Pizza stone recommendations

[GusRobin]

Can anyone recommend a good pizza stone for the grill?  I would like something economical but that will last a bit and not crack easily due to heat or otherwise.  While I don't need the top of the line, you get what you pay for so I don't want to go cheap either.
Also, how about a good pizza peel?

thanks

[N. Ontario Smoker]

    Look if there are any restaurant supply companies around your area. They have good quality and reasonable prices. That is where I got my stuff, for about half off the retail store prices. Look at the tags closely though, because usually the price is if you buy two or more of an item. It will be a couple of bucks more if you buy one only.

                                                                                                           Fred

[TMB]

Gus, call 256-533-7727  Huntsville Restaurant supply

Good folks and that's where I get my parts for building grills

They are on 8th street in the old YMCA building

[Big Dawg]

My girlfriend has a round one (maybe 14-15" actually it's 14.5") from Pampered Chef that we use now.  I think that they're a little cheaper than the Weber stones, but (of course) it does not have the handles.

I also have a much thicker/heavier square one that sits on a shelf.  Not sure where it came from.





BD

[teesquare]

It may or may not be feasible Gus...but, what about going to a steel supplier and buy a piece of 3/8" or 1/2" thick steel cut to size. Heat and season it a few times - and I think it would work fine. And - you will not ever crack it, tho it might crack you if you drop it on a foot....

[GusRobin]

It may or may not be feasible Gus...but, what about going to a steel supplier and buy a piece of 3/8" or 1/2" thick steel cut to size. Heat and season it a few times - and I think it would work fine. And - you will not ever crack it, tho it might crack you if you drop it on a foot....

I have a griddle for my gasser, I was looking more for a cooking stone.

[teesquare]

For stone - the Emile Henry line is great. Nice glaze that makes them easier to clean.

[CDN Smoker]

I have one of these, http://bakingsteel.com/shop/baking-steel/

I just haven't used it enough to recommend it.

[muebe]

I have a stone and a steel. Of the two I like the steel better.

A thick baking steel is heavier than a stone but will not crack like a stone can.

I have the pampered chef stone and it works good.

[Pam Gould]

I have used Tee's Emile Henry and it is very nice. I still use a 14" cast iron on my grill or in the oven. I also have a Uuni 1 and it works great . I do lots of pizza.  Pam   .☆´¯`•.¸¸. ི♥ྀ.

[GusRobin]

I have a stone and a steel. Of the two I like the steel better.

A thick baking steel is heavier than a stone but will not crack like a stone can.

I have the pampered chef stone and it works good.

Which steel model do you have? Does the type impact the taste? texture of the pizza?

[Pappymn]

Saw this interesting piece.  Really makes me what a steel.
http://www.seriouseats.com/2014/10/pizza-hack-baking-copper.html

[LostArrow]

The type stone only affects taste by how rapidly it Cooks the pizza.
The Idea that a stone absorbs water doesn't affect the cook,at these temps the surface water of the dough is almost instantly vaporized.
I would recommend either a cordurite stone or a steel.
I got stone because half the price & I neede to trim to fit & it's easier to saw 1/2 in ceramic than heavy steel.

Pizzacraft 15" Square Cordierite Baking/Pizza Stone - PC0100

[teesquare]

The type stone only affects taste by how rapidly it Cooks the pizza.
The Idea that a stone absorbs water doesn't affect the cook,at these temps the surface water of the dough is almost instantly vaporized.
I would recommend either a cordurite stone or a steel.
I got stone because half the price & I neede to trim to fit & it's easier to saw 1/2 in ceramic than heavy steel.

Pizzacraft 15" Square Cordierite Baking/Pizza Stone - PC0100

John - the article had some interesting aspects - other than the conductivity differences between stone and steel - it talks about the radiant heat capacitance of steel as vastly greater - which gives the dough the crunch on the outside and the tug/pull we all like in a pizza crust ( he calls it "oven spring" - due to the thousands of itny bubbles formed ).

Best explanation of what I have seen in superior baking properties of a heavy steel vs stone. I have both - but, for pizzas - the steel is the best.

Good find Pappy!

[LostArrow]

The type stone only affects taste by how rapidly it Cooks the pizza.
The Idea that a stone absorbs water doesn't affect the cook,at these temps the surface water of the dough is almost instantly vaporized.
I would recommend either a cordurite stone or a steel.
I got stone because half the price & I neede to trim to fit & it's easier to saw 1/2 in ceramic than heavy steel.

Pizzacraft 15" Square Cordierite Baking/Pizza Stone - PC0100

John - the article had some interesting aspects - other than the conductivity differences between stone and steel - it talks about the radiant heat capacitance of steel as vastly greater - which gives the dough the crunch on the outside and the tug/pull we all like in a pizza crust ( he calls it "oven spring" - due to the thousands of itny bubbles formed ).

Best explanation of what I have seen in superior baking properties of a heavy steel vs stone. I have both - but, for pizzas - the steel is the best.

Good find Pappy!

One point I was trying to make is that a stone is not superior to a steel because of "absorbing " water from the dough.
A steel might be better than a stone in a pizza oven , however in certain cercumstances like using a kamado or other grill as your oven the hardest thing is getting the toppings cooked before the bottom of crust is burned!
I've used both cast iron & ceramic "stones" & the slightly slower transfer of heat from ceramic is an advantage.