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If you love your Pizza Stone and making pizzas on your PG-500/1000,

let us hear about it, the brand name and how you use it.

So far, the only recommendation I can find is an older one where Fast Eddy hisself recommends using the Emile Henry Pizza Stone in Zone 2.

Anybody else use that one or another brand you like?

Please stand and advice.

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Not sure when the book will be finalized but I wrote a chapter on pizza on the grill.

There are lots of options but I recommend buying a IR thermometer so you can know how hot the stone is.

Turn the grill up to hot at least 450. I let he stone warm for an hour and use the IR to check the temp. I want it over 400. You want it at least that hot so it cooks the dough from underneath.

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