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Pizza ??

Danny71
Danny71 Posts: 108
in EggHead Forum
ok. I have had a egg for 3 years never done pizza. So I'm doing it tonight. Got the ready made crust mix at Walmart just add water. Makes a 12" pizza time and temp please. The reason I'm doing the pizza is me and my woman was out of town Christmas shopping and I found medium BGE pizza stones for $14.99. So I got 2 figured they would fit in my XL side by side. Can I use platesetter and but the grill rack in and put stones on the grill grate? Any comment welcome smart A~^ or real lol. 
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Temp depends on the dough. Follow the reccomend temp on the package. 
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  • duckman1958
    duckman1958 Posts: 19
    Yep what theyolk said on the temp. We make our own dough in the bread maker and it turns out great.

    I usually push my temp in the 500-600 range, but you'll see and hear LOTS of opinions on this here.

    I put my stone on the extended rack higher up in the dome and get excellent results. Mine usually go about 10 mins and they're done...nice crispy crust and cheese is golden brown.

    Good luck...post some pics!
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  • duckman1958
    duckman1958 Posts: 19
    Oh...and a lot of people use parchment paper...we use a pizza screen and it works fantastic. Using the pizza peel we slide the whole pizza on/off the stone without missing a beat!
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  • Danny71
    Danny71 Posts: 108
    Ok thanks guys
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Pics or it is not happening.
    New Albany, Ohio 

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    You have to cook indirect, meaning use the setter. Don't let the stones hang over the setter - they will become really hot on the edges. I suggest you get one stone in as high in the dome as you can get it with the egg stabilized at the dough suggest temp for prolly 30 minutes or so. Drop your pie on. I use parchment (cut it in the shape of the stone less 1/2") as a template for the pie. Makes it easy to get it on the peel and off the egg later. After about 3 or 4 minutes quickly pull the parchment out from under the pie and close the lid until done. Time will depend on the dough cook temp, but 6 to 10 minutes is the typical range. Go easy on the toppings for the first couple of cooks to ensure ether cheese melts and browns.
    Cook the next pie. Good luck!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Danny71
    Danny71 Posts: 108
    First one guys thank you so much I didn't get a piece of the first one so I'm gonna make more my 15 year old step daughter took it all
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  • duckman1958
    duckman1958 Posts: 19
    Finished pizza and screen we use...

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