Preheat pizza stone? Temp?

BHFG

I am trying BGE pizza for the first time. The BGE cookbook says to cook at 400 degrees and you don't put the plate setter and pizza stone in until the BGE gets up to full temp. Is that right?

Seems like you would want to pre-heat the stone. Is that temp a little low?

Help?

Rick

Large Marge

I pre-heat. I like 500+ but it depends on your dough. I've read 800+ (not on the BGE but good NY pizzerias ovens) is how you get a great charred crust, but they use active yeast / starter cultures, not the standard "3 cups of flour, instant yeast, sugar, oil and salt". Best of luck!

Ripnem

Pre-heat everything along with the egg warming up. Be sure all the white smoke is gone and then you can cook. Pizzas are cooked from 450-1100 degrees. Parchment paper is the secret to getting a homemade pie on the egg. You can just leave it under the pizza through the cook.

Also, it is a good idea to put an air space between the platesetter and stone. You can do this by either putting ps legs up and then a grate (grid) and the stone on top of that, or put the ps legs down and something that won't burn between the 2 flat surfaces.


I use an extra set of green egg feet.

Have fun

Panhandle Smoker

Once I light the egg I go ahead and put the plate setter and the stone in place to let it preheat as well. I am about to put 2 pizzas on myself in just a few minutes as soon as I am up to temp. I usually cook around the 450 area.

Ripnem

Cheers! assuming you have something cold nearby.

Do you make your own dough?

PhilsGrill

450 works good for me. Plate setter legs down, three green feet and then pizza stone. All go in at the same time and ready to cook at the 45 min to 1 hour mark.