SAMs pizza on the egg

cul-de-sac-er

Ok we're trying our first pizza on egg tonight. Platesetter legs up? Pizza on stone or directly on grate? Any help would be greatly appreciated Fire lit and ready to go

Mama Roneck

legs up, stone on grate, or better yet raise it up off the grate with a few fire bricks or stone chunks or whatever - just get it higher in the dome.  550 degrees.  at least 30 minutes to get everything up to temp. 

The Cen-Tex Smoker

what kind of pizza? Pre-made or fresh dough?

Little Steven

Just a WAG guess but I think it may be from Sam's

cul-de-sac-er

Yes SAMs we cheated Stone or grate?

double

Stone as high in the dome a possible

cul-de-sac-er

Thanks guys I really appreciate your help Have a great weekend

Little Steven

I have always used the stone, higher the better. I believe that the distance between the platesetter and the stone should be minimal. If you have some bricks, pieces of steel tube, electrical boxes or something like that, put them under the platesetter legs on the fire ring and use the little green feet or plumbing fittings on the platesetter to support the stone.

nolaegghead

I've done those right on the grid before, indirect, of course (because it was my oven).  That dough doesn't need much cooking.  Stone would be fine, but I wouldn't get it too hot.

Brownie

Give your stone at least 20 minutes to preheat.

nolaegghead

Isn't that dough partially pre-cooked?

Little Steven

Nola, I have no knowledge of this pizza. I know nothing...nothing

nolaegghead

Steven - It's a "fresh" pre-built pizza.  I haven't cooked one in years, but I seem to recall they have to par cook the dough or it turns into a sloppy mess sitting in the box in the store.  I buy a slice now and then - it ain't bad.

Little Steven

Never been to a Sams. We have them and I have a membership but there isn't one close to my normal haunts.

cul-de-sac-er

This baby looks nice not a bad way to go on a Friday night Thanks for the help