Cast Iron Skillet Pizza Redux

EgginATL42

Can someone please help a newbie??? I just got my LBGE last week, and have done 3 quick cooks so far. Of the 3, the most pleasant surprise was a deep dish pizza I did in a cast iron skillet. While the results were amazing, stuff I've been reading since leads me to think I may have done something wrong. I went with 450 indirect with the place setter legs down and the skillet directly on top of the place setter. As I said, I was very pleased with the results, but I want to make sure I'm not running the risk of damaging the place setter or the gasket. I'm making another attempt at a pizza tonight, will doing it the same way run the risk of harming either the gasket or the place setter, and if I flip the place setter will it affect the needed cooking temp or time??

gamason

Not gonna hurt a thing I can think of. Enjoy the egg and the pizzas. They are one of my favorite things to do on my egg!

tazcrash

FWIW, just cook, the gasket will go. 

I spent many cooks being very careful to keep my gasket good. 1 big backflash, and a chunk of it was toast. 

BTW, I may try this, was the CI hot? 

Welcome, enjoy the journey. 

Carolina Q

Welcome! Some will say legs down will increase the likelihood of frying your gasket. IMO, you're gonna fry it in a couple of months anyway and then replace it with a better one so it really doesn't matter legs up or down for pizza. You should have an air space under your pan though. Aluminum foil balls or 3 copper plumbing elbows work well. Btw, it's a plaTesetter.

EgginATL42

tazcrash said:

FWIW, just cook, the gasket will go. 

I spent many cooks being very careful to keep my gasket good. 1 big backflash, and a chunk of it was toast. 

BTW, I may try this, was the CI hot? 

Welcome, enjoy the journey. 

Thanks for the advice. I did not preheat the CI. I coated the inside of it with EVOO placed the crust in (Publix store made, pre rolled) brushed the crust with pancetta drippings, then added cheese, pepperoni, the cooked pancetta, diced tomatoes, garlic, pre cooked meatballs, Parmesan cheese, and basil. I put directly on the plate setter at 450 indirect for 30 minutes with a turn half way. If I did it again, I'd skip the meatballs, but everything else was great. Tonight I'm going for a steak pizza with some left over ribeye that I have. Here's a pic of the first attempt.

tazcrash

you had me at: 

EgginATL42 said:

 brushed the crust with pancetta drippings, 

fljoemon

Carolina Q said:

Btw, it's a plaTesetter.

Now they call this a convEGGtor :-)

jcaspary

That looks fantastic.  I've done pizza several times, think I need to do a deep dish now.

stv8r

I'm also a new owner and have completed 20+ cooks.  I have mistakenly cooked legs down several times with temps screaming north of 600-700. Usually pizzas.   No gasket damage at all.  Very happy with the new style gasket.

anzyegg

That is an awesome looking pizza.... At those temps you'll be fine... The gasket will eventually go anyway... Just message RRP for a Rutland...

EgginATL42

A little too much sauce (garlic alfredo) but otherwise quite tasty. With mozzerella, a little cheddar Jack, garlic, tomato, steak, and topped with feta and Parmesan.

Terrebandit

I've hag my egg for 1.5 years and the stock gasket is just fine. Just cook the way you want and don't worry about it. That's what I do.