Pizza Setup Question

Unknown

I am planning on doing pizzas tonight on the egg and I am wondering about the setup. Do I use a plate setter and then the grill and then put the pizza stone on top of the grill? I'm worried that if the grate is too low, I won't be able to get the pizza in or out of the BGE. I recognize that have some firebricks would be helpful, but I don't have any - nor do I even know where to get them.[p]Any advice is greatly appreciated. Thanks in advance!

Smokin' Todd

TJP,
Dont use the grill at all. Put that to the side.
Place the platesetter on top of the fire ring, then the stone on top of that.
ST

Morro Bay Rich

TJP,
The setup used by Lucky Duck at the Eggs-by-the-Bay Fest was:[p]1. Plate setter legs down
2. A 1/2" spacer btw plate setter and pizza stone (green feet)
3. Pizza stone
4. Dome of 550 deg
5. Cook 8 to 12 min[p]It worked great all day long.[p]Hope this helps,
Rich

egret

Morro Bay Rich,
I've also had good luck with PS (legs up), grid and grid extender with pizza stone on top of grid extender. Easier on and off, not to mention easier on your gasket.........

Morro Bay Rich

egret,
I like this approach especially the "easier on your gasket" part.

AZRP

egret,
I use the same setup, but instead of the stone, I've been using an air bake pan with very good results. -RP

Unknown

TJP, we put the cast iron grid in to even the heat and than the platesetter legs down and the BGE pizza stone right on the platesetter. Cook at 530 for 8-10 minutes for a great sausage peperonie pizza.

RRP

Smokin' Todd,
I agree! I've been baking perfect pizzas for 7 years now - just the plate setter and then stone -no grate, no green feet, no copper elbows.