first timer for pizza

daddyg

I am going to try Pizza for the first time on my relatively new BGE.[p]I have the BDG Ceramic Pizza stone. Can someone shoot me some quick instructions or tips???[p]Do I need a "platesetter"? What is a platesetter anyway??[p]Thanks...Dave

Steve-O

daddyg,
Yes, you will need a platesetter or some fire bricks to put between your stone and the fire. This will help keep the crust from burning. You will also need at least one pizza peal for lifting the pie on and off the grill. I use a wooden one for making the pizza and putting it on the grill and a metal one for taking it off.[p]There's lots of stuff in the recipes section and the archives on pizza. Do you want to go easy the first time, or do you want to go all the way from scratch? The easy way is to buy a pack of Betty Crocker pre-mixed pizza dough and some pizza sause in a jar. Follow the directions for the dough, spread out on a pizza peal and then add your favorite toppings. You should fire up your egg about the same time you begin making the pizza. Put in the platesetter and stone right after starting the fire to bring them up to temp. Leave the bottom vent wide open and put the daisy wheel on top, but open it all the way. When the temp hits 450 or 500, put on the pie and check it in ten minutes. From there it is just a matter of how well done you like the cheese on top. Don't expect things to go perfectly the first time - pizza can be a bit tricky. Just keep cooking them and eating them until you get it right!!

Unknown

daddyG,[p]In addition to what Steve0 said, make sure you sprinkle Corn MEAL (not flour) on the wooden peel before you put the Pizza dough on the peel. The corn meal acts like little tiny ball bearings - it keeps the dough from sticking to the peel and it makes it easier to slide the peel out from under the pizza once you have it over the pizza stone. Shake the peel back and forth once or twice after you put the dough on the peel and after it is dressed. If the pizza does not slide on the peel, gently lift up the edges and throw a little more corn meal under the pizza until it slides freely on the peel. [p]BTW, if you intend to do pizzas more often (trust me, after your first taste you will!) go ahead and get a metal peel (it is easier to slide the thin edge of a metal peel under a cooked pizza than the thicker edge of a wooden peel) and at least 2 wooden peels (you can have your guests dress their pizzas and have the pizza ready for you instead of you waiting for your guests to make their pizzas.)

Unknown

Maybe I've been doing it wrong, but I never used a plate setter with my pizza stone. I just put the stone on top of some fire bricks.

Unknown

forget my last post. i have a bad habit of reading posts too fast and you answered my question already. thanks!

daddyg

Thanks guys. Now I just have to find a place to get the pizza peels !

Unknown

daddyg,[p]Just remember to get peels with relatively short handles (fortunately for me, someone else learned that lesson first and let me know how much damage you do to a glass door with a long handled pizza peel.)

Unknown

Dave,[p]While the platesetter and a peel are great tools for baking, a fellow can still bake very well without all these items. The most important thing is to get the grid raised up to where the dome opens and then place your stone on this grid. This can be done with bricks, soup cans, or whatever you have handy. You will need to run a little lower temp with this setup but your pizza will come out great.[p]Another option to consider is pan pizza and it will also cook well with this type of setup. Deep dish does real well with this setup. [p]A good substitute for a peel is the back of a cookie sheet or any other type pan with a flat bottom that is large enough for your pizza. A stiff piece of cardboard will also work very well but you need to hold both sides when you carry it to the cooker.[p]As for pizza tips, e-mail me and tell me what type of pizza you are interested in and I can give you some tips.[p]Old Dave