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Old 01-05-2012, 02:38 PM   #1
tasterner
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Red face A couple dumb questions about pizza on the xl bge

My wife got me the Red Sky pizza stone for Christmas. I can use this on my egg right? Does anyone else here use it? Do you use the plate setter with the stone? Sorry for the dumb questions, I've never attempted pizza before, so I appreciate any advice you have to offer.
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Old 01-05-2012, 02:45 PM   #2
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No worries... How else are you going to learn?

Yes, you can use it in your Egg. and yes, you use it with the platesetter (legs down). Do you still have the little ceramic feet that come with a new Egg? I use those as spacers to hold the pizza stone above the platesetter. It creates an air gap so that the stone isn't as hot as the platesetter, which is right above the fire.
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Old 01-05-2012, 02:48 PM   #3
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Yes use your plate setter legs down & put the green feet under your pizza stone. If you don't have the feet you can use anything to create a gap between plate setter & pizza stone some just ball up some foil and use that. Pizza off the egg is AUSOME
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Old 01-05-2012, 02:56 PM   #4
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Yep, I got the feet, thanks for the tip! What temp do you do your pies at?
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Old 01-05-2012, 02:58 PM   #5
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Not an XL, but you get the idea.

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Old 01-05-2012, 03:03 PM   #6
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Quote:
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What temp do you do your pies at?

That's gonna depend somewhat on your crust, a bit of trial and error. I use Trader Joe's crust, and typically cook at around 500-550.











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Old 01-05-2012, 03:03 PM   #7
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I do mine at 500 - 550. We like to load up the toppings and that works out to be a nice compromise temp. It's hot enough that I get a nice crisp crust, but low enough that the pizza can be in long enough to get the toppings done. I do pre-cook things that would need a very long time to cook.
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Old 01-05-2012, 03:06 PM   #8
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Make sure the temperature doesn't get away from you. I got my xl up to 550 then when the pizza went on it was 700+ and it got a little burnt
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Old 01-05-2012, 03:11 PM   #9
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Also.....I typically get it to my desired temp, and let it ride for about an hour to really lock it in if I'm doing multiple pies (less for only 1).

And Ron made a good point, amount of toppings you use will also have a bearing on the temp you go with. Start with less, because it's typically more than you think.
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Old 01-05-2012, 03:13 PM   #10
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Ok, thanks guys, I'm going to give it a shot. If I can get it to turn out 25% as good as Tim's I'll be feeling good. That looks incredible!
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Old 01-05-2012, 04:57 PM   #11
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man that looks good
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Old 01-05-2012, 05:09 PM   #12
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Quote:
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Ok, thanks guys, I'm going to give it a shot. If I can get it to turn out 25% as good as Tim's I'll be feeling good. That looks incredible!

Just don't get discouraged if you get a flop the first time out, practice makes perfect
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Old 01-05-2012, 07:17 PM   #13
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I do it way hotter, but I use home made thin light pizza base and light on the toppings, Italian style usually.
700+ and just a minute or two and perfecto!
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Old 01-05-2012, 11:11 PM   #14
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Yawl then gone and made me hungry, damn yawl!
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Old 01-05-2012, 11:35 PM   #15
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You definitely need to use the plate setter or something to shield the stone from too much direct heat. My first try was very tasty but the crust was too done. I didn't use a shield, but I will next time.
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