Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pizza stone recommendation

PiganytimePiganytime Posts: 16
edited May 2012 in EggHead Forum
We love pizza on the BGE and I've been using an old pizza stone that didn't hold up to the heat and cracked oNow being in the market for a new one what do people recommend, the 14" BGE stone or the 16" at the Ceramic Grill site? I can use a plate setter or adjustable rig on my large BGE.

Comments

  • FanOfFanboysFanOfFanboys Posts: 2,045
    Sub'd, bc I'm interested too.
    Boom
  • I have the 17.5 inch stone from ceramicgrillstore.com and it has worked well on my XL.  I also pair it with their XL spider for use in place of my platesetter.  I know alot of people just use stones bought from discount stores or pampered chef but I have heard quite a few stories about them exploding or cracking.  The stone has to be thick enough to withstand the high heat the egg produces.

     

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    edited May 2012
    I use the CGS 16" on top of the adjustable rig and have no complaints. Their stones are nice and thick and like nebraskaegger says, they can be used down on the spider where the heat is way more extreme than on top of the rig without cracking or exploding.
  • I have this one: 

    <a href="http://www.amazon.com/gp/product/B0000E19MW/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000E1FDA&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0SHXKQVKEJNPZ61SZBYG">Old_Stone_Oven_Pizza_Stone</a>

    and
    have been completely satisfied w/ it!!  I like it because it's 16" in
    diameter, which perfectly fits my 16" Costco pizzas!!  ;)
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • xraypat23xraypat23 Posts: 421
    I use the 13" stone from the ceramic grill store. I need to buy the 16", but either one is a great product. The BGE stones are nice too.
  • tazcrashtazcrash Posts: 1,852
    edited May 2012
    I have the same one as HH only thick stone in a local store. 

    <a href="http://www.amazon.com/gp/product/B0000E19MW/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000E1FDA&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0SHXKQVKEJNPZ61SZBYG">Old_Stone_Oven_Pizza_Stone</a>

    So far only 3 pizzas on it, but I did have it over 700 for over an hour. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • DuganboyDuganboy Posts: 1,118
    I ordered mine from Fire Craft.  www.firecraft.com     Have been very pleased with it.
  • A lot of us here use this Lodge cast iron pizza pan. It's great because it is heat tolerant and durable. It is also a great multitasker.

    Imagine all the things you could do with a griddle.
    I finally took the plunge and bought my large Big Green Easter Egg from Roswell Hardware in Roswell, GA 03/31/2012
  • MickeyMickey Posts: 18,614
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • FanOfFanboysFanOfFanboys Posts: 2,045
    Ttt
    Boom
  • Z_EggineerZ_Eggineer Posts: 576
    Good thread.  So we just need to consider thickness, size, and reviews?
  • MaskedMarvelMaskedMarvel Posts: 1,771
    You didn't say what size BGE you have...

    This one works perfectly for me on my Large:


    16 1/2" fits those Costco pizzas even better!  :)  Ask for an industry discount when you go in - if you are in the food business AT ALL, they'll give you something like 10% or 15% off your total purchase...


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • allitnilsallitnils Posts: 109
    I use the BGE branded pizza stone - it looks thicker than others I've seen around, and have used it about 3-4 times at temperatures over 750. Never skipped a beat.


  • XLBalcoXLBalco Posts: 604
    I continue to use my thin stone until it does eventualy break as I have heard it probably will. I don't think I have seen any pics of a broken one or one that has exploded though, just continue to read about it.
  • cortguitarmancortguitarman Posts: 2,061
    BGE stone here. Expensive, but completely satisfied. I have an XL and use the XL stone. It is huge!
    Mark Annville, PA
  • bvcbvc Posts: 37
    16" round kiln shelf from my local pottery supply shop for my large bge with 3 of the kiln feet/riser things to get it off of the plate setter and little higher in the dome. 
    Kenmore, WA
    Large and Small BGE
  • JwgreDeuxJwgreDeux Posts: 139
    I have the bge stone for my large bge.  It is great, twice as thick as my wife's pampered chef stone we used to use in the oven.  At my local dealer they run 10% eggcesseries on any holiday weekend, the 4th is coming up!

  • FanOfFanboysFanOfFanboys Posts: 2,045
    I can't wait to do my first pizza
    Boom
  • DuganboyDuganboy Posts: 1,118
    A lot of us here use this Lodge cast iron pizza pan. It's great because it is heat tolerant and durable. It is also a great multitasker.

    Imagine all the things you could do with a griddle
    Based on Richard's recommendation I bought one of these and it is my wife's favorite.  I like to cook pizza different ways, but this Lodge pan is really good and rolling out the pizza in the pan really makes it a snap to just place the pan on the BGE.
  • allitnilsallitnils Posts: 109
    Do you find that cast iron loses its heat quicker than ceramic would?
    Similarly, due to ceramic being porous, the moisture in the pizza base would be sucked by the stone.. Can you get a hard, even crust with the cast iron one, or do you need to keep the pizzas in for longer?

    I do like the idea of the handles, and could potentially use it for roasted vegetables..
  • DuganboyDuganboy Posts: 1,118
    Do you find that cast iron loses its heat quicker than ceramic would?
    Similarly, due to ceramic being porous, the moisture in the pizza base would be sucked by the stone.. Can you get a hard, even crust with the cast iron one, or do you need to keep the pizzas in for longer?

    I do like the idea of the handles, and could potentially use it for roasted vegetables..
    Put a little olive oil in the Lodge, cook at 600 and you will have a crisp crust.  Of course, lot of variable on the type crust, thin or thick.  I usually cook 10 minutes, but checking at 8 to see how I like the bottom of the crust.
Sign In or Register to comment.
Click here for Forum Use Guidelines.