Do You Love Your Pizza Stone?

I have a stone from Forno Bravo but I converted overto the me Pizza "steel". There has been a lot of buzz on it for two years and bought one.

Recommend either one.

I do pizza on my Weber gas grill on high, then medium after I flip the dough and add toppings, no stone. There's a definite technique to it, but it makes great thin crust pizza using dough I buy from the local pizza joint.

I have a square one by Old Stone Oven that fits very well in the PG-500. It works perfectly well as far as I can tell. Like SmokinOkie, I am switching to steel. Have pre-ordered the Baking Steel griddle.

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.

quote:

I have a stone from Forno Bravo but I converted overto the me Pizza "steel". There has been a lot of buzz on it for two years and bought one.

Which brand of steel did you go with.
I see two mfgr.s out there + cast.
Do you think there is a difference between the two steels or is it just a size issue?

I have the square one by Weber, works like a charm. I do let it get nice and hot and verify with the IR thermometer.

If it's all about the "crust" then go with the "Baking Steel" brand and let your steel get as hot as you can. It will get hot.

quote:

I have a stone from Forno Bravo but I converted overto the me Pizza "steel". There has been a lot of buzz on it for two years and bought one.

I have a stone similar (or the same) as your Forno Bravo but I'm thinking I'll give the "Baking Steel" company a shot as they offer several options.

Cook's Illustrated Steel vs Stone Test