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Pizza Setup

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bhugg
bhugg Posts: 317
in EggHead Forum
I am doing a few pizzas tonight and have been thinking about the setup. I was going to put the plate setter in legs up, grill grate, fire bricks, and then the pizza stone. Thoughts?
Large BGE Dallas, TX
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  • egginNthefreeworld
    egginNthefreeworld Posts: 68
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    Thats identical what I do with good success. Some things I have learned and will share:

    - They type of dough you use matters when it comes to how hot to cook them at. IE - I get neopolitan (sp) dough from my local pizza joint and it works the best in that I can cook that baby at about 600-700 and havent got to worry about burning the bottom of the custs. American style dough that I started with from say publix deli - while its not bad, you just dont want to get over about 450, from my experience.

    - whatever type you use, I rotate pie about a quarter turn ever few minutes, this helps get all cooked evenly.

    - I use parchment paper to get from peel to stone and it pulls out easy after a few minutes of cooking. This works great for me.

    Good luck! I am cooking 4 tonight myself, my fam loves them! 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    That's a pretty standard setup.  It should work fine.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • nolaegghead
    nolaegghead Posts: 42,102
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    You're good.
    ______________________________________________
    I love lamp..
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  • erikjs71
    erikjs71 Posts: 69
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    bhugg said:
    I am doing a few pizzas tonight and have been thinking about the setup. I was going to put the plate setter in legs up, grill grate, fire bricks, and then the pizza stone. Thoughts?
    That sounds like a plan.  

    I use platesetter legs down, grate, stone.  What for temp to get to where you desire it.. I do about 650º, and let the stone warm up for about 15-20.  

    Keep a close eye on it.. I know the saying is "if you're lookin', it ain't cookin'".. or whatever.. but open it up after about 3 mins to check the bottom.  The longer you let the egg sit the faster (much faster) it will cook.


    Below is after about 7 minutes.. 
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  • Deluca
    Deluca Posts: 148
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    Intersting setup. I've always done legs up/grill/ stone. I switched to an XL recently and noticed I have to really watch the temp of the stone. It was getting way too hot. I ended up trying to keep dome temp around 450-475 to keep the stone from getting too hot. On my large egg I could jack the temp up much higher with less issues of the stone getting too hot. 
    I had to take the stone out to cool off. That's not ideal!
    Then theres the fire bricks. I've never used those either. 

    With all that said, I actually feed the guests typical pizzas and I hold out for the pan pizza! Soooo much better imho. 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Nothing wrong with legs down but be forewarned that it will direct a lot more heat on your gasket than legs up. 

    Of course, if you don't have a gasket, there shouldn't be a problem. ;)
    ______________________________________________
    I love lamp..
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  • Nature Boy
    Nature Boy Posts: 8,687
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    SO many ways, but as long as your cooking stone is protected from the direct heat, you are good to go. Happy Za's
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • bhugg
    bhugg Posts: 317
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    Done and done. Best pizza I have ever made.

    Large BGE Dallas, TX
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  • StillH2OEgger
    StillH2OEgger Posts: 3,748
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    Nice work! That looks delicious.
    Stillwater, MN
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  • Deluca
    Deluca Posts: 148
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    Good Work!
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  • northGAcock
    northGAcock Posts: 15,164
    edited July 2017
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    bhugg said:
    I am doing a few pizzas tonight and have been thinking about the setup. I was going to put the plate setter in legs up, grill grate, fire bricks, and then the pizza stone. Thoughts?
    Looks like you had great success. 


    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
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    Nice looking pies right there
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  • erikjs71
    erikjs71 Posts: 69
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    Deluca said:
    Intersting setup. I've always done legs up/grill/ stone. I switched to an XL recently and noticed I have to really watch the temp of the stone. It was getting way too hot. I ended up trying to keep dome temp around 450-475 to keep the stone from getting too hot. On my large egg I could jack the temp up much higher with less issues of the stone getting too hot. 
    I had to take the stone out to cool off. That's not ideal!
    Then theres the fire bricks. I've never used those either. 

    With all that said, I actually feed the guests typical pizzas and I hold out for the pan pizza! Soooo much better imho. 
    Yeah.. the first time I attempted pizza on my L Egg I did that setup, and I burnt the living crap out of the bottom of every pizza.. Literally after 2-3 minutes, at 600º.. If you go legs up, you have to work fast and not let the stone get too hot. To nolaegghead's point though...

    nolaegghead said:
    Nothing wrong with legs down but be forewarned that it will direct a lot more heat on your gasket than legs up. 

    Of course, if you don't have a gasket, there shouldn't be a problem. ;)
    Yeah.. your gasket will get a lot of direct heat. You can see mine gets a little fried... but with the amount of sauce, cheese, grease, and anything else that drops on that gasket, I plan on changing it more than most people.. just from a cleanliness standpoint.
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  • erikjs71
    erikjs71 Posts: 69
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    I've also seen the same setup I use with no grate.. just the stone onto of the plate setter.   I think that might work better.. I plan on trying it out.
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  • erikjs71
    erikjs71 Posts: 69
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    bhugg said:
    Done and done. Best pizza I have ever made.

    Looks FANTASTIC!!! Hey.. don't fix it if it ain't broken.. Just do the method you'd just did, and keep it.  Looks great!!
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