Pizza Configuration and Pizza Stone Size

Matt_in_the_OC · May 2014

I would like to try baking pizza on the egg.

I have noticed most people are cooking pizza with the platesetter legs down with spacers between the platesetter and stone (my feet are available). I saw on the BGE mothership video they had the platesetter legs up and the stone on the grid. Which works better?

I am going to buy the FibraMent-D Stone. Will the 16.25” diameter fit in the large or is it better to buy the 14.25” size?

Thanks,

Matt

SGH · May 2014

I don't know how well the 16.25 will perform. I use both a 16 inch stone and a 16 inch pan with good results if I'm careful. But that being said I have smothered a few fires until I learned how to load properly. The 16 inch is near the maximum diameter that I'm comfortable using in my large. Like I said even with it I have to be extremely careful or smothering can and will become a issue. I hope this helps my friend .

TexanOfTheNorth · May 2014

I like to raise my baking stone a little higher in the dome and found that I had temp issues with a 16" stone. I have dropped back to a 14" for this reason.

Carolina Q · May 2014

I have a 14" (BGE's size for a Large) and wouldn't use a 16". I raise mine higher in the dome than you described and the 16 would be too close to the dome, IMO. I use a platesetter, planter feet and a mini woo. Couple of bricks would work too.

Skiddymarker · May 2014

PS Legs up seems to keep the flames from hitting the gasket, which can shorten the life depending on what you are using.

I use the 2" smaller concept, have at least 1" for air convection around the outside edge of the stone, meaning the stone is at least 2" smaller than the diameter of the egg where you are cooking. A 16"stone might be OK at the felt line in a LBGE, once you raise it above the felt line, a 14" maybe needed to maintain the air flow.

Matt_in_the_OC · May 2014

Thanks for the help guys! I am going to start with platesetter legs up and 14.25" on the grid!

Doc_Eggerton · May 2014

PS legs down. Grid, upside down Woo, stone. Gets the stone high up in the dome which seems to work well.

AUWAG · May 2014

I cook a lot of pizza and always do legs down, large egg stone on PS. Make sure you give plenty of time to warm up(15-20 minutes at cooking temp before putting pizza on). Used spacers before and didn't tell a difference. Use parchment paper to make pizzas on and transfer dough. One of the best things to cook on the egg!!

allsid · May 2014

I think most enthusiasts have a different opinion of the best way to set up for pizza. Lowest common denominator is finding the balance between cooking the toppings and not burning the bottom. For what it is worth, I recently shared my two cents worth on the topic here:

Infographic:

http://grillingmontana.com/big-green-egg-pizza-pizza-grilled-on-the-big-green-egg/

Article:

http://grillgrrrl.com/2014/05/grilling-pizza-big-green-egg/

There may be part of my technique that will help you in finding your own method-

Good luck!

flemster · May 2014

I have fried my gasket (granted a BGE nomex) a couple of times with legs down set up, but others have had success. I do legs Up, PSWOO2, with an secondary grid up high in the dome and put my stone on that higher grid... works for me, may be different for others.

tjosborne · May 2014

Just use a 14" unless you are a pro. Your fire will choke, or the bottom of your pizza will burn.

KiterTodd · May 2014

I guess it depends how much you raise the stone into the dome, but I put the grate on top of the legs-up plate setter and with a 16" there is plenty of space for air to flow on my LBGE. See pics below.

I like the flexibility of a larger stone so I can make a bigger 'za!

These pictures are all from this thread when I was originally asking for tips.

16" stone, fit check;

And first use;

YMMV. I know plenty of folks do it different, but this works for me. I get a crispy bottom and well cooked toppings.

Miked125 · May 2014

I use the AR with rig extended, its awesome.

tjv · May 2014

thin crust, high in the dome, on rig extender and 16 stone. perfect for pappa murphy's thin crust ZA.

Pizza Configuration and Pizza Stone Size

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