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rahimlee54
04-06-2012, 07:23 PM
Well my cheapo pizza stone just cracked after 5 years. I was wondering what pizza stone you guys would recommend, I usually bake bread once a week on it and pizza once a month or so.

Thanks
Jared

EdipisReks
04-06-2012, 07:29 PM
i have this (http://www.amazon.com/Pizzacraft-PC0100-Square-Cordierite-Baking/dp/B005IF3086) and i really like it. i bake bread and make pizza about as often as you do. i wish the stone were a little thicker, but it works great, and cordierite is super durable.

El Pescador
04-06-2012, 07:30 PM
chef depot has nice square ones, I use my big green egg stone in the oven

UCChemE05
04-06-2012, 07:38 PM
I have a Lodge Logic cast iron pizza pan (http://www.amazon.com/Lodge-Logic-Cast-Pizza-Black/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1333755402&sr=8-1). Works great and the handles are nice if you have the extra space in the oven.

EdipisReks
04-06-2012, 07:39 PM
I have a Lodge Logic cast iron pizza pan (http://www.amazon.com/Lodge-Logic-Cast-Pizza-Black/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1333755402&sr=8-1). Works great and the handles are nice if you have the extra space in the oven.

those are fine, but they don't absorb moisture out of the dough the way stone and ceramic ones do.

SpikeC
04-06-2012, 07:47 PM
The BGE pizza stone costs too much but is very durable. I would not go cheap on one of these

SpikeC
04-06-2012, 07:49 PM
I have a Lodge Logic cast iron pizza pan (http://www.amazon.com/Lodge-Logic-Cast-Pizza-Black/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1333755402&sr=8-1). Works great and the handles are nice if you have the extra space in the oven.

It says safe to 400 degrees, that rules it out for me right there!

UCChemE05
04-06-2012, 08:18 PM
It says safe to 400 degrees, that rules it out for me right there!

Yeah; unfortunately I can't use it on my grill only in my oven. I do use it 450-475 range though.

WildBoar
04-06-2012, 08:28 PM
We have two Fibraments; we've been very happy with them.

sachem allison
04-06-2012, 08:34 PM
Well my cheapo pizza stone just cracked after 5 years. I was wondering what pizza stone you guys would recommend, I usually bake bread once a week on it and pizza once a month or so.

Thanks
Jared
go to a tile supply place or home depot and get you a nice piece of slate tile 18" x 18" inexpensive and will never break. works awesome. you can have them cut it for you if need be.

cnochef
04-06-2012, 10:26 PM
I have used a Pampered Chef pizza stone at 550 degrees in my oven for the last 6 years with no problems.

mr drinky
04-06-2012, 10:47 PM
I just bought one today, a Grillpro from my town's hardware store. It worked at 550 in my oven. It could probably be bigger and the accessories seemed a bit cheap.

k.

sw2geeks
04-07-2012, 12:00 AM
I scored a great grill pizza stone a couple of months ago at a William Sanoma winter clearance. But honestly, pizza on parchment paper has worked great for me in the past.

Here is a link (http://www.dfw.com/2011/08/15/494033/grilled-pizza-with-rahr-beer-crust.html) to a post I did using parchment paper instead of a stone on my Traeger pellet wood grill..

wenus2
04-10-2012, 02:05 AM
We have two Fibraments; we've been very happy with them.
This.
Unless you wanna build a brick oven....
Hands down.

tgraypots
04-10-2012, 09:19 AM
Jared, I use kiln shelves, like this
http://www.axner.com/cordierite-shelf-21roundx34.aspx

mikemac
04-10-2012, 09:46 AM
I've used the "Old Stone" brand at home for probably 20 years....you won't go wrong with it.

UCChemE05
04-10-2012, 05:14 PM
Jared, I use kiln shelves, like this
http://www.axner.com/cordierite-shelf-21roundx34.aspx

Nice. At 19 lbs that would be the "brick shithouse" of pizza stones.