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pizza

Unknown
Unknown
edited November -0001 in EggHead Forum
Pizza question? We are making pizza for the first time on a large egg we purchased yesterday, should the place setter go on top of the grill grate or should i remove the grill grate and place the setter on the ring? and what is is the best temp. to cook at? Go JETS
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Comments

  • 2Fategghead
    2Fategghead Posts: 9,624
    nyjets, I'm not the best person to ask but I know the usual setup is plate setter legs down on the fire ring then the three big green egg feet then the pizza stone. This is a good setup and will bring the pizza stone up to the base gasket elevation for ease of using the peel and cooking pizza. Tim

    Let others chime in here who have more experience.
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    Lot's of better pizza cooks on here than me but since everyone seems to be sleeping, I will take a stab at it. Definately put the plate setter on the fire ring with no grill, legs down. 500 degrees is a good place to start to see how your crust comes out. JMHO. Like I said I am no expert.
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  • AlwaysGolf
    AlwaysGolf Posts: 704
    Lots of different thoughts on temps, some do 450 others go 550-600. I usually do mine at about 550. But seeing how your gasket is reltively new I would go the 450 route especially since the set up put the stone right about the gasket level. Hope this helps!

    As a lifelone Dolphin fan, I can't believe I'm helping a Jets fan, Oh well Enjoy the game and good luck on the pizzas!!
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  • Village Idiot
    Village Idiot Posts: 6,959
    Essentially what 2Fat said. However, you might be using your Egg feet on the Egg itself, but you do want some air space between your plate setter and the stone. Some people use copper elbows or nuts to create a space. I cook my pizzas around 600°

    Be sure to burp the Egg while opening or you may get singed eyebrows (experience speaking here).

    Also, let the stone heat up and cool down with the fire. A stone can crack from the temperature shock otherwise.

    Good luck. Pictures please. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • coalspeak
    coalspeak Posts: 36
    nyjets

    place the plate setter on the grid -legs down for stability. Then the stone on top of the three smal green egg legs, bolts etc. to give a bit more height. I do my pizzas between 550-600 degrees.

    AlwaysGolf is correct - be careful with high temp cooks like pizza espcially with the new gasket. (if your going to cook high temp i.e. 500 degrees +, the gasket will likley be an issue in the future anyway, imo).

    You may want to consider a 400-450 range for a new egg-

    Go Vikes

    Bill
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  • 2Fategghead
    2Fategghead Posts: 9,624
    This is the setup but use the BGE pizza/baking stone.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=797320&catid=1
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  • BBQMaven
    BBQMaven Posts: 1,041
    A few thoughts - not to conflict with above post, but more because this is your first cook on the gasket.

    1) To keep the direct heat (800-900)lower in the egg and allow the gasket to "set in", I'd put the PS in with the legs up, the grid on top of the legs, and the Pizza Stone on the grid. I cook the opposite way, but have no gasket left on my LBGE.

    2) Most people rush their first pizzas and have mixed results. Build you fire with lump to at least the top of the firebox. Put your PS, grid, and pizza stone in as the temp is coming up. When temp reaches 400, start closing down the openings, and shoot for 450 as your stable point. After you make an adjustment wait 15 minutes before you make another (unless you get a wild swing). Once the temp has stabilized between 450-500 for an hour, you are ready to cook.

    3) Use parchment paper under your pizza as you build it and cook it. Use a peel to transfer on and off. The paper can handle the heat and will keep it from sticking to the stone.

    Let us know how it goes...
    Welcome and enjoy
    Kent Madison MS
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  • surveyor
    surveyor Posts: 124
    Go Jets been a Jets fan since the 60's. My pizza setup is somewhat different than most. I use the plate setter legs up set on the ring. (moves it away from the gasket) then the grid on the legs and then I use 1.5" spacers then the big green egg stone. This puts the stone higher up in the dome. I cook the crust on parchment paper for 4 min. no toppings, remove the crust and flip it over over and put on the toppings place back in egg with no parchment paper but do use cornmeal on the stone at this time and cook for about 8 more min. check bottom during the cook. Be sure to burp the egg when opening. Cook at 500.
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  • Ripnem
    Ripnem Posts: 5,511
    Bill,

    Are you in MN or just a fan?
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  • smoky b
    smoky b Posts: 648
    adam where in MN are you? ever been to a st. paul saints game?
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  • Fidel
    Fidel Posts: 10,172
    Do this:

    AlmostDone121708.jpg

    Setup1217108.jpg


    Preheat for at least 30 minutes, 45 is better, before adding your pizza. I do mine in the 550-600&deg range, depending on the crust I am using. Usually take anywhere from 5 or 6 minutes for thin crust to 12-14 minutes for thicker crusts.

    Thin - hotter and faster:

    DoneHamPineapple.jpg


    Thick - lower temps and longer cook:

    DonePie032709.jpg
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  • Ripnem
    Ripnem Posts: 5,511
    Nice pics Rod. 2nd one is great. ;)
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  • coalspeak
    coalspeak Posts: 36
    Adam

    I live in PA - been a Viking fan all my life, starting in the Fran Tarkenton era.

    Bill
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  • FatMike
    FatMike Posts: 464
    like Rod said preheat the stone for 45min makes a great crust and nice crunch and crumb
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  • FatMike
    FatMike Posts: 464
    like Rod said preheat the stone for 45min makes a great crust and nice crunch and crumb
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  • smoky b
    smoky b Posts: 648
    rod nobody's pizzas look better than yours!
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  • BBQMaven
    BBQMaven Posts: 1,041
    very nice pics....

    We had two families (never had a BGE pizza) over for "Pizza night" last night... they were able to "fix their own" from start to finish... nothing like watching someones face as they raise the lid to see their creation... needless to say, "Best pizza I've ever had..." was muttered dozens of times in between bits.... :)
    Kent Madison MS
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