizza and Woo/Extender

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