Piazza Stone Advice - Stone, Cast Iron or Steel?

[Omega-Man]

Thinking about getting a pizza stone for my Primo Oval. After reading the reviews, there just doesn't seem to be a consensus. Seems like you just can't please everyone. Anyway, I am considering the following and any advice will be greatly appreciated.

Stone?
Cast Iron?
or
Steel?


Lodge P14P3 Seasoned Cast Iron Baking and Pizza Pan, 14 Inch https://www.amazon.com/Lodge-P14P3-S...ng+steel+pizza

Old Stone Oven Rectangular Pizza Stone, 14.5-Inch x 16.5-Inch https://www.amazon.com/Old-Stone-Ove...ar+Pizza+Stone

Pizzacraft 15" Square ThermaBond Baking/Pizza Stone - For Oven or Grill https://www.amazon.com/dp/B005IF3086...d=B0KATSDH1GIK

Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") https://www.amazon.com/Baking-Steel-...ct_top?ie=UTF8

Pizzacraft Square Steel Baking Plate for Kitchen or Barbeque Grill, 14 by 14 https://www.amazon.com/Pizzacraft-Sq...ng+steel+pizza

15-inch Pizza Stone, Solid Cast Iron. TOTALLY FLAT. Heavy Duty. INDESTRUCTIBLE. Perfect Pizza Crust from your Home Oven or Grill. BAKE YOUR BEST PIZZA CRUST EVER! https://www.amazon.com/dp/B01LD3ZHOG..._t1_B0000E2V3X

As Always - THANKS!

[Bob's BBQ]

I use a cast iron pan to make pizza. Light coating of veg. oil then put the crust in. It works awesome and I really like how the crust browns up.

[MBMorgan]

All will work well. Personally, we used a pizza stone for years then tried a baking steel. Since then the stone has remained in storage and all we use now is the steel.

[MBMorgan]

JCBBQ - It's a bit like GrillGrates. Technically, the steel doesn't get "hotter" than a stone, but it seems to do a much better job of transferring heat to the pizza dough .... better and more even browning as a result.

[MBMorgan]

... oh, and as a bonus, the steel is unbreakable.

[JCBBQ]

Got it, thanks.

[RonB]

I have 3 or 4 stones and one steel. The stones have not been used since I received the steet. I don't know that it's any better, but I do know it heats up faster.

As far as the steel vs CI, the steel is ~ 50 sq in larger and 4 lbs heavier. Whether or not that is important to you is your decision.

[JCGrill]

I have a Pampered Chef stone that my wife bought years ago. Never used anything else, so nothing to compare it with, but I have no complaints.

[Breadhead]

I've never used anything other than this pizza stone I bought 10 years ago. It's cooked 100's of pizzas and many of them at 800°.

[kmhfive]

Stone cooks very well with even temperatures. Downside is it can break.

CI holds heat very well, so it is good if you open/close a lid to get at the pizza and you are cooking several pies.

Steel conducts heat heat better than cast iron and is, therefore, less likely to have hot spots. Doesn't break. Will get very hot. Usually costs significantly more than the other two options for comparably Heat Capacity (thickness).

I have stone, but I do have a small steel pan that I'm going to try. If it works well, I may switch to steel.

[Pequod]

I highly, HIGHLY recommend the baking steel for thin, NY style pizza due to much higher heat transfer (over 10x that of stones). Stone is best for longer bake times like bread and deep dish pizza due to lower, consistent heat transfer.

[Spinaker]

interesting.

[JCBBQ]

So I've only ever used stone in my Primo. I'm intrigued by the talk of steel here. That said, I don't have a problem getting the stone hot and I'm not sure that I'd want a higher heat coming from the bottom when I'm cooking pizza in my Primo. I get great leoparding on the bottom of my pies but the trick is to get it on the top before the bottom is burnt. I'll need to get my set up a little higher in the dome I guess.

Long story short, I don't think it matters if you go stone or steel. You'll have to figure out how to cook the pies whichever way you go.

[JCBBQ]

Omega-Man, use 00 pizza flour. It makes the leoparding taste great and keeps it from "burning" As for the set up I put the main grate feet up then the extenders, then the D plates then the stone. I'm no expert but I've cranked out some wonderful pies.

[Breadhead]

Hmmm... if you're cooking 1 or 2 pizza pies, using a Kamado cooker, with the top vent completely off... I would put my pie on when my dome temperature was 800° and my pizza stone temperature was about 600°. You will get great leapording on the bottom of the crust and good browning on the top.

[Marauderer]

I know some of the others using the Blackstone have had to make metal baffles to redistribute the heat so the top and bottom of the is done at the same time. IR thermometers really help.

[Marauderer]

Both give great results if you have developed the proper technique for your particular pie. Lots of variables to be considered. I guess that is why pizza pie making is an art. I have a Blackstone pizza maker which is propane fired and the stone rotates.


It makes a pretty good pie.

[Breadhead]

That is a nice looking pizza pie!😋

[EdF]

Nice looking pizza indeed!

[Omega-Man]

That does look really good!

[dtassinari]

In case you haven't noticed, the second steel you listed is MUCH thinner than the first (1/7" v. 1/4").

If you decide to go for steel, pick the thick (expensive) one. You need it for heat capacity and to avoid warping.

Just my 40% of a nickel.