pizza help?!

Porter911

I just bought a L big green egg a week ago. I have dedicated this week to trying something new everyday.  I'd like to do it in a cast iron skillet.   What is the process?Do I have the plate setter feet up? Feet down? Is that even a way to cook lol. I'm very new at this and any suggestions and advice would be great.  Also I did a small pork butt yesterday for 7 hours. Is that enough time to set my gasket?  So I could cook at higher Temps now? Thanks!!!

NPHuskerFL

6 & 1/2 dozen the other. Make your own dough or buying it?  Sugar content will determine baking temp. Pie in CI and elevate off the PS has been my best results. Others will chime in. 

stemc33

Here's a good link. 

http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less#latest

Porter911

I was thinking about making my own dough tonight in my auto bread maker. It has no sugar.

bgebrent

Welcome aboard the crazy train!  The search bar top right of page is most helpful to find all things pizza.  I too am a newbie and got lots of great pizza help. Also Google search pizza and big green egg.  Good luck and happy cooking!

Porter911

That is a EXCELLENT link!

NPHuskerFL

Porter911 said:

I was thinking about making my own dough tonight in my auto bread maker. It has no sugar.

Then go around 650℉ to 750℉. Be sure to burp. 

stemc33

Porter911 said:

That is a EXCELLENT link!

Every easy and most excellent 

Smokinpig

Here is a link to one I did. It is on my wife's blog. http://beachblanketbacon.com/2014/08/09/chicago-style-deep-dish-pizza-on-the-big-green-egg/

NPHuskerFL

@stemc33 do you go lower temp as in the link in CI with no sugar in the dough?  I went higher but, shoot if it's just as good at 450℉ I'm game. 

Porter911

Another silly question.  Do the feet of the plate setter sit up? Or down? 

NPHuskerFL

I like down on any baking. Others may disagree. That's just what I've always done. Always form a air gap between the stone or CI from the PS. Copper fittings, foil balls, anything works. 

bgebrent

You'll see both.  I've come to like legs up, grate on legs, second elevated grate with pizza stone on it.

NPHuskerFL

Smoking I go up. Baking I go down. Most will tell you that you risk frying your gasket with legs down. I'm not too concerned about that with a Rutland. 

Porter911

Sweet! Thanks again! 

Porter911

So wouldn't my grate be a good air gap?

NPHuskerFL

Porter911 said:

So wouldn't my grate be a good air gap?

If your going legs up...sure it would. That statement was more in reference to PS legs down.