Pizza Stone

Royal Coachmen

Can anyone suggest a good 16" pizza stone that won't crack under high temps?

valrune

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!

Buckwoody Egger

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.

Spoon

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.

Buckwoody Egger

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

 

cookingdude555

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.

Hillbilly-Hightech

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

Royal Coachmen

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.

The Naked Whiz

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.

Royal Coachmen

Thanks Whiz!

Buckwoody Egger

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.

porkman

@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!