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Pizza Stones...

Cray Paper

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My family loves pizzas and I enjoy making food. My wife and I have been trying to make the perfect pizza but the crust is always an issue. We have used the oven, gas BBQ grill and pellet smoker with varying success with Papa Murpheys and home made pizza. It always seems that the crust isn't crispy enough. Pizza stones seem to be the missing link, my question is what should I be looking for with the stones?

I would like to be able to use it for the oven, gas grill and pellet smoker if possible, but would buy stones for each if it makes sense.

Any suggestions for the pizza stone or how to use it would be appreciated.
 

Ace in the Hole

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I have a weber ex4 pellet smoker.. its had some issues but after getting the gen 2 parts installed its been fine.

I have the weber brand pizza stone...I like thin crust and it does very well with that. I tend to experiment..I have gotten into the habit of preheating the stone in the smoker then sliding pizza onto it..
 

HOOTER SLED-

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I have the kit for the GMG grill...its cool but seems like a Lotta work. I have not used it much
 

Done-it-again

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We use a regular pizza stone for the oven. Pre heat the stone in the oven to 425. I throw some corn meal on the stone prior to placing the pizza and bake. Works great.

Dont add a cold stone to a hot oven or bbq. It will break.
 
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http404

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I tried those and it only helps a little bit. Look at Ooni pizza ovens. Work great.
I cook mine when the stone cooking surface is 600 degrees.

 

C08H18

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I have the kit for the GMG grill...its cool but seems like a Lotta work. I have not used it much
I have the same. It does take 5 minutes to swap over but it makes great pizza!


Sent from my iPhone using Tapatalk
 

Carlson-jet

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Pizzas need to be room temperature and baked at 500 degrees. Most oven thermocouples are way off and should be calibrated. Proper pizza ovens like any other commercial application maintain heat for a dozen hours plus. If one has a good nose, the nose knows when the pizza is ready.
 

Done-it-again

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I tried those and it only helps a little bit. Look at Ooni pizza ovens. Work great.
I cook mine when the stone cooking surface is 600 degrees.

I was looking at these.... I want the charcoal/wood one..

How long have you had yours?
 

Done-it-again

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We have a pizza stone from Pampered Chef and love it. Ours is at least 15 years old, I have no idea if they are still available. As was said, put the stone in the oven and preheat it as the oven warms up.
I believe that is the same one we have... Works great.
 

sintax

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I used a porcelain tile for years, it worked well, but i eventually cracked it in my big green egg. I moved to using one of those baking steels, and have gotten better results with that than the stone.

I can get my egg up into the 600-700* area so it is a quick and hot cook.
 

ltbaney1

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i have used a couple different stones, couldnt tell the difference between them other than the size. biggest thing is to let them come to temp in what ever you are cooking it on, little corn meal and slide the pizza right onto it.
 

http404

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I was looking at these.... I want the charcoal/wood one..

How long have you had yours?
I started out with the wood/charcoal type. It was hard to maintain a even temperature so I got the gas conversion. If I had to do it again I would start with the gas version.

Had it about 6 months. Happy with it because you cannot get pizza cooked right in a regular oven.
 

Done-it-again

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I started out with the wood/charcoal type. It was hard to maintain a even temperature so I got the gas conversion. If I had to do it again I would start with the gas version.

Had it about 6 months. Happy with it because you cannot get pizza cooked right in a regular oven.
Thanks for the info, was looking at the same set up... Like the taste of the charcoal fired ovens.
 

Livewire Fabworks

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I have a regular pizza stone and a cast iron stone. I cook most of my pizzas on a charcoal weber. I do about 3/4 of a hurricane of charcoal with a couple of wood chunks, place the coals in the middle of the grill at about the diameter of my stone and let the stone come up to temp. Sprinkle some corn meal down and throw the pizza on. I usually will do two to three pizzas back to back. Make my own dough and sauce,,have to say been very happy with the finished product. Usually do pizza atleast once a month.
 

2Driver

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The river house came with a pizza stone and we havent cooked a pizza in the oven since, always on the grill.

The trick is to get the top browned and the crust not burnt. Somewhat indirect heat helps.
 

Rondog4405

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I bought one of these a few years back.. this cooks a pizza absolutely perfect. It turns a shitty $3.00 frozen pizza into pure awesomeness
Screenshot_20210322-212408_Chrome.jpg
 

LHC Kirby

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I bought one of these a few years back.. this cooks a pizza absolutely perfect. It turns a shitty $3.00 frozen pizza into pure awesomeness
how about some information on that oven? Your picture doesn’t clearly show a name or other information that would help identify it.
 

TimeBandit

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I've had the same pizza stone for 30 years, on the propane grill or in the oven set at 450 it makes a decent pizza.

My favorite pizza is simple. My wife's tomato sauce topped with Trader Joe's 4 cheese Quattro Formaggio blend and Salami.

I now also have a Uuni gas or pellet fired outdoor pizza oven, cooks a pizza in 90 seconds. It takes about 20 minutes to warm up.

Neither produce "crisp crust". I have never wanted a crisp crust, so not a problem. A true Neapolitan pizza like the Uuni is designed for is not "crisp", but instead it's chewy.
 
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