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. 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... » Read More 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. « Show Less
1577963
I can't see why not--I utilize the two that I purchased for my propane-powered oven in the house. My old man had one for a very long time; and of course, it had blemishes on it. But that is expected. These type of kitchen appliances are vey durable, as long as you don't drop them in the sink. I bought two through amazon and you can not go wrong with this website. I believe you need at least two of these stones. For mainly two reasons: one, if you do break one during cooking you always have the other one, and two, if you cook for at least four adults, you can do two pizzas at one time.
1577964
I believe it would be perfectly safe. The stones are meant for high temperatures, should be perfectly fine.
1577965
Why put the stone on a grill? You can put pizza dough directly on a hot grill. Just turn off the burners directly under the dough while cooking. Best when you cook one olive oiled side, remove, oil uncooked side, put toppings on cooked side, return to grill. Watch carefully as this process takes just a few moments per side.
302169
I wouldn't think a person who purchased a pizza stone this nice, would degrade it by baking a cheap frozen pizza on it. To answer your question, if you are going to bake a frozen pizza, just follow the directions on the box and don't use this pizza stone. If you make a pizza from scratch, then by all means use this wonderful pizza stone.
409621
I have used mine sporadically. After 1 winter, the pizza grate itself is pretty rusty (stored in the unit when not used). Some other rust areas showing up around the edges. There is touch-up paint for that, which I haven't used yet. Can't say for sure what I am going to do about the rusty grate. It was working nicely for pizza, but I may have to use a pizza stone on top of the grate.
2195610
I only just got my stone a few months ago, but it is still in great shape. I did some research, and others say it will last for years. To me, it seems as if it will last for years as it is solidly built. Also, it can be safely sanitized by soaking it in any sanitizing liquid or solution. Or, you can use a nail brush and bleach to unclog and sanitize.
1694056
No, it'll be more prone to breaking. To properly use a pizza stone you need to put it in the oven then start preheating it so it doesn't break. i usually make the pizza on parchment paper and put that on the stone. comes out with a great crust and hardly any clean up.
888433
The heat output of the newer design from Weber really puts a lot more than the older generations. I have the NG model with the sear burner between the two left burners. This gives a lot of heat concentrated on this area.In other words, the searing power is more than adequate. If you check the models that run on a propane will put out even more heat, if the NG model is not hot enough for youIf you have an older weber genesis , you will be pleased with the new ones performance. Get the one with the sear (4th) burner. I can even make a small batch of fries with the side burner while I am cooking steaks.Good luck!Gh for you The heat output of the newer design from Weber really puts a lot more than the older generations. I have the NG model with the sear burner between the two left burners. This gives a lot of heat concentrated on this area.In other words, the searing power is more than adequate. If you check the models that run on a propane will put out even more heat, if the NG model is not hot enough for youIf you have an older weber genesis , you will be pleased with the new ones performance. Get the one with the sear (4th) burner. I can even make a small batch of fries with the side burner... » Read More The heat output of the newer design from Weber really puts a lot more than the older generations. I have the NG model with the sear burner between the two left burners. This gives a lot of heat concentrated on this area.In other words, the searing power is more than adequate. If you check the models that run on a propane will put out even more heat, if the NG model is not hot enough for youIf you have an older weber genesis , you will be pleased with the new ones performance. Get the one with the sear (4th) burner. I can even make a small batch of fries with the side burner while I am cooking steaks.Good luck!Gh for you « Show Less
1374629
I've used a knife for years..... but what is under your pizza when you are cutting it? A pizza stone? That ruins the edge on the knife in no time...even if you have the patience to rock a chef's knife, the stone is brutal. A cookie sheet? That's easier on the knife, but the sheet gains cuts. Seems like this tool or a rolling pizza cutter would work better.
1015655
Hey Kara- I own two of these stones because they work great! They are quite heavy though and will stay hot for awhile after cooking. Cutting the pizza on the stone would be fine for the stone (it's quite sturdy), however, this would be hard to do because it's quite hot/heavy. After making my pizzas I use a pizza peel (relatively cheap) and pull the pizza out of the oven. I then cut the pizza on the peel. It would be tough to pull the whole stone out of the oven although it could be done. Hope that helps!
698189
I think it depends on how hot the grill is. I've used mine at 500 degrees but I had the stone on the grill as it heated up. I think your best cooking results are if you heat the stone first and slide your pizza onto it after it is already hot. I don't think I would risk inserting a cold stone to an already hot grill.
109733
There are two surfaces (easily interchanged) on which you can cook a pizza. The flat version is non-Teflon. Don't know what the material is, but it is similar to a traditional pizza stone. There is also a pan or deep-dish sort of insert, which I haven't used, but is (I believe) made of a Teflon or Teflon-like material.
1729179
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;=270I'm not sure what temp, though! Sorry. :)
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.
783857
Sadly, I can't tell for sure: my only question is, Do you leave the stone plate inside the oven during the warm-up phase? If you don't (just a guess) that might explain why the bottom of the dough takes longer to cook, otherwise I'd be as lost as you are. My pizzas cook perfectly on all sides. Good luck.
1348622
I would not advise it. It's best to use a pizza peal to remove the pizza from the hot stone. The stone would probably dull your cutter and leave a mess on the stone. If you buy an uncooked pizza with a cardboard insert underneath then use that to cut the pizza on after removing it from the stone. The cardboard will protect your cutter and it can be easily thrown into the garbage.
64771
Ted? I cannot answer this question. The stone was a gift for my husband. He uses it on his Brown Egg. Used only for pizzas. The stone tends to burn them& burn them quickly!!! I do not know of the grill you speak of? Just a critique of the product I am able to give. Sorry, I am not of much help.
1400024
This is just my opinion, but these units are made for smoking, not grilling. When using the Pizza insert, you Do Not use direct heat under the pizza stone. If you do, the crust burns before the pizza can bake. When using a regular Weber grill, the charcoal goes around the back & outside walls of the grill. Hope this helps with your question.
378350
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.