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What temp for cookong pizza ?
Thanks !
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Incorrect if you want a deep dish...American style, California...Cracker..Neapolitan.
Also, it seems like the consensus set-up (as far as there can be a consensus around here) is the plate-setter legs down, your original 3 BGE ceramic feet and a pizza stone.
BTW, if you go with that set-up and hit 700 or higher, kiss your gasket goodbye. Mine fried the first time I tried this but its absence has no affect on my cooking.
good luck!
It really does make a difference.
I can get crazy technical on making pizza so let just start out with something simple. Who makes a pizza you like?
I use empty soup cans to put my stone higher in the dome..or copper pipe.
Are you saying that cooking pizza's with the plate setter and the bge stone @ 700 or higher will roast your gasket?
How do you cook pizza's in the BGE without having to replace the gasket?
Ted
Now I do like to cook my pizza on the high temp side.
As for burning the gasket I have over the years run several tests and one thing is for sure is you can fry a gasket pretty quickly even if you are cooking at 600 degs.
I have seen people's eggs that have never been cleaned or burned out and the inside of the dome is covered with grease, oil etc then they go to burn out the egg. The grease starts to melt and runs down the inside of the egg and soaks the gasket. Then as the temp rises so does the oil temp and eventually you will case the oil to fry the felt gasket causing it to become either hard as a rock or melt the glue and fall off...
If you raise the pizza stone higher that that gasket than you won't fry it. I have done pizzas at over 1000 deg and didn't fry my gasket..
Made some of the best crust that I've ever had. Very, very good. My gasket did start to melt, which kinda irked me being only my 2nd cook, but I'm not too worried about it. I figure I'll cook on it quite awhile longer before I replace the gasket.
Speaking along those lines though; is there any real big drawback to cooking without a gasket or cooking with one that's damaged? I suspect that a small amount of heat may escape, right? Are temps as easy to regulate without a gasket or with a damaged one?
I don't feel like melting my gasket. Not worth it for 1 meal !
In the end the temp you settle on may in fact not be one that repeatedly melts gaskets, but beginning this particular adventure constrained by such worries will not be helpful
West Chester Pennsylvania
For every person that says, "my gasket burned at XXX°" there are dozens if not hundreds (maybe thousands) of users that have gaskets that do not melt at that temp. Gasket damage is more a result of improper alignment (and a phase of manufacture where a bad adhesive was used) than of any particular temperature.
I've taken my eggs well above the 700° mark - rolled the thermo around and beyond the readable range, and have yet to melt a gasket (save one I did intentionally, but that's a story for another day).
I'm not saying yours won't have a problem, but no one can say for certain that it will. It's a crap shoot. Good luck, and like zippy says - it just doesn't matter. Enjoy your food.