pizza cooking basics please?!?!?

Beernuts

I just got a pizza stone and plane on making my first pizza this weekend - what are the egg basics? best I can figure out is get the stone and the plate setter (legs downs) at about 500 degrees and cook the pizza about 10 minutes? that sound about right?

very excited about the new pizza stone

Panhandle Smoker

I would go legs up and the stone on your grid especially for your first one. A lot folks have melted the gasket with the legs down. You will get a lot of different configuration answers on this one. There are many configurations you could use and you will find what works best for you. I like the plate setter legs up with the stone on a raised grid to get the pie up in the dome and cook at about 450.:)

Ripnem

Time depends on a buncha stuff. Just get after it and see what works.

Let the stone heat through and raise it up off the platesetter with the green feet or something that won't burn or melt. Then leave the daisy wheel off and you can watch the cheese through the top. But don't forget the crust...if you have a bunch of stuff on the pie, your cheese won't brown and your crust will. :huh:

Just get your feet wet and then come with the good, bad or ugly.

Ripnem

Good one... But then my platesetter would forever be nasty.

Hoss

Wrap it something that we cannot say here!A protector!Like...Alu-minum foil!

Bacchus

Your PS is gonna get dirty and so is your stone, no worries. They are so hot during the cook, nothing is gonna be nasty.
PS legs down, green feet, stone. 500-550.

Careful opening dome.

Ripnem

I actually have a pizza pan I use and wrap that in foil. Still seems to get sloppy now and then.

Hoss

I prefer legs up...........Grid and pizza stone on top.450-475,til it's done!

Ross in Ventura

Try this
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=726022&catid=1

Ross

uglydog

I have found cooking pizzas works best with the platesetter legs down, the three ceramic feet on the platesetter, then the pizza stone on the ceramic feet. Have this whole setup in the egg while it's coming up to 650 °F dome. My last za cook was with Napolitano crust (thin crust pizza; put the pizza on the platesetter with parchment paper between the stone and the pizza; pulled the parchment paper out after about 1 minut. The thin crust would cook in maybe 3 minutes. At that temp do't forget to burp the egg before opening the dome. No need to worry about keeping the stone clean; just do a nuclear burn to clean off any pizza remnants.

Uglydog

[Deleted User]

There are MANY correct ways to cook a Pizza on the Egg.

I think you are starting in the right direction.
PS legs down, spacers (I use flat stones) then the stone.

I used to use cornmeal on the stone but have converted to parchment paper. Makes it easier to handle the pizza, especially if you have lots of toppings and/or multiple pizzas. Make the pie on the parchment.

Cook at lower temps for thicker pizzas with more toppings, cook at higher temps for thinner crust, lighter toppings. In general I like 500-550.

Usually takes about 10 minutes. Leave the daisy off and view progress through the chimney. Start checking at 8 minutes.