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Topic History of: Pizza ?
Max. showing the last 6 posts - (Last post first)

Author	Message
Dr. Walrod	The Naked Whiz, Am I correct in thinking that the platesetter should be put in legs down? Thanks again for all of your help. By the way I did some 2 inch thick TREX ribeyes last Friday, and even though they were my 1st, they were eggcellent. Thanks again.
Dr. Walrod	The Naked Whiz, Thanks so much for your help! We'll see tonight how it goes!!
The Naked Whiz	Dr. Walrod, Here is how I do the take away pizzas. First I put a pizza stone directly on the plate setter, preheat the Egg to 550 degrees for 30 minutes. As for the pizza, I have a peel, so I place the pizza upside down on the box it comes in. It is shrink-wrapped, so this is not a problem. I then cut the shrink wrap around the edges so I can then peel the cardboard pan off the pie. Next, I put the peel on the pizza and then flip the box, pie and peel over. Take away the box and all you have to do is remove the shrink wrap and you are good to go. I cook the pizza's between 6 and 7 minutes with lots of smoke and they turn out perfect every time. Good luck! TNW
Dr. Walrod	Hello all, doing my first pizza tonight, Papa Murphy's take-n-bake pizza on one of those cardboard trays. I've seen some on here that say I should try to take it off of the tray before I put it on, where some say I should take it off of the tray part way into the cook. ?? Also, some have said that when using the platesetter I should place the pizza stone directly on the plate setter and some say that there should be a gap between the two??? Suggestions on time and cooking temp. Thanks so much to all of you in advance for your help. Egghead forever.

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