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Pizza Stone

Royal CoachmenRoyal Coachmen Posts: 202
edited August 2011 in Forum List
Can anyone suggest a good 16" pizza stone that won't crack under high temps?
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Comments

  • valrunevalrune Posts: 134
    I just received one from the creamic grill store for my birthday. We broke it in last night by cooking 8 pizzas and they were all great!
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  • The BGE brand stone is generally regarded as much better than the industry standard stone.  I can't recall ever hearing about one of those cracking.
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  • SpoonSpoon Posts: 328
    The BGE brand stone is generally regarded as much better than the industry standard stone.  I can't recall ever hearing about one of those cracking.



    I could be wrong, but i don't believe the BGE make a 16" (just 12" and 14", I think). But I haven't heard of a BGE one cracking either. I can vouch for the quality of Ceramic Grill Store products in general, just not their pizza stones.
    "Pork so tender you can pull it with a spoon." ~Spoon
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  • My mistake, I did not catch the 16".  BGE has 14" for large and 21" for XL. 

    Primo has a 15.5" glazed stone:   http://www.primogrill.com/accessories.html#  --  I would imagine it's intended for the same usage and temps as a BGE. 

    The Naked Whiz has a good page regarding pizzas that may be what's driving the request for a 16" stone:  http://www.nakedwhiz.com/pizza.htm

     

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  • There is a guy in the BSK forum that swears by these, he cooks pizza a ton on his BSK:

    http://www.axner.com/cordierite-shelf-15roundx58.aspx

    I have the 14" bge stones and they work great too.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3

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  • Can anyone suggest a good 16" pizza stone that won't crack under high temps?
    @Royal Coachmen - I have this stone:

    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=0H1EH948X9XYJW5F8PYX

    And have been completely satisfied w/ it.

    HTH,
    Rob
    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
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  • Does the 16" really matter? I use a plate setter upside down with a stone I already own and it seems to work well. I've read, however, that using the plate setter in this fashion can mess with the temperatures. The pizza I've made turn out OK (if I could just figure out how to get it on the pizza stone without it falling apart.....the dough gets all gooey and the pizza looks like a disaster after I transfer it to the stone.)

    Thanks guys and gals.
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  • The 16" matters if you have a 15-16" pie, that's fer sure! :))

    If your dough is all gooey, you need to kneed in more flour and make it drier.  If your dough is proper, then sliding it onto a hot stone should be no problem.
    The Naked Whiz
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  • Thanks Whiz!
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  • Also--  parchment paper works very well, all the way through the cook. But the gooey you describe means you probably need a better dough product as well.
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  • porkmanporkman Posts: 20
    @Naked Whiz
    On the Pizza page of your website,http://www.nakedwhiz.com/pizza.htm, you mention that there is some thought that the 16" stone is too big for a Large. Have you come to any further conclusions on this? I would really like to get a 15"-16" size rather than the standard 14" if it will not cause any problems.
     Thanks in advance! 
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