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Pizza Question

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EddieK76
EddieK76 Posts: 416
in EggHead Forum
So one of the things I miss not having is my little green space savers that the old Eggs had....The new Egg I got yesterday doesn't have them anymore....What would be a good setup for pizza?

Platesetter legs down, grate and then what should I put to make sure the stone heats up evenly ad spaced properly?
Large BGE

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  • Hi54putty
    Hi54putty Posts: 1,873
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    Plate setter legs up, grate, stone.
    XL,L,S 
    Winston-Salem, NC 
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  • rlew
    rlew Posts: 68
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    I have found I like the crust better without the stone. Using just the plate setter with legs down and the grill grate the crust gets nice and crispy. I bake just my crust about 5 or 6 minutes in the oven at 375 and then add all the pizza toppings and then place on the BGE at 400 for about 15 to 20 minutes.
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  • Tjcoley
    Tjcoley Posts: 3,551
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    I do PS legs up. grid, extended grid, stone.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • r270ba
    r270ba Posts: 763
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    Hi54putty said:
    Plate setter legs up, grate, stone.
    +1
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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