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XL pizza stone?

ground control
ground control Posts: 25
edited November -0001 in EggHead Forum
Has anyone used one? Have an xl egg on the way, and would like the room of a 21" stone so the kids could have several small pizzas going at the same time. This is honestly worse than Christmas as a kid waiting for the egg to arrive.
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Comments

  • fayegr
    fayegr Posts: 12
    I have the XL pizza stone and the XL plate setter. Put the plate setter in legs down and the stone on top of that.
    After trial and error and reading the recipes on this site, what works best for me is NO PARCHMENT under the pizza on the stone, I don't know how people can do it, I just burned it and it stuck to the pizza!!
    Trick #1: Use rice flour on the stone before you slide the pizza on it, rice flour doesn't burn as much as corn meal. But if you can't find it, use medium to coarse corn meal on the stone first.
    Prepare your dough (making it yourself is really easy) and before you put anything on it, put it on a peal, wooden or metal, and shake it so you can slide the pizza off easily.
    Crank the Egg up to 650 (nothing less than 500!!) if you want, get the stone really hot!!. I like crisp dough, and cook for max 7-8 minutes. You can't beat it!!! And especially if you are making smaller pizzas, you may want to make the time even less.
    Good luck!!
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  • kilts
    kilts Posts: 30
    If you use parchment it can be removed after the pizza sets up.
    I remove the parchment after 3 to 4 min easy.
    I use brown rice flour on the parchment & the pizza stone.
    I like to cook the Pizza at around 450 to 500 .
    Experiment & find the crust you prefer
    Have a look at Foodwishes Blog for a dough recipe
    http://foodwishes.blogspot.com/search/label/Pizza
    Watch the Wolfgang Puck's Video on making dough.
    The dough is better if you refrigerate the dough balls a couple of days.
    A 320 gram ball of dough will make a 12 to 14 inch pizza
    Mist the dough balls with EVOO & put in plastic bags or a covered storage box
    As John says on the Foodwishes Blog enjoy
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  • ground control
    ground control Posts: 25
    Thanks for the advice! Fayegr, do you lift your pizza stone off of the plate setter, or set it right on top?
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  • kilts
    kilts Posts: 30
    I use 3 3/4 copper pie elbows as spacers.

    This will prevent the botton of the pizza from burning .

    The sugar content will also affect the color of the pie and the tendency to burn .
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  • fayegr
    fayegr Posts: 12
    I don't lift the stone at all...but as you can see there are as many ways to do things with the BGE as there are owners...it takes a bit of experimenting but it is well worth it. I can say I have never had a bad meal off the Egg! Good luck!
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  • fayegr
    fayegr Posts: 12
    Great site you suggested! Thanks!
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