Author Topic: Pizza stone  (Read 420 times)

Meatball

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Pizza stone
« on: February 14, 2017, 05:34:55 AM »
Can any of the pros recommend a good pizza stone? Would appreciate any suggestions as far as band, type, material, etc.
Any comments on this one??......    http://www.webstaurantstore.com/american-metalcraft-stone15-15-round-ceramic-pizza-stone/124STONE15.html
Bobby
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coachB

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Re: Pizza stone
« Reply #1 on: February 14, 2017, 06:14:04 PM »
First thing--do not buy a cheap pizza stone!
The kind of stone you need will depend on a few factors.  How serious are you about your pizza.  Will you insist on quality pizza or are you normally satisfied with what can be found in the grocery freezer section?  Not to be snobbish about it, but if you come from an Italian neighborhood in the Northeast you are as serious about pizza as a Texan is about BBQ.
The stone size should be determined by the size of the pizzas you will be making.  Generally the largest size is the easiest to work with and allows you options in the size of the pie you want to make.  Sliding a 14" or 16" pie onto an 18" stone is much less of a hassle.  Whatever you get, make it at least a full 1/2" thick.  3/4" or 1" thick is even better.  Thinner stones,  while cheaper initially,  crack easily and need to be replaced more often.  A thick cordierite  stone will last a lifetime unless you drop it.  Pay more up front and get a stone that will perform and last.  This is from the "voice of experience".
If you want to make Neopolitan style pies you might also look into a pizza steel.  This is heavier than a stone and obviously bulkier to deal with but does a really fine job and is preferred by many.
Believe it or not, you can find both offered on eBay.  I have an 18" x 18" x 1" that I got from California Pizza Stones.  The initial cost is relatively high (app. $95) but it is a large stone and indestructible.  While bulky and heavy it can be left if the oven full-time.
RG and Greg have posted some good info on dough and sauce recipes for starters.  Use quality ingredients and get quality results.  If you are seriously anal about pizza (which I am), use King Arthur Bread Flour and/or Caputo 00 Italian flour, purified water, San Marzano tomatoes, buffalo mozzarella (Neopolitan pies) or good quality 50/50 whole and low moisture mozzarella.
Really good information can be gleaned from the "pizzamaking.com/forum" and Jeff Varasano"s "varasanos.com/pizzarecipe.  Jeff's site would be an excellent starting point.  It is very instructional, step by step, and interesting.  The pizza making forum is terrific and they are very helpful for and to, newbies.
It is every bit as addicting as BBQ, but with pizza you already have the oven.
Bill from Myrtle Beach SC

JustChillin

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Re: Pizza stone
« Reply #2 on: February 14, 2017, 07:47:19 PM »
Great information. I a heavy stone about 3/4' thick & 18" round and have had it for about 30 years. It might look well used but it is still in good condition. It has been used on the smoker and in the oven and appears to have many good years left. Avoid the thin and cheap stones.
My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating. David from Roswell,GA -Happy smoking!

coachB

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Re: Pizza stone
« Reply #3 on: February 14, 2017, 09:49:29 PM »
"Looks well used" actually means "well seasoned".
Bill from Myrtle Beach SC

Meatball

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Re: Pizza stone
« Reply #4 on: February 14, 2017, 10:34:14 PM »
CoachB .... thanks for the help... appreciate it.
Bobby
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coachB

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Re: Pizza stone
« Reply #5 on: February 14, 2017, 11:23:38 PM »
No problem, best of luck.  If you have any kind of question all you've got to do is ask.  A great pie is worth the effort.
Bill from Myrtle Beach SC

Meatball

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Re: Pizza stone
« Reply #6 on: February 15, 2017, 01:21:38 AM »
How do the steels compare to the stones?
Bobby
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coachB

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Re: Pizza stone
« Reply #7 on: February 15, 2017, 11:06:38 AM »
Steels are really indestructible.  If you are looking for a true Neopolitan pie baked in an ultra hot oven (700+) with very fast cook times a steel helps.  They also hold heat better when baking multiple pies.  A stone will lose some heat doing multiples and will take a little time to recover completely.

There are some in-depth discussions of stone/steel comparisons with great explanations at the pizzamakers forum.  There are a lot of professional and commercial pie makers there and they are really knowledgeable and helpful to newcomers. 

It's like the Alice in Wonderland rabbit hole,  pizza just takes you deeper and deeper down the hole.
Bill from Myrtle Beach SC

Meatball

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Re: Pizza stone
« Reply #8 on: February 15, 2017, 02:29:52 PM »
Thanks Coach!
Bobby
Tennessee resident
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