PIZZA STONE

Nanook · March 2015

What size pizza stone do y'all recommend to use with a Lg EGG?

Carolina Q · March 2015

BGE's large is 14" x 5/8" thick. Mine has been thru a lot and no problems for 5+ years.

Nanook · March 2015

Carolina Q said:

BGE's large is 14" x 5/8" thick. Mine has been thru a lot and no problems for 5+ years.

Thanks! Been wanting to try making a pizza.

Carolina Q · March 2015

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.

Carolina Q · March 2015

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

Nanook · March 2015

Thanks for the advice @Carolina Q

SoCalTim · March 2015

@Nanook ... I recommend a Baking Steel, I bought mine for $85 dollars. Great investment, IMO.

Walt2015 · March 2015

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.

Nanook · March 2015

@SoCalTim. Why do you prefer the baking steel over the ceramic, and where do you get them?

Nanook · March 2015

@Walt2015. You are referring to a steel as well?

Walt2015 · March 2015

@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 cooks

mtbguy · March 2015

BGE pizza stone. works great.

bigalsworth · March 2015

i have the BGE pizza stone as well

SoCalTim · March 2015

@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.

onedbguru · March 2015

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...

Ladeback69 · March 2015

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/p1

I remember this post. I got a deep dish pizza stone Christmas and it may be time to try one. I may have to add some other ingredients though, like pepperoni and mushrooms.

ryantt · March 2015

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#

Carolina Q · March 2015

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#

Ryan, Slice did a multi part evaluation of many different pizza cooking surfaces. CI won. But then, along came the Baking Steel. Best by far in their opinion.

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

ryantt · March 2015

@Carolina Q thanks for the info, appreciate it.

Dredger · March 2015

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.

Terrebandit · March 2015

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.

+1. It's all you really need.

Mama Roneck · March 2015

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 Amazon

PIZZA STONE

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