3rd times the charm. Pizza with the Adjustable Rig.

spgrimes

cooked a pizza using my new Bge and Ar. The first pizza with the oval stone on the bottom and pizza stone(verified preheated to 500F) at the top with a dome temp of 500F- cheese was great crust was cooked but mediocre. 2nd with the oval stone on the bottom and no pizza stone with stock grid on top at 500F- crust was good but chews was mediocre. 3rd no oval stone with the pizza stone on top of the stock grid on top of the ar at 550F. Everything was Great. 

paqman

Nice pie!

Smokinpig

Looks good to me. 

tridogdude

That's a good looking pizza. Thanks for posting your comments using the AR and stone. Are you using the spider with a stone for your indirect? 

We cook pizza a lot on the egg and usually use the PS that came with the Egg.

Recently started using the AR with 13" stone on the spider. Have not been able to get the temps above 500 using this setup.

The last three times using AR and spider the pizzas turned out perfect. Nice crisp crust and the tops nice and hot but not browned. Last night was able to get 500 on dome temp but before that on the other two cooks could not get above 450. Took a few extra minutes at those temps but results were still outstanding. Experimenting on what temps work best and I think a lot has to do with the dough more than the temps. 

spgrimes

Itridogdude said:

That's a good looking pizza. Thanks for posting your comments using the AR and stone. Are you using the spider with a stone for your indirect? 

We cook pizza a lot on the egg and usually use the PS that came with the Egg.

Recently started using the AR with 13" stone on the spider. Have not been able to get the temps above 500 using this setup.

The last three times using AR and spider the pizzas turned out perfect. Nice crisp crust and the tops nice and hot but not browned. Last night was able to get 500 on dome temp but before that on the other two cooks could not get above 450. Took a few extra minutes at those temps but results were still outstanding. Experimenting on what temps work best and I think a lot has to do with the dough more than the temps. 

The time that worked the best was the AR with the stock Grid on top and the pizza stone setting on top of that with nothing else below to do indirect. Dome temp fluctuated between 550 and 600 for 8 minutes or so. 

Scottborasjr

That's typically the way we do pizzas be cause most of the time they are apps or the kids meals before we put the main course on. Kind of found out like you did just trying something that having the stone on a grid without a indirect piece seemed to work really well.