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.
302168
I have not used it for pizza, just outside on the gas grill, always preheated and it works great.. BUT I suggest you preheat the stone, that way your pizza will bake evenly.
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
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!
2163577
I don't know what the highest temperature it can stand, we have only used it in the kitchen oven for pizza and usually have the oven set for 400 degrees. My guess is that even thought your grill showed 550 if the stone was sitting over the direct heat of the burners that temperature would have been higher. I would also suggest that the stone be pre-heated.
783853
Try preheating at least at level 2 instead of one so the stone gets hotter...and preheat for longer than you think is needed. The stne needs to be hot all the way through. Sometimes I preheat on 3 and cook on 1...turning back to 3 to brown the top a bit more. It also depends on the thickness of the crust. I think a thin crust is easier to get just right. Hope that helps.
341605
We've never put ours in the oven. I turn it on and let the granite stone heat up while I am prepping the food and then it's nice and hot when we're ready to cook! And it gets plenty hot....the temp has never been an issue. We love this grill!
636801
Yes - I just overheated my grill to 700f with the stone and aside from the oils turning the stone dark, dark brown the stone came out AoK. Be sure that the stone is dry or it will crack for sure.
877730
I've never tried on the grill but it's just like the large size pizzas stones - just smaller diameter. Sorry I can't be more helpful.
1706142
I haven't had any problems with rust on my pizza wheel. How long have you had your pizza wheel?
1295784
Hi Carol, That will not be a problem from the standpoint of potentially damaging the stone; the stone can take enormous heat. Do note, however, that in heating the stone that fast, that you still want to get the inside of the stone hot and you must also make sure your grill leaves sufficient area around the stone to get the dome hot before you put a pizza on the stone. If you get the stone super hot and the dome is either not hot enough, or by opening the dome, you allow the heat to escape, you have a high risk of burning the crust without getting the toppings done. This is especially true in the super hot range and the most frequent cause of it is due to lack of side clearance around the stone; the stone gets 800-1000 degrees and the dome is only about 200--charcoal crust and barely warm toppings. As with anything, the hotter you go, there might be some trial and error, but the stone definitely will hold up. Thanks for your interest. Joe Hurly Falls Culinary, Inc.
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.
591262
I believe you can. I purchased the stone. It required an expensive part to be able to use it on the grill. I bought a lodge cast iron pizza pan which is awesome and in the 30.00 range. Like it much better then the stones I have had. works on weber grill and in oven.I had ordered the weber stone and returned it.
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!
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.
59961
My experience with pizza at home is that you want the stone as hot as possible so i've always heated them up about 30 minutes, on the grill and in the oven before I got this. The grill does seem to heat the box up to super hot temps quickly so I bet you can experiment and get away with shorter...
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!!