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Emile Henry Pizza Stone

jimi1234jimi1234 Posts: 98
edited January 2012 in EggHead Forum

Has anybody used the Emile Henry Flame pizza stone? I saw a 14.5" stone but it also has handles on the side - will it fit the large BGE? Also, can it handle the temp in the egg? I.e. will it crack?



  • Hard to say.  They say it can take high temperatures and can be used on the grill, but they don't say how hot or if it can be exposed to flames.  I think I'd ask them if I had one and was concerned.
    The Naked Whiz
  • Austin  EggheadAustin Egghead Posts: 3,411
    edited January 2012
    I have an EH pizza stone and I have used for eveything but pizza.  I have had it up to 600 without a problem.  EH says not to use over open flame, that is the flame of a gas stove.  I use a lot of EH items on the eggs without any problem.  I also like to use Staubs pans on the egg also.  Go over to the BigTsBGEBlog spot for more information see what he cooks using EH.  Here is the link:
    Large, small and mini SW Austin
  • thebtlsthebtls Posts: 2,300
    edited January 2012
    I use nothing but EH cookware, disclaimer, they do provide me with cookware For reviews however opinions are my own. I cook most cooks at full flame, I've had the baking sheet up,to 800 surface temp for instance.
    Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
  • rodentrodent Posts: 106
    I've always heard that pizza stones work well because they hold heat and thir porosity draws moisture from bottom of bread or pizza producing crispness. The EH stone has a glazed surface. Anyone else know if this is true.
  • Thanks all. 

    Rodent - that's a good question. Anybody know the answer to this? Is a non-glazed stone better? Or will this work just fine?
  • DavekatzDavekatz Posts: 763
    edited January 2012
    Loot at their Flame-Top Cookware:

    I've used it on all the large BGE and have not had a problem with either heat or open flame.
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • Thebtls - I have been looking around on your site and it looked at all of your pizza cooks and it seems that you always use the BGE stone. Have you used the Emile Henry stone for pizza on the egg? Does the glazed surface make a difference on the crust?

    I want my crust to be crispy and have that sort of slightly burnt flour bottom if you know what I mean.

  • I have been using a round kiln shelf that I picked up at ceramic supply store.  They come in different shapes and sizes.
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