Pizza high in the dome

MrCookingNurse06 · August 16

I keep reading and seeing having your pizza stone high in the dome.

Like are we talking all the way?? Or just elevated? I can get real high

I have an AR XL so I can really go anywhere. I’m thinking just elevated works.

Thoughts??

Stormbringer · August 16

There are some pics in this post on my food blog of how high I elevate it:

https://thecooksdigest.com/2016/08/24/cooking-pizza-with-a-big-green-egg/

MrCookingNurse06 · August 16

@Stormbringer
that’s very helpful! Thanks!
I have a super peel as well!

bluebird66 · August 19

Never thought of doing it that way.

Elijah · August 19

I did this last time. I'm interested to try it more. Both stones were preheated the same. The middle is where I'd start them and where I'd like to try a pizza.

Image: https://us.v-cdn.net/5017260/uploads/editor/3p/4411zltsjkvx.jpg

Amish_BBQ · September 2

I also have an XL and an Adj. Rig. For Pizza I put the ConvEGGtor in the Woo ring and the Adj Rig on top then I bake the pizza on the very top of the AR for the best browning of the toppings. If I’m doing more than 1 pizza I’ll rotate them between the top and somewhere lower in the AR. Also don’t start baking until the stone reaches the same temperature as the Egg so that the crust finishes with the toppings.

zaphod · September 2

gasket level for me. plate setter in basket, SS grill on top of that, and then the pizza stone.

Image: https://us.v-cdn.net/5017260/uploads/editor/hy/yp51z16i8d64.jpg

Canugghead · September 2

FWIW, these were on clearance couple of weeks ago in GWN for $119, lump savings would pay for it before you know it, just sayin'

Image: https://eggheadforum.com/plugins/emojiextender/emoji/yahoo/wink.gif

Image: https://us.v-cdn.net/5017260/uploads/editor/y1/lc04t4wqix0g.png

zaphod · September 2

faster.
cheaper.
tastes best.

pick one

Canugghead · September 2

This forum can use a pizza pissing war to stay off life support, right @lousubcap 😂
faster? how about 20 min preheat, 90 sec per pie

cheaper? - pay now or pay later, I cringe at the thought of burning lump in Egg to make ten pies at a time often

taste? - let's just say it's subjective
Why is BGE marketing pizza wedges?

It's all in good fun and Gestura

, right @GrateEggspectations?

Paolo · September 6

This is my setup for pizza in the Egg, all the way up in the dome with the Eggspander on a 32" ceramic stone:

Regarding the great advantages of a dedicated gas oven I agree with everything writter above.
I must say that my Koda 2 Pro 18'' consumes a lot of gas, which is also expensive here. But its way more practical

Pizza high in the dome

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