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Pizza direct / High in dome????????

Mickey
Mickey Posts: 19,780
edited November -0001 in EggHead Forum
Seems several days/week ago a post of direct pizza.
Anyone doing this. Had a pizza stone, just direct?
Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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Comments

  • Unknown
    Unknown
    Yup. That's how I do it with my AR.

    IMG_4402.JPG
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  • fieroguy
    fieroguy Posts: 777
    Mickey - The bottom of my stone is 3" above the felt line. I use a 16" P***o stone, direct. Get excellent results. Put the za on once the stone has reached 450*.
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Just LOOK at that pristine gasket! Enjoy it while you can, my dear.

    Judy
    Judy in San Diego
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  • Unknown
    Unknown
    That was one of my first cooks. That gasket is well dead. Pealed off after this cook.

    Put on a new one a couple days after that cook. That one is holding strong.
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  • Unknown
    Unknown
    I take it back, that was actually my second cook.

    Fortunately, BGE included a second gasket with the Kit. Thanks BGE!
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  • Mickey
    Mickey Posts: 19,780
    After 3 years I am just now getting this info?
    Thought indirect with platesetter or other indirect thing was written on the stones at the top of the mountain. This post by Tweev or someone a week ago is my first time to see direct.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • Mickey
    Mickey Posts: 19,780
    Are you going from stone or dome at 450?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • Chubby
    Chubby Posts: 2,955
    Before you go running down the street with your ass on fire Mickey :woohoo:...realize that just cause you can...doesnt mean you should..lol!!!

    There's pros and cons...somewhat dependant on how many za's your doing, anfd the type of doughs you're using!

    Additionally...if you want to cook "in the dome"...
    you've got to go higher than the AR!

    Help is avaliable!!!!

    You gonna go to Plano?

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    That first sentence...SECOND big laugh for today from you!

    I have this neat laser gun that reads the temperature of the pizza stone surface. That might be just what "direct-stone-pizza" hunters need.

    Judy
    Judy in San Diego
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  • Chubby
    Chubby Posts: 2,955
    See..you'd forgotten just how much you missed me..lol!!

    Did you email Ron by chance?

    Once again Judy...nice to have you around!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Yes, we've been chatting all day. Thanks for the info.
    Judy in San Diego
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  • tjv
    tjv Posts: 3,848
    not exactly direct but no stone on a couple frozen ZAs from the grocery store. One was digourno's self rising.....


    pizza3.jpg

    pizza7.jpg
    www.ceramicgrillstore.com ACGP, Inc.
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  • Mickey
    Mickey Posts: 19,780
    Evans with extender from tjv on the adj rig (HIGH in dome) on stone doing a couple of pie's (one then the other)what cons could you see (excluding ass on fire :pinch: )?

    Yes on Plano, will be guy with patches on butt.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • Mickey
    Mickey Posts: 19,780
    Tom have not done yet but direct with your extender, stone, adj rig.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • fishlessman
    fishlessman Posts: 34,806
    if you have a pan that can sit in the bottom of the rig it will help and keep the stone way up high above it. i cook bread that way sometimes. if the stone is in direct heat you may just want to back the temps down
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fieroguy
    fieroguy Posts: 777
    Stone @ 450-550*.
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