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Pizza set-up
Okeejohn
Posts: 297
Sorry, but don't have time to check the archives. Is a pizza set-up start with the place settet with the legs down and then the pizza stone on top??
Okeejohn
Okeejohn
Comments
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Okeejohn,
Yes but space the pizza stone off the platesetter with the little feet that came with the egg or split firebricks or something else.
SteveSteve
Caledon, ON
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Thanks buddy!!!
Okeejohn -
Little Steven wrote:Okeejohn,
Yes but space the pizza stone off the platesetter with the little feet that came with the egg or split firebricks or something else.
Steve -
All I had to do was read another post a couple of lines down. I guess the xlge dosen't come with the little feet. Dahhhhhhh
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The feet don't come with the XL. BGE was concerned about the base being to wide to have an unsupported middle area.
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Okeejohn - My set-up is direct with a 16" stone sitting atop an adjustable rig. The bottom of the stone is about 3" above the felt line making it much easier to handle the pie. I check the temp of the stone with an I.R. thermometer and place the pie on the stone after the stone is 450* or higher.
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The PS Legs down method is what I like best as well. Keep in mind the temp of the stone and dome depend on the style of crust you are using. We love super thin crust, so 700 degree dome works best, but you need to make sure your stone is super hot as well. The thicker the dough, the lower the temp so as not to burn the top of the pizza before the crust is done. Another tip: I've always had trouble with corn meal/flour when transporting the pizza to the egg. Thus, we make them on parchment paper and remove it a minute or so into the cook once the dough sets up.
We just made pizzas tonight, but I didn't get any pictures. Mine was Gaeta olives, sopressata, mozzarella, and basil. Amazing
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