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help with pizza and adjustable rib/spider
iahawkfan16
Posts: 48
Just got a large BGE pizza stone and plan on cooking pizza tonight. Would I just use the spider w/ the small stone for my indirect heat and set the large bge pizza stone on top level of rig sitting on the grate? Time and temp? Thank you!
Comments
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I do my pizzas at 450-500 indirect. Platesetter legs down, then put the 3 little green feet you get with the egg on top of that and then the pizza stone on top of the feet. Once you have that set up let everything warm up for about an hour. Be sure to use parchment paper or cornmeal on the pizza stone to avoid sticking problems.
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Hopefully you have a platesetter and I agree with Anne...here is a similar post from yesterday with pics...
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=716128&catid=1
also invest in 2 of these then you don't have to worry about parchment paper, corn meal, etc
http://www.target.com/AirBake-Pizza-Pan-15-75/dp/B000063SKU/sr=1-1/qid=1251832787/ref=sr_1_1/175-8732725-2240556?ie=UTF8&search-alias=tgt-index&frombrowse=0&rh=k:pizza pans&page=1 -
Or you could use a pizza screen. Make your pizza right on it, bake it, and remove it from the Egg. Releases the pizza easily.
http://www.nextag.com/pizza-screen/products-html
Judy
San DiegoJudy in San Diego -
Thank you for the replies. I do have the platesetter so i will use that tonight. Thanks again!
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i just toss them on the hot stone, no paper, cornmeal or anything never had one stick. i dont think i would want cornmeal burned on the bottom anyways. those airbakes do work well if doing several in a row and your building pies in advance.fukahwee maineyou can lead a fish to water but you can not make him drink it
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I struggled with pizza-crust, mainly-until Judy turned me on to pizza screens. The best $10 ever spent on a pizza. Also, make sure there is plenty of air flow between your pizza stone and the indirect heat-I place mine way high up in the dome with another stone on the adjustable rig in the lower portion. Finally--keep the ingredients simple until you have the crust like you want it....post pics!
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I use the adj. rig with my stone on the slider flat rack level 4. no spider, no other indirect needed imho. Temp 550-600. time about 6-8 minutes with thin crust, thick could be over 10. Just cook until done.
Most critical part is giving the stone a full 30 minutes to get up to temp.
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