NEED PIZZA SETUP ADVICE - STAT!!!!

mad max beyond eggdome

OK, bought my pizza stone, have my placesetter already, got my digiorno's pizzas, got my corn meal. ...i know all about temps. ...one really stupid question i don't know the answer to. . .[p]do i put my plate setter in feet down with the pizza stone directly on top of the plate setter, or do i put the plate setter in feet up with the grill on top of it and the pizza stone on top of that (so there is a gap between plate setter and pizza stone)???????[p]i'm ready to fire up the egg, so anyone that can weigh in with the answer i really appreciate it. . ..[p]thanks[p]max

StumpBaby

mad max beyond eggdome,[p]plate setter feet down..stone directly on top.[p]StumpBaby

mad max beyond eggdome

StumpBaby,
thanks pal for the quick response. ..that's kind of what i thought, but i wanted to be sure before i fired up. ..[p]have a good one[p]max

LasVegasMac

mad max beyond eggdome,[p]and just to be different - I cook my pie's with the plate setter inverted, grill sitting on the feet, stone on the grill.[p]No real reason as to why I started this way - works just great. The family seems to think so, anyway.[p]I'm sure the other way works just as well. Bottom line is that we have not cooked a pizza any other way but on the Egg since we first tried it. Too tasty!!![p]Happy Egg'n,[p]LVM

Tim M

<p />mad max beyond eggdome,[p]That is an easy one.[p]Tim
[ul][li]Tim does Pizza[/ul]

mad max beyond eggdome

LasVegasMac,
great. ..now i have one that says feet up and one that says feet down. . ..aaaaarrrrrrrhhhhhhhh. . .. . ;-)[p]what that really tells me is that it doesn't make much difference. . .[p]i really do appreciate the quick response from my brethren on the forum. . ..it always helps... [p]thanks[p]max

mad max beyond eggdome

Tim M,
OK, now that's two 'feet down' and one 'feet up'. . .it will be fun to see how others continue to weigh in. .. .[p]btw, i went ahead and did feet it feet down with the pizza stone on top of that. . .it is heating up nicely as i type this. ..pizzas are going on in a few minutes. . .[p]thanks[p]max

Spring Chicken

mad max beyond eggdome,
If your pizza stone is broken in you won't need the corn meal with a DiGiorno pizza (my personal favorite). In fact, you will probably want to brush off any corn meal from the bottom because it gives the pizza a burned crust taste. Just let the natural oils and stuff do their thing. And remember, you will need to bump the temperature up to about 550° to get a decent cook, and rotate it about half way through to even the edge browning.[p]We're having fish tonight but my tastebuds are now dancing to pizza.[p]Spring Chicken

mad max beyond eggdome

Spring Chicken,
thanks, i just read your reply after dinner. . the pizza came out quite good. .. i see what you mean about not needing the corn meal though. . .it did burn a little on the stone, and under the crust, but that was ok. . .and i figured out on my own that i needed to turn the pizzas about half way through their cook. ..[p]i also noticed that with all that ceramic mass in the egg, i needed to keep the vents almost wide open to maintain 550 degrees. . .is that your experience as well?. . .[p]thanks again, we will be doing this again soon. ..may try the frozen cpk pizzas next. . .[p]thanks[p]max

Tim M

mad max beyond eggdome,[p]Many ways to do things! I use to use 4 fire bricks and a pizza stone. The key is to have a couple layers of ceramic to shield the pizza from the radiated heat of the fire. [p]Tim

KennyG

<p />mad max beyond eggdome,[p]I've baked tons of these self-rising frozen pies. They call for a different technique than fresh pizza or when using home made dough. [p]After much experimentation, I've found that the best results are obtained by NOT using a pizza stone. A stone will prevent the crust from fully rising.[p]Try baking right on the cooking grid, suspended from the legs of an upside down plate-setter. Add 50° to the package directions and they will come out perfect in the times specified. I usually bake them at 475°.[p]I had this little guy for lunch just last week. They tend to be skimpy on toppings, so I add a little more.[p]K~G[p]

mad max beyond eggdome

KennyG,
thanks kenny, i appreciate that advice. ..i went ahead and did them last night (2 digiorno 4 cheeses, with toppings of our choice), with the set up of plate setter feet down, with the pizza stone directly on top of the platesetter, temps at about 525. . .they came out pretty nice. . .i did have a little trouble with the crust being done faster than the center of the cheese. . ., but everybody was pretty happy with the result. . ..[p]i'll have to try them direct on the grid over the inverted plate setter next time. . . [p]thanks [p]max

KennyG

mad max beyond eggdome,[p]I've done Freschettas, DiGiornos, Red Baron's and a couple of supermarket chain "house" brands. Freschettas always seem to come out best for me and the 4 cheesers with our choice of toppings are the favorite.[p]K~G

mad max beyond eggdome

KennyG,
thanks, we have those at the local safeway as well. .i'll have to give them a try. .. .[p]