Cooking home-made pizza

Unknown

Newbie trying to cook home-made pizza here. I already have a pizza stone (wife got from pampered chef). Everything was looking good and the toppings were almost done when I checked the crust - it was black.[p]What's the best way to cook pizza? Do I need a BGE pizza stone? Should I cook in-direct instead of direct with stone?[p]Thanks for any help.

eggor

vango,
just finished off a pizza myself, after serveral soso attempts. try this, it worked for me. on the raised grid set a pizza stone after you light the egg. bring it up to about 450. then i placed a second grid to create an air space. then i put a papa murphy's pizza on top. now that comes with some kinda of burn resistant paper, so you may need a pizza pan instead. i had a nice burning fire and controlled the temp with the bottom vent only, with the daisy wheel off to limit the amont of smoke on the pizza. hands down best pizza yet. perfect crust, little smoke and the toppings perfect.[p]

RRP

vango, you need more mass IMHO. Most people use a plate sitter for that reason, plus it raises your stone to above the lip of your BGE so ingress and egress of the pizza is simple. You can also use fire bricks to accomplish this. Don't give up - BGE pizza rules!!!

WessB

vango,
You can see how I do pizza`s on the egg on my website in the "Cooks" section..and that PC stone will not last long in the egg..HTH[p]Wess
[ul][li]WessB`s[/ul]

Chuck

vango,[p]I have had good luck using an inverted plate setter, a cooking grid on the upturned legs and a pizza stone on the grid. This gives you a ceramic barrier and an air gap between the fire and the stone. I have been able to do several cooks in a row without burning the crust before the top is done. Youu could to a setup similar to this with firebricks if you don't have a plate setter. Another thing you may try if the stone gets too hot is to wipe it with a wet rag before putting you pizza on it. I do this if I am doing a lot of pizzas, quesadillas or strombolis one after the other. [p]Hope this helps.[p]Chuck

tn slagamater

vango, as Wess indicated below, the Pampered Chef stone will crack in short order in the Egg. You will need something to block the heat, like a plate setter. Either a Kiln Shelf(like a pizza stone) or a BGE stone can handle the heat without cracking. Kiln Shelves come in larger sizes than the BGE stone, which is 14 inches for the large Egg. A 16 inch kiln shelf will also work and make larger zAAAS...A pizza screen or the Grill above the stone will help keep the crust from burning... And YEAH, BGE ZAAS are awesome, keep trying

Unknown

eggor,
Thanks for the suggestions, I'll print out and try soon.