1st Pizza

egger66 · February 2009

Hi
I'm gonna make my first pizza on the BGE this weekend. I've seen a lot of good dough recipes thanks to you eggheads. I'm going to use my setter and a pizza stone and was wondering the best way to keep the temp 425-450.
I usually have trouble getting the temp higher than 375 degrees with the setter in the egg.
Any other suggestions for my first pizza would be appreciated.
Thanks

Zippylip · February 2009

If you put new lump into a clean egg & make sure there is no lump dust and/or very small pieces clogging things up, you should be able to sail right on by 375 to your taget temperature with or without the setter and stone in there; what size egg are you using?

Morro Bay Rich · February 2009

Move the temp up to 500 deg, put a 1" spacer between the platesetter and the pizza stone. Be sure the stone is fully up to temp (approx 30 min) before putting on the pizza or you will end up with a mess. Cook 8 - 12 min.

egger66 · February 2009

I have a large egg. Never have trouble getting the temp up without the setter.By the way, I'm using BGE lump, if that helps.

egger66 · February 2009

Thanks for the tip. Where do I find the 1" spacers that you suggested?

NWester · February 2009

I've heard people use all kinds of spacers between the setter and stone. Some use the Green Egg feet and others use other kinds of other metal, plumbing fittings etc. I'm a new Egger too, I don't have a permanent solution yet. What I've done so far is to just roll some balls of foil and place them between the setter and stone to elevate it a bit. Good Luck

Ashman · February 2009

I had a concrete brick paver sitting around, and I broke it into 3 pieces. Not pretty, but sure is stable.
I have also heard of people using copper pipe elbows.

Gordon

Zippylip · February 2009

We have the same setup then, the only thing I can think of is that you are not waiting long enough perhaps, or you have a bad load of lump

Desert Oasis Woman · February 2009

have you tried this: invert the plate setter (feet up), place grid then pizza stone on top. Pizza stone at felt level. cooked portabella pizza at 500F for 8 minutes: perfect :woohoo:

PhilsGrill · February 2009

Ball up some aluminum foil for spacers.

[Deleted User] · February 2009

I've used copper elbows, but they turned grey

Now I use 3 smooth relatively flat stones.

On another note - When using a drip pan on an inverted platesetter, I always wad up 3 balls o foil under the pan to keep juice from burning away.

1st Pizza

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