pizza stone suggestions

[passedpawn]

Is that one of those ovens that go on the grill? Pretty cool. Any comments on 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

 

[murphyslaw]

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.

 

[Soulshine2]

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 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]

Pampered Chef one will break on the grill. I did it. I didn't move it... just the heat killed it.

probably temperature shock or uneven heating.

 

[Soulshine2]

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.


View attachment 639165

Id love to have one of those, where did you find it?

 

[passedpawn]

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.View attachment 639215

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.

 

[matt_m]

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

 

[murphyslaw]

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'd really like to get a steel like that that. They're not cheap, though!


......

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.

 

[murphyslaw]

It's been a while since I've made one of these

 

[Pappers_]

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.

 

[applescrap]

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

View attachment 639214

Thanks, that's pretty cool. I see someone has already chimed in on using it. Grilled pizza is finicky and I was trying to wrap my head around how this works vs just putting it on the stone and putting lid on. I figure it is meant to trap heat, because when you move lid, heat escapes. Thus bottom cooks before the top at those high temps. Putting a top right above it seems a good idea and thus the two stone in oven. The fix I have seen for basic grilled pizza is to elevate stone on cans. Getting the pizza higher in that dome would help the top. Might bring steel down a little but I suspect would be worth it.

Oops, edit, saw the second link. That's pretty cool, with the steel over it, and solves a lot of problems. Then you get a steel for fried rice and steaks!



I see the PC stone as not a pizza stone but stone cookware. I make multiple pizzas and throwing potentially cold dough on it scared me. For 35 or whatever it costs might be worth the try but I have seen lots of break stories. Leaving it to cool in oven is good idea as is being mindful of what you put on it. They are only rated to 450 or 500 iirc and I wouldn't push it. I am not sure its replaces a thick quality piece of stone or steel but ymmv.

 

[Evets]

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've been using a cordierite stone for years with no problems with smell or taste.

 

[Still Brewn]

Has anyone used a granite pizza stone? Just curious as to how well they perform. I can usually get pieces of granite for just a few bucks a square foot and I have the tools to cut it. How thick it it?

 

[passedpawn]

Man I'm getting hungry for pizza now

 

[Inkleg]

https://www.amazon.com/Lodge-Baking...-18&tag=homebrewtalk_skimlinks_replacement-20

Id love to have one of those, where did you find it?

 

[gromitdj]

I've used the same $13 dollar pizza stone from Home Depot for 5+ years. It's permanent residence is in the oven, but it has seen numerous uses on the grill too. The key is to not let it heat up too fast, or cool down too fast. I learned that lesson on the $75 pampered chef stone that didn't live past it's first use in the oven.

I've since moved on to my Blackstone Pizza oven, but can recommend a cheap stone to see if it's something you'll even use on a regular basis.

 

[wheaton3205]

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.

+1 Bought two of these 3/4" stones for my Uncle at least 10 years ago. They get used tons. Both are still in one piece.

 

[murphyslaw]

I wish they still made the blackstone!

 

[Bubbles2]

Man I'm getting hungry for pizza now

Dough is rising as I write this.

FWIW that first link to Baking Stone got back to me and they too need to burned off or seasoned as does the cordierite. They are 59.00 shipped, opposed to 39. shipped albeit 1/4" thicker at 3/4 total.
I just hate when something needs to be burned off and it takes years to do so with a stank in the house every time it's used.

 

[Still Brewn]

I just hate when something needs to be burned off and it takes years to do so with a stank in the house every time it's used.

I had the same problem with the gfrc one my kid made me... after the third time using it I decided to just leave in the grill for a couple of hours at about 400. That took care of the problem. I let it cool overnight and then seasoned it again.

 

[Bubbles2]

I had the same problem with the gfrc one my kid made me... after the third time using it I decided to just leave in the grill for a couple of hours at about 400. That took care of the problem. I let it cool overnight and then seasoned it again.

I do not know GRFC but I ask about these cordierite ones... I might have to get one from France that is not one that stinks. I bought a pig and butchered it in the kitchen here, and cooked some of it in the old wall oven, it was not an orchard pig and it had a light hint of a scent like the pig hair. I did not hit the bladder when gutting it. But that stank drove me nuts every time it was turned on. New oven. My sniffer is so good I can smell Monostat 7 from across the room

 

[Soulshine2]

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&tag=homebrewtalk_skimlinks_replacement-20

Awesome, thanks. I put one in the basket. Ill just leave it there. Quite possibly my wife will go ahead and order one.

 

[Damon Chango]

I built this in my backyard a few years ago. It works great but I only use it when we are having a lot company over and need to cook 10 to 15 pizzas. I use this one on my grill all the time. It gets hot and always does the trick. You can even use it on top of your stove or in your oven. But if I was going to use my oven I would use a stone it would be simpler. Bed Bath and Beyond has a pizza stone that sits in a stainless steel tray so when or if it cracks it is still usable. I know because I broke my stone on my grill, before I bought the grill oven.

Damon

 

[murphyslaw]

I built this in my backyard a few years ago. It works great but I only use it when we are having a lot company over and need to cook 10 to 15 pizzas. I use this one on my grill all the time. It gets hot and always does the trick. You can even use it on top of your stove or in your oven. But if I was going to use my oven I would use a stone it would be simpler. Bed Bath and Beyond has a pizza stone that sits in a stainless steel tray so when or if it cracks it is still usable. I know because I broke my stone on my grill, before I bought the grill oven.

Damon View attachment 639248View attachment 639249

I love the idea of those big woodfire outdoor ovens but they take hours to heat up, right?

 

[bleme]

Bed Bath and Beyond has a pizza stone that sits in a stainless steel tray so when or if it cracks it is still usable. I know because I broke my stone on my grill, before I bought the grill oven.
View attachment 639249

https://smile.amazon.com/dp/B07CLVFFK5/ref=cm_sw_em_r_mt_dp_U_xhjtDbKY3TJYR

 

[Bubbles2]

I love the idea of those big woodfire outdoor ovens but they take hours to heat up, right?

Not where he lives, prob a constant 115º before he goes to fire it up, LOL

 

[Still Brewn]

GFRC Is glass fiber reinforced concrete. Won't shatter even if dropped although it may chip if you do that. Just have to make sure if you have one made that they don't add any chemicals to the mix to speed hardening. Some of them are pretty toxic.

 

[Damon Chango]

Correct, that's why I only use it if we have a large group. It takes about 45 minutes to an hour to get it to the proper temp. It's great because it can cook a pizza in about 90 seconds if at the right temperature. I've had it up to 1000F according to my laser temperature meter, it would burn the hair off my arm in a split second when I would add or move the wood.

Damon

I love the idea of those big woodfire outdoor ovens but they take hours to heat up, right?

 

[Damon Chango]

That's a fact, some days we burst into flames when we walk out our front door......... [emoji23][emoji23][emoji23]

Not where he lives, prob a constant 115º before he goes to fire it up, LOL

 

[Damon Chango]

That's it... it works great when you are only cooking a few pies. If I had to do it all over again I would... In fact 3 of my friends bought it after they seen how good it worked.

https://smile.amazon.com/dp/B07CLVFFK5/ref=cm_sw_em_r_mt_dp_U_xhjtDbKY3TJYR