pizza stone...pizza makers enter!!

Killit_and_Grillit · December 2015

So I asked my wife for a pizza stone for Christmas...she buys wraps up a conveggtor I already have because apparently everyone in my family is like the nursery rhyme of the little red hen, everyone wants to eat the bread but nobody wants to help make the bread. But I digress.

So I am about to return this thing and get a Egg pizza stone and my dad says, "you can have this one for free and get something else" I dont know much about them but here is his. It looked too thin but like I said this is my first run with this so I dont know. Any help is appreciated.

Image: https://us.v-cdn.net/5017260/uploads/editor/oo/yh80yfm7oui2.jpg

NPHuskerFL · December 2015

Do yourself a favor & use in your oven. Not in the egg.

NPHuskerFL · December 2015

I'm not much for BGE accessories but, their pizza stones last and can take the high heat. And there are many other brands that can as well. I'm sure others will chime in soon enough.

GATABITES · December 2015

^^^I agree. It's too thin. Get the BGE pizza stone and be done with it. It will Crack after a few hot cycles.

tonyled · December 2015

i have that exact same stone that i use for the oven. bought it at costco. the brand escapes me but i absolutely would not use it on my egg. as was said above, get the bge branded one. its great and im not a huge fan of the bge branded accessories either

Killit_and_Grillit · December 2015

tonyled said:

i have that exact same stone that i use for the oven. bought it at costco. the brand escapes me but i absolutely would not use it on my egg. as was said above, get the bge branded one. its great and im not a huge fan of the bge branded accessories either

My thoughts. Glad to affirm. I was thinking this couldnt handle 500+ heat. Off to the store to pick one up. Thanks guys.

Killit_and_Grillit · December 2015

NPHuskerFL said:

Do yourself a favor & use in your oven. Not in the egg.

My buddy does his in the oven and pulls then 4 minutes before done and tosses it on the egg to finish. They turn out great and have a littke bit of fire oven flavor.

NPHuskerFL · December 2015

Killit_and_Grillit said:

NPHuskerFL said:

Do yourself a favor & use in your oven. Not in the egg.
My buddy does his in the oven and pulls then 4 minutes before done and tosses it on the egg to finish. They turn out great and have a littke bit of fire oven flavor.

Doesn't this ^^^ seem counterproductive? Energy to heat/cook in the oven and then hauling ass to the egg to finish.

bayouegger · December 2015

Here is the one I have. http://www.amazon.com/gp/product/B00BD9CC7Q?psc=1&redirect=true&ref_=oh_aui_detailpage_o06_s00

7/8 inch thick.

Hope this helps. As the others said, it will not last in the Egg.

Steve

SmokeyPitt · December 2015

I have a similar stone that was given to me as a gift. I already had another stone but I still use this one from time to time. The raised handles are nice because you can carry food inside. I don't go super hot with it. It is great for nachos on the egg and it will keep them warm for serving. I have cooked on it up to 500 with no issues. You may want to consider a thicker stone if you plan to make a lot of pizzas, but you might find this one handy as well.

Image: https://us.v-cdn.net/5017260/uploads/editor/mi/2zuouoy5j8rr.jpg

jtcBoynton · December 2015

You want a stone that is at least 5/8" thick made of cordierite. The stone in the picture looks thin. By the way you are holding it, it also appears to be light weight. The BGE and CGS stones are fine (as are others). Pizza stone = kiln shelf. Pizza stone costs $50, kiln shelf costs $25. So if you have a good pottery supply store near you, you can get the same thing for less $.

The purpose of using a pizza stone is to store a large amount of heat that can be rapidly transferred to the dough. By preheating the stone, heat is stored. It is transferred to the dough by conduction. Most pizzas benefit by this rapid heat transfer. Thin stoneware pizza stones do not hold enough heat to produce the results many of us are looking for.

Thatgrimguy · December 2015

I've baked lots of bread on one that size in my egg with no problem at all. And I mean LOTS of bread. Like hundreds of loaves. It's fine. I do use a thicker one for pizza and can tell the difference. But for regular loaves, I find the thin one to work just fine with no discernable difference. (I didn't have the thicker one till a few months ago)

Carolina Q · December 2015

You might also consider a piece of steel. Unbreakable. I haven't used my BGE stone since I got a piece of 1/4" steel (surplus from a local steel yard, about $12 as I recall). You can buy them from BakingSteel.com, but they are the same thing for a lot more money. In fairness, theirs come in several sizes and some fit the eggs. The surplus stuff may need to be cut to fit.

Discussions on seriouseats as well as here if you're interested.

If if you go with a stone, get a 5/8" thick one. BGE's is excellent.

Jellyworm · December 2015

I bought my stone from California Pizza Stones. Great size selection and a great pizza stone that will last. http://www.californiapizzastones.com/

kwdickert · December 2015

http://www.axner.com/cordieriteshelf-15x16x1octagon.aspx

would this work???

Grillnugget · December 2015

I've used a Pampered Chef brand stone thats 1/4in thick for several doz. pizzas now with no problems. It's gotten up to 500 degrees for most of those too. It might not be what's considered "appropriate" for cooks on the BGE but the lil bugger just won't crack and I can't get clearance from the wife while "we have a perfectly good one". So I say run what you brung brother. Good luck

jtcBoynton · December 2015

Some people do not like the thin stones due to concerns over durability. However, the main concern I have is that there is not enough mass to store enough heat to get a nice "oven spring" in the dough when cooking. If that is not something you want in your pizza, then the thin ones will work (until they crack).

jtcBoynton · December 2015

kwdickert said:

http://www.axner.com/cordieriteshelf-15x16x1octagon.aspx

would this work???

It would work. Octagon is an interesting shape - it is effectively a 15" stone. 1" thick will work great if you are cooking multiple pizzas. Be aware it will take longer to heat that much stone.

If you mail order from a pottery supply, they usually add extra packing fees for kiln pieces. I think Axner adds 20%. They also sell 15 and 16" round 5/8" shelves that would work fine.

Carolina Q · December 2015

kwdickert said:

http://www.axner.com/cordieriteshelf-15x16x1octagon.aspx

would this work???

Yes, but 1" is awfully thick!!! Will take a long time to heat up and 5/8" is plenty. Axner sells 5/8 and also round ones if you prefer. Don't forget about their required "packing fee". Not sure how much that is.

kwdickert · December 2015

After posting, I read all about that! Comes to a similar price.

westernbbq · December 2015

Too thin. Buy a bge stone. And be sure to heat it up at least an hour before putting a pie on. Sometimes i get mine started two hours in advance.

We are having some football playoff parties in the coming weeks and pizza on bge is what ill be making for the one we are hosting....

cazzy · December 2015

The stones from Ceramic Grill Store are awesome and IMO, are the best you can buy. Check em out.

blasting · December 2015

Carolina Q said:

You might also consider a piece of steel. Unbreakable. I haven't used my BGE stone since I got a piece of 1/4" steel (surplus from a local steel yard, about $12 as I recall). You can buy them from BakingSteel.com, but they are the same thing for a lot more money. In fairness, theirs come in several sizes and some fit the eggs. The surplus stuff may need to be cut to fit.

Discussions on seriouseats as well as here if you're interested.

If if you go with a stone, get a 5/8" thick one. BGE's is excellent.

+1 on the steel. I'll never go back to a stone. Any steel shop can cut you what you need a lot cheaper than a piece off the internet. Also Lodge makes a very nice cast iron pizza pan.

Killit_and_Grillit · December 2015

Thanks for all the responses guys. I have a stone on order, but I may try the steel out as well. Until then, no pizza until the new year. I caved and have a 10lb brisket that is going on at midnight and about 12 lbs of chicken wings after that. Y'all are a bad influence.

Doc_Eggerton · December 2015

NPHuskerFL said:

I'm not much for BGE accessories but, their pizza stones last and can take the high heat. And there are many other brands that can as well. I'm sure others will chime in soon enough.

I completely agree. Doing a big pizza New Year's Eve cook tomorrow and will have two XL's and two BGE stones heated up.

pizza stone...pizza makers enter!!

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