I'm planning a pizza cook tonight for the first time for family and friend using my Memphis Elite.

For those who have cooked pizza on your Memphis, do you keep the diffuser on or use the direct heat insert and put the pizza stone directly over the fire pot?

I'm thinking it might burn the crust even with a pizza stone, but looking for advice.

Thanks!

 I have always done indirect (diffuser on). Takes ~ 8 minutes @ 650º depending on the crust thickness and toppings..Make sure to let the nasties burn off before cooking the pie or else there maybe traces of

a foul taste..I let the stone heat w/ the pit as well... You will find the pit's shutdown cycle will be lengthy post a 650º cook.  Let us know how things went.

Thanks for the responses. Thin crust for sure. I was a little worried about the top not getting enough heat also to caramelize so I can always throw it under the broiler in the house as a last step. Thanks for the info on insert versus not ….figured that would be the case.

I use a stone on my Memphis and run between 550-575 for NY style. Let it preheat for at least 40 minutes. I have a 19" stone that allows me to make 18" pies. To get the stone to fit and the lid to close, I raise it up a bit. I get good top browning on the Memphis without needing to place under the broiler. Pies cook in about 7-8 minutes. I tried a steel but it caused the bottom to cook to quickly. I liked the stone better.

I think I know what I am having for dinner!

Nice pies!

I always leave it on and run my temp at about 600 with a pizza stone that lets me get a 16 inch pie done

My Pro does not have an insert, and I have broken all my stones, so I just cook it right on the grate at 600°.

My NY dough typically has 1% sugar, plus 1.5 LDMP. I use PMF Power Flour for most pizza. I see no good reason to use '00' for NY pies, or anything other than Neo.

First "pizza night" w/ the Memphis Elite was a resounding success. I think it put out better pies than my Blackstone Pizza Oven.

I ran it at 600 degrees and stole one of the ideas here and put some bricks over the firebox to raise the pizza stone up some and get a little more radiant heat deflected down to the pizza toppings. Crispy crust and done toppings in about 7 and a half to 8 minutes. Couldn't have been happier with the outcome. I snapped a couple of pics, but we probably cooked 6-7 pies in total some veggie for the Catholic folks observing lent.

Looks good and the folks on this site always give some good solid advice and pointers based on their experience which is what I like.

 You just can't beat success! Nice job.

Maybe it is an optical illusion, or it is not what I think but it sure looks like it by the color, those are the largest slices of pepperoni I have ever seen!

That is no optical illusion.

We get Publix deli to slice Boar's Head peperoni. Great stuff and it is big enough for sandwiches or big time pizza coverage.

Maybe it is an optical illusion, or it is not what I think but it sure looks like it by the color, those are the largest slices of pepperoni I have ever seen!

They look like tomatoes, to me.....