Cracking Pizza Stone!

[AndyHull]

Morning all,

I have read alot about pizza stones cracking on the Q so was thinking,
Could you not use something like a piece of 1/8" to 1/4" steel plate cut to the same size and shape as the bottom Weber pizza stone?
Just a thought not sure if it would be none sick enough for a clean removal of the pizza at the end though, also not sure it would cook as good as clay/teracotta, and it would need oiling (vegetable/baby ) after each use too to stop it rusting!

Andy

[YetiDave]

You can buy Welsh cast iron bake stones

[JEC]

It should work but I wouldn't expect the results to be as good, the ceramic also pulls moisture out of the dough. The Kamado Joe stone is designed for BBQ temperatures and is quite good value for money, I have the BGE version, twice as thick and made from the same material as the Egg, costs twice the price though

[YetiDave]

I'm not convinced by the that theory really, at 200C+ any water's just going to be vaporised rather than absorbed. I own a baking stone for oven use, but I'd imagine cast iron does just as good a job. Maybe better, if it has greater thermal mass?

[YetiDave]

I shouldn't be allowed on the internet. Now I want a baking steel http://slice.seriouseats.com/archives/2 ... ivers.html

[Verminskti]

$130us seems a lot. I use a weber stone I got in a sale at b&q for £15 I think 2years ago. I don't use it often. I put it in with the bottom vent closed give it 10 and open the vent. Boom perfect pizza in 20 mins or so.

[YetiDave]

No need to pay that much, just call up a machine shop and ask for a plate of 1/2" steel cut to size

[RobinC]

We cook pizzas. on the kettle bbq every couple of weeks, it's a family favourite. Use the weber pizza attachment with the pizza stone and never had any issues with it. I'm sure you could get away with using a metal sheet of some kind but make sure it is pre heated when the pizza goes on it

[aris]

No need to pay that much, just call up a machine shop and ask for a plate of 1/2" steel cut to size

It will be cheaper to buy a cast iron baking stone.

[andytraill]

I've used a bog standard pizza stone on the very bottom without problems. If anything it gets too hot on the bottom with the base crisping up before the top is done (I'd guess thats where the proper thing helps). I think if I manage to find the right temp and not push it too hard it's be ok. I put the stone on the base grill with the stack and lid built up to act as chimnay.

Think next time I'll do that then take the stack off and just put the lid on for the last bit with the vents open (can go crazy hot though).