pizza thoughts

Shelby

Anyone try the set up this way:
plate setter inverted with feet up; grill on top; then setting a pizza stone on the grill. Oh...and not pre-heating the pizza stone.
Just curious.

The Naked Whiz

Shelby,
You have to preheat the stone some. Pizza dough and a cold stone don't get along real well. Besides, you want the initial burst of heat from the stone to give the dough an extra push early in the cook.[p]Here is a link to my recipes page. Click on pizza and you will find ideas and thoughts collected from this forum. Personally, I buy unbaked pies from the pizza joint down the road. I have found my own personal pizza nirvana by putting the plate setter in legs down, pizza stone on the setter, preheat the whole shebang to 550 degrees for 30 minutes, then bake for 6-7 minutes. Others have found their own personal nirvanas with different methods. Like I always say, though, experiment and just keep cooking the pies till you get them the way you like, and don't be afraid to eat your mistakes![p]TNW[p]TNW
[ul][li]The Naked Whiz Recipe Page[/ul]

sdbelt

Shelby,[p]I agree with TNW, the stone needs to be hot, to initially sort of scald the crust, and keep it from sticking.[p]Also, with the plate setter inverted, and all the air beneath the stone, it would be harder to get the crispy type of crust that I prefer. For deep dish pizza, that method would seem to work.[p]--sdb

Shelby

Shelby,
I agree with both of you. And that is NOT the way I cook. That is what was suggested to me by the person behind the counter at the BGE store in Atlanta! Just wanted other peoples thoughts.