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Pizza setup for medium egg

PWisePWise Posts: 1,173
edited 6:49PM in EggHead Forum
What do you recomend? I have a medium egg and its platesetter...


  • Same setup as other sizes. Platesetter legs down, pizza stone sitting on platesetter with gap (you can use the egg feet). I build my pizzas on parchment paper and place paper on preheated stone. I cook at 400 dome temp for around 1/2 hour per pie.
  • PWisePWise Posts: 1,173
    Any specific size or brand for the pizza stone?
  • BigBadgerBigBadger Posts: 461
    BGE has a very good Pizza Stone but it's a bit pricey. I use a Plate setter, legs down with my own $10 pizza stone on top. Get the egg up to 500°+ with everything in place. The stones must be thoroughly heated. Pizza peel to deposit and remove the pie and after about 5 minutes....yummm yummm yummm.
  • PhilsGrillPhilsGrill Posts: 2,256
    Same as all pizza setups, use the search forum feature.
  • RipnemRipnem Posts: 5,511

    BGE makes a stone for the medium that's 12" in diameter.

    How's Cali. treating you and the wife?
  • pcipci Posts: 249
    I got a pizza stone @ Target $14 it measures 12& a half diameter so far it has worked great.
  • TripTrip Posts: 26
    I use the plate setter feet up with two fire bricks set in the center of the plate setter on their side, then the pizza stone directly on top of that. I have read so many posts on the forum about people frying their gaskets I have always been reluctant to put the plate setter in feet down.
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