applescrap
Be the ball!
Thanks, that's pretty cool. I see someone has already chimed in on using it. Grilled pizza is finicky and I was trying to wrap my head around how this works vs just putting it on the stone and putting lid on. I figure it is meant to trap heat, because when you move lid, heat escapes. Thus bottom cooks before the top at those high temps. Putting a top right above it seems a good idea and thus the two stone in oven. The fix I have seen for basic grilled pizza is to elevate stone on cans. Getting the pizza higher in that dome would help the top. Might bring steel down a little but I suspect would be worth it.Yes, it's one of those. It's designed specifically for the 22.5" Weber kettle. Awesome. To get it that ^^ hot, you also need the large steel that sells separately. The grill gets so hot that the pizza cooks in 2 minutes - seriously. So, I burned a few pizzas before I got the hang of it.
https://www.amazon.com/gp/product/B005SFJLOI/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B016X26ZY8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
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Oops, edit, saw the second link. That's pretty cool, with the steel over it, and solves a lot of problems. Then you get a steel for fried rice and steaks!
I see the PC stone as not a pizza stone but stone cookware. I make multiple pizzas and throwing potentially cold dough on it scared me. For 35 or whatever it costs might be worth the try but I have seen lots of break stories. Leaving it to cool in oven is good idea as is being mindful of what you put on it. They are only rated to 450 or 500 iirc and I wouldn't push it. I am not sure its replaces a thick quality piece of stone or steel but ymmv.