Pizza directly on plate setter

wmd36 · January 2011

Can I put a pizza directly on the plate setter or do i need a pizza stone as well?

Austin Egger · January 2011

I would recommend a pizza stone with at least a gap between the platesetter. the platesetter just gets to hot from the direct flames. I use the platesetter legs up with the grid on top of that and the pizza stone on top of the grid. Others use the platesetter legs down with the green spacers from the egg on top or foil balls. Either way you want a gap with air flow so that the pizza stone doesn't touch the platesetter directly.

Billy Grill Eggster · January 2011

Platesetter legs down, 3/4 inch copper elbows ( 3 will do ) from plumbing aisle then BGE pizza stone. I don't go much higher in temp than 525 F and put parchment paper under pizza on peel, put it right on pizza stone with paper.

WWSis · January 2011

I do as others have said; platesetter legs down, egg feet and stone. Here is a pic of calzone I made last night on my small. I do the same for pizza, using cornmeal on my peel when I make it (so I can "shake" it off) onto the warmed stone, which I also put cornmeal on. I am told anything other than the bge stone (pampered chef) will bust. I did purchase my small stones from amazon I think and they have been fine.

Little Steven · January 2011

wmd36,

Yes you can. The problem with not using a stone is that the radiant heat from the lump can overheat the platesetter and burn the crust. If you put the platesetter in as soon as your fire is established and get the pie on as soon as you get stabilised at around 500* you will be fine. A pizza stone and spacers gives you the ability to "know" what your stone temp is and get consistent results.

Steve

Pizza directly on plate setter

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