Pizza Stone vs Plate Setter

jjb · February 2007

I'm newbie, and was wanting to do a pizza in the BGE. I received a pizza stone for my b-day, and was wondering, do I really need it? I have a plate setter, and though I could just use it to place the pizza on. It looks like the naked whiz uses both, but was wanting a little more insight from the experts. Thanks in advance!

Celtic Wolf · February 2007

JJB,[p] The Stone goes on the Plate Setter as an added barrier from the heat below. You will see that many of us use the little ceramic feet to hold the stone up off the setter.[p] You could cook on the plater setter, but you have a greater chance of burning what ever it is you are cooking.

AZRP · February 2007

JJB,
I use the plate setter with the legs up, grid on the legs, and the pizza stone set on the grid. -RP

Fire in the Hole · February 2007

JJB,[p]That's a good question and I am sure you are going to get quite a few good answers. By that, I mean every possible combination of platesetter/pizza stone imaginable is used by several of the accomplished pizza cooks on this forum.[p]I suggest trying each suggested configuration and settle on the one that works for you. For me, I prefer to place my platesetter legs down with the pizza stone sitting on top of the platesetter.[p]Recently, I began placing the three green ceramic feet that came with my BGE on top of the platesetter to hold the pizza stone slightly above the platesetter surface. My crusts do not seem to get as well done this way.[p]Works for me, anyway!

egghead · February 2007

JJB,
IMHO one of the most important things in making a pizza is to thoroughly pre-heat the stone. Leave the stone in the egg at the temperature you intend to cook for at least 30 minutes. Some say longer.

gdenby · February 2007

JJB,[p]The first time I tried pizza, I used a 14" non-BGE pizza stone in my medium. There were 2 problems with it. I had the stone propped up to lid level with some fire bricks. The stone, which is somewhat thinner than a BGE stone, transmitted the hot spots from the fire through to the pizza, making some spots burnt on the bottom. Also, after several cooks, the stone being so close to the rim seemed to be behind burning the gasket. I've had much better results after using a 12" BGE stone with a platesetter.[p]gdenby

Pharmeggist · February 2007

JJB,
I use the BGE platesetter legs down with the BGE pizza stone on top. I pre-heat the egg (with platesetter and stone inside) for about 45 minutes between 450-500 degrees dome temp. No Problems! Tried and True!

Pizza Stone vs Plate Setter

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