Pizza Stone

[Jdhaffie]

Good day everyone,

I have been looking around for recommendations for a pizza stone for the grill! Anyone have any?

Cheers

[RonB]

I recommend a Baking Steel - it will last for ever if ya take care of it.

[captainlee]

Steel is the only way to go.

[Timbo54]

Baking steel for sure. You can also use it for smash burgers, eggs, bacon etc... It may get a little messy with high fat items.

[willsands]

I'll add my endorsement of baking steels and suggest that you search for a steel fabricator, withing driving distance, who has a water-jet steel cutting setup. They can often fabricate baking steels to your specifications - size, shape, and thickness - using scraps of mild steel from their large paying projects. The steels I have, (4) were less expensive than the commercial offerings.

[MBMorgan]

JD - Since you're looking for something for your grill, you might also want to have a peek at Baking Steel's Griddle Steel ... one (flat) side for pizza and the other (with a grease groove) for griddling:

[Argoboy]

I have had pizza stones crack on me, we now have a Lodge 14” cast iron pan that is useful. I also have a Primo pizza stone that has not cracked on me yet. You can also purchase fire bricks and use them as well at most home improvement stores.

[Grillin Dad]

I use the lodge cast iron pan too, both in the oven and on my gasser. Works great. Best part is that the size (smaller and thinner than a stone or steel) allows me to make 2 pizzas art once. That's a big deal for my family of 6!

[Rob Johnston]

I got a baking steel two years ago and have been very happy with it.

[Skip]

I've had good luck Pizza Stones from the Ceramic Grill Store and my 17" Lodge CI Pan.

https://ceramicgrillstore.com/search...q=pizza+stones

https://www.amazon.com/Lodge-Seasoned-Cast-Skillet-Handles/dp/B00063RWVG

[bocaboy]

Skip, I have a good 16" pizza stone that I've been using for years that is just a mite too large for the oven in my current home. We have a DCS propane grill and I'm wondering if it would work there if I started the stone and grill cold. To get the DCS hot enough, I'd fire up both burners. I'd like to hear your opinion about whether you think this would work.

Thanks!

[scottranda]

I have Ceramic Chef

http://www.ceramicchef.com/products/

It says sold out, but I’d definitely order from them again. I’ve had mine up to 750 degrees in my Kamado. Very well made.

[WayneT]

I use a Fibrament D baking stone in my indoor oven.

https://fibrament.com/shop

I’ve had it for 10 years and baked bread, cakes, pizza, etc. on it. I’ve steamed and misted bread that is on parchment paper on it. No cracks. No chips. Works perfectly. To clean, I just leave it in the oven on the cleaning cycle. Wipe it off and good as new. It comes in many shapes and sizes.