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Rick's Tropical Delight Pizza Question
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Weekend Warrior
Posts: 1,702
I did seafood pizza last night and it was great. Chopped shrimp, sea scallops, thinly sliced tomatoes, a very small amount of DP Raging River and a four cheese pizza blend on top of a Boboli crust and alfredo sauce. It turned out very well and was delicious.
Baking the pizza reminded me of a question I've been meaning to ask Rick, but I never seem to be logged in when he is. Does anyone know specifically why he uses the little green Egg feet under his pizza stone on top of the plate setter? He posted several pics of his pizzas with this setup a while back and I have been curious ever since. I have always set my pizza stone directly on top of the platesetter. Thanks, Mark.
Baking the pizza reminded me of a question I've been meaning to ask Rick, but I never seem to be logged in when he is. Does anyone know specifically why he uses the little green Egg feet under his pizza stone on top of the plate setter? He posted several pics of his pizzas with this setup a while back and I have been curious ever since. I have always set my pizza stone directly on top of the platesetter. Thanks, Mark.
Comments
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Sorry. I have no idea why that posted twice.
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Probably to get some airflow under the stone so that it doesn't vulcanize the crust.
Rascal
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