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Pizza Setup question

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BabyBoomBBQ
BabyBoomBBQ Posts: 703
edited November -1 in EggHead Forum
My parents are coming to town this week. Of all the things I have learned to make over the years, they want my "secret recipe" pizza. I've had success on the egg before, but I wanted to see what set up others have found effective. I use the plate setter with a pizza stone directly on it, but I seem to recall someone putting the stone on a raised grid to cook the pie. [p]Anyone try this? Any best practices to share?[p]TIA
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  • Unknown
    Unknown
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    babyboombbq,
    I prefer thin crust pizza. My set up is as follows: indirect plate setter, feet facing up, then the grid, and, lastly, a 17" aluminium pizza pan. I roll out the dough real thin, then place it on the pizza pan. For instructions on how to season your pan, google "aluminium pizza pan thin crust"[p]Lately, I've had some very high temp pizza cooks... the BGE gauge shows all the way back close to the 100 degree mark... I guess that would be 1100 degrees or so. At those temps, you are only looking at about 5 minutes or less on the cooking time. The nice part is that the whole inside part of my egg is white-clean again.[p]I highly recommend this method. [p]
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    JAN2006Pizza.jpg
    <p />One of the King's Men,[p]I find that the "upper dome" temps produce the best crust, the grid extender gets you a bit higher in the dome.[p]-Smitty

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Clay Q
    Clay Q Posts: 4,486
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    One of the King's Men,
    I've had the most success with your method, using a pizza pan on the grid above the platesetter legs up. I get a nice crisping of the crust without scourching and the toppings are done at the same time as the crust. I use perforated pizza pans with a light coating of oil. Easy on, easy off. I stay in the 500 degree range, not brave enough to cook my gasket.
    Clay
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  • Chubby
    Chubby Posts: 2,955
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    EggtoberFest200585.jpg
    <p />babyboombbq,[p]These photos were taken at EggtoberFest....[p]Above: "Smokin Joe" throws a mean pie dough!![p]
    Below: What "Smitty" said.... about gettin'er up in the [p]dome is important if you want a pie that's crisp on top and [p]done on the bottom as well!! [p]This was Joe's setup, and a sample pie... from that day!![p]EggtoberFest200583.jpg[p]
    Shrooms anyone?[p]Evans[p][p]
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Smokin Bob
    Smokin Bob Posts: 239
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    9ccffb44.jpg
    <p />Chubby,[p]I find that my crust does not cook at the same pace and isn't done enough to my liking if I'm that high up in the dome...
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    SmokinBoB,[p]I have found that putting the pizza crust into the Egg with only a little olive oil brushed on for about 5-6 minutes before loading it up helps make a nice crispy pie crust.[p]-Smitty

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Smokin Joe
    Smokin Joe Posts: 441
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    Chubby,
    Hey there Mr Chubster! You are the camera man eggstrodinaire!!! I've been workin to damn hard to get here to post - in fact it's the first time I've even lurked in over a week - bummer for me. [p]Great to be back - thanks for the kudos bro!!! Smokin Joe
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  • Smokin Joe
    Smokin Joe Posts: 441
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    babyboombbq,
    as you can see with Chubby's pix... The platesetter is in feet down, the grid extender and the 12" baking stone on top. Cooked at about 550* until the crust browns nicely. I cook a thin crust until I achieve a light brown under-crust (bottom of pie) and a med brown (but not burnt) top crust. It's just the way I like it. You can adapt to how you like it - just experiment until you get it "your way". Joe
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