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Last post 6 years ago by Buckwheat. 30 replies replies.
Pizza Stones
8trackdisco Offline
#1 Posted:
Joined: 11-06-2004
Posts: 59,987
Who uses them?

What is the end result difference between baking a pizza on the rack vs the stone?

Are all stones ceramic?

Talk to me Goose... Geese.
MACS Offline
#2 Posted:
Joined: 02-26-2004
Posts: 79,584
Solido rectangular pizza stone. It's $67 at Walmart or Amazon.
Thunder.Gerbil Offline
#3 Posted:
Joined: 11-02-2006
Posts: 121,359
The simple explanation behind a pizza stone is that you pre-heat it with the oven and it uses this retained heat to better cook the crust, as the oven will fluctuate whereas the stone will stay fairly constant. Also, the direct contact gives a fast crusting/browning effect.

I have a lava-rock pizza stone from vision grills, and a pfaltzgraff bakery stone. Both are pretty thick and I found they worked better for me when compared to the cheap "ceramic" ones out there. I have also used a lodge cast iron griddle and it worked quite well too. I believe both lodge and wilton have specific cast iron pizza things in their lineups.
DrafterX Offline
#4 Posted:
Joined: 10-18-2005
Posts: 98,506
I've got the pampered chef one.. use it for almost everything... Mellow
danmdevries Offline
#5 Posted:
Joined: 02-11-2014
Posts: 17,115
Dunno the brand, but wife makes homemade pizza every week. Usually makes one on the stone, and one on a perforated aluminum pizza plate. The one on the stone has a firmer crust baked fully through. The one on the perf sheet is floppier and the crust a bit soggy on the sauce side.
RMAN4443 Offline
#6 Posted:
Joined: 09-29-2016
Posts: 7,683
you can also use it for frozen fries, frozen fish fillets, frozen onion-rings, etc..........leave it in the oven at all times and it will prevent rapid temperature drops when opening the door
delta1 Offline
#7 Posted:
Joined: 11-23-2011
Posts: 28,753
phew......was afraid that eating pizza causes stones...
rumraider Offline
#8 Posted:
Joined: 08-05-2012
Posts: 727
^^^^^^ see? That’s funny right there
RMAN4443 Offline
#9 Posted:
Joined: 09-29-2016
Posts: 7,683
delta1 wrote:
phew......was afraid that eating pizza causes stones...

sometimes getting stoned causes pizza eatingBeer
Gene363 Online
#10 Posted:
Joined: 01-24-2003
Posts: 30,660
For years we used a pizza stone but my wife found a cast iron combination pizza plate on one side and a grill on the other side. We find it heats faster and worse better in conventional oven. We still have a stone for use in the Green Egg however, the cast iron gets too hot.
8trackdisco Offline
#11 Posted:
Joined: 11-06-2004
Posts: 59,987
Thank you, Brothers.
frankj1 Offline
#12 Posted:
Joined: 02-08-2007
Posts: 44,211
DrafterX wrote:
I've got the pampered chef one.. use it for almost everything... Mellow

I got one of them
DrafterX Offline
#13 Posted:
Joined: 10-18-2005
Posts: 98,506
I'm thinking some chocolate chip cookies on da stone would be good about now... Mellow
shaun341 Offline
#14 Posted:
Joined: 08-02-2012
Posts: 8,826
Pizza stone is useless if your reheating pizza or if your cooking frozen pizza. It comes out better on the rack.

If your making pizza at home it's worth it.
dkeage Offline
#15 Posted:
Joined: 03-05-2004
Posts: 15,135
shaun341 wrote:
Pizza stone is useless if your reheating pizza or if your cooking frozen pizza. It comes out better on the rack.

If your making pizza at home it's worth it.


Adults don't eat frozen pizza......Beer
Whistlebritches Offline
#16 Posted:
Joined: 04-23-2006
Posts: 22,127
Ours is cast iron.......I like it.Never tried a stone or ceramic
Mattie B Offline
#17 Posted:
Joined: 12-12-2005
Posts: 6,350
8 my boy

We use ours all the time. In fact, it stays in the oven 24-7. We never take it out.

It makes the best biscuits and cookies. You don’t have to worry about the bottoms being done too much.....Cue the TW butt jokes.


Pick one up. You will be happy you did.
Ewok126 Offline
#18 Posted:
Joined: 06-25-2017
Posts: 4,356
I have been looking at one of these for my grill. I have been wondering the same thing and really want to try a pizza off a grill as well. I am glad you asked the question 8.
Thunder.Gerbil Offline
#19 Posted:
Joined: 11-02-2006
Posts: 121,359
Ewok126 wrote:
I have been looking at one of these for my grill. I have been wondering the same thing and really want to try a pizza off a grill as well. I am glad you asked the question 8.


Spend the money for a better one if you are going to use it on the grill. Or find a place that sells 1" thick fire bricks and get a bunch of them to form the area you want to put the pizza down. The thin ceramic stones tend to crack and shatter when exposed to the high direct heat of the coals or burners in a grill. If you can rig your grill to only provide indirect heat around the stone and not too close to it, you might get by with the thinner, cheaper ones.

I bought the volcanic stone just for the grill after blowing up a few lesser grade ones.
Ewok126 Offline
#20 Posted:
Joined: 06-25-2017
Posts: 4,356
Thunder.Gerbil wrote:
Spend the money for a better one if you are going to use it on the grill. Or find a place that sells 1" thick fire bricks and get a bunch of them to form the area you want to put the pizza down. The thin ceramic stones tend to crack and shatter when exposed to the high direct heat of the coals or burners in a grill. If you can rig your grill to only provide indirect heat around the stone and not too close to it, you might get by with the thinner, cheaper ones.

I bought the volcanic stone just for the grill after blowing up a few lesser grade ones.



Thank you for the info, The grill I have is an infrared commercial. Would this change the advice you have given? Here is a link so as to provide you with some info on what I am looking to use the stone on.

https://goo.gl/8PDY4w
JadeRose Offline
#21 Posted:
Joined: 05-15-2008
Posts: 19,525
Buy these, put them in your oven, cook pizza, be happy.

https://www.amazon.com/dp/B00GH0R7TY/ref=asc_df_B00GH0R7TY5376503/?tag=hyprod-20&creative=395033&creativeASIN=B00GH0R7TY&linkCode=df0&hvadid=198072284861&hvpos=1o1&hvnetw=g&hvrand=13085673625844044133&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9023344&hvtargid=pla-349244847522
MACS Offline
#22 Posted:
Joined: 02-26-2004
Posts: 79,584
^^You damn 'tards and your inability to use tinyurl and not eff up a thread... I swear. d'oh!
JadeRose Offline
#23 Posted:
Joined: 05-15-2008
Posts: 19,525
MACS wrote:
^^You damn 'tards and your inability to use tinyurl and not eff up a thread... I swear. d'oh!





www.blowme.com
MACS Offline
#24 Posted:
Joined: 02-26-2004
Posts: 79,584
JadeRose wrote:
www.I-am-an-idiot.com


Yeah... we know.
Hank_The_Tank Offline
#25 Posted:
Joined: 11-15-2016
Posts: 3,677
We have the pampered chef one as well, plus another one we got for a shower gift. Both work great and cooks the pizza nice and even every time. We don't cook pizza without them.
Thunder.Gerbil Offline
#26 Posted:
Joined: 11-02-2006
Posts: 121,359
Ewok126 wrote:
Thank you for the info, The grill I have is an infrared commercial. Would this change the advice you have given? Here is a link so as to provide you with some info on what I am looking to use the stone on.

https://goo.gl/8PDY4w



I'm not familiar with that design grill, is it one of those that has the perforated metal sheets in it for diffusing the flames?

The ones I cracked were on a weber 22" kettle and on a weber genesis gas grill. The Genesis just got too hot overall and it was a cheap rectangular stone from cost plus. The kettle, the stone was a bit too large and when I banked the coals to the side it was still too close to the coals and caused a strip to crack and snap off. Don't remember the brand on that one. It wasn't that thick though, 5/16" maybe.

The volcanic stone one that I have now, I can basically drop in the coals if I wanted to and it wouldn't hurt it. Besides the material, it's about 3/4" or an inch thick.
Ewok126 Offline
#27 Posted:
Joined: 06-25-2017
Posts: 4,356
That is correct, for diffusing the flames and also keeps the heat even across the entire surface area. It heats up very quick, meat stays super moist and does not dry out. Not sure if that would make a difference. Yeah I think the stone would have to be fairly thick on this one since it would sit on the iron grates to avoid cracking.

I was looking at what Jade had posted and those look like it would work best for what I have and they look super thick.
Buckwheat Offline
#28 Posted:
Joined: 04-15-2004
Posts: 12,251
delta1 wrote:
phew......was afraid that eating pizza causes stones...


No chit. I just passed one last weekend and it sucked. fog
DrafterX Offline
#29 Posted:
Joined: 10-18-2005
Posts: 98,506
Bummer dude... You'll be chitting pancakes for a year.. Mellow
Buckwheat Offline
#30 Posted:
Joined: 04-15-2004
Posts: 12,251
DrafterX wrote:
Bummer dude... You'll be chitting pancakes for a year.. Mellow


Sorry for taking this thread off the rails into a gross discussion. I'm just glad that I passed it without them having to go get it &/or putting a stent in. I was just about to go up to surgery prep (for them to remove stone and put in a stent) when I went to the bathroom one last time and it just came out. No more pain no surgery/procedure.

Pizza stones work pretty well by the way. fog
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