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.

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.

sometimes getting stoned causes pizza eating🍺

I got one of them

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

Adults don't eat frozen pizza......🍺

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.

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