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Is the pizza stone necessary??

CriggyBites
CriggyBites Posts: 65
in EggHead Forum
I've seen someone somewhere making pizza directly on the plate setter. Is this wise? Or do I invest in the pizza stone? 

It's £45.00 sterling over here. About 70 dollars. Is it worth it?

Cheers!
Chris 
Northamptonshire, UK
Twitter - @criggybarbar
Blog - www.criggybites.com


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Comments

  • THEBuckeye
    THEBuckeye Posts: 4,232
    Yes. IMHO, you want the stone higher in the dome i.e. platesetter legs down - grate - stone. 

    Have you tried the PS only? 
    New Albany, Ohio 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    The problem with making it directly on the plate setter is it can get too hot on the bottom so the crust burns by the time the top is done.  A "two level" indirect setup is better.  The bottom stone absorbs most of the direct heat. 

    That being said $70 is pretty pricey for a stone.  I'm assuming that is the BGE stone?  It is a nice thick stone but I would look around and find something for a more reasonable price.  I know some cheap stones will crack but I got a 16 inch stone for around $30 that I have had for 4 years now and countless pizzas.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SGH
    SGH Posts: 28,989
    CriggyBites said:
    Or do I invest in the pizza stone? 

    Cheers!
    Chris
    Brother I'm certainly not the pizza guru by any stretch of the imagination so take what I say with a grain of salt. But with that said, many months ago @DMW suggested to me to use both a stone and the plate setter for pizza and Stromboli. His advice was worth it's weight in gold. It stepped my Stromboli game up substantially. Again I'm not one of the better pizza cooks but for me the addition of a stone has been a real game changer. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • CriggyBites
    CriggyBites Posts: 65
    So let me get it straight, plate setter legs down, then the grate, then the stone on top of that? 

    I do already have a stone that I've used a lot in my conventional oven, that tops out at 250c/480f though, it's not even a half inch thick so I'm sure would crack.

    We don't really have much choice over here. Proper BBQ and the BGE are only just really taking off so the BGE own brand is pretty much the only option. 

    I guess I'll just have to swallow the cost, as I need to start making pizza on it ASAP!

    Thanks for your help

    Cheers!
    Chris 
    Northamptonshire, UK
    Twitter - @criggybarbar
    Blog - www.criggybites.com


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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Yes get a pizza stone. Temp regulation of the plate setter is the problem with using it only. The BGE brand pizza stone is a good one. However, there are other brands you may find in your market that are less costly.  I am sure that shipping costs are driving up the price of the BGE brand.   Pizza stones are actually kiln shelves. Check pottery supply stores for a 5/8" corderite kiln shelf.  Around here, a kiln shelf is 40-50% less costly than the same thing sold as a pizza stone. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • northGAcock
    northGAcock Posts: 15,173
    A word to the wise....Do not get your (pizza) stones wet. They are porous and water will cause them to crack. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SGH
    SGH Posts: 28,989
    CriggyBites said:
    So let me get it straight, plate setter legs down, then the grate, then the stone on top of that? 

    If you go plate setter legs down, you can skip using a grate and place the stone directly on the plate setter. Another option is to go plate setter legs up, grate on setter legs followed by stone on the grate. Using this method is easier on your gasket if you are not using a Rutland gasket. Any time you use the setter with the legs down, all of the hot flue is directed directly toward the gasket. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stemc33
    stemc33 Posts: 3,567
    Yes it is possible to do pizza on just the plate setter. Not ideal, but I've done it.
     Also, as long as you keep your temps down, use the stone you got. I use my Pampered Chef stone all the time. I just keep it under 500°. Sometimes the fun of it is using whatcha got while dreaming about watcha gonna get. 


    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • hondabbq
    hondabbq Posts: 1,986
    No sir it is not necessary. You just have to attack it differently. 

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  • Foghorn
    Foghorn Posts: 10,228
    I think most of us use the platesetter with the legs up - then a grate - then the pizza stone on the grate. Having a few inches of space between the platesetter and the pizza stone is probably preferable. 

    Even with that, you'll need to experiment a little to find your ideal temp (and time) where the crust and the pizza toppings all get cooked appropriately. Different doughs burn at different temps and thicker pizzas generally need to be cooked longer at a lower temp. With the dough I use (from a local pizza chain) and the thickness (relatively thin) we do I've found 425-500 works well, but you'll need to sort that out by burning a few...  Don't sweat it - it's part of the journey. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Carolina Q
    Carolina Q Posts: 14,831
    You can make pizza on the platesetter, but you need something between the ps and the fire, anything that will block the direct heat.

    You can also get a piece of mild steel plate (1/4" thick) and have an unbreakable "stone". Over here, it's designated as A36 steel; just plain, ordinary structural steel-very common. I got mine at a steel yard where they sell cutoffs for $1 per pound (weight, not currency :) ). Makes a great pizza! Mine was $12 as I recall. 

    That said, I haven't done a pizza in my egg in two years. Oven is just as good and much easier. Steel or stone both work, though I haven't used my stone since I got the steel.

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

    Michael 
    Central Connecticut 

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  • MrWigan
    MrWigan Posts: 104
    I got mine from clas ohlson for about a tenner.  Works fine

    Large BGE, Mini Max

    Wigan, UK

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  • six_egg
    six_egg Posts: 1,112
    I have a used a perforated metal pizza pan with great success. I bought the metal one for the price. If I was unhappy I could just use it for veggies. The pizza turned out great. Seen some others on here use one also. 


    Carolina Q said:
    You can make pizza on the platesetter, but you need something between the ps and the fire, anything that will block the direct heat.

    You can also get a piece of mild steel plate (1/4" thick) and have an unbreakable "stone". Over here, it's designated as A36 steel; just plain, ordinary structural steel-very common. I got mine at a steel yard where they sell cutoffs for $1 per pound (weight, not currency :) ). Makes a great pizza! Mine was $12 as I recall. 

    That said, I haven't done a pizza in my egg in two years. Oven is just as good and much easier. Steel or stone both work, though I haven't used my stone since I got the steel.

      

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • CriggyBites
    CriggyBites Posts: 65
    Thanks all, some really useful advice. I have a friend who sells steel for a living so will give him a shout. Everything BGE branded over here is steep, including the Eggs themselves. Worth every penny though! 

    Cheers!
    Chris 
    Northamptonshire, UK
    Twitter - @criggybarbar
    Blog - www.criggybites.com


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  • fishlessman
    fishlessman Posts: 34,663
    you can also get soapstone drops from counter top places, ive been using a soapstone griddle for years for pizza. dont forget pan style pizzas, deep dishes etc, no stone needed for those, pizza in a cast iron fry pan is delicous
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
    Good point, fish! Platesetter and some foil balls to create an air gap, then cast iron skillet or steel cake pan.

    Pan pizza... http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1301328&catid=1

    Chicago deep dish... http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1

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

    Michael 
    Central Connecticut 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    I bought two of these Weber CI 12" pans that i now use for pizzas and (as seen below) other stuff. 




    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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