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What's your pizza setup?

Jrod72Jrod72 Posts: 67
edited May 2012 in EggHead Forum
I just bought a pizza stone for my egg and know everyone has a different setup from laying their stone directly on the setter too raised off the setter. I have done a pizza already using a airbake cookie sheet and it came out great. Now I want to use the stone and need some good tips on how you all do it. Thanks


  • the butcherthe butcher Posts: 20
    I put my pizza stone on the place setter legs down.  Temp around 550 to 600 degrees.  Make sure you let the pizza stone heat back up after taking your pizza off. 
  • XLBalcoXLBalco Posts: 604

    PS legs down..  little green egg feet on top of that to hold up the pizza stone..  somewhere around 550ish

    no grate

  • CanaryCanary Posts: 37
    Plate setter legs up, grill, pizza stone. All on an XL. Perfect for crispy, thin crusts.
    If Canary can do it you can too!
  • R2Egg2QR2Egg2Q Posts: 1,989
    Plate setter legs down with either the ceramic feet or my Woo ring from my Small under the pizza stone.  Temps around 500-550.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • xraypat23xraypat23 Posts: 421
    I haven't done one with the plate setter yet. But my usual set up is to have the adjustable rig in the large egg, stock grid on top, 2 red bricks wrapped in foil(they're only used in the egg) and the 13 inch stone on top of that, leaves about 5-6 inches of clearance to the top of the dome, I like having it high up in the egg for the radiant heat. going to get a 16 inch stone and try a cook at felt level with platesetter in
  • NDGNDG Posts: 1,552

    TONS of great pizza ideas on this site, but this is what I do . . . just did another one Sunday and it turned out great.  I think the best combo is a very thin crust with minimum (not heavy) toppings.

    1) start full load of charcoal to ~ 500F, platesetter legs down, then ceramic green knobs, then stone on top of knobs (also can separate with grill grate between placesetter and stone). This will keep some air flow and avoids burning crust.
    2) let it burn for a solid 45 mins until smoke is clear in color (AKA until you waft hand on top and do not smell smoke) - then open egg a little more and get temp to ~600 for the actual pizza cook (I like it 650+)
    3) roll dough on parchment paper, top your pizza & paint garlic butter on the outer crust
    4) put your 'za on stone WITH parchment paper for first ~3 mins (take scissors and cut paper around dough larger than dough so paper doesnt stick out over the edge and burn)
    4) ~3 mins into the cook, open the egg. Pull parchment paper off, slide crust direct on stone (optional to throw corn meal on stone before direct crust)
    5) ~7 more mins pull pizza (you can peak from top down to check crust/cheese) and enjoy.
    Columbus, Ohio
  • Scott805Scott805 Posts: 280
    NDG - When you roll your dough on parchment, do you put flour on the parchment?

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent table!

    Dallas, TX

  • Plate Setter legs down, pizza stone on top of three 3/4 inch copper plumbing elbows. Temp 550 * F.

    Everything heated for 40 minutes or more.

    Use parchment paper,easier to get off pizza peel ( still use some cornmeal, for taste, under the pizza.)

    Lightly browned edges and melted cheese - - Done.
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

  • Smokin_TroutSmokin_Trout Posts: 487

    After you burn your gasket up and call for a replacement they will tell you to do it with the legs up.

    But I always do mine about 550-600. Make sure that the stone has about 45 min warm up. I use a couple of pizza screens from GFS, easy on, easy off. Just make sure you don't press the dough into them (PIA- to clean up).

  • NDGNDG Posts: 1,552
    Scott805 - no need for flour with parchment paper - stuff is built for non stick


    Columbus, Ohio
  • Jrod72Jrod72 Posts: 67
    Great tips from everyone. Thanks for making this site a great informational tool.
  • MikeP624MikeP624 Posts: 292

    I have done a few pizzas and I am still confused by the use of parchment paper.  I just put my dough on my wife's cookie sheets, with some corn meal under, then they slide right off onto the stone. 

    Doesn't the paper burn from the heat of 600 degree stone?

  • crmiltcrmilt Posts: 115
    I roll my dough on the pizza peel.  Then move the dough to the Air-bake pan.  Next I build the pizza with the toppings.  When ready to cook I place the Air-bake pan on the pizza stone which sits on the 3 BGE feet on top of the platesetter legs down.

    After about 3 minutes I slide the pizza off the Air-bake pan directly to the stone.  Cook on stone till done.

    In the past I had trouble sliding the dough off the peel to the stone.  Too many toppings on the uncooked dough.  Using the Air-bake pans solves this problem as the dough is firmed up some when I slide it off.

    __________ Chris
  • tyenic1tyenic1 Posts: 150
    Plate setter legs down, Wad up three balls of tinfoil and make flat on one side, lay those on platesetter then my stone on top of the tinfoil. Same concept as some on here, but I am too cheap to buy the woo or the fancy big green egg claws.
  • Jrod72Jrod72 Posts: 67
    Tyenic1 your not cheap! I started buying green egg brand accessories every time I needed something and found out there had to be a stopping point to the madness! At least my wife thinks so.
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