Pizza without a pizza stone?

SouthernSmoke · January 25

I was thinking about cooking a pizza this weekend, but I do not have a pizza stone to cook on. Does anybody have any suggestions on ways to cook a pizza on a BGE without using a stone? Or should I just put the pizza cook on hold until I get a stone? Thanks for your help!

Aviator · January 25

Yu can always run on down to local B3 and get one, or even wallys. No bigger than a 16" if you have a large. But smaller will be fine. Walmart has some cheapos, but they work unless you go nuclear.

bccomstock · January 25

I've read that using the Pampered Chef ones doesn't work.. Is that true? Is there a temperature you should stay below if you use one of those? I've been wanting to do a pizza myself but have held off for fear of cracking the stone I have..

Leedog · January 25

bccomstock said:

I've read that using the Pampered Chef ones doesn't work.. Is that true? Is there a temperature you should stay below if you use one of those? I've been wanting to do a pizza myself but have held off for fear of cracking the stone I have..

I have been using the Pampered Chef stoneware for a few years now with no problem. We use it inside and outside on grill. Have not cooked a lot of pizza outside but the times I did worked out great

NecessaryIndulg · January 25

@bccomstock - I use the PC stone and haven't had any trouble with it. It's about 10 years old now, so maybe the newer ones are cracking?

Leedog · January 25

SouthernSmoke said:

I was thinking about cooking a pizza this weekend, but I do not have a pizza stone to cook on. Does anybody have any suggestions on ways to cook a pizza on a BGE without using stone

If I didn´t have the stone I would give a cast iron skillet a shot.

nolaegghead · January 25

I've cooked them right on the grate in my briquette days. Set it up indirect, throw right on the grate, or use a cookie sheet.

Little Steven · January 25

SouthernSmoke said:

I was thinking about cooking a pizza this weekend, but I do not have a pizza stone to cook on. Does anybody have any suggestions on ways to cook a pizza on a BGE without using a stone? Or should I just put the pizza cook on hold until I get a stone? Thanks for your help!

Do you have a platesetter?

jerryp · January 25

I started out using fire brick splits. You can get enough for a LBGE for 11 bucks. I would suggest ponying up the cash for a stone.

SouthernSmoke · January 25

Little Steven said:

SouthernSmoke said:

I was thinking about cooking a pizza this weekend, but I do not have a pizza stone to cook on. Does anybody have any suggestions on ways to cook a pizza on a BGE without using a stone? Or should I just put the pizza cook on hold until I get a stone? Thanks for your help!
Do you have a platesetter?

Yeah, I do have a platesetter.

SouthernSmoke · January 25

@nolaegghead I think I am probably just going to give it a try and see what happens!

Little Steven · January 25

You can use the platesetter as a stone. If you want to go hot then put something in underneath. You can use a disposable pizza pan with sand in it or split firebricks.

Browninggold · January 25

nolaegghead said:

I've cooked them right on the grate in my briquette days. Set it up indirect, throw right on the grate, or use a cookie sheet.

I've done this quite a few times on my Chargriller with lump. Direct on the grate. Keep an eye on it.

calracefan · January 25

bccomstock said:

I've read that using the Pampered Chef ones doesn't work.. Is that true? Is there a temperature you should stay below if you use one of those? I've been wanting to do a pizza myself but have held off for fear of cracking the stone I have..

I had a Pampered Chef one used probably a dozen times with no problem at around 500 degrees, was preheating the egg one day and it got away from me a bit 650 degrees Pampered Chef stone now in 4 pieces. You maybe ok at lower temps but caution on higher temps.

duck_hunter · January 25

X2 on the CI skillet pizza

cdthomas23 · January 26

I always do mine without the stone. A couple minutes direct on the first side. Then lower temp, add platesetter (or not, I have done it both ways) take it inside. Add your sauce, cheese, toppings. Take it back out and put it on the egg. The lower (and indirect) temps will let the cheese melt without charring the bottom. I haven't even tried the pizza stone yet, as my family likes it this way so well. It is fun also, as we do four smaller pies, so everyone gets theirs the way they want it.

Botch · January 26

I used to do them on my gasser during the summer all the time, directly on the grate. Grill just until the bottom is toasted, and then flip. Dress while on the grill as quickly as you can (favorite toppings: prociutto, feta cheese, VERY thinly sliced romas and mushrooms, sliced artichoke hearts, and on top, arugula and italian-herbed olive oil.

Grilled pizzas need a light hand with the toppings, hence their "summer" status.

For winter, try a Chicago-style pizza in a round cake pan, just make sure to cook indirect.

bccomstock · January 26

Leedog said:

bccomstock said:

I've read that using the Pampered Chef ones doesn't work.. Is that true? Is there a temperature you should stay below if you use one of those? I've been wanting to do a pizza myself but have held off for fear of cracking the stone I have..

I have been using the Pampered Chef stoneware for a few years now with no problem. We use it inside and outside on grill. Have not cooked a lot of pizza outside but the times I did worked out great

NecessaryIndulg said:

@bccomstock - I use the PC stone and haven't had any trouble with it. It's about 10 years old now, so maybe the newer ones are cracking?

calracefan said:

bccomstock said:

I've read that using the Pampered Chef ones doesn't work.. Is that true? Is there a temperature you should stay below if you use one of those? I've been wanting to do a pizza myself but have held off for fear of cracking the stone I have..

I had a Pampered Chef one used probably a dozen times with no problem at around 500 degrees, was preheating the egg one day and it got away from me a bit 650 degrees Pampered Chef stone now in 4 pieces. You maybe ok at lower temps but caution on higher temps.

Thanks for the info everyone!

SouthernSmoke · January 26

Thanks guys!!! I'm thinking about trying a deep dish out in a CI skillet with indirect heat. Any suggestions on temperature?

caliking · January 26

Folks cooking pizzas indoors often use unglazed quarry tiles. Sometimes available at places like Home Depot. Shouldn't cost you more than a couple if bucks.

duck_hunter · January 26

SouthernSmoke said:

Thanks guys!!! I'm thinking about trying a deep dish out in a CI skillet with indirect heat. Any suggestions on temperature?

450 for 35

Duganboy · January 26

I've made at least one pizza week since Christmas. I've got all the toys. Since the end of this summer I have been using the Lodge CI pizza pan and the BGE perforated pan and have been getting excellent results. The perforated is a crisper bottom crust as you would expect. I like a thick crust pizza but I want the bottom of the crust to be crisp.

I still use the stone in my XL if Im in the mood, but the simplicity of these pans have made them front and center in my pizza kitchen.

SamFerrise · January 26

Go to Wally World and buy a round pizza cook pan that has little holes in it. It is better than nothing. Just watch your bottom and make sure you are above the felt line with Plate Setter legs up.

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