pizza basics?

Beernuts · November 2009

so my wife got me a pizza stone for my birthday this week, and I have promised the kids we will cook pizza tomorrow - especially for the first effort, I am going to use all store bought ingrediants

have read a lot on here and understand how much room for experimentation there is on cooking a pizza on my cult item - but a little uncertain on the basics

lets assume 500 degrees with the stone fully heated up - how long should it cook?

also, i see a lot of stone on the plate setter, legs down, with egg feet in between - why not plate setter legs up with the grate on that and the stone on the grate?

any help will be appreciated!

Bacchus · November 2009

No prob with PS legs up, and stone on grid. but with PS legs down, green feet, then stone, you get an extra inch or so stack height putting it well above the felt line. Seems to make a difference for me.

Ripnem · November 2009

Your last post got some attention.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=759824&catid=1

Lambchops · November 2009

http I have never timed a pizza.I always go by looks.

Lambchops · November 2009

sharhamm · November 2009

After reading someone's post a couple of days ago I tried making pizza yesterday with the platesetter's legs up. The pizza had a great bottom crust but it seems that the top crust cooked and browned better the other way. . No smell of burning gasket with legs up, but that could be because my gasket burned enough from the last cook with the platesetters legs down.
Anyway, all and all I didn't find too much difference. The pizza was good either way.

Beernuts · November 2009

:laugh: :laugh: :laugh:

whoops - sorry about that - at my advancing age i tend to forget these things

pizza basics?

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