setup pizza question

Hitch

Hopefully someone can visualize this and help me out. I currently cook my pizzas on my LGE with platesetter, then grill, then 14" stone. In this setup, the stone is just above level with the bottom lip of my egg. I have another grill and stone, and would like to be able to cook 2 pizzas at once. What can I use to raise the second grill over the bottom stone approx. 3-4 inches, and will it adversely affect the cooking of the bottom pie. I realize that it will be very difficult to watch the cook on the bottom pizza, but I imagine that the top za would cook a bit faster than the bottom. Any and all comments are welcome!

Hitch

fishlessman

i dont think that would work well, just an opinion though as ive never tried it. and alternative would be to learn how to cook at hotter temps and get the pizzas cooked quicker. my record is 53 seconds for the cook. with someone helping to make the pies i could cook alot of pizza in say 20 minutes.

Hitch

No doubt...I do need to learn to cook pizza hotter.

The hardest part is that we are pretty picky when it comes to the crust, so prep time is long. We love the Publix pizza balls, cut them in half, and get them rolled so super thin. Takes a while, but so worth it.

Anyone tried the Sams Pizza crusts? I was there this weekend, and they sell them by the case (12-14 crusts)

What is the best premade crust out there?

fishlessman

i shoot for three from a dough ball. i just buy the local supermarket generic stuff. is there a point when thin is too thin. i like chewey with a little crispness, very light toppings.

Gunnar

Buy a slice of their pizza and sample the crust. We passed on it, but everyone's taste differs. We like the slightly sweet flavor of the "dough-boys" and have given into a slightly square pizza since it is a rectangle when unrolled.

Rob N

Hitch!

This is a great reason to get another large egg!!!


:woohoo:

UnConundrum

Hitch, I think a double pizza could be difficult... You have a temp differential between dome and grid. You might end up with the burnt crust on the bottom and burnt top on the upper.... Would take a lot of experimentation to get it right.

Firestarter21

Hitch,
I have been cooking pizzas with plate setter in first, then grid the pizza stone. I just realized this weekend, that it is best to have the stone directly over the fire with nothing breaking the direct flame, of course the normal grid is ok if you need a surface to cook on. But if you like a cooked crust with a like crisp to it, I think the key is a hot direct fire to the stone, IMHO. Try to get the temp around 450 or so and it should cook in a couple minutes depending on thickness of the crust. 53 seconds is crazy, but impressive(props to fishlessman). I worked in pizza when I was in high school and my buddy still does, typically the big pizza stores use a convection oven that the pizza is on a belt, that goes through a oven around 420 for i think it was 7-8 min at Pizza Hut. My friend says theirs run at 495 for 4 mins. Just to give you ideas of what others do.