Best Pizza Stone?

Super Glide · December 2005

I had a 16 inch round pizza stone that cracked on me, and now I need to replace it.[p]I was going to buy a BGE stone, but 14 inches seems too small for pizza for the family.[p]What is the best pizza stone out there that I can get in 16 inches?[p]I'm leaning toward the Fibrament Grilling stone, it comes with a metal pan to protect the stone from flames, do I even need that if I use a platesetter? Seems like a good ides that doesn't hurt anything.[p]Thanks in advance!
[ul][li]Fibrament Baking Stones for grilling[/ul]

AZRP · December 2005

Superglide,
I tried a 16" stone in mine and fried my gasket, went back to a 14". You're right, it is a little on the small side. -RP

Super Glide · December 2005

AZRP,[p]I know the risks...[p]But, The Nakedwhiz's site recommends a 16 inch, and thats what I've been using with no gasket problems yet.[p]The Fibrament is 15 and a half inches, so that may tip the scales in its favor.[p]

RhumAndJerk · December 2005

Superglide,
If you have to protect the stone from the flame, then chances are it will crack.[p]One option that you have is to make two pizzas.
That being said, the link below is to the ceramic store where someone here discovered the platesetter. Pizza stones and Platesetters are best termed kiln furniture. These pieces are made to take the heat just like the egg. Also, pickup some kiln posts which are essential to allow some air space.[p]Hope this helps,
RhumAndJerk

[ul][li]Davens Ceramic Center[/ul]

fishlessman · December 2005

Superglide,
the bigger the stone, the bigger the fire to create heat above it. i have used a big stone, about 15.5 inches in diameter for years, but i also cracked an egg. i cant say for certain that it was the larger stone that did this, but if you look under the stone at the fire needed to generate 550 at the dome you will see an inferno hotter than any trex searing flame. i would stick with the slightly smaller stone

DobieDad · December 2005

Superglide,[p]I have had the Fibrament for most of a year and like it. No problem with the size. Actually, I really like the size and have had no gasket or other problems. As for cracking it, the company has been a major supplier of hearth stones to the commercial baking industry for years. Just be certain to follow their instructions on oven drying the stone before use.[p]I was unsure of the need for the pan they sell to keep flames from the bottom side of the stone, but decided to buy it anyway just in case. I think they are thinking that something is needed between the flames and the stone. I believe that is true, but have never used my pan because the platesetter is always part of my setup.[p]My only pizza problem had to do with learning how to cook one on the Egg, and not with the stone. I found that I need to preheat the stone well in order to get the crispy crust I like. I was throwing on my pizza after the stone and Egg had stabilized for about 30 minutes. I now give it an hour and it works well.[p]I would buy the Fibrament again. I wouldn't bother with the pan.[p]Consider one other handy device for pizza. A Superpeel. See below:[p]http://www.superpeel.com[p]HTH[p]DD[p]

Toy Man · December 2005

I have the Fibrement 16" stone. Have always used it with the pan that comes with it.[p]No problems. I like it.[p]Toy Man[p]PS: Don't know about gasket problems. I have the Cotronics ceramic gasket material on my eggs.

Dimple's Mom · December 2005

RhumAndJerk,[p]There are 72 pages in that catalog of theirs and no search engine on their site. Do you know what page # the items you're talking about are on?[p]Thanks,
Gwen

RhumAndJerk · December 2005

dimplesmom,
Pages 50 & 51
R&J

Best Pizza Stone?

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