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Pizza Stone
jejones016
Posts: 1
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
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I just have the BGE large ceramic stone and it works great. Pricey, but good.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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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
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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.
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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!!!
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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 -
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.
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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,
RobDon'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
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