I am teetering on getting a pizza stone, but not sure which one to try/get. I am wanting to do a mix between oven and grill. I usually do a 13 inch pie. Any suggestions on one, or even ones to stay clear of I would appreciate it.
While on the subject, may I ask about where you place the stone? I have an electric oven and I would think to place them on the grate, however I read on Amazon that one person put it on the bottom where the electric element is on top the metal shield it has....I ask because the grates have a bend at the back that will only allow a 13" max stone before being tilted up at the back because of the way it tracks in the oven.
I had to jam it in there real good to keep the door from hitting it/ not sealing tight, but I think it will work. 13.5-14" deep now... It's a convection so it has a fan in the back, hence me asking about the bottom. I think that will workTurn the grate around so the bend is in the front, and flip it upside down so the bend doesn't interfere with the stone.
I had to jam it in there real good to keep the door from hitting it/ not sealing tight, but I think it will work. 13.5-14" deep now... It's a convection so it has a fan in the back, hence me asking about the bottom. I think that will work
That or your convection is on top, mine is in the back it's a 27" wide and standard depth GEprofilemine's a convection too. I suspect my oven is bigger, I can get that 16" stone in there.
That or your convection is on top, mine is in the back it's a 27" wide and standard depth GEprofile
I know where it is. I think the UFO restaurant is near thereIt's in the back (Kitchenaid) but I'm travelling (stuck in a hellhole called Gila Bend, near mexico). Can't check at the moment.
Cast iron pie porn. I’ll be happy to get you some oven measurements when I get home if you need them.
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Nothing wrong with your eyesight. That’s a picture of pie one. The cast iron is still in the oven with pie two on it.I don't think my eye sight is going bad....I see your pie (which looks yummy) but I see no cast iron?
Nothing wrong with your eyesight. That’s a picture of pie one. The cast iron is still in the oven with pie two on it.
I know where it is. I think the UFO restaurant is near there
Is that one of those ovens that go on the grill? Pretty cool. Any comments on it.I put an IR temp meter on my stone and I've definitely seen it over 800F.
I was given a pampered chef pizza stone about 7 or 8 years ago and my youngest son also made me a square one from gfrc. I use both on the grill and the pampered chef one in the oven. We leave that one in the oven all the time. I also toast garlic bread on it , bake focaccia bread and various other kinds of breads. The gfrc one took a lot of olive oil to get it seasoned properly and it has warped a little but after about 5 years it is still holding up and allows me to have 2 large pizzas going on the grill at the same time between the two of them. I can also grill 2 large loaves of bread on it at a time. My brother says he has gone through 3 pampered chef stones in just a couple of years..... turns out he was taking it out of the oven while it was still hot. He now let's it cool off in the oven and has had no problems with it since.
Is that one of those ovens that go on the grill? Pretty cool. Any comments on it.
Pizza stones are great. We had a Pampered Chef pizza stone .When we moved my wife set it out for garbage with a lot of other household items, not sure why and I miss it.I am teetering on getting a pizza stone, but not sure which one to try/get. I am wanting to do a mix between oven and grill. I usually do a 13 inch pie. Any suggestions on one, or even ones to stay clear of I would appreciate it.
probably temperature shock or uneven heating.Pampered Chef one will break on the grill. I did it. I didn't move it... just the heat killed it.
Id love to have one of those, where did you find it?I've had it at 517* measured with my infrared.
No I have not tried to cook anything else on it. Like most cast iron made today the surface is not mirror smooth like my BRS, but should be able to cook anything you want.
The tape is against the back of the oven and the handles are a big plus.
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I have the kettle pizza too and with some mods it works great.
It needs a top to get enough heat on top to melt the cheese fast. I put a grate on top of the sleeve with a pizza stone and then grate wrapped in aluminum foil.
I also build the wood fire on the same level as the pizza, in the back
Its finicky, but can make great neapolitan. Not quite 90 seconds, but maybe 3 or 4 min.View attachment 639215
Pampered Chef one will break on the grill. I did it. I didn't move it... just the heat killed it.
I'd really like to get a steel like that that. They're not cheap, though!Click that second link in my post there. That steel goes OVER the pizza in the KettlePizza. Don't worry, cheese will melt quickly
That steel can also go on the grill WITHOUT the KettlePizza. It turns your grill into a big griddle. I've been using this for steaks and burgs and it's very awesome.
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