Pizza How To's

Unknown

I have a store-baught pizza to cook on the large egg for an early supper. It's been awhile since I've cooked a pizza and I need a little help. [p]I already have the charcoal lit, the plate setter in with legs down, and the baking stone on top of the plate setter. I'll let it pre-heat for about 45 minutes. [p]What dome temp should I use to cook the pizza in order to get the cheese and toppings melted and ready by the time the crust gets done and brown? Any and all suggestions will be appreciated.[p]

hayhonker

Chuck/Tx,
I've done dozens of store bought and pretty much decided that the times and temp on the box are really close to what you need to do.
I usually get the egg to 450, slide the pie on, and then peek down the domehole looking for browning cheese.
There is a bit of guesswork involved but generally, at 450, when it looks done it is done.[p]Wish I had a pie right now!

Unknown

hayhonker,[p]I find pie works BEST when you use a raised grid with the stone under for heat transfer.... the raised grid does 2 things, 1 allows air to pass under the crust to keep it from overcooking while you have your toppings closer to the dome getting a closer radiant heat.[p]Jeff

Unknown

egg-dicted,[p]I agree, that with the stone raised the crust doesn't over cook. I've tried it both ways and now always with a raised stone over the plate setter @ 500 degrees.[p]BBQsmoker

Unknown

egg-dicted, let me be sure I'm understanding. Is this the set-up? platesetter legs down, grid on platesetter legs, stone on grid, raised grid on top of regular grid, pizza on raised grid. If not, please explain in detail. Thanks.

Unknown

Chuck/Tx,[p]Yes, platesetter legs down, I have a grill with stands that I set on top of the platesetter, not the grill that came with the BGE. You could use some fire bricks and set the grill on that. then your Pizza stone. This give 6 inches or so for heat to get under the stone.[p]BBQsmoker

Unknown

Chuck/Tx,we do the platesetter legs down with the BGE stone on top with no space. We get them to 530 degrees and then sprinkle the stone with corn meal and cook the pizza for about 10 min. The crust will be done and the top will be bubbling. This works every time for us here in Florida.