pizza stone

joel

New to the BGE and starting to experiment with pizza. Have a question regarding pizza stones....what is advantage of cooking on a stone vs. directly on the plate setter? isn't it same material and cooking at essentially the same temp? Thanks!

Stanley

Direct on the PS might be too hot. I don't even set my stone directly on the PS - I use egg feet as spacers.

407BGE

The issue with the pizza stone is to get it indirect onto the stone. As such you could use a place setter if you also had a heat deflector under the place setter.

You are trying to get everything hot and not have the bottom of the pizza stone / place setter being hit by flames and be much hotter than the rest of the egg.

Zippylip

I don't think it is the same material, & like the others have said, you really need a heat deflector, which the setter is. I tried cooking pizzas directly on the setter many times before breaking down & getting the stone (which I did as a result of horribly burning every pizza put directly on the setter). They are relatively inexpensive & the results are outstanding:

Rockporter

The place setter is one of teh best accessories going
for the BGE. I concur with the others' commemnts concerning using a stone and the placesetter. Having used a stome in aregualr oven for many years, you'll find it is great but it is defintely different from teh placesetter which is essnetially a aheat conducting/flame divferting device.

When you are really adventurous (as we were this weekend), you can grill the pizza directly on the grates.

Get the heat up very high (500), lay out the pizza dough on the bottom of a flat pan. Oil the dough and put it oil side down on the grill. Whille it cooks, oil the top. It will cook very quickly. In about 2-3 minutes, turn the the dough so teh other side cooks. Give it another 2-3minutes. Lift up the grate and put the plate setter in so there is no more direct heat. Top teh pizza and close the cover so the cheese melts (5 minutes).

That was dinner Friday night - grilled pizza with mushroom, onions, peppers, sausage and fontina chees.

RU Eggsperienced

Hi Joel,

I agree with what the others have stated on the platesetter's main purpose as a deflector. The platesetter may also have some drippings or soot from earlier cooks that you may not want on the pizza (my guess).

Eggscaper

I belive putting the pizza stone on top of the plate setter using the little green feet and it adds more mass to preheat and it does not take any time to come back up to temp after you open the top

Doug
Dallas,Ga

joel

thank you all for your advice...on my way to buy a stone