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Old 08-10-2011, 12:50 AM   #1
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Pizza Stones

I am in search of a good inexpensive pizza stone for the grill. We intend to use it on a smaller grill when we go RVing. I own two large rectangle stones, one I use for pizza and the other for artisan breads. One is a Pampered Chef stone and the other one is from a company called Cookin'. (I don't think they are in business anymore, they were a home sale business like PC) both of them are good heavy stones. I will need a stone that is no larger than 13". Does anyone have a particular brand that they would recommend?

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Old 08-10-2011, 01:18 AM   #2
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Google 'Pizza Gourmet stone'. We have ours for some 10 years. Have used it on our small Weber.
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Old 08-10-2011, 02:07 AM   #3
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Quote:
Originally Posted by justplainbill View Post
Google 'Pizza Gourmet stone'. We have ours for some 10 years. Have used it on our small Weber.
Looks like they're out of business.
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Old 08-10-2011, 05:20 AM   #4
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I don't believe a particular brand will make any difference in crispness, or effect the flavor of a pizza. Get whatever physically fits your grill or oven.
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Old 08-10-2011, 10:53 PM   #5
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I love my pizza stone (pampered chef), but I wish I knew what brand my DIL has. It never seasoned properly. Don't know why.
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Old 08-11-2011, 12:06 AM   #6
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I did as Alton Brown suggests and got a case of unglazed quarry stone. I think I got it from Lowes. You can get them in 12 inch or six inch squares. The whole case cost around 30 dollars when I bought it. I got the smaller squares and have covered the whole bottom of my oven with them. I still have enough left to do it again some day if the need should arise. They work like a dream and I can make any size pizza or bread that will fit in my oven. Cheaper than any pizza stone I have ever see on the market.
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Old 08-11-2011, 05:50 AM   #7
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First, a pizza stone doesn't require seasoning. All it requires is a wiping down with a damp cloth to remove any dust particles.

Second, quarry tiles, unless you do your research, may contain poisonous lead. And lining the bottom of a regular oven with tiles is problematic at best, because many have an irregular, sheet steel pressed bottom that will not hold tiles evenly.

And third, a 17" pizza stone (medium pizza size) can easily be purchased in any kitchen store for under $20, and it even comes with a steel rack with handles for removal. I've never found it too small for any purpose, even baking artisan bread.

I suggest you stick with something already designed for that use - baking pizza. Just a little looking will give you satisfactory results at an inexpensive price.
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Old 08-26-2011, 09:05 AM   #8
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After cracking, (just from heat) 3 or more stones. I decited to spend a little more money and get a good one. I've had mine for about 10 years now. I cook lots of pizza @ 550* As hot as my oven will get , and have had no problems.
They cost about $50 now. Look under the FibraMent website to veiw.
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Old 09-25-2011, 05:29 PM   #9
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I was considering using several 4 x 6 x1 inch brick pavers large enough to do the job.
Wouldn't that work ?
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Old 09-25-2011, 05:38 PM   #10
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it probably will work. Just be sure that the stones are unglazed.
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