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Kiln Shelf as Pizza Stone?

Trixie_Belle
Trixie_Belle Posts: 163
in EggHead Forum
Hey all!
A few weeks ago, someone mentioned using a kiln shelf as a pizza stone.   Is there a particular brand of shelf?  Who's tried it?  Your thoughts?    I may stop by Seattle Pottery Supply this weekend to purchase one.   Would I be better to purchase a actual pizza stone?  If so, what brand?   My Pampered Chef stone just broke into 3 pieces.  
BGE novice...A Southern Belle living in Seattle.  
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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited July 2015
    A kiln shelf should work fine for this application. I see it often on breadmaking forums.

    EDIT: I linked an example.
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  • nolaegghead
    nolaegghead Posts: 42,109
    As pizza IS bread.  And soylant green IS people.
    ______________________________________________
    I love lamp..
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Good actual pizza stones are in fact kiln shelves. Just a name change for the market.  Get a Cordierite Shelf that is 5/8" thick. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • northGAcock
    northGAcock Posts: 15,173
    Trixie_Belle said:
    Hey all!
    A few weeks ago, someone mentioned using a kiln shelf as a pizza stone.   Is there a particular brand of shelf?  Who's tried it?  Your thoughts?    I may stop by Seattle Pottery Supply this weekend to purchase one.   Would I be better to purchase a actual pizza stone?  If so, what brand?   My Pampered Chef stone just broke into 3 pieces.  
    I think we were talking kiln risers at the time. but the shelves will work also if you can get ones that fit.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Biggest difference between a pizza stone and a kiln shelf is price. A 16" diameter 5/8" cordierite kiln shelf normally sell for less than $20. You will not see a similar size pizza stone selling for that.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Carolina Q
    Carolina Q Posts: 14,831
    For example... http://www.axner.com/cordierite-shelf-15roundx58.aspx

    I don't own one so I can't speak from personal experience, but lots of folks use them. Mine is BGE.

    Personally, I prefer a 1/4" steel plate. Bought mine at a steel yard that sells cutoffs for $1/lb, paid about $12 as I recall. Does a great job with pizza and will never break. Makes a nice flat top griddle too.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,109
    You almost need to put that baking steel over a stone or low in the egg because it can transfer too much heat too fast to the pizza.  I burned a few before I learned this.
    ______________________________________________
    I love lamp..
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  • Trixie_Belle
    Trixie_Belle Posts: 163
    northGAcock said:
    Trixie_Belle said:
    Hey all!
    A few weeks ago, someone mentioned using a kiln shelf as a pizza stone.   Is there a particular brand of shelf?  Who's tried it?  Your thoughts?    I may stop by Seattle Pottery Supply this weekend to purchase one.   Would I be better to purchase a actual pizza stone?  If so, what brand?   My Pampered Chef stone just broke into 3 pieces.  
    I think we were talking kiln risers at the time. but the shelves will work also if you can get ones that fit.

    Yes, Kiln risers.  I'm planning to buy some on Saturday. 
    BGE novice...A Southern Belle living in Seattle.  
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  • Carolina Q
    Carolina Q Posts: 14,831
    nolaegghead said:
    You almost need to put that baking steel over a stone or low in the egg because it can transfer too much heat too fast to the pizza.  I burned a few before I learned this.
    My steel is too large for my egg. Works great in my oven though. =) Heat the oven and steel to temp. Then turn on broiler and launch the pie. Haven't egged a pizza in a coupla years.


    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Not sure if this is the same place but it looks like they have a 16" 5/8 thick round kiln shelf:

    http://www.seattlepotterysupply.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=sps_ecat&Product_Code=31203&Category_Code=KS

    No pic or description, but I suspect it will be what you are looking for.  I think kilns go up to like 2000 degrees so it should work in an egg. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Cordierite has a max working temp of 2350ºF.  It is resistant to thermal shock, so dropping wet dough on a hot stone should be a problem.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Todd-Man
    Todd-Man Posts: 19
    Apparently I don't look like a potter. When I went into Seattle Pottery Supply and asked the woman for a kiln shelf she got on the intercom and asked someone to bring a pizza stone from the back room. Works great.
    Seattle, WA
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  • Trixie_Belle
    Trixie_Belle Posts: 163
    Todd-Man said:
    Apparently I don't look like a potter. When I went into Seattle Pottery Supply and asked the woman for a kiln shelf she got on the intercom and asked someone to bring a pizza stone from the back room. Works great.
    Perfect!!!   I totally don't look like a potter.  I hope to get the same great service. 
    BGE novice...A Southern Belle living in Seattle.  
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  • Durangler
    Durangler Posts: 1,122
    edited July 2015
    @Trixie_Belle ... I have this kiln shelf I use for my pizza stone.
    http://www.axner.com/cordieriteshelf-16roundx58.aspx
    It works great. Not sure what size your looking for, but there is a 15" & 13". They are 5/8" thick. There are also octagon & 1/2 shelf. The only down side is the shipping runs around $10 to $12 if I recall correctly. Still less than most "pizza stones" out there.
    It was packaged very securely to avoid breakage.
    I highly recommend it. 
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • Jeepster47
    Jeepster47 Posts: 3,827
    @Durangler ... you have a good ceramic store (Marjon Ceramics Inc) right near you ... well, near enough to avoid shipping items!

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Durangler
    Durangler Posts: 1,122
    Thanks for that @Jeepster47 !
    I'll keep them in mind. I may want a 1/2 stone sometime in the future.
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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