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PIZZA STONE
Comments
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BGE's large is 14" x 5/8" thick. Mine has been thru a lot and no problems for 5+ years.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:BGE's large is 14" x 5/8" thick. Mine has been thru a lot and no problems for 5+ years.GWN
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Here are a couple of helpful Gemignani videos for shaping dough balls and forming round pies. It's pretty easy. Needs to be done whether you make your own dough or buy from a grocery store or pizza joint.
http://eggheadforum.com/discussion/1167483/how-to-ball-pizza-dough-and-shape-pizza
i gave up egging pizza a couple of years ago. Easier in the oven and I can't tell the difference. Course, my oven will do 725*. Gonna be bummed when the old girl dies and I have to go back to the egg for pizza!
Good luck. Let us know how it goes.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Oh and if you're interested in Chicago deep dish, it doesn't get any quicker or easier than this...
http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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@Nanook ... I recommend a Baking Steel, I bought mine for $85 dollars. Great investment, IMO.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Got mine at HD for $11. A brinkman I think. Used it 7 times. Leave it on the shelf of my table when not in use. No cleaning and no problems.Memphis, TN ----> Chattanooga, TN
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@SoCalTim. Why do you prefer the baking steel over the ceramic, and where do you get them?GWN
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@nanook nope just a regular ol stone. I figured it was worth a shot. Also helped block the gap at the 6 o' clock position from my PS legs on my ribs and brisket cooksMemphis, TN ----> Chattanooga, TN
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BGE pizza stone. works great.
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i have the BGE pizza stone as wellLarge BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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@Nanook ... it conducts heat evenly. The crusts turn out amazing. Pizza, calzones, bread all cook evenly. I absolutely love mine.I'll never go back to a pizza stone. Google Baking Steel.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Carolina Q said:.....
i gave up egging pizza a couple of years ago. Easier in the oven and I can't tell the difference. Course, my oven will do 725*. Gonna be bummed when the old girl dies and I have to go back to the egg for pizza!
Good luck. Let us know how it goes.
Sometimes right before I throw on the pizza, I will drop some hickory chips soaked in water into the fire to get a bit more smoke onto the pie... and we CAN tell a difference... -
Carolina Q said:Oh and if you're interested in Chicago deep dish, it doesn't get any quicker or easier than this...
http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Anybody try the lodge cast iron pizza pan? I like the idea of ci and will probably end up ordering it, just wanted some feed back beforehand
http://www.amazon.com/gp/aw/d/B0000E2V3X/ref=mp_s_a_1_1?qid=1427523520&sr=8-1&keywords=lodge+pizza&pi=AC_SY200_QL40&dpPl=1&dpID=41bTHgG6HaL&ref=plSrch#
XL BGE, KJ classic, Joe Jr, UDS x2 -
ryantt said:Anybody try the lodge cast iron pizza pan? I like the idea of ci and will probably end up ordering it, just wanted some feed back beforehand
http://www.amazon.com/gp/aw/d/B0000E2V3X/ref=mp_s_a_1_1?qid=1427523520&sr=8-1&keywords=lodge+pizza&pi=AC_SY200_QL40&dpPl=1&dpID=41bTHgG6HaL&ref=plSrch#
The official "Baking Steel" is considerably more expensive, but if you buy a cutoff piece of 1/4" steel plate from a metals dealer, it can be dirt cheap. I paid about $12 for mine. And I STILL haven't done a pizza on it!
Here are a couple of articles...
http://slice.seriouseats.com/archives/2011/06/the-best-surface-for-baking-pizza-finale.html
http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@Carolina Q thanks for the info, appreciate it.XL BGE, KJ classic, Joe Jr, UDS x2
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When our stove died, a cast iron pizza pan came with the oven. It does a good job at cooking, but instructions said not to cut the pizza in the pan and it has to be seasoned and cared for like cast iron. Someone here posted a Woot deal for an Emile Henry glazed pizza stone. I got one and then later picked up a second one. You can cut the pizza on the EH and you can even put it in the dishwasher. IMHO, it makes the best baking surface. I use them for pizzas and bread.
Large BGE
Greenville, SC -
Walt2015 said:Got mine at HD for $11. A brinkman I think. Used it 7 times. Leave it on the shelf of my table when not in use. No cleaning and no problems.Dave - Austin, TX
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I've used a 16" Old Stone for 4-5 years with great results. Usually keep it outside leaning against the egg stand winter and summer. ordered from AmazonMamaroneck
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