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Cooking Pizza - Stone or No Stone?

edited 11:46PM in EggHead Forum
I went to get a pizza stone today as we are having a Pizza Party this weekend. My dealer told me not to worry about it and use the Plate Setter. The BGE video says to use the plate sitter and the pizza stone. Any Suggestions?

Comments

  • RRPRRP Posts: 18,933
    Eggeneer,
    yes - find a dealer who knows the product![p]Yes you need a pizza stone in addition to the setter. You can get by without a setter if you use a couple fire brick laying flat under the stone while all is sitting on the grate, but otherwise the setter doesn't have enough ceramic mass for uniform heat distribution.

    L, M, S, Mini
    Ron
    Dunlap, IL
  • Eggeneer,[p]Yes definitely use a pizza stone. Make sure you heat it up with platesetter.
  • Eggeneer,
    I've made about 5 or 6 pizzas (thin crust) directly on the setter without a pizza stone. Haven't had a single problem. Make sure to sprinkle some cornmeal on it to prevent sticking. I do mine at around 400 to 425 for 15 to 20 minutes. Hope this helps. Enjoy your Za.

  • ShortRibShortRib Posts: 180
    Eggeneer,[p]Use a stone. My plate setter is nasty over the years I have cooked with it. A pizza stone is specific for pizza and wont get mucked up with smoke, grease and ash from other cooks.[p]
  • wobinwobin Posts: 211
    Eggeneer,
    Stone mandatory.

  • mikeb6109mikeb6109 Posts: 2,067
    Eggeneer,
    well i never used a stone and works for me!!
    pizza.jpg
    pizza3.jpg
    how was that for a pizza party 7 pies and -38 with wind chill.but all went well. direct on the platesetter 410 dome for about 10 to 12 minutes a pie. i make mine thin crust!!
    mike

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