Wanted: Pizza Stone recommendations
- Thread starter Doc
- Start date
joec
New member
I've had this one for years now and has worked well. http://www.bedbathandbeyond.com/product.asp?SKU=10651638
Also don't forget to get a Pizza Peel as well.
Also don't forget to get a Pizza Peel as well.
What the heck is a pizza peel?
Adillo303
*****
Doc,
Fibrament is the one that have. It is the same stone that a Pizzaria oven is lined with. I have one that takes up the whole shelf of my oven and love it.
If, however, you are doing your Pizzaon the BBQ (Grill), do not use anything. Place the dough directly on the grill (no toppings yet) leave it there for four or five minutes. Take it off, flip it over and put your topings on the side that you just had down toward the heat. Put it back on turn a few times till the cheese melts and enjoy. Best Pizza ever. If you like, throw a couple chips of smoke wood on the coals.
Pizza Peel
http://www.webstaurantstore.com/ame...campaign=PLA&gclid=CL7bq5n28rYCFcfd4Aodvw4Afg
Fibrament is the one that have. It is the same stone that a Pizzaria oven is lined with. I have one that takes up the whole shelf of my oven and love it.
If, however, you are doing your Pizzaon the BBQ (Grill), do not use anything. Place the dough directly on the grill (no toppings yet) leave it there for four or five minutes. Take it off, flip it over and put your topings on the side that you just had down toward the heat. Put it back on turn a few times till the cheese melts and enjoy. Best Pizza ever. If you like, throw a couple chips of smoke wood on the coals.
Pizza Peel
http://www.webstaurantstore.com/ame...campaign=PLA&gclid=CL7bq5n28rYCFcfd4Aodvw4Afg
Ironman
🍺
The thicker the better! When you use it, heat that stone for a good 30 minutes too. I go 45 minutes in my oven @550 F* (I have a thick one, can't remember where from). I'll add a pic of the results if I can find one.
I have a special stone for my grill I picked up at Williams Sonoma and it works pretty good.
http://www.emilehenryusa.com/product-search/Pizza-Stone-Black-plu717514B.html
I have a special stone for my grill I picked up at Williams Sonoma and it works pretty good.
http://www.emilehenryusa.com/product-search/Pizza-Stone-Black-plu717514B.html
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Calicolady
New member
Mine's called The Pizza Gourmet. It's a 1/2" thick, 14" diameter. I've had it for about 10 years. It was a gift for dad, but he never used it, so I took it back.
I heat it from a cold oven to 550* for about 20 minutes before placing the pizza on top. It's the only way to get pizza at home that tastes like a pizzeria.
The best way to reheat slices though is on the stove in a covered cast iron pan.
The bottom stays crisp, while the top gets melty again, but not cooked and dried out. It only takes about 4 minutes to do it this way.
Enjoy, Doc.
I heat it from a cold oven to 550* for about 20 minutes before placing the pizza on top. It's the only way to get pizza at home that tastes like a pizzeria.
The best way to reheat slices though is on the stove in a covered cast iron pan.
The bottom stays crisp, while the top gets melty again, but not cooked and dried out. It only takes about 4 minutes to do it this way.
Enjoy, Doc.
Mama
Queen of Cornbread
I LOVE pizza on the grill. I agree with Andy, it's the best pizza ever! Here's a pic of one that I made directly on the grill a while back. No stone needed. If you want veggies on your pizza, I recommend cooking them a little before topping the pizza with them because once you top the pizza, you're really just melting the cheese.
Calicolady
New member
Oh, that looks so good, Mama.
Wow, that does look good Mama. 
Mmmmmmmm
I've been sidetracked and still have not ordered a stone. I'm building docks this weekend and getting supplies for that project. A huge undertaking adding 64ft of docks to our river lot. Once that is done I'll get back to deciding on a pizza stone.
MmmmmmmmI've been sidetracked and still have not ordered a stone. I'm building docks this weekend and getting supplies for that project. A huge undertaking adding 64ft of docks to our river lot. Once that is done I'll get back to deciding on a pizza stone.
ChowderMan
Pizza Chef
the whole theory behind "a stone" is to preheat it, plop the pizza/bread/whatever on the hot "stone" - the stone "holds" heat - which it "delivers" to the bottom of "the baking item" making in the case of pizza, a crisper bottom to the crust.
so the theory hold that virtually anything that "holds heat" well be it marble, granite, slate, steel, floor tiles, depleted uranium..... would fulfill the purpose.
the "glitch" comes into the picture as follows: natural stones often have 'fault lines' in them and their composition can vary from inch to inch. what this means is: they may crack due to uneven thermal expansion when preheating and/or plopping a cold mass on them (uneven thermal contraction)
stuff like a 1/2 inch steel plate ain't no way gonna 'crack' at home oven temperatures. but, it is a tad on the heavy side....
"man made refractory materials" - that's the typical "pizza stone" sold - they are homogenous, do not tend to crack break on rapid temperature changes, and badda bing badda boom, are lightweight.
as for floor tiles / terra cotta 'in general' there's the issue of 'is it food contact safe' ref heavy metals, etc.
natural granite usually contains some (honestly, very minor/negligible/ignorable except to 'freak out types') degree of radioactive materials.
marble & slate less inclined to contain such.
all that aside, all these kinds of materials will work - some may have a "longer life" than others - my round ceramic pizza stone is at 20 yrs and counting.
if it's cheap, and doesn't break, you got a winner.
so the theory hold that virtually anything that "holds heat" well be it marble, granite, slate, steel, floor tiles, depleted uranium..... would fulfill the purpose.
the "glitch" comes into the picture as follows: natural stones often have 'fault lines' in them and their composition can vary from inch to inch. what this means is: they may crack due to uneven thermal expansion when preheating and/or plopping a cold mass on them (uneven thermal contraction)
stuff like a 1/2 inch steel plate ain't no way gonna 'crack' at home oven temperatures. but, it is a tad on the heavy side....
"man made refractory materials" - that's the typical "pizza stone" sold - they are homogenous, do not tend to crack break on rapid temperature changes, and badda bing badda boom, are lightweight.
as for floor tiles / terra cotta 'in general' there's the issue of 'is it food contact safe' ref heavy metals, etc.
natural granite usually contains some (honestly, very minor/negligible/ignorable except to 'freak out types') degree of radioactive materials.
marble & slate less inclined to contain such.
all that aside, all these kinds of materials will work - some may have a "longer life" than others - my round ceramic pizza stone is at 20 yrs and counting.
if it's cheap, and doesn't break, you got a winner.
Shermie
Well-known member
Wow, that does look good Mama.
I've been sidetracked and still have not ordered a stone. I'm building docks this weekend and getting supplies for that project. A huge undertaking adding 64ft of docks to our river lot. Once that is done I'll get back to deciding on a pizza stone.
Yeah, she's making ME want to make a pizza, but I have no pepperoni or mozzarella cheese!!
Adillo303
*****
Sherm. I would not worry about the stains on the stone. At the temps thta pizza is cooked at (Something like (500 - 550) not a lot will live. Fibrament (Maker of stones for commercial pizza ovens) says to not worry about it. Alos look in the oven at a Pizzaria, you will see a lot of stains on the stones from "runoff".
See #12 in this link
ChowderMan
Pizza Chef
>>and there is no way to clean it
I disagree.
long use pizza stone, round, ceramic, porous. stained, dark, ugly.
so I made pizza, made a mega-mess. has to do with peels, absence thereof, lack of intelligence to use parchment paper, etc & et al.
left the stone in the oven, hit "Clean" - 3.5 hours
stone came out near pristine white.
previously I had hesitated to use the self-clean cycle with the stone in the oven, but - sigh - I made a really really big mess, so it was do or die.
it did.
I disagree.
long use pizza stone, round, ceramic, porous. stained, dark, ugly.
so I made pizza, made a mega-mess. has to do with peels, absence thereof, lack of intelligence to use parchment paper, etc & et al.
left the stone in the oven, hit "Clean" - 3.5 hours
stone came out near pristine white.
previously I had hesitated to use the self-clean cycle with the stone in the oven, but - sigh - I made a really really big mess, so it was do or die.
it did.
Shermie
Well-known member
That's right!!
I didn't think of that, and I HAVE seen the inside of some of the pizza ovens, and they look like holy crap!!
And they put the pizza right on that without a pan or tray!!
Yeah, the whole idea behind that IS to get the stone screaming hot so that the crust cooks quick fast and in a hurry.
