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pizza help!!!!!!!
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trish
Posts: 15
Pizza help... first time on the BGE :ohmy: :ohmy:
Comments
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first time pizza on the BGE tonight! have plate setter and stone... HELP from anyone appreciated
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What is your help question?
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what temp and how long??? making simple grilled veggie pizza and a ham an pineapple one
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Not the expert but have made a few good ones. What crust? with store bought I cook with plate setter legs down and egg feet under pizza stone at 500° for anywhere from 12 to 25 min. depending on the toppings.
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If you have a plate setter go legs down and pizza stone on top and cook at 500 degrees for about 10 minutes.
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The ham and pineapple might take about 13 to fifteen minutes depending on how thick the pineapple might be.You have extra moisture going on there and check the crust after the 13 minute mark and see how the crust is doing.
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Yeah, I do mine between 500-600.
Note how clean your egg and platesetter are when done.
Greg -
Put a 0.5" - 1" spacer between plate setter and stone. This will keep an even heat on stone. Even balled up tin foil will work,
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I go with plate setter legs up, main grid on the legs and the stone on the grid. The airspace between the setter and the stone will prevent scorching your crust. 450-500 degrees and be sure to have your Egg stable at that temp for 40-60 minutes before you bake. I take a damp cloth and lightly wipe the stone just before putting the pie on. With a flashlight you can look through the daisy and watch the progress. I would also recommend you use parchment paper under the pie to prevent sticking to the peel. Remove the paper when you rotate the pie 180 degrees after 7-8 minutes. -RP
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This is a good suggestion..I use extended grate with stone on that to get the pie higher in the dome if you have one..(this config uses platesetter legs up)..if not..then plate setter legs down, egg feet, then stone like so...
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How is Joe doing? I hope ten eight and smoking.
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If my pie is 14" or less, I go with the setter legs up main grid, grid extender then the stone. -RP
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He pretty much just lays around, course that's what he is supposed to do. He goes in for the 8 week check up Tuesday, thanks for asking. -RP
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This is the highest you can get the pizza stone in the Egg.A Darnoc original.
Four and a half inch bolts on a thirteen inch grid with the BGE stone on top of that. -
how you bake your pizza on the egg depends on the type of crust you are using. for premade crusts i bake at about 420-450 for about 20 minutes per the package instructions.
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LOL you might start a competition for bigger domes :woohoo: looks great Darnoc.
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really? the highest? :woohoo:
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All I can say is that the BGE thermometer touches the top of the pie.It can't go any higher.The grate that I Used is a 13 inch one from a Weber grill and if I remember right the BGE stone is 14 inches.When I close the dome the 14 inch BGE stone will slightly scrape the inside of the dome but still close.Beers!
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sounds like you need some big nuts for spacers on your stem :P
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RTD
Geez Rick I just ate and that last pix makes me want to go around again.
Frank -
sorry, mon
that last one is pulled pork
here's a couple more
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DANG!! It takes a engineer to come up with that one.I was in the Audio business for forty five years and my brain does not work as yours does.The spacers are on the way.Have a great weekend.
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Why go out to buy spacers? I've had a wine cork cut to right length holding out the thermometer from the dome for several years. Sweet!Judy in San Diego
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the nuts were laying on the bench in the garage and i don't drink wine. you can also just put the thermometer retaining clip on the outside instead of the inside
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Absolutely fantastic lookin pies rick!!...been missn your pix..I must be on at odd hours or something...keeps the rest of us striving for the same rung on the ladder!! nice stuff!
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