pizza stone suggestions

[bracconiere]

Alton brown says to use a 99 cent correy stone, in his pizza episode...can't say i've tried it...just thought i'd throw it out there....

 

[Hanglow]

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

Smaller ones are good to go within about 40mins, some of the small gas ones 20minutes. The bigger ovens are better in terms of heat balance and retention but you can still make great pizzas in the small ones


I saw on pizzamaking that unglazed quarry tiles have been recommended as pizza stones, you can just lay a few together and cut some up to make a good fit for your oven. Cheap too

 

[murphyslaw]

After reading this thread I spent most of the work day yesterday researching outdoor pizza ovens.

I'd love to get one of those Pizza Party ovens, or even the roccbox. But even that is $600.

 

[Bubbles2]

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

Because I use to live in the Calif Desert for 2 years. Palm Springs area. Then to the abyss of Az for 2 years...

 

[Damon Chango]

After reading this thread I spent most of the work day yesterday researching outdoor pizza ovens.

I'd love to get one of those Pizza Party ovens, or even the roccbox. But even that is $600.

You can build one for a couple hundred bucks, and its a fun project. I had a bunch of pictures of my build, but my phone took a dump and I lost most of them. I may have a few floating around I'll try to find some and post them.

 

[Damon Chango]

These are the only pics I could find of the entire build. Moral to the story backup you phone before it takes a dump.


Damon

 

[murphyslaw]

These are the only pics I could find of the entire build. Moral to the story backup you phone before it takes a dump.


Damon

View attachment 639328 View attachment 639329 View attachment 639330

How long does it take to heat up?

 

[applescrap]

There is a website that sales the foam template for pizza ovens. They are super slick and have different models plus pics of people who have made them. Want to say its brickoven.com or something like that.

Thanks damon. I wonder how that would do in the oven. There is a video of j Kenji from serious eats and he rates the ovens. There is a new Napoli gas and wood oven for 240 I am eyeing. Here are some others. J Kenji said rocbox was king. I want one. Wood and gas, well built and portable. I think the Napoli looks slick.

Blackstone
Unni
Pizza pronto
Rocbox
Napoli

 

[applescrap]

There is a pizza thread! This stuff would be great there!

 

[gromitdj]

I love my Blackstone, but good luck finding one!

 

[Damon Chango]

How long does it take to heat up?

It depends, usually about 45 minutes or so, the wood you use has a lot to do with it.

 

[murphyslaw]

It depends, usually about 45 minutes or so, the wood you use has a lot to do with it.

That's not bad at all. Even cooking in the oven I'd normally warm the stone that much anyway.

 

[VApatriot]

I bought one from here over 10 years ago: https://bakingstone.com

It's a beast. 3/4" and about 20lbs.

Totally agree, I love mine, it's permanent home is on the bottom rack of my oven. Works great for bread too. You might need to be careful that nothing spills over on it, it's not a real fan of liquids but other than that, I highly recommend one.

 

[Redpappy]

Totally agree, I love mine, it's permanent home is on the bottom rack of my oven. Works great for bread too. You might need to be careful that nothing spills over on it, it's not a real fan of liquids but other than that, I highly recommend one.

I see they have one for the grill, comes with the heat shield. I’m guessing I could use it in the oven with out a heat shield? (Edit) how easily do they clean up?

As far as price... I’m looking for a 1 time purchase if possible.

I’m getting a craving for a fresh home made pizza too

 

[schematix]

how easily do they clean up?

On far too many too occasions I’ve had cheese get onto the stone. Usually it turns to carbon (and smoke). The biggest mess I ever made I had to use a metal spatula to coax the crud off but it didn’t take a lot of force. Typical clean up I just wipe it off with my hand. Sometimes it takes a finger nail or butter knife to scrape off extra crud but overall pretty easy.

 

[VApatriot]

@Redpappy - When I make a pizza, I lay the dough out on a piece of parchment paper on my peel and stretch add all my ingredients. I slide the parchment paper with the pie on it on top of the stone. After roughly 4 minutes, I open the oven lift the front edge of the pie up slightly with my peel and slide out the parchment paper and throw it out.

Two advantages of the parchment. 1) - no need for cornmeal as lube to let the pie slide off the peel, and 2) - keeps my baking stone really clean. When someone (not me, hint, hint, grumble, grumble) cooked something with out a liner tray underneath it, I did have a spill to clean. I find that just scrubbing it off with a dry scrubby sponge works pretty good to clean it. It's a great stone but you really don't want to get it wet.

 

[applescrap]

Anything that lands on a searing hot 550ﾟ stone is going to smoke and I have found that's much worse than any clean up. I just scrape my steel with my peel.

 

[JohnSand]

What's the verdict on seasoning the stone? I didn't season either of my first two, but they seemed smoother than the new 16" one. The company does not recommend seasoning, just wiping with a damp cloth before first use. It's a "Lorenzetti" from Amazon.

 

[Rodent]

funny, was reading on this topic just before coming to HBT and seeing this thread

I bounced from here to HBT: https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/science-grilled-pizza

 

[JohnSand]

What's the verdict on seasoning the stone? I didn't season either of my first two, but they seemed smoother than the new 16" one. The company does not recommend seasoning, just wiping with a damp cloth before first use. It's a "Lorenzetti" from Amazon.

You all can relax now. I didn't season it and the pie didn't stick.

 

[ILMSTMF]

My sniffer is so good I can smell Monostat 7 from across the room

Really a unique item to reference while citing your olfactory super power. LMAO

 

[mashpaddled]

You all can relax now. I didn't season it and the pie didn't stick.

I've never heard of seasoning a pizza stone. It isn't necessary. Like a steak on a grill, dough might initially stick to a stone when it goes on but it should release by the time it is ready to come off.

 

[Nick&Worty]

I've been using this 1" California stone for a while now and I absolutely love it

https://www.amazon.com/gp/product/B008LI0W10/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
When it was brand new, there was a funky smell that was not fun to behold. Some open-window airflow helped, and after a few pizzas, that off-smell went away, and has been replaced with pizzeria-goodness. Just preheating the oven makes people start asking what I'm making

 

[Nick&Worty]

Really a unique item to reference while citing your olfactory super power. LMAO

Don’t jump to conclusions! Maybe we could use a level 4 yeast sommelier! “Hey bubbles, I’m looking for a wheat yeast that doesn’t have that ripe Belgian armpit funk. What’s her name?”

 

[Nick&Worty]

Man I’m so excitable. All this pizza talk and I had to fire up!

 

[Nick&Worty]

Tonight 5 cheese

 

[Redpappy]

Had a disaster last night, fired up the grill, p,aced my stone - Barbecue Grill Baking Stone – Bake Pizza Outdoors on Your BBQ! - as my dough was rising ( 30 min), looked out a window and holy sh-t Fire, burned my protective pan. Dough turned out so so, think it will be better on the stone though.

 

[FromZwolle]

Alton brown says to use a 99 cent correy stone, in his pizza episode...can't say i've tried it...just thought i'd throw it out there....

this is what i do. unglazed quarry tile. cheap cheap, but it can take direct fire over and over with no troubles.

 

[bracconiere]

this is what i do. unglazed quarry tile. cheap cheap, but it can take direct fire over and over with no troubles.

LOL, alton always had great ideas! i liked it in his pretzel episode when he got shut down with the lye,

but you can't supress truth, and i did go on to make pretzels with food grade lye myself! of course i'm a weirdo, and made them with lentil flour...

 

[FromZwolle]

LOL, alton always had great ideas! i liked it in his pretzel episode when he got shut down with the lye,

but you can't supress truth, and i did go on to make pretzels with food grade lye myself! of course i'm a weirdo, and made them with lentil flour...

i tried using boiling baking soda once and it wasn't great. lye is the only way to get that real pretzel flavor.