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Pizza Setup

Schrammy
Schrammy Posts: 34
in EggHead Forum
Need some help with my XL setup for cooking pizza.  I just bought a new Egg pizza stone, though not sure the height or what the setup is.  Do I elevate with a stand, fireproof bricks, legs up or down on the plate setter, etc...

Also, where can I find a large peel...corn meal, bread crumbs, etc...
H E L P
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Comments

  • UncleBilly
    UncleBilly Posts: 225
    I go plate setter legs down 3 fire bricks with the stone on top.  Should be able to find a peel at most box stores.  We roll the dough out and then transfer it to parchment paper and add sauce and toppings.  The parchment paper and pie slide easily onto the stone.  

    It’s important to let the Egg heat up for an hour +.  I use a laser thermometer to verify the temp of the stone before putting a pie on.  I shoot for 550 degrees for about 6 minutes.  But the ideal time and temp are going to vary based on dough recipe.  

    Have fun fun with it!  Post pics. There are TONS of pizza threads.
    XL  Central Ohio
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  • Foghorn
    Foghorn Posts: 10,326
    As @UncleBilly said there are a lot of pizza threads and different ways to accomplish your goal.  It is generally considered good to be high in the dome.

    With that said, when I first got my egg, I just use my platesetter with the legs up, then I put the grate on it and put the pizza stone on the grate.  I now have an elevated grate above that level and put the stone on the higher grate.  I can't honestly say that I've noticed a difference.  

    XXL BGE, Karebecue, 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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  • Schrammy
    Schrammy Posts: 34
    Thank you guys, very helpful...I appreciate it!  Enjoy the extended holiday weekend!

    Cheers
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  • Foghorn
    Foghorn Posts: 10,326
    Happy to help.  Have a great weekend also.

    XXL BGE, Karebecue, 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
    I use this setup. Platesetter, legs down, heat proof spacer, then pizza stone. This spacer is a cast iron grid with 4 or 5" carriage bolts that I put together for some unremembered reason.


    I like my old wooden peel that I bought 20+ years ago. At a local restaurant supply store as I recall. Easiest source would be amazon.

    I prefer flour or semolina to corn meal. Far less gritty. Any grocery store should have them. Doesn't take a lot... and it goes on the peel, NOT the stone. Here's my peel with semolina - like I said, doesn't take much.


    A recent result. Scratch dough (Jim Lahey no knead recipe), 700°. Different doughs require different temps. Lahey/700° is my current favorite.
    Hope this helps. Enjoy!!

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

    Michael 
    Central Connecticut 

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  • thetrim
    thetrim Posts: 11,388
    I started having success once I went PS legs down.  two pavers then two pizza stones (as high up in the dome as I could go.  I then start the pie on a thin pizza pan and take the pan off after the toppings are about 80-90% cooked.  Then it gets just a couple mins directly on the pizza stone.  +1 for letting the egg eat up for an hour to 600 max to burn off any VOCs and gunk from previous cooks plus letting all the ceramics get nice and hot.  My pizzas were a mess until I started doing this.  Now they are can't miss.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • onedbguru
    onedbguru Posts: 1,648
    I do Plate Setter (LU), wire grate, 3 firebricks, pizza stone. Get to 500-650 and let it heat up for at least 45-60 minutes prior to dinner time.  Should only need to be on the stone for 4-6 minutes. 
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