First Pizza in PBC

[amshepar]

I've done a few pizzas and it has always taken me longer to cook than what Noah has done in the videos.  It is very important that the stone is covered in flour the first couple of cooks because the dough will stick to it otherwise.  But the end result is amazing!

I too just pick up the stone out of the PBC directly.  It fits in the PBC perfectly.

[teesquare]

I have the stone you are looking at....But after discovering a steel - I don't use the stone anymore.  Would think that the Grill Grates - turned upside down would produce a similar effect of the steel - which is it is a great heat collector. What thickness of crust are you aiming for?

The Emile Henry stone, being ceramic - tends to insulate, and "diffuse" the heat, and will cook a medium to thick crust better IMHO.. The steel - and my "bet" the aluminum of the Grill Grates - act as a collector, and being metal - transfer that heat faster. SO - you will get a better  thin crust.

If you are looking at a thicker pie, and longer cook - the EH ceramic may do what you want. If you are a really thin crust guy...you need much more heat to produce the kind of crust combined with that glutinous "tug" of a good crust.

[brentwoodkris]

I have the stone you are looking at....But after discovering a steel - I don't use the stone anymore.  Would think that the Grill Grates - turned upside down would produce a similar effect of the steel - which is it is a great heat collector. What thickness of crust are you aiming for?

The Emile Henry stone, being ceramic - tends to insulate, and "diffuse" the heat, and will cook a medium to thick crust better IMHO.. The steel - and my "bet" the aluminum of the Grill Grates - act as a collector, and being metal - transfer that heat faster. SO - you will get a better  thin crust.

If you are looking at a thicker pie, and longer cook - the EH ceramic may do what you want. If you are a really thin crust guy...you need much more heat to produce the kind of crust combined with that glutinous "tug" of a good crust.

My preference is for "hand tossed" style pizzas. Coming from St. Louis, you'd think I'd only like the thin crust Imo's type of pizza, but that's not the case. In terms of similar/ideal product, Papa Johns is about the thickness I like.

[akruckus]

Nice looking pizzas, I think I will give this a whirl instead of the oven.  Will keep the house cooler this summer too!

[drholly]

I agree with T2 for a crispy thin crust the steel is perfect. For a softer / chewy crust I do like the Emil Henry.

[scottv]

Looks good. If you ever make it into Dallas you need to go to Jimmy's food store.  You can buy pizza dough balls imported from Jersey. Can't get any better than that

Sent from my Nexus 5 using Tapatalk

[SPAM]

Very nice lookin pizzas...I need to give t his a go. And more importantly, nothing brings family together for a good time more than a backyard bbq!

[viscera912]

tee, great info on crust!!! my wife liked the ones we made that day but said she wouldn't have minded it a little more crispy/crustier, so good to know!!!

bro in law, remember josh's wife has the same dietary restrictions as your fiance, so e-mail him for the recipe he used for the dough.

thanks everyone for the comments, perhaps i should pull out the stone and get a pizza goin this weekend!