Pizza Stone vs Pizza Pan

Rib Fan

Hello,

Although I consider myself a pretty good cook I have NEVER attempted pizza. With everyone raving about how well they turn out in the Egg thought I would give it a whirl. That being said, should I invest in a pizza stone or one of those perforated metal pizza pans to get best results? Has anyone used both as a comparison?

Thanks

vidalia1

In a short answer yes you can use both....my set up for pizza is

platesetter with the feet down

the prcelain grid on top of the platesetter

the BGE pizza stone on the grid

and this

http://www.target.com/AirBake-Pizza-Pan-15-75/dp/B000063SKU/sr=1-1/qid=1215632107/ref=sr_1_1/602-0161384-0117454?ie=UTF8&index=target&rh=k:pizza pan&page=1

I have two of the Air Bake pizza pans...this way we can always have one cooking...they work great...I usually cook my pizzas at 550 for 8 -10 minutes...I put the pizza pan right on the pizza stone...nor cornmeal or parchment paper to worry with

AZRP

I've used both, with either you want to use the plate setter legs up with grid on the legs. Set the stone or pan on the grid. Some will say you need the stone to draw moisture out of the crust, but I've had some awfully good crusts with the Air Bake pan, and you don't need a peel. -RP

spbull472

Interesting, one says feet up and the other says feet down. But it seems either way you still put the grid on the platesetter. Feet up gives more space and keeps the heat further away from the pizza versus feet down putting the heat closer...is that the reason?

Do some people just put the platesetter feet down and then the pizza stone directly on the platesetter (with pizza on the stone of course)? Seems there are so many different ways to possibly do this.

I have yet to cook a pizza on the egg either and am greatly interested in trying.

By the way, AZRP what temps and times are you cooking at with your configuration?

Bacchus

I use PS legs down, the BGE ceramic feet, then stone on the feet. I build the pizza in a pan, then slide it off about halfway thru the cook so as to have direct contact with the stone. Not saying my way is the right way.

Gandy Dancer

Plate Setter feet down, BGE pizza stone with ½ “spacers between. I use 3 nuts. No tray. Make your pizza on parchment paper, put on stone cook for 20 min. @ 450° to 500°. This way you don’t have to worry about your gasket.

I think this was my first

BENTE

i have done pizza alot but have yet to use my air bake screen for pizza i did use it for hodag cookies


but if you are going to buy a pizza pan buy a deep dish


you will eventually want the pizza stone for other things like bread


sorry about that pic i have not done enough bread on my stone yet but i have done pizza



you can also do it this way which is my favorite way

spbull472

Bente,

What time and temp do you use for your pizza cooks?

BENTE

i like 475 seems to do well with just on the stone the deep dish was a diffrent temp i think i did it at 425


HTH

mattk330

I've yet to pull the trigger on a pizza stone...waiting for Xmas.

I'll also say that I haven't 'made' my own pizza but rather cooked store bought pizza and Papa Murphy's take and bake. I have just tried to follow the directions that come w/ the pizza considering the BGE as my oven.

I have been using platesetter legs up w/ grate on top of that and then just cooked the pizza directly on the grate...eg just like the pizza box or Papa Murphy's recommends. Wife wonders why we'd ever go out for pizza again when it tast so good on the BGE.