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Pizza Stone

jejones016
jejones016 Posts: 1
edited February 2012 in EggHead Forum

I was wanting to do a pizza on the egg tonight but do not have a stone. I was going to go purchase one real quick but thought that I would need to research a little before doing so.

My question, is there a particular brand of stone for the EGG or will any pizza stone do? As the Egg holds high heat I was not sure I wanted to just buy the first one I came across. Please share your experiences.

Thanks in advance

Comments

  • Chubbs
    Chubbs Posts: 6,929
    I just have the BGE large ceramic stone and it works great. Pricey, but good.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    edited February 2012
    The two stones I see recommended most are the BGE and Primo stones.
    I bought the L size BGE stone for my XL egg and it works great.
    Packerland, Wisconsin

  • Mickey
    Mickey Posts: 19,669
    BGE makes a real good stone.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • Gato
    Gato Posts: 766
    I had an unknown brand I used at first, it was pretty thin but it worked. Got a bge stone for Christmas. That being said I have made better pizzas with the bge stone. Could be the stone, could be the practice and experience. Probably both. Here is what I did with the old stone. I cut it in half and use it as a half moon stone mainly just for knocking of some direct heat on part of my grill at times.
    Geaux Tigers!!!
  • boatbum
    boatbum Posts: 1,273
    Wife got one at bed bath and beyond, didn't pay much for it. Have probably done 18-20 pizza's no prob.
    Cookin in Texas
  • Lowflyer
    Lowflyer Posts: 785
    Just used BGE large stone for 1st pizza tonight and it was great!! Can't upload a pic w/ my phone, but it looked good and tasted great.
  • I have this 16" pizza stone from "Old Stone Oven" & have been completely satisfied w/ it (it is PERFECT for true 16" diameter pizzas, like what you'd get from Costco)!!!

    16"_PIZZA_STONE

    HTH,
    Rob
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • jejones, I'd avoid the Pampered Chef stone, if you happened to have that as an option.  They have been known to shatter.  I think for the most part, any good thick ceramic stone is ok to use.  I have a 16" stone from Crate and Barrel that I bought many years ago and it is has done well.  They don't sell it any more, but like I say, any thick ceramic stone should be ok.
    The Naked Whiz