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pizza stone setup

fishlessman
fishlessman Posts: 34,581
edited November -0001 in EggHead Forum
100_1379.jpg
<p />wondering if a second bge stone on top of the soapstone will allow for more heat frome the dome and less from the stone to cook the top quicker. this setup is about 2 inches over the lip now and cooks ok at 550, but if i could get higher temps and quicker cook times without burning the crust i would be happier. i dont want to use parchment, or get a platesetter, but would just an extra bge stone do it. or maybe just another layer of stones under the soapstone. im happy with the finished product, but being able to pull a pizza off every few minutes would be nicer.
fukahwee maine

you can lead a fish to water but you can not make him drink it
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Comments

  • cbs
    cbs Posts: 99
    fishlessman,[p]get a pizza screen. I've got some for medium sized pizzas that run about $2 each from Ace Restaurant Supply. They basically put an end to all burnt crust for me. It's almost too easy now.

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  • stike
    stike Posts: 15,597
    fishlessman,
    another stone would insulate more, but an airspace between the two would be better still.
    ed egli avea del cul fatto trombetta -Dante
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