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Christening My New Pizza Stone
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SteelCitySmoke814
Posts: 112
My #1 Christmas gift ask was a new pizza stone (my old one had seen much better days), and my wife answered the call. As such, tonight called for opening ceremonies, and I can't be happier with it. Whether my old stone sucked, or just blind luck, the way my new one (courtesy of Ceramic Grill Store) cooks is indescribably better than my old one.
First up, my son's favorite, a Margherita:
Second, my Wife's favorite, sweet italian sausage and smoked pepperoni (from a local shop) with green bell pepper and ricotta. Honestly, probably the best pizza I've ever turned out.
First up, my son's favorite, a Margherita:
Second, my Wife's favorite, sweet italian sausage and smoked pepperoni (from a local shop) with green bell pepper and ricotta. Honestly, probably the best pizza I've ever turned out.
Comments
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Looks very good!!
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Fine looking pies brother! I'm with your wife on the pie choice. Great job!Sandy Springs & Dawsonville Ga
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Damn...looks delicious!! Well done!LBGE, 28" Blackstone
Georgia -
Nice cook on the new stone. The sausage and pepperoni pizza picture is off the charts.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Mighty fines pies there!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Very nice. I bet the ricotta does make it a little different. In a good way of coarse.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@SteelCitySmoke814
Are you using a indirect stone along with the pizza stone?XL BGEJoe JRBaltimore, MD -
Beautiful pies you had there.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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Hey - sorry for the late reply, but I like using just the pizza stone. I have the AR, so I have it high up on the extender, but I had issues running with two stones because of the restricted airflow and it taking way too long to get the temps I wanted. With a single stone it heats up nice and fast, and doesn't seem to create any issues with the pies/calzones, so I just keep doing it that way.GATABITES said:@SteelCitySmoke814
Are you using a indirect stone along with the pizza stone?
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