I am teetering on getting a pizza stone, but not sure which one to try/get. I am wanting to do a mix between oven and grill. I usually do a 13 inch pie. Any suggestions on one, or even ones to stay clear of I would appreciate it.
pizza stone suggestions
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OnePlate
Yeast are my housepets
We have this one: https://www.amazon.com/Pizzacraft-Square-ThermaBond-Baking-Pizza/dp/B005IF3086/
I've never used it on the grill but it's been used many, MANY times over the last five years for both bread and pizza. Nice and thick, very heavy. Will last you forever.
I've never used it on the grill but it's been used many, MANY times over the last five years for both bread and pizza. Nice and thick, very heavy. Will last you forever.
I bought one from here over 10 years ago: https://bakingstone.com
It's a beast. 3/4" and about 20lbs. If you put it on a grill you need a metal heat deflector for it. They sell that too.
Not cheap but you get what you pay for. I wasted about $50 on 3 stones that cracked after a couple uses before i shelled out the $80 or so on this one.
It's a beast. 3/4" and about 20lbs. If you put it on a grill you need a metal heat deflector for it. They sell that too.
Not cheap but you get what you pay for. I wasted about $50 on 3 stones that cracked after a couple uses before i shelled out the $80 or so on this one.
I've used the following for all sorts of stuff, in the kitchen and on the grill. It's the second "stone". First broke pretty quickly, but this one keeps ticking. It's 16". Says good up to 2000 degrees, safe on grill.
https://www.amazon.com/gp/product/B0000E19MW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B0000E19MW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Bubbles2
Well-Known Member
While on the subject, may I ask about where you place the stone? I have an electric oven and I would think to place them on the grate, however I read on Amazon that one person put it on the bottom where the electric element is on top the metal shield it has....I ask because the grates have a bend at the back that will only allow a 13" max stone before being tilted up at the back because of the way it tracks in the oven.
Turn the grate around so the bend is in the front, and flip it upside down so the bend doesn't interfere with the stone.
Bubbles2
Well-Known Member
I had to jam it in there real good to keep the door from hitting it/ not sealing tight, but I think it will work. 13.5-14" deep now... It's a convection so it has a fan in the back, hence me asking about the bottom. I think that will work
mine's a convection too. I suspect my oven is bigger, I can get that 16" stone in there.
Bubbles2
Well-Known Member
That or your convection is on top, mine is in the back it's a 27" wide and standard depth GEprofile
It's in the back (Kitchenaid) but I'm travelling (stuck in a hellhole called Gila Bend, near mexico). Can't check at the moment.
(man I hope nobody from Gila Bend is on here)
applescrap
Be the ball!
Two, I think is where the real mastery is at. I am not sure how they work together, but the best pies I have seen came from them. I'll review and check back.
To better answer the question. I chose a steel for similar reasons. Grill to oven, maybe steaks. Havent made steaks on it yet but would be good. Rust is an issue and mine could be better cared for. With some craftiness you could procure one fairly cheap. Pizza on a grill has proven to be a trickier fish for me. I heat the steel up to 550 for up to an hour and make pizzas. I think they are better right on the steel, but with my wetter dough they can smoke so I use parchment. Dont know much about stones or which was better. Saw some good results and went with it. I got the quarter in model that weighs 20 pounds iirc the bigger one is more. Ultimately I think they both work well and it would be worth getting a good one. Ours lives in the oven and does a nice job for cookies, and pies. Never heard of right on bottom but like the idea.
To better answer the question. I chose a steel for similar reasons. Grill to oven, maybe steaks. Havent made steaks on it yet but would be good. Rust is an issue and mine could be better cared for. With some craftiness you could procure one fairly cheap. Pizza on a grill has proven to be a trickier fish for me. I heat the steel up to 550 for up to an hour and make pizzas. I think they are better right on the steel, but with my wetter dough they can smoke so I use parchment. Dont know much about stones or which was better. Saw some good results and went with it. I got the quarter in model that weighs 20 pounds iirc the bigger one is more. Ultimately I think they both work well and it would be worth getting a good one. Ours lives in the oven and does a nice job for cookies, and pies. Never heard of right on bottom but like the idea.
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I love cast iron so I went with this from Lodge and it has been working great. I can get it 500°+ in my oven. I start the pizza on parchment for the first two minutes and the slide the paper out and finish directly on the steel.
https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X/ref=sr_1_18?crid=Z6WH6LEITE59&keywords=lodge+cast+iron+griddle&qid=1565175744&s=gateway&sprefix=Lodge,aps,558&sr=8-18
https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X/ref=sr_1_18?crid=Z6WH6LEITE59&keywords=lodge+cast+iron+griddle&qid=1565175744&s=gateway&sprefix=Lodge,aps,558&sr=8-18
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Redpappy
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Any issues with sticking?
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None. I build my pizza on parchment on a cookie sheet. I use the cookie sheet just like a peel and slide it onto the cast iron. The first few pies I used the corn meal/slide way, but it made too much mess and smoke.
I was editing my other post as you were asking.
I was editing my other post as you were asking.
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Cast iron pie porn. I’ll be happy to get you some oven measurements when I get home if you need them.
Bubbles2
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I know where it is. I think the UFO restaurant is near there
Bubbles2
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I was looking at the steel as well, I also came across some article where someone was using thick un glazed tile instead of spending 40.00 avg... Made me think of that piece of granite I left at the old house or maybe a thick piece of travertine...LOL
There is also Courderite or something to that effect that some say has a chemical taste which got me looking at steel, but not with a lip, I do not think a Peel would work too good with the ones with a lip.
I've been using pizza pans with holes in em but it is always under cooked at the bottom, great for the reheat but not the day of....
MMMM Pizza (in my best Homer)
There is also Courderite or something to that effect that some say has a chemical taste which got me looking at steel, but not with a lip, I do not think a Peel would work too good with the ones with a lip.
I've been using pizza pans with holes in em but it is always under cooked at the bottom, great for the reheat but not the day of....
MMMM Pizza (in my best Homer)
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Redpappy
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I don't think my eye sight is going bad....I see your pie (which looks yummy) but I see no cast iron?
I enjoy using cast iron.... granted right now all of mine are put away and need a good cleaning and reasoning (due to building and moving into a new home).
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Nothing wrong with your eyesight. That’s a picture of pie one. The cast iron is still in the oven with pie two on it.
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Redpappy
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With it being cast iron, i am sure that It can withstand temps of 600F. How high of a temp have you gotten it up to?
New grill so still figure out the temp settings on it. Just measured my grill and it will just fit ( have a 15 inch width 19 inch depth)
Have you tried anything else on it, such as pancakes,eggs, etc.... seen the pic on amazon with eggs, and Thinking of camping...
Bubbles2
Well-Known Member
All these buyers of stone the
Cordierite Ceramic The stink of it even after using a couple times.
Is that true or are they being sensitive?
Cordierite Ceramic The stink of it even after using a couple times.
Is that true or are they being sensitive?
I wouldn't use ceramic unless it's really thick.
The best option is probably a baking steel. But I've been pretty pleased with the results I've gotten from the lodge cast iron.
The best option is probably a baking steel. But I've been pretty pleased with the results I've gotten from the lodge cast iron.
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I've had it at 517* measured with my infrared.
No I have not tried to cook anything else on it. Like most cast iron made today the surface is not mirror smooth like my BRS, but should be able to cook anything you want.
The tape is against the back of the oven and the handles are a big plus.
No I have not tried to cook anything else on it. Like most cast iron made today the surface is not mirror smooth like my BRS, but should be able to cook anything you want.
The tape is against the back of the oven and the handles are a big plus.
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Bubbles2
Well-Known Member
I do not care for the Lip of that steel unit. So I was hoping to get an answer to this ?
All these buyers of stone the
Cordierite Ceramic The stink of it even after using a couple times.
Is that true or are they being sensitive?
All these buyers of stone the
Cordierite Ceramic The stink of it even after using a couple times.
Is that true or are they being sensitive?
I put an IR temp meter on my stone and I've definitely seen it over 800F.
applescrap
Be the ball!
Is that one of those ovens that go on the grill? Pretty cool. Any comments on it.I put an IR temp meter on my stone and I've definitely seen it over 800F.
Still Brewn
Well-Known Member
I was given a pampered chef pizza stone about 7 or 8 years ago and my youngest son also made me a square one from gfrc. I use both on the grill and the pampered chef one in the oven. We leave that one in the oven all the time. I also toast garlic bread on it , bake focaccia bread and various other kinds of breads. The gfrc one took a lot of olive oil to get it seasoned properly and it has warped a little but after about 5 years it is still holding up and allows me to have 2 large pizzas going on the grill at the same time between the two of them. I can also grill 2 large loaves of bread on it at a time. My brother says he has gone through 3 pampered chef stones in just a couple of years..... turns out he was taking it out of the oven while it was still hot. He now let's it cool off in the oven and has had no problems with it since.
Pampered Chef one will break on the grill. I did it. I didn't move it... just the heat killed it.
Yes, it's one of those. It's designed specifically for the 22.5" Weber kettle. Awesome. To get it that ^^ hot, you also need the large steel that sells separately. The grill gets so hot that the pizza cooks in 2 minutes - seriously. So, I burned a few pizzas before I got the hang of it.
https://www.amazon.com/gp/product/B005SFJLOI/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B016X26ZY8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
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I have the kettle pizza too and with some mods it works great.
It needs a top to get enough heat on top to melt the cheese fast. I put a grate on top of the sleeve with a pizza stone and then grate wrapped in aluminum foil.
I also build the wood fire on the same level as the pizza, in the back
Its finicky, but can make great neapolitan. Not quite 90 seconds, but maybe 3 or 4 min.
It needs a top to get enough heat on top to melt the cheese fast. I put a grate on top of the sleeve with a pizza stone and then grate wrapped in aluminum foil.
I also build the wood fire on the same level as the pizza, in the back
Its finicky, but can make great neapolitan. Not quite 90 seconds, but maybe 3 or 4 min.
Soulshine2
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Pizza stones are great. We had a Pampered Chef pizza stone .When we moved my wife set it out for garbage with a lot of other household items, not sure why and I miss it.
I'm sure there are other companies that carry them . Theyre all basically the same but I would make sure it is the thickest one available. Try Amazon. Try your local department store cookware section. Treat them like cast iron but more fragile, you have to season them and every use makes them darker and better. never wash with soap ,scrub with hot water and salt then rinse ,dry and rub down with a quality cooking oil.
Soulshine2
Well-Known Member
probably temperature shock or uneven heating.Pampered Chef one will break on the grill. I did it. I didn't move it... just the heat killed it.
Soulshine2
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Id love to have one of those, where did you find it?
Click that second link in my post there. That steel goes OVER the pizza in the KettlePizza. Don't worry, cheese will melt quickly
That steel can also go on the grill WITHOUT the KettlePizza. It turns your grill into a big griddle. I've been using this for steaks and burgs and it's very awesome.
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Pampered Chef one will break on the grill. I did it. I didn't move it... just the heat killed it.
Ours looked just like that and I've seen dozens more on Big Green Egg and Kamado Joe Facebook groups.
I replaced it with the Emile Henry from Williams Sonoma. https://www.williams-sonoma.com/pro...k5dyMmgNVlYgc0acASYfjvourguF1nH0aAnbkEALw_wcB
I'd really like to get a steel like that that. They're not cheap, though!Click that second link in my post there. That steel goes OVER the pizza in the KettlePizza. Don't worry, cheese will melt quickly
That steel can also go on the grill WITHOUT the KettlePizza. It turns your grill into a big griddle. I've been using this for steaks and burgs and it's very awesome.
......
I highly recommend the forum at pizzamaking.com for recommendations on pizza stones and general pizza making. But I'd really caution against buying a typical stone that you'd see in Walmart or target. Theres a company or two that make big, thick stones that can get it done but they're not cheap.
It's been a while since I've made one of these
Why haven't I gotten a pizza stone? I had one 15 years ago, it cracked and I never replaced it, but I really should get one.
