Pizza stone...which one?

jad · February 22

hello everyone just getting started on the BGE journey, got a large egg, built a table now just need to get cooking.
My question is I have a plate setter and wanted to get a pizza stone, any recommendations on which one and where to buy it? I thought i read somewhere not to use pamper chief they seem to crack from the heat of the BGE?

thanks

boboegg · February 22

My first pizza on a Pamper Chef resulted in the stone in about 1,000 pieces. I now have a BGE stone and it works fine.

six_egg · February 22

I would go with a 14" or 12" BGE stone. They also have a deep dish pan in various sizes. Some even use a cast iron skillet for deep dish. IMO that is awesome for multi task use and saves money.

Optiontrader · February 22

Mine is an Old Stone Oven round stone I bought off Amazon. Works well, no complaints.

SmokinDAWG82 · February 22

Big Green Egg Stone

RAC · February 22

My vote is the BGE stone.

Aviator · February 22

Go with the BGE stone. Its thicker and retains heat.

+ it has cool "markings" on it.

:))

Hi54putty · February 22

Someone told me recently that they bought the BGE deep dish stone. If they want thin crust, they just flip it over and put the pizza on the bottom. Best of both worlds.

I though that was pretty smart.

chris123stock · February 22

BGE for sure.

jeroldharter · February 22

I use a BGE stone. For deep dish a cast iron skillet is the best.

Eggcelsior · February 22

BGE 12"

Duganboy · February 23

make sure whatever stone you buy is at least 1/2" thick.

Mama Roneck · February 23

Old Stone going five years now. No issues

JamRWS6 · February 23

I have the fibrament which is the material used in many commercial pizza ovens. Cooks wonderfully and there is absolutely no worry about cracking this thing. Almost indestructible.

Springram · February 23

Just do not go larger than 14 inch. You can get into possible gasket issues if you go larger. The BGE 14" baking stone works well.

scooter759 · February 23

I have an Emile Henry that a I got through Amazon a couple of years ago. About $50 with free shipping. Very happy with it. It also has handles which I think is a big plus.

MaskedMarvel · February 23

I seriously recommend the 16" cordierite pizza stone from Sur La Table:

http://www.surlatable.com/product/PRO-151100/Round-Pizza-Stone

That link should be it.. On a LBGE you won't have air problems with this size, and it allows you to make the pre-made pizzas without hanging over the edge of those other stones. Cordierite is a kiln ceramic that is tested by heating it to a very high temperature and then dunking it in ice water to see if it shatters. If you couple the SLT discount (15% for industry employees!), I think it ran less than $40..

Here's one of my pizza threads - hope I helped...

http://eggheadforum.com/discussion/1136738/the-costco-pizza-start-to-finish-featuring-my-first-abts#latest

8-Damien

smokeyj · February 23

I have been realy happy with my Emile Henry stone.

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Pizza stone...which one?

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