pizza setup

henapple

Searching the forum seems like I've found ps legs down then a spacer and then the stone. I've been going ps down then raised 5" and ps. What's your method?

AlbertaEgger

PS Legs up, grid, short raised grid, maybe 4" then stone. Might change now with the new swing rack.

 

Mickey

First off many do not use the ps. If cooking with a fire under 500 I just cook on top of the stone on top of the AR no bottom stone ( learned from Tom ). If hot say 600 I have a stone at the bottom or mid area of AR and a stone to cook on the very top of the AR.

bud812

+1 with @mickey.

Skiddymarker

Setter legs up, grid on setter legs then spacers to raise the stone an inch or two above the felt line. Lately for my MBGE I've used a Grill Dome grid extender, it sits on the fire ring and is about 1" above the felt line.  

No pizza pics but this is the grill dome used for a reverse sear. It holds the pizza stone above the felt line and as it has three legs it straddles the setter. 

Mickey

For the Grandkids the ovals work real good. Hope they tasted better than looked. They made and ate.

Carolina Q

Back when I did pies on the egg, I used a platesetter with all this stuff on top. Since I have discovered that pizza is as good or better in my oven, I don't mess with the egg.

YEMTrey

This is the setup I use.  AR with pizza stone on top of it.  Gets it pretty well up in the dome.

jls9595

@CarolinaQ

AlbertaEgger

Carolina Q said:

Back when I did pies on the egg, I used a platesetter with all this stuff on top. Since I have discovered that pizza is as good or better in my oven, I don't mess with the egg.

Brisket_Fanatic

I put the extender on the A/R with stone on the very bottom and stone on the very top. Works pretty well for me.

Carolina Q

LOL, dead serious.:)

All but one of these was done in my oven. And all were delicious! Even the egged one.

SmokeyPitt

I have a rack that goes into the warming drawer of my oven.  I think the point of the rack is to set plates on to warm.  So, coincidentally, it is also a "plate setter".  It happens to fit nicely on the large and a stone can sit on top of it, so it gives me a bit of a lift.  

So, I go with BGE plate setter legs up+regular grid+2.5 "plate setter rack"+pizza stone.  

henapple

Carolina Q said:

Back when I did pies on the egg, I used a platesetter with all this stuff on top. Since I have discovered that pizza is as good or better in my oven, I don't mess with the egg.

cazzy

Carolina Q said:

LOL, dead serious.:)

All but one of these was done in my oven. And all were delicious! Even the egged one.

Nice looking pies.  What temp do you cook them at and what kind of flour do you use?

Carolina Q

Thanks, Cazzy. Depends on the pie. Chicago deep dish, AP at 450°. The NY pie on the egg uses bread flour at 500°, even in the oven . The pan pizza in the CI, bread, 550° and the other three use Caputo 00 at 725°. Yes, my oven goes to 725°. It's pretty old and I'm gonna be bummed when it finally dies and I have to go back to the egg for that temp!

AlbertaEgger

Carolina Q said:

Thanks, Cazzy. Depends on the pie. Chicago deep dish, AP at 450°. The NY pie on the egg uses bread flour at 500°, even in the oven . The pan pizza in the CI, bread, 550° and the other three use Caputo 00 at 725°. Yes, my oven goes to 725°. It's pretty old and I'm gonna be bummed when it finally dies and I have to go back to the egg for that temp!

"I'm gonna be bummed when it finally dies and I have to go back to the egg for that temp! "

 

AlbertaEgger

Carolina Q

(i have to admit, they do look like some pretty damn good pizza's C Q)

Carolina Q

AlbertaEgger said:

(i have to admit, they do look like some pretty damn good pizza's C Q)

Thanks. They really are just as good. And sooo much easier. The deep dish was to die for!!!

SmokeyPitt

In the summer, if I set my oven to 725, if it ever got to that temp my kitchen would be about 105. 

shadowcaster

Carolina Q said:

Back when I did pies on the egg, I used a platesetter with all this stuff on top. Since I have discovered that pizza is as good or better in my oven, I don't mess with the egg.

Sinner!!!

henapple

Went ps legs up, 5 inch raised then the stone. Family loved it so I'm happy.

DMW

henapple said:

Went ps legs up, 5 inch raised then the stone. Family loved it so I'm happy.

Looks great @henapple! What did you use tou raise the stone?

SkinnyV

Carolina Q said:

Back when I did pies on the egg, I used a platesetter with all this stuff on top. Since I have discovered that pizza is as good or better in my oven, I don't mess with the egg.

Agree my oven pizzas have been blowing away my egg ones. Last 10+ all oven.

henapple

DMW said:

henapple said:

Went ps legs up, 5 inch raised then the stone. Family loved it so I'm happy.

Looks great @henapple! What did you use tou raise the stone?

I have a homemade raised grid made with bolts and washers.

cazzy

Looks great man. There is nothing better than a satisfied family!

cortguitarman

I use PS legs down with 1/2" plumbing tees as a spacer then stone on top. Works for me. I turn the pies 1/4 turn every couple of minutes.

Cookinbob

I do like @Skiddymarker. PS legs up, grate, 4" spacer then stone. Tried once without PS and the stone got too hot. Bottom overdone, top not quite done. 450 - 500 deg max for my dough. Parchment paper under all my pies

cdthomas23

Just curious...what does the lift give you rather than just setting the pizza stone directly on the plate setter?

Skiddymarker

@cdthomas23 - raised gets the pie closer to the dome, reflected heat cooks from the top - like a broiler. 

jlsm

I'm with Carolina Q. I did a side-by-side test once, and no one in the family could guess which was made on a 550 egg and which in a 550 oven, both preheated with stones for 45 minutes. With many folks, the egg is their first experience of making pizza at home, and that wins them over. I suggest trying the oven, at least during the winter, if you're going to cook at 450-550.