Pizza Cookers...is this an OK setup?

[GrantT]

This would be for cooking "regular" style dough, NOT Neapolitan style - I have an Ooni Pro Pizza over for that. But we often prefer the slower cooking, deep dish style or thick/rising crust or even focaccia bread etc.

With the deflector below and the temp gauge reading around 450, this setup was about 450 degrees on the stone using an IR thermometer. I also have a Baking Steel which I often prefer/use too and stack them closer together.

 

[Jim C in Denver]

That is a good set up. See Meathead's very similar set up for a kettle.

TBD if you'd get better results cooking on the hot stone (using the kettle lid to reflect heat down onto the top). Or cook between a steel/diffuser and stone (using one on the grate and the other as a lid/top cooker).

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