Some like pizza steels. I'm leaning towards another stone. Recommendations? Brand?
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Cracked my pizza stone. Now what?
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Club Member
- Mar 2020
- 4343
- Near Chicago, IL
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Current Portfolio:
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Anything Peaty or anything from New Holland brewery
The free site recommends Pizzacraft. Looks good to me .
Pizzacraft 16.5" Round ThermaBond Baking/Pizza Stone - for Oven or Grill - PC9898 https://www.amazon.com/dp/B005IF2ZNM/
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Club Member
- Nov 2017
- 7147
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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I like my Lodge 14" cast iron pizza pan... if you crack it... then you are doing something impressive or crazy.
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JCGrill I have been using the "Grate Tool" that came with my Grillgrates and its working well to turn and lift 14" pizzas. The pizza we've been making with the Lodge beats most pizza we get out, assuming you find a good crust recipe. I think I will post a recipe in the bread section soon.
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Razor I have baked a store bought pizza on the gas grill on the Grillgrates. Tends to want to scorch the bottom before the top is done. But I was also shooting for 350 temps to match the indoor baking directions for the oven. Did it on the rail side and got some grill marks basically. Was crispier than in the oven. I don’t think I would do it that way on my kettle where I am pushing 600F with a wood fire.Last edited by jfmorris; June 9, 2020, 05:37 AM.
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JCGrill - but better conductivity. Under the same conditions (my home oven) my steel cooks the pizza faster and gives a better crust for a NY style pizza. More mottled and better texture. I haven’t made more than 3-4 pizza is one session but steel kept up in this scenarios but I do wait to pull the pizza before stretching and topping the next.
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Club Member
- Mar 2015
- 685
- Orange County CA
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Lone Star Grillz 20x36 offset
Weber 26" kettle
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I was about to recommend a Rada Cutlery pizza stone, but it looks like they are no longer making them. I'll take extra care of mine now! It's awesome and more durable than other pizza stones I've had. I have a pizza steel too, but I like the stone better.
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Founding Member
- Jul 2014
- 5334
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
I got my stone from The Ceramic Grill Store. https://ceramicgrillstore.com/ . I've had it a long time and used it a lot on my BGE. At least take a look at what they have---several shapes and sizes (5/8" thick I believe). I cracked my Wife's ceramic stone (Thin) from Pampered Chef.
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AR recommends a Pizzacraft stone here https://amazingribs.com/pizzacraft-1...ingpizza-stone. I've bought from them and have been satisfied
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Club Member
- Nov 2015
- 4701
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
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I use a steel in my oven and a stone in my grill. For whatever thermodynamics are happening that is the best best setup for me.
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For temps near 500F. The baking steel wins by far. The greater thermal conductivity helps compete with the broiler.
Outside, you can achieve temps much higher than 600F. In that case the stone works better because the steel has TOO much transfer and burns the bottom before the top finishes.
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Polarbear777 That makes sense and is my experience.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
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All my recipes, photos and information can be found at
https://hankstruebbq.com
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https://www.youtube.com/c/Hankstruebbq
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I saw your comment amount thermal mass. Have I got a stone for you. Fibrament-D mfg'd in IL and sold through bakingstone.com. I bought mine many decades ago and its still going strong. It should, "its made from a patented blend of kiln-fired high temperature and conductive raw materials approved by NSF International for use in baking ovens."
Mine is 15 x 20 x 3/4 and weighs in at 20 lbs. (Other sizes, shapes and custom if you're so inclined are available) Its intended to be left in the oven - although I hump mine in and out - just because. As I mentioned I have used it for many years. It makes fantastic hearth breads and very acceptable home made pizza. A couple of years back, my SO surprised me a Baking Steel (16 x 14 x 1/4 16 lbs). Finally! excellent homemade pizza. But it also has its issues. Its a little hot for hearth breads and it doesn't hold the heat well for back to back pizzas. Since I had both, I started to experiment with using them in different arrangements and baking styles in the oven. I've finally settled on using the Fibrament topped directly with the Steel. I still get the excellent pizzeria crust of the Steel but I also gained the thermal mass of the Fibrament for consecutive pies.
Now I don't suggest that the results of this arrangement are worth the $200 to replicate - but if you've got something you might as well use it to its best advantage. T'were I to do it all over now, I'd just buy a Steel, its disadvantages have work arounds and the end results are the best bang for the buck. But as you've got your reasons for not wanting a steel, I highly recommend the Fibrament over any of the clay based pizza stones out there - if only for durability and thermal mass characteristics. As an aside, Fibrament can be used in a grill or kamado style cooker as long as its not exposed to direct flame.
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