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Pizza Stone Where? and Pizza Sticking to stone

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OK just had my first try cooking pizza with Akorn Kooker.
Didn't go as smooth as I hoped, as I imagine all first timers experience.

1, I bought the "3 Tab" Pizza/Smoker Stone and placed it in the "slots" for it (below the main Grate line) and cooked the pizza on that.
from what I am reading tonight:
a) Some people put the stone on top of the normal grate.
b.    Some use the 3 Tab "Diffuser" AND an additional Pizza Stone???

2. I had a TERRIBLE time with the Pizza Sticking to the Stone when cooking...is Cornmeal the answer to that issue?

Thank you for any help...it will get better each time.

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From what I understand the diffuser can be place on the "firebox" or the grid but either way there must be a space between the diffuser and a second stone or steel. 


I haven't done a pizza yet but I understand the concept...which is consistent across many boards (forums) talking about cooking pizza on a kamado.


And it helps if your dough is a "high heat" dough.

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My Akorn pizza set-up is pizza stone on main grate, with a second stone or baking steel on top of it, separated with an air gap using 1/2 copper elbows. Pizza is cooked on the second stone/steel. This two-stone setup prevents the cooking surface from scorching the bottom of the pizza. Since one of the keys to a great pizza cook is cooking the toppings from above (and the crust from below), i put a stone on the warming rack. Be sure to let all that thermal mass heat soak for maximum effect.


As for sticking, I launch on a piece of parchment paper, and remove the paper after about 1 - 2 minutes.


Be sure to match your dough and your cooking temp. E.g., a dough with sugar will require a lower temp cook to avoid burning. Dough hydration and cooking temp are also related.


Keep at it!!

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