Pizza setup for XL @ hi temps

BigGreenBamaGriller · May 2016

I finally found a setup I am happy with for doing pizza pies on the XL at hi temps (650-750). I want the pizza as high as possible with plenty of air space under the stone.
I have a plate setter, legs up, with an inverted Woo and stone on top.

Texag06ish · May 2016

This is how I do it.

steelcityegger · May 2016

That looks awesome! I use very similar set up. What size is your stone?

BigGreenBamaGriller · May 2016

@steelcityegger I got this stone at Williams Sonoma, I think it's 14X16, but I'll check later. Btw, it was your recent posts that gave me the hankerin' for pies, so thanks.

@Texaq06ish, does your pizza stone not get too hot without an intermediate stone under it? I did a similar setup to that one time and the bottom of the pizza turned completely black and stuck to the stone before the top cooked.

steelcityegger · May 2016

Love the way that crust baked up.

I'm still perfecting my dough recipe and temp. Looks like you got yours dialed it nicely!!!

After you make a pizza like that it's hard to order delivery.

Pizza setup for XL @ hi temps

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