Place Setter vs Pizza Stone

Unknown

When I purchased my big egg I also picked up place setter (ceramic). To cook pizza I was of the opinion that you use the place setter with a pizza stome on top of it ???? I am now told that this is not the case and that the place setter also serves as a pizza stone. Some confirmation re this point appreciated.[p]Thanks, Bully

Chef Arnoldi

Bully, you need the extra mass of a ceramic to get a non-burnt bottom & constant even heat- the thicker (within limits) ceramic base, the pizza will bake more even (no burnt spots.
i use both plate setter & pizza stone.

Mike Oelrich

Chef Arnoldi,[p] I second that recommendation . . .[p]MikeO

The Naked Whiz

Bully,
In addition to the increased ceramic mass, a plate setter is smaller than the largest stone you can use, limiting you to smaller pizzas. (I'm assuming you have a large egg?) I use a 16 inch pizza stone that I got from Crate and Barrel in my large egg. I haven't measured, but the plate setter is only 12-13 inches across it seems.[p]TNW

sdbelt

Chef Arnoldi,[p]And third. You should be using both at once. The final advantage of both at once, is it gets the pizza cooking at a height above the lower lip of the Egg, making it easy to use a peel to get the pizza in and out.[p]--sdb

Unknown

sdbelt,
Say, where do I get a pizza peel? It was tough getting that pizza off with four spatulas.[p]pastor_chuck