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Pizza stone...which one?

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

Cary NC
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Comments

  • 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.
    LBGE, Lawrenceville, GA
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  • six_eggsix_egg Posts: 616

    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.

    XLBGE, LBGE 

    Texarkana, TX

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  • Mine is an Old Stone Oven round stone I bought off Amazon.  Works well, no complaints.
    Brighton, IL (North East of St. Louis, MO)
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  • Big Green Egg Stone
    LBGE
    Go Dawgs! - Marietta, GA
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  • RACRAC Posts: 1,498
    My vote is the BGE stone.

    Ricky

    Spring, TX

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  • AviatorAviator Posts: 1,526

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

    + it has cool "markings" on it.

    :))

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • Hi54puttyHi54putty Posts: 1,611

    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.

    XL,L,S 
    Winston-Salem, NC 
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  • BGE for sure.
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  • I use a BGE stone. For deep dish a cast iron skillet is the best.
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  • EggcelsiorEggcelsior Posts: 11,416
    BGE 12"
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  • DuganboyDuganboy Posts: 1,118
    make sure whatever stone you buy is at least 1/2" thick.
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  • Old Stone going five years now.  No issues
    Mamaroneck
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  • 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.
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  • 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.
    LBGE and Mini
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  • 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.
    Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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  • I seriously recommend the 16" cordierite pizza stone from Sur La Table:


    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...


    8-Damien

    Large BGE -- Greensboro!


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  • smokeyjsmokeyj Posts: 259
    I have been realy happy with my  Emile Henry stone.
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