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  • bigphil said:  PS grid on that and about 3-1/2 to 4 inch risers and the stone sitting on those .  what are you using to raise 3 1/2 inches? nolaegghead suggested getting some bricks from in an earlier  post. I do not have the bge legs
  • Shiff said: I bought an inexpensive IR thermometer which is very useful for this measurement.  any suggestions on brand/type of thermometer? I am going to pick one up so i am not guessing
  • flynnbob said: waltinva said: We have done pizza twice with legs up-grate-stone and they came out fine. Second time we used  parchment paper under the pizza to slide it on the stone then pulled it out after a couple min. That was the b…
  • Raised stone 2 inches above base rim ; bottom of pizza  still beat top in being cooked by 50% (time). I think i will try a lower temperature 450-475 and see if that helps
  • Carolina Q said: Gotta have airspace! I don't think I've ever even seen an XL, or 21" stone. Here is my legs down setup on my large. From the platesetter (it's plate, btw ) to the top of the 14" stone is 3 3/4"At that height, I have approximat…
  • R2Egg2Q said: plate setter legs up and legs down and didn't notice any difference in the end result but I always have an air gap between the PS & pizza stone. What kind of dough are you using? I've found some store bought doughs can't handle …
  • Hi54putty said: Try legs up, grate, pizza stone. That should solve your problem. Will do. thx
  • nolaegghead said: Don't worry about air flow around the dome and the stone - think about the area of your bottom vent, you just need 1/2" clearance around a 21" stone to exceed that. Good to know thanks
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