pizza setup

Unknown

Please forgive a newbee asking what I'm sure has been discussed many times. I read the archives, but still need a little help on how to set up a medium for a 12 inch pizza stone. I have 4 half fire bricks. Am I trying to keep heat circulating, or trying for a baffle effect? Do I need an extra grid? Any help would be appreciated. I understand that I need to have the height built up to slightly above the rim. I have a peel. Do you load up the peel with corn meal, or will this just burn on? Thanks for your patience. You are a great group of cooks. Newbee

Spin

Newbee,[p]Gfw has a setup using exactly your pieces that works nicely on the medium. I am sure he will be here soon.[p]Corn meal is used only for the purpose of helping the raw pie slide off the peel and onto the stone. The stone needs no cornmeal and should be clean. Any extra cornmeal will eventually burn and adds nothing to the pizza.[p]Use only enough cornmeal on the peel to keep the pie from sticking. An occasional shake during construction to keep the pie from sticking will help a lot. Give the fully constructed pie a quick shake to make sure it is free and then brush off any excess cornmeal prior to insertion.[p]Spin

Gfw

<p />Newbee, I place the firebricks in the standard |__| format, even for pizza - the pizza stone goes on the fire bricks and of course... the piza goes on the pizza stone. A picture of the firebricks can be found at http://yyyz.net/bge/images/11_25_9906_24_03_small.jpg[p]and a picture of the pizza should be appearing on the screen. [p]After several tries and much guidance from Spin my pizza turns out pretty good - the last lesson from the master was heat regulation from the top (bottom vent 100% open) and a firebrick (or piece) to regulate the top - produces a nice evenly baked pizza. Thanks Spin!

[ul][li]Gfw's BBQ[/ul]