Making Pizza Equipment

Chris

Hello,[p]We're revving up to make our first pizza on the BGE. What would you suggest I buy? I know I need a thick pizza stone, but what about the plate setter? Probably best to buy both as we'll probably want to plate setter for other uses anyway?

Unknown

Chris, I have a slanted point of view of pizza on the egg. For years I cooked pizza on two 14 x 17 Old Stone Oven (brand name) pizza stones - 550* and worked great. Tried the 14' bge pizza stone at 650* on top of the plate setter and burnt the first one. Mind you I worked in a family pizza joint in a seaside town in NJ for years so I was traumatized with the result. Have since rebounded and learned myself }>[p]SO... here is my list:
* Plate setter - every egger should have one
* 16" Round Old Stone Oven pizza stone - larger and thicker than the bge 14" round pizza stone. IMHO does a better job holding/dispersing the heat evenly. Can be purchased on line or in a place like Williams Sonoma, Lechters (spelling??)
* A metal Pizza peel - the one I have is 3' long with flat thin aluminum. This is the easiest way to get the pizza off of the egg and not get burned. Get at a local restaurant supply shop or any restaurant supply shop on line.
* A large wood peel. I make my pizza on this and slide it onto the stone. You want to use some corn meal on the peel so the dough doesn't stick. Flour robs the heat off of the "cooking surface". The one I have has a 16" to 18" handle and is about 20" wide. Pizza shop size found at a local restaurant supply shop or any restaurant supply shop on line.
* At least two aluminum pizza pans - 18" round (some are flat, some are curved up slightly at the edges), but again they are restaurant grade found at a local restaurant supply shop or any restaurant supply shop on line.
* A sturdy pizza cutting wheel.
* Mesh Screens - In my past life (at the pizza joint) we never used screens, but on the BGE I suggest starting with the screen to avoid burnt bottom and then finishing directly on the pizza stone. Crisps things very nice! If you go this rout you might not want to buy the wood peel to put the pizza on the egg??? You can start out on the screen and place directly on the stone.[p]In the end it's a preference thing & results thing - just like everything else is on this forum. Good Luck! Joe[p]

The Naked Whiz

Chris,
Absolutely get the Plate Setter. It will give you more ceramic mass between the pie and the fire. Personally, I have a PS, a 16 inch stone from Crate and Barrel that they don't sell anymore, and a home made wooden peel. That should get you started. Here is my pizza tips page: [p]TNW
[ul][li]The Naked Whiz Pizza Hint and Tips Page[/ul]