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Pizza stone for small egg

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cookingdude555
cookingdude555 Posts: 3,194
edited November -1 in EggHead Forum
I posted last night about what size to cut a large pizza stone down to for a small egg, and I think I got the right fit. I took two stones and had my friend the tile setter use a wet saw to cut them into 10 5/8" discs that seem to work perfectly on my grate mates from Chubby. Although the stone for my medium worked well in there, I struggled to get it much over 550 when doing a pizza. Anyway, I thought I would post this to help small owners looking for a pizza stone. Sorry, I forgot any before pics, and I had to hold the 1 yr old while he cut, so I only scored some after pics:

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The next project is making a plate setter I have seen on here for the mini. I am addicted to pizza on the egg now.
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  • Chubby
    Chubby Posts: 2,955
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    Not sure why you're using, a platesetter when configuring the Small with GrateMates and a stone.

    The temp...(within limits :P ) isn't necessarily the most important thing in baking pizzas...it's the proximity of that heat to the top and bottom that does the trick.!

    I've never needed to get much over 500...(in the Small) to get great results with pizza.

    JMO

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • cookingdude555
    cookingdude555 Posts: 3,194
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    Hey chubby. Same reason I use the platesetter on the medium and large when I do a pizza. You don't use any heat deflector when cooking a pizza with your awesome grate mates? I am interested in your setup for pizza, thanks!
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  • cookingdude555
    cookingdude555 Posts: 3,194
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    Ah man, you edited on me while I was typing, thanks! :laugh: :laugh:
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  • Chubby
    Chubby Posts: 2,955
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    Sorry...doing it again...lol!!!

    Nope...nothing underneath!

    The Small and the Large are different animals when it comes to pizzas in my experience.

    I use different temps and setups in each...expressly due to their size.

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • cookingdude555
    cookingdude555 Posts: 3,194
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    I have used the platesetter in the past and had pretty good even cooking on the crust and toppings, but I preheat the stone and setter like in the large/medium. In going without the setter, do you preheat the stone, or throw it on just before so you don't burn the bottom?
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