BGE Pizza Stone bit the dust

Take a look at kiln shelves. I bought a couple cordierite shelves for myself and they have performed well. I’m not sure if they are more durable but they are probably cheaper because I bought them. 

I like using this from amazon.  The backstop may seem a little gimmicky, but I think it adds a lot and makes it easier when putting a pie on a when rotating it in the middle of the cook.

https://smile.amazon.com/gp/product/B01KUGKETK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I do pizza in my oven and I use a 1/4" thick piece of mild steel. I also have a BGE stone that I used to use in the egg. I like the steel much better! And, it will never break. I got it at a steel yard here in CT and paid $1/lb from their cut off/surplus barn (about $12 as I recall). You might check around and see what you can find.

Or, just buy a "Baking Steel" for about $90-$100 for a round one. To get one similar to the one I use in my oven (about 14x16x1/4"), it'll cost you $119.
https://shop.bakingsteel.com/collections/steels

Expensive, but you don't have to go looking for steel yards or worry about cutting it to size or finishing the edges. Then again, I found mine with a single phone call and it required little work.

If I wanted a stone, I would have no problem picking another BGE stone. Or the kiln shelf is a good alternative (minimum 5/8" thick cordierite). But the steel is the answer for me. And I'll never have to buy another one. Not bad for 12 bucks!

You can also show guests you're new custom "rough cut" calzone stones!

We've been happy with our Emily Henry pizza stone, though I don't do a ton of pizza. I will add that while almost all of the BGE branded stuff is ridiculously overpriced, I thought their pizza stone was reasonably priced by comparison.

StillH2OEgger said:

We've been happy with our Emily Henry pizza stone, though I don't do a ton of pizza. I will add that while almost all of the BGE branded stuff is ridiculously overpriced, I thought their pizza stone was reasonably priced by comparison.

I like my EH stone as well. I forget now what I paid for it, but it was one of those close out deals back before Anazon bought out WOOT and I do recall I got a helluva deal. I only used it once on my egg, but kept it for use inside in our oven. For those unfamiliar with EH it has some sort of ceramic glaze on the cooking side that makes clean up after cooking a real breeze.

northGAcock said:

Carolina Q said:

I do pizza in my oven and I use a 1/4" thick piece of mild steel. 

Here we go again......(Just bustin on ya!)

Yeah, and shame on all the Blackstone flattop users for posting here. And the Roccbox fans. And the sous vide and pressure cooker people. Not to mention KJ and Weber. Oh, and SciAggie with his WFO. Those devices get NO criticism, NONE. Most, quite the opposite! But mention an oven and you're fair game. Sheesh!

Just bustin on ya...

jeffwit said:

What’s an oven?

Storage..... 

Most ovens, in addition to storage, serve as a clock box.  Definitely multi-functional.  

Carolina Q said:

Enjoy...

Truth.
To the OP,
Use the money towards a Blackstone Pizza Oven and be done with it, on the egg.  Thank me later.