Pizza Confusion

Farbuck

I'm about to try my first pizza on a large BGE.  For right now, I'm more interested in the set-up than the dough so I'll be using dough from Wegman's for the initial batch.  I'll be using a 15" pizza stone.

From reading previous pizza threads, it seems like there's 2arrangements:

Platesetter legs down; spacers on the platesetter; pizza stone on the spacers

or

Platesetter legs up, grid, the bricks on edge and pizza stone on the bricks [to get 3” above the felt]

Any reason to prefer one method over the other?

Are there any other techniques?

 

Brisket_Fanatic

Either way works, just want the pie as high as possible to help get the top brown, make sure the stone and egg are well heated. I normally preheat everything for about an hour

buzd504

You usually want your pizza higher in the dome so the reflective heat from the ceramics will help cook the top of the pizza (I would choose the second configuration).

But as long as you're indirect with air under the stone (and preheat the stone!), you should be OK.

The dough will often dictate temperature.  Usually you are good around 500,  To cook at much higher temps, you need to make sure there isn't any sugar in the dough.

FATC1TY

I do the grate then the plate setter legs down, with the stone on top of the plate setter.

I usually get the grill raging hot and get everything going hot for atleast 40 minutes before I toss the pizza on.

I've even gotten to the point of heating the stone in the oven to 500*, and getting it on the egg around the same temp. Helps with the crust.

ChokeOnSmoke

As other have said, the higher the better so whatever gets you highest is best.  Any store or commercial crusts, I don't go past 400-450, otherwise the bottom burns.  Also, I heat the pizza stone no more than 15-20 minutes or the bottom gets too done.

 When I make my own dough, I get the temp up as high as I can get it. No problems with burning as the water content is a lot higher.