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Old 04-09-2008, 09:26 AM   #11
Sous Chef
Join Date: Feb 2008
Location: Green Bay, WI
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Flukx, Pampered Chef has representatives in Germany and I can put in a referral for you if you really want a stone ... I am not self-promoting and to my knowledge there is no personal benefit for me to do so, I promise. But I do love my stoneware and think every kitchen would benefit from at least one good piece. Send me a PM if you would like me to help you, otherwise just go to The Pampered Chef, Ltd. and maybe you can search for someone local that way (we can on the US and CN sides, but not sure about European as that is a different business segment altogether.

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Old 05-22-2008, 04:23 PM   #12
Join Date: May 2008
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I've used cast iron skillets in place of pizza stones only because I wanted to try making a pizza that way. Lodge manufacturing has a skillet thats right for pizza's

The size of the skillet i use is 10-1/4", the right size for a personal pizza

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Old 05-22-2008, 04:36 PM   #13
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I've used my largest cast iron pan on the Webber Kettle to make pizza and it worked wonderfully. The crust was perfect, and with a slightly smoky flavor from the fire. I strongly recommend it. Just use a little oil on the pan surface before putting the dough in.

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