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Pizza Question

Smoking_Stro
Smoking_Stro Posts: 22
in EggHead Forum
Do you need to cook the pizza on a baking stone or could you just use just the conveggtor? Dont know why you would need both stones since you would still be heating indirect?
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Comments

  • westernbbq
    westernbbq Posts: 2,490

    I'd be careful with that one.  I thought the same thing but since the platesetter's lower side comes in direct contact with the fire, you'll have a super hot surface that will burn your crust and leave the cheese on top barely melted.


    I tried this method and learned the hard way....

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  • danv23
    danv23 Posts: 964
    You MUST have airspace between the plate setter and your stone.  Legs up, cooking grate, pizza stone.  Foolproof.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • Carolina Q
    Carolina Q Posts: 14,831
    Yes, you need both. And a space between them. And whoever came up with the name conveggtor should be fired.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Smoking_Stro
    Smoking_Stro Posts: 22

    Makes sense, I guess it slows the process to allow the crust and cheese to melt and bake at same time

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  • westernbbq
    westernbbq Posts: 2,490

    THAT's what I'm talking about....


    although, I do like to elevate the stone as high as possible in the egg to get that rising heat, and reflective dome heat effect to really char the top portion of the 'za.

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  • Smoking_Stro
    Smoking_Stro Posts: 22
    Thanks for the info guess I am going out to get the stone for my xl egg planning a pizza gathering tomorrow.
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  • westernbbq
    westernbbq Posts: 2,490
    be sure to heat up that stone for at least an hour- maybe longer
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  • tcracing
    tcracing Posts: 378
    I've never pre heated my stone before, and I have great success with pizzas.
    George Foreman? Who? 
    Tim C. Panama City, Fl. 
    Large, Minimax-soon
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  • Froman
    Froman Posts: 201
    Do you need to preheat the stone at the higher coon temp? Or could you do it at a lower temp? Say 300-400?
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  • Carolina Q
    Carolina Q Posts: 14,831
    I preheat until the stone is the same temp as the dome. Different temps depending on type of dough, anywhere between 450 and 725F. IR thermometer is handy.

    Then again, I now do all my pies in my oven. :D I see no reason to use the egg for pizza. Used to, but no more.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Shiff
    Shiff Posts: 1,835
    tcracing said:
    I've never pre heated my stone before, and I have great success with pizzas.
    I know that my first pizzas were a failure until I started to preheat the stone for at least 30 minutes. I use an infrared thermometer to check its temperature.
    Large BGE
    Barry, Lancaster, PA
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  • jhl192
    jhl192 Posts: 1,006
    Heed the advice of @westernbbq and @carolina q and get the pie up above the felt line and let the stone reach the same temp as the dome. When I rush, my first pies never turn out as good as the subsequent ones. Also, consider using parchment paper for building the pies and transferring them to the stone. I yank the paper out after it cooks for a few minutes. Good luck.
    XL BGE; Medium BGE; L BGE 
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  • grege345
    grege345 Posts: 3,515
    Most pizzas don't have to be nuked at 700°. I've had great luck with multiple pizzas at 500°. Plus you could hold that temp for hurs.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Chetscapes
    Chetscapes Posts: 121
    Put the plate setter feet down and put your stone on the plate setter. I tried with plate setter feet up and put the stone on the grid and didn't get the top cooked.
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  • FarmerTom
    FarmerTom Posts: 685
    Froman said:
    Do you need to preheat the stone at the higher coon temp? Or could you do it at a lower temp? Say 300-400?
    Don't know anything bout a "coon temp".  Suggest you contact @dldawes1 on that.  Seem to remember he was going to cook some a while back.  Never know what direction these threads will take. 
    ^:)^ ^:)^

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • Froman
    Froman Posts: 201
    Next time I make one I am going to try parchment paper. Read it here in the forums. I'm tired of using corn meal. With cornmeal and higher temps I get some funky burnt flavors.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    @FarmerTom‌ =)) whatever happened to donnie's coon? When's gun season end up there? That's what he told me he was waiting on.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    @froman parchment is easy fo sho
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  • Smoker317
    Smoker317 Posts: 238
    I have been going legs down, three fire bricks, skinny side up, with pizza stone directly on bricks.  I am  not using the grate. This gets the pizza stone just above the lip of the egg so I can use my pizza peel darn near parallel to the stone and I am not coming in at a hard angle. 

    I pre-heat stone until IR them reads at least 420.  I haven't tasted much difference between a dome temp of 650-800, just the amount of time it takes to cook the pie.
    Egghead since November 2014, XL-BGE & ET-732
    Smobot
    Living near Indy
    36" Blackstone
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  • Chubbs
    Chubbs Posts: 6,929
    edited January 2015
    Carolina Q said:

    And whoever came up with the name conveggtor should be fired.

    Agreed 1,000% =))
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • onedbguru
    onedbguru Posts: 1,648
    Chetscapes said:
    Put the plate setter feet down and put your stone on the plate setter. I tried with plate setter feet up and put the stone on the grid and didn't get the top cooked.
    This would indicate the stone did not get hot all the way through. you should put an air gap between the PS and the PZST, hence, the fire bricks. I typically get it to 600, then start prepping the pizza and 20-30 minutes later, the stone is hot enough and get GREAT results. 

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  • Smoking_Stro
    Smoking_Stro Posts: 22
    On my way to get my stone and fire bricks trying this tonight
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  • Shiff
    Shiff Posts: 1,835
    Froman said:
    Next time I make one I am going to try parchment paper. Read it here in the forums. I'm tired of using corn meal. With cornmeal and higher temps I get some funky burnt flavors.
    Use semolina instead of cornmeal - doesn't burn as much.  I use a wooden peel to build the pizza and put it on the egg, then a metal peel to remove it.
    Large BGE
    Barry, Lancaster, PA
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  • danv23
    danv23 Posts: 964
    One more thing as i feel the end of what's left of my left eye eyelashes and look at the missing hair from my right arm from yesterday's cook, watch out for the dam flashbacks.  Burp the s.o.b.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    danv23 said:
    One more thing as i feel the end of what's left of my left eye eyelashes and look at the missing hair from my right arm from yesterday's cook, watch out for the dam flashbacks.  Burp the s.o.b.

    A lesson often learned the hard way. It will also come out the bottom went and get your leg hair. Don't ask how I know....
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  • dldawes1
    dldawes1 Posts: 2,208
    @ FarmerTom, theyolksonyou, My coonhunter never did get me one. I'm beginning to wonder if there really are coon hunters up here in Northern KY.  

    Deer season is over...but he hasn't said anything about a coon yet.  Actually, about 3 or 4 guys at work told me they would get one....but I haven't seen anything yet.

    Maybe next year ????? I'm not sure when season goes out.

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • theyolksonyou
    theyolksonyou Posts: 18,459
    @dldawes1‌ hey Donnie! Good to see you're around. I almost ran over one today in broad daylight, which I thought was strange. Afraid you're a little far for delivery.
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  • Froman
    Froman Posts: 201
    Shiff said:


    Froman said:

    Next time I make one I am going to try parchment paper. Read it here in the forums. I'm tired of using corn meal. With cornmeal and higher temps I get some funky burnt flavors.

    Use semolina instead of cornmeal - doesn't burn as much.  I use a wooden peel to build the pizza and put it on the egg, then a metal peel to remove it.


    I knew I needed a wooden peel too! I was telling my wife. Just didn't know why I needed it yet. :)
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