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Pizza stone quality

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Comments

  • paqman
    paqman Posts: 4,923
    I went through 4 pizza stones before I finally decided to get the BGE stone. My dealer guaranteed that if it cracked he would replace it no questions asked. I have been using it for 3 years now and it stays outside...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • TifffanyD
    TifffanyD Posts: 119
    Legume said:
    just go buy a stone/dish/shelf/steel already and post some pizza pics before this thread gets to three pages!

    Haha sorry!!! I am going to go with the BGE stone just as soon as I get some time to go get it! Life is crazy :)
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  • SGH
    SGH Posts: 28,989
    Good choice.^^^^^^^^^

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    I'm buying one this weekend after my pizza cooking class on Saturday. I can't wait to make and cook my own pizzas on the egg.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SGH
    SGH Posts: 28,989
    @Ladeback69‌
    Brother I would love to attend some pizza making classes. They never have any down my way that I know of. Enjoy my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    SGH said:

    @Ladeback69‌
    Brother I would love to attend some pizza making classes. They never have any down my way that I know of. Enjoy my friend.

    Thank you. I will try to get a lot of photos and pass on what I can. My neighbor who has an egg too is joining me with other. They teaching us to make dough and all the tricks. I have a great dealer. They are very helpful with everything. They compete so they know how to cook.


    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SGH
    SGH Posts: 28,989
    @Ladeback69‌
    Brother that sounds awesome. Would love to see the pics. Hope you have a great time at the class!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • KenfromMI
    KenfromMI Posts: 742
    @Grillmagic. The first time I used my Pizza Que the corner broke off of it where the little stainless tab is. Didn't bother returning it and have had it for years since and it never got worse. I bought the BGE stone when I bought my BGE in the Spring and love it and can't see any reason to use any other brand.

    Dearborn MI
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  • GATABITES
    GATABITES Posts: 1,260
    BGE - the quality is on PAR!!! image
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • KenfromMI
    KenfromMI Posts: 742
    @GATABITES, do you have bricks on the grate in that picture?  I've been doing fine with my setup but thinking of maybe raising my stone a little higher. I'm doing it at gasket level right now with bricks under the grate platesetter legs up.
    Dearborn MI
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  • GATABITES
    GATABITES Posts: 1,260
    edited September 2014
    @kenfrommi - yes 

    PS legs up
    grate
    two bricks
    pizza stone 


    I love this set up as it puts the stone up in the dome and allows the dome radiant heat to cook the top of the pie. 
    image
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • KenfromMI
    KenfromMI Posts: 742
    What recipe you using for your dough?  Looks perfect.

    Dearborn MI
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  • GATABITES
    GATABITES Posts: 1,260
    edited September 2014
    @kenfrommi - that's Giant grocery brand dough. I have been too lazy to try and make my own dough. I have a ninja blender that has a dough attachment, but i have never used it. 

    Some ppl make it look so simple. I need to try to make it one day. 

    the key is to allow ample time for the stone to get hot. I bought a infrared therm; which eliminates the guessing. My last few pies have all had outstanding crispy crust, due to the stone being piping hot. The therm is also good for cast iron searing. The infra therm was a game changer for me. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • KenfromMI
    KenfromMI Posts: 742
    I give myself and hour from start up to putting the pizzas on when I do a pizza night. I do a few different recipes for homemade dough when I have time. When I don't I have a great Italian Market that sells fresh dough balls for $1.50 that have been done on a cold rise and make good pizzas like old school Italian restaurants. 
    Dearborn MI
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