pre heating a pizza stone

highpress

I've only made pizza on the egg twice. Both times i've had a lrg pizza stone on the feet on top of the plate setter. It seams like a waste running the egg for an hour at 600* to preheat the stone. Can i just cook the pizzas directly on the plate setter and skip some of the warm up time? :blink:


We fixed 3 of these for lunch a couple weeks ago. Yummy. Was thinking especially for a small pizza maybe a pizza stone not neccessary go directly on the platesetter?

Little Steven

highpress,

You can but if you were going to do a lot of pies over a period of time you would burn the crust. Harder to pic the right temp on the platesetter too.

Steve

highpress

Ahh.. ok. So the pizza stone on top of the plate setter will have a more stable temp than just using the platesetter by itself. Thanks Steve.

Sooner Egg

I tried this once(using the platesetter instead of the stone) and charred the crust before the rest of the pie was done.....now I preheat the stone(setting on the egg feet on top of the platesetter) at 500 for 45 minutes and I get perfect pies everytime, doing it this way I have found I don't use much more lump and the added time gives me a chance to down some more liquid from those pretty brown bottles :P

highpress

doing it this way I have found I don't use much more lunch and the added time gives me a chance to down some more liquid from those pretty brown bottles

I'm guessing you mean lump right? Yeah, that was my concern. I thought i'd be wasting a bunch of charcoal by preheating the egg. I'm a tight-wad that way. :blink: You're probably right though, i'm sure your not burning that much charcoal to worry about.

Cpt'n Cook

First off, I have a cheapo pizza stone and have gotten at least 30 pizzas off of it with no cracking problems. I put on my platsetter, eggfeet and pizza stone as soon as I see that the coals are going to light well and let every thing heat up together to about 550-600 degrees. I use parchment paper under the pizza for easy sliding and and pull it out after a few minutes. I do not let the ceramics sit there at 550 without a pizza on it.

highpress

So you don't preheat your stone at all? Other than the time spent bringing it up to temp. How does the crust turn out? Might try it out next pizza run i do. see how it works out.

Cpt'n Cook

I think they come out great. Don't have a pic of the underside but they are nicely browned.