Egg set up for first pizza tonight advice needed please

Unknown

I have a plate setter and a pizza stone both from BGE. What is the proper set up? Also, do I get the egg up to 550-600 degrees then put in the setter and stone? The whiz says to put in the plate setter add grate use grid extender then put stone on top. That sounds complicated? How would the egg get up to temp with all that in it? Please help. I need cook time too. Thanks

TRex

<p />Bryaninatlanta,[p]What kind of dough are you using - homemade? Premade? This is the setup I use with premade crusts. For homemade fresh dough, just move the pizza stone up and place the pizza on the stone directly - use parchment paper if you want some added insurance against the bottom burning.[p]The Egg will get up to temp with all of the ceramic mass, it just takes a bit longer.[p]Usually around 8 minutes at 550 - 600, depending on how high your pizza is in the dome, what kind of dough you're using, and how well done you like the top.[p]Good luck,[p]TRex
[ul][li]Pizza[/ul]

eatbbq

Bryaninatlanta,
It will get up to temp ok, just takes longer as it has to heat up the pizza stone and the other ceramic. If you put it in will probably crack and/or break, also will be too cold to use to work with until it heats up anyway....follow the whiz's advice.

Unknown

TRex,
Publix fresh dough. So are you saying I should put the pizza on the stone without the extender if I am using fresh dough? THANKS

TRex

Bryaninatlanta,[p]If it were me I would still use the extender, just to get the pizza higher in the dome. I have just found that I get a crispier top when I cook higher in the dome.[p]Let me know how that Publix dough works - I've been wanting to try it.[p]Good luck,[p]TRex

Fidel

Bryaninatlanta,[p]I use Publix fresh dough all the time. here is what I do and get good results.[p]Light egg, put in plate setter legs down. Put pizza stone directly on top of plate setter. Close lid and let it all come up to 600*.[p]While it is coming to temp, toss/roll the dough and put it on parchment paper. trim the parchment to as close as you can get to the edge of the dough. Add sauce and toppings. Put parchment paper containing pizza directly on the stone.[p]At 600* the publix dough takes about 12-14 minutes to get good and browned on the bottom and the toppings melty and gooey. About 3/4 of the way through the cook i rotate the pie 180* for even cooking. This pic is at about 9 minutes just after the rotation:[p]

Fidel

TRex,[p]The publix dough cooks up nice, but the flavor is a little yeasty for me.[p]In Atlanta there are several Johnny's NY Style Pizza joints that sell dough balls. This has much less yeast and cooks a more crisp and thin dough. [p]From my pic above you can see how much the Publix dough rises as it cooks. The edge crust ends up a bit thicker than a Pizza Hut traditional hand tossed.

TRex

Fidel,[p]Thanks - that's good info. I do prefer the thinner, crispy dough.[p]TRex

Carbonizer

Bryaninatlanta,
I put the pizza directly on the stone, on top of the platesetter- but put the stone on three of the BGE ceramic feet, if no extra feet use 1/2" copper elbows. I use 900 deg for a New York style crust which is like an Italian bread with some chew to the crust and air bubbles on the edge. For this type of crust do not roll the dough--stretch it into shape with your hands and fists. Tough to master but it takes practice. [p]

Ross in Ventura

<p />Bryaninatlanta,
I use a platesetter, grid extender with the pizza stone on top of that. It works real good.
Good Luck,
Ross