Pizza stone / Grill question

Bell Jar said:

I have an extra pizza stone, can I put it on my gas grill and expect a
similar product as I end up with when I use my oven? Will the stone
break from the heat?
It gets hot here in the summer (we have no a/c) and I'm looking for
more ways to cook outside. By the middle of last summer we were
getting a little tired of grilled chicken/beef/pork.
Thanks!
~Kat

That's an excellent question, Kat. I'm interested in the answer as well.

kili

"Bell Jar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have an extra pizza stone, can I put it on my gas grill and expect a
similar product as I end up with when I use my oven? Will the stone break
from the heat?
It gets hot here in the summer (we have no a/c) and I'm looking for more
ways to cook outside. By the middle of last summer we were getting a
little tired of grilled chicken/beef/pork.
Thanks!
~Kat

I have heard of people doing just this with no problems. I think if you
avoid sudden temperature shocks the stone should be fine.

--
Peter Aitken

Remove the [censored] from my email address before using.

Bell Jar said:

I have an extra pizza stone, can I put it on my gas grill and expect

a

Quoted message said:

similar product as I end up with when I use my oven? Will the stone

break

Quoted message said:

from the heat?
It gets hot here in the summer (we have no a/c) and I'm looking for

more

Quoted message said:

ways to cook outside. By the middle of last summer we were getting a

little

Quoted message said:

tired of grilled chicken/beef/pork.
Thanks!
~Kat

Pizza screens (and perforated pizza pans) work far better than pizza
stones, both in outdoor covered grills and in home ovens... pizza
stones are pure gimmickry, they do NOTHING other than separate the
kitchen imbeciles from their dollars, and shorten oven life by
interfering with proper convection.

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pizza screens (and perforated pizza pans) work far better than pizza
stones, both in outdoor covered grills and in home ovens... pizza
stones are pure gimmickry, they do NOTHING other than separate the
kitchen imbeciles from their dollars, and shorten oven life by
interfering with proper convection.

Sheldon

I have never seen a pizza screen. I'll check it out, thanks.

Sheldon said:

Bell Jar said:

I have an extra pizza stone, can I put it on my gas grill and expect
a similar product as I end up with when I use my oven? Will the
stone break from the heat?
It gets hot here in the summer (we have no a/c) and I'm looking for
more ways to cook outside. By the middle of last summer we were
getting a little tired of grilled chicken/beef/pork.
Thanks!
~Kat

Pizza screens (and perforated pizza pans) work far better than pizza
stones, both in outdoor covered grills and in home ovens... pizza
stones are pure gimmickry, they do NOTHING other than separate the
kitchen imbeciles from their dollars, and shorten oven life by
interfering with proper convection.

You might want to tell Alton Brown that...
"Prehistoric precedence aside, hot rock bakery is rock- solid science,
especially if said rock can absorb and radiate high levels of heat without
cracking under the strains of repeated heatings and coolings. Now, you could
march down to Gourmets 'R Us and plop down 30 or 40 bucks for a pizza stone.
But, a well-placed, unglazed quarry tile-ninety-nine cents-from a building
supply will do the job just fine. Now since they are porous, tiles wick
steam away from the dough producing a crisp crust.

Now, start this in a cold oven then crank the heat as high as it will go
for half an hour before baking. Now, this is a 12 inch stone and I don't
make pizzas over 12 inches, so one does the job. I've got it stacked up on
another simply so that I've got good clearance from the door. Now since I've
got a flat bottom here, I just it put it right on the floor. I leave it
there 24/7 no matter what. If you've got a coil down here, just put your
stone on the lowest rack. And believe me, you can leave it there all the
time."

You can find the show transcript here:
http://goodeatsfanpage.com/Season3/Pizza/PizzaTranscript.htm

Peter said:

Sheldon said:

Pizza screens (and perforated pizza pans) work far better than pizza
stones, both in outdoor covered grills and in home ovens... pizza
stones are pure gimmickry, they do NOTHING other than separate the
kitchen imbeciles from their dollars, and shorten oven life by
interfering with proper convection.

You might want to tell Alton Brown that...
"Prehistoric precedence aside, hot rock bakery is rock- solid science,
especially if said rock can absorb and radiate high levels of heat without
cracking under the strains of repeated heatings and coolings. Now, you could

I know, ever since I started using a stone, my pizzas have been the best
ever, frozen or handmade. Now I have never used a screen, but I would
argue that a stone is not useless, as it is much better than a regular
pan solely based on my experiences.

Quoted message said:

march down to Gourmets 'R Us and plop down 30 or 40 bucks for a pizza stone.
But, a well-placed, unglazed quarry tile-ninety-nine cents-from a building
supply will do the job just fine. Now since they are porous, tiles wick
steam away from the dough producing a crisp crust.

Or, just get a cheaper knock off for under $15.00

I have several stones, since I use certain ones for pizzas, and certain
ones for cookies (so I dont get pizza grease on delicately flavored
cookies) I use them often enough that they warrant a few extra $$.

Quoted message said:

You can find the show transcript here:
http://goodeatsfanpage.com/Season3/Pizza/PizzaTranscript.htm

LOVE this site. Its great for looking up what you miss on his show.

Bell Jar said:

I have an extra pizza stone,

Is that from a freestone pizza or a cling pizza? 🙂

Dog
(in a silly mood)

Peter Aitken said:

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon said:

Bell Jar wrote:
> I have an extra pizza stone, can I put it on my gas grill and
> expect a similar product as I end up with when I use my oven?
> Will the stone break from the heat?
> It gets hot here in the summer (we have no a/c) and I'm looking for
> more ways to cook outside. By the middle of last summer we were
> getting a little tired of grilled chicken/beef/pork.
> Thanks!
> ~Kat

Pizza screens (and perforated pizza pans) work far better than pizza
stones, both in outdoor covered grills and in home ovens... pizza
stones are pure gimmickry, they do NOTHING other than separate the
kitchen imbeciles from their dollars, and shorten oven life by
interfering with proper convection.

You might want to tell Alton Brown that...

sheldoon is the resident [censored]. He is best ignored.

Ah, (phew) I thought I was the only one thinking that way about him. Thanks
for the heads up.

"Bell Jar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have an extra pizza stone, can I put it on my gas grill and expect a
similar product as I end up with when I use my oven? Will the stone break
from the heat?
It gets hot here in the summer (we have no a/c) and I'm looking for more
ways to cook outside. By the middle of last summer we were getting a
little tired of grilled chicken/beef/pork.
Thanks!
~Kat

If you just crank up the heat from the bottom, it may crack from uneven
expansion.

Light the grill, put the stone in place, close the lid and then heat it up.

Peter said:

You might want to tell Alton Brown that...
"Prehistoric precedence aside, hot rock bakery is rock- solid science,
especially if said rock can absorb and radiate high levels of heat without
cracking under the strains of repeated heatings and coolings. Now, you could
march down to Gourmets 'R Us and plop down 30 or 40 bucks for a pizza stone.
But, a well-placed, unglazed quarry tile-ninety-nine cents-from a building
supply will do the job just fine. Now since they are porous, tiles wick
steam away from the dough producing a crisp crust.

Now, start this in a cold oven then crank the heat as high as it will go
for half an hour before baking. Now, this is a 12 inch stone and I don't
make pizzas over 12 inches, so one does the job. I've got it stacked up on
another simply so that I've got good clearance from the door. Now since I've
got a flat bottom here, I just it put it right on the floor. I leave it
there 24/7 no matter what. If you've got a coil down here, just put your
stone on the lowest rack. And believe me, you can leave it there all the
time."

You can find the show transcript here:
http://goodeatsfanpage.com/Season3/Pizza/PizzaTranscript.htm

Yes, by far the best pizza you will ever have is one cooked directly on
the stone/masonry floor of a hot oven (preferably coal fired).

In article <[email hidden]>, "Dr.

Dog said:

Bell Jar said:

I have an extra pizza stone,

Is that from a freestone pizza or a cling pizza? 🙂

Dog
(in a silly mood)

<The Pirohy and Jam Queen slaps Dog silly!>
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"kilikini" <[email hidden]> wrote in message
news:[email hidden]

Quoted message said:

Bell Jar said:

I have an extra pizza stone, can I put it on my gas grill and
expect
a similar product as I end up with when I use my oven?

The stone will help stabilize the temperature. How hot does your gas
grill get?

Quoted message said:

Will the

Quoted message said:

stone break from the heat?

The cheaper ones will. IME, you need a thicker stone for a grill.

Quoted message said:

Quoted message said:

It gets hot here in the summer (we have no a/c) and I'm looking for
more ways to cook outside. By the middle of last summer we were
getting a little tired of grilled chicken/beef/pork.

I bake pizza on my charcoal-fired grill very frequently. I'll never
go back to the oven.

Quoted message said:

Quoted message said:

Thanks!
~Kat

That's an excellent question, Kat. I'm interested in the answer as
well.

kili

Don't you dare buy one. I have one with your name on it that will fit
in the WSM.

I agree with Sheldon about the pizza screen, but I like the results
better with the screen and the stone. Of course, YMMV.

BOB

"Bell Jar" <[email hidden]> wrote in message
news:[email hidden]

Quoted message said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pizza screens (and perforated pizza pans) work far better than
pizza
stones, both in outdoor covered grills and in home ovens... pizza
stones are pure gimmickry, they do NOTHING other than separate the
kitchen imbeciles from their dollars, and shorten oven life by
interfering with proper convection.

Sheldon

I have never seen a pizza screen. I'll check it out, thanks.

http://www.abestkitchen.com/store/pizza.html

That's where I bought mine.

BOB

Denise~* said:

I know, ever since I started using a stone, my pizzas have been the best
ever, frozen or handmade. Now I have never used a screen, but I would

Same here. I've gotten two pizza stones as a gift. Neither of them
lasted long. In fact the other one broke in the first use.

But the quarry tiles seems to last much longer, especially the
bigger ones. (The ones about a square foot size) And when they
do break, they're cheap to replace.

--
Mikko Peltoniemi
Film & Video Editor, Avid Technician at large.
http://www.discountcadavers.com

OK here it it folks, you want a pizza grill? these guys have it.
http://www.americantailgater.com/ its inexpensive to!

they also have ALOT of other great stuff, i just orderd steak branding iron

grizzman

BOB said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]

I bake pizza on my charcoal-fired grill very frequently. I'll never
go back to the oven.

Quoted message said:

Quoted message said:

Thanks!
~Kat

That's an excellent question, Kat. I'm interested in the answer as
well.

kili

Don't you dare buy one. I have one with your name on it that will fit
in the WSM.

I agree with Sheldon about the pizza screen, but I like the results
better with the screen and the stone. Of course, YMMV.

BOB

Seriously? How cool! We were out in your area yesterday - Winter Gardens.
Had to do a family thing, but this time we didn't cook. The turkey was
tough and the ribs were so-so. There were no more forks left at the "event"
so TFM and I didn't end up really eating anything. Such a waste of an hour
and a half drive.

I'll bet next time they ask us to BBQ. Sigh.

kili

On Fri, 25 Mar 2005 13:18:27 GMT, "Bell Jar" <[email hidden]>

Quoted message said:

I have an extra pizza stone, can I put it on my gas grill and expect a
similar product as I end up with when I use my oven? Will the stone break
from the heat?
It gets hot here in the summer (we have no a/c) and I'm looking for more
ways to cook outside. By the middle of last summer we were getting a little
tired of grilled chicken/beef/pork.
Thanks!
~Kat

I probably depends on the construction of the grill. If the pizza
stone is exposed to direct flame, it very well may crack. A good
alternative to an expensive pizza stone is to purchase some unglazed
quarry tiles from the hardware store. These are inexpensive enough
that you won't care if you crack one.

For grills, though, my preference is to grill the pizza directly on
the grill rack. First, I roll out the pizza dough and cook it on the
grill with no toppings. Cook it long enough so that it is a nice
golden brown on one side and barely showing brown on the other.

Take it off the grill, and brush the darker side with olive oil. Add
your toppings and put it back on the grill with the top down until the
bottom is nicely done.

Cheers,

Leonard

Lenny Lepew said:

For grills, though, my preference is to grill the pizza directly on
the grill rack. First, I roll out the pizza dough and cook it on the
grill with no toppings. Cook it long enough so that it is a nice
golden brown on one side and barely showing brown on the other.

Take it off the grill, and brush the darker side with olive oil. Add
your toppings and put it back on the grill with the top down until

the

Quoted message said:

bottom is nicely done.

That's not pizza... that's no differrent from topping a Ritz cracker
with ketchup.

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]

Quoted message said:

Lenny Lepew said:

For grills, though, my preference is to grill the pizza directly on
the grill rack. First, I roll out the pizza dough and cook it on
the
grill with no toppings. Cook it long enough so that it is a nice
golden brown on one side and barely showing brown on the other.

Take it off the grill, and brush the darker side with olive oil.
Add
your toppings and put it back on the grill with the top down until
the bottom is nicely done.

That's not pizza... that's no differrent from topping a Ritz cracker
with ketchup.

Sheldon

I dunno. His "pizza" might be a little larger.
;-)

BOB