does anyone know if there is a difference between the newer pizza stones and one approx. 22 yrs old? Specifically, I'm wondering how safe it is to put it on a gas grill.................I would hate to break my old one.
817347
No problem this stone is made of the same material as kiln Bricks are made of, should handle well over 700 degrees even on a nice charcoal grill which BTW works considerably better than a gas grill for baking Pizza's. Just put a heat diffuser under it between the charcoal and the stone, I use a Lava Stone this will keep the intense 900++ direct heat off the stone and make it so the toppings get cooked before the bottom of the crust burns. Even better is to place a large cheaper pizza stone OVER this one either on an upper rack or take 3 fire bricks and rest the cheaper rectangular stone over the pizza that way you basically make a miniature brick pizza oven and if preheated to about 650+ degrees should cook an average pizza in about 3-4 minutes with the cheese bubbly and golden brown.
936027
HiI've had stones for years and have never "seasoned" them. What I do is I have a wooden "peel" that I sprinkle wondra flour on (some people use cornmeal) and then I put the stuff to be cooked on the wooden "peel" and let it slide off onto the stone that has been heated to the maximum temperature already. The Wondra flour acts like ball bearings so that they slide onto the heated stone. Nothing has ever stuck on the stone except maybe some overrun of cheese when I do pizza. Are you preheating your stone?
1016022
I'd consider a grill pizza stone. Just set it on the grate without worrying about the cast iron pizza pan.You may also like the KettlePizza insert. I splurged and I love it. Keeps the temp up for great pizza.
1841814
my mother had one of these a long time ago and when she saw an ad for it, she immediately wanted me to find out about it. It is a great grill, lasted forever. I remember that everything she cooked on it turned out great. These were popular in the 50's.
1592983
You didn't use cooking spray on there did you? We have used our's many many times even out on the grilland only use flour under the crust and never had anything stick.We have never preheated our stone and still never had anything stick.
2174038
Mine stone did not have any scent other than expected of stone. I suggest putting it on the grill at 400 - 500 degrees for 30 mins . All stones need to be seasoned. The scent and residue should go away. Try cooking a small bread on it to see if the smell is indeed gone or absorbs into the bread, if so call the manufacture.
1039803
Important that you not try to fit the Breville pizza stone in this oven, because it just does NOT fit. Have not found a stone that does. Anyone???
1698440
I've been using this on a 'regular cooking grill' and have had not problems at all. I leave the stone in the metal rack, and just place it on the grill. I haven't had any troubles at all.
1729178
I'm pretty sure you can use it on the grill because the website shows pictures of the stones on a grill. http://store.sparqhome.com/products/?c=98&g=270 I'm not sure what temp, though! Sorry. :)
486431
There are specific points below the grill where you place the stone (so, below grill, above charcoal). I put a pan of water to help keep things moist on top of the stone. I plan to try to use the stone directly ON the grill to grill pizza (so it's a bit farther from the heat - crust burned when I tried it at lower level) -- I have not tried this yet, but think it should work.
1372799
Im not sure what you mean by "base"..but if your talking about the bottom of the pizza, I get the stone as hot as the Summitt will go...once over 600 I put pizza on and close lid. I check after a few minutes and remove when the bottom crust is the way I like it. We prefer a thin crust..and slightly crispy. Hope this helps. I put the stone in the middle of the grill fyi...and that allows the "oven type" surround heat to finish the toppings. I dont use corn meal, and, I always assemble pizza complete before putting on stone. As you "peek" at the bottom, use your pizza spatula to loosen any cheese or other item that may cause sticking..normally, the ston e is so hot, it burns the materials completely. Im not sure what you mean by "base"..but if your talking about the bottom of the pizza, I get the stone as hot as the Summitt will go...once over 600 I put pizza on and close lid. I check after a few minutes and remove when the bottom crust is the way I like it. We prefer a thin crust..and slightly crispy. Hope this helps. I put the stone in the middle of the grill fyi...and that allows the "oven type" surround heat to finish the toppings. I dont use corn meal, and, I always assemble pizza complete before putting on stone. As you "peek" at the bottom, use your... » Read More Im not sure what you mean by "base"..but if your talking about the bottom of the pizza, I get the stone as hot as the Summitt will go...once over 600 I put pizza on and close lid. I check after a few minutes and remove when the bottom crust is the way I like it. We prefer a thin crust..and slightly crispy. Hope this helps. I put the stone in the middle of the grill fyi...and that allows the "oven type" surround heat to finish the toppings. I dont use corn meal, and, I always assemble pizza complete before putting on stone. As you "peek" at the bottom, use your pizza spatula to loosen any cheese or other item that may cause sticking..normally, the ston e is so hot, it burns the materials completely. « Show Less
92610
I have used the Red and Blue bag for pizza. Both produced very good results, but I lean towards Blue for pizza. It produced a crust with a lil bit more air. The first time I made pies on my BGE, I used red and baked them at 550-600. With the blue, the same temp was not enough as the crust was white and had no spring. I bumped it up to 800, and the dough sprung up once it hit the pizza stone and had perfect color. What are you using to bake your pies?
1471481
I only used it on the grill but, because it is designed for very high temperatures, I am sure it would be just fine in the oven whereas a stone designed for the oven would not translate well to the grill. Yes, the cutter is rubbish but I didn't buy it for the accessories, the actual stone was great!
196231
I bought a remanufactured unit, which was less then the new unit. 349.00 new and 279.00 remfg. I don't know where you found the new unit for 249.00?I have to tell you that I am very pleased with the one I bought.Have not used my regular stove oven since.The convection feature is great.Pizza is the best.Pies are wonderfulCookies are even better.VERY PLEASED.
475814
Hi Leticia,We've been trying to get a contact e-mail and preferably a phone number since last week. We can definitely help you get squared away, but I want to spend a few minutes troubleshooting what you're doing now so we can correct it. The oven will easily get up into hotter temperatures than you are achieving now, but that will depend upon fuel (chunkwood) selection and how you are monitoring the stone temperature. Can you contact our customer service line at 206-438-3587 so we can help you? Thanks!!
409622
I love mine but I have not cooked on it. You will need the pizza stone insert but it seems to me, with the insert, it would work fine.If you are old enough, think of it as an old time pot bellied stove.
1350865
I was told that I need to put this in a cold oven and then preheat the oven. I was told to never put this in a hot oven?I was told it would crack. I find that hard to believe because I know Emile Henry makes glazed pots that you can put in a preheated oven.If you have one of these, can you fix the pizza on this pan, then place the pan directly into a 400degrees oven? or hotter? Thank youSorry I posted this as a response - I meant to post as a new question ...