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Author: KentKent Date: Aug 4, 2007 15:55
Does anyone know where to buy a pizza stone specifically designed for a
grill? The standard stones
tend to crack because of the high grate heat underneath, and the sudden
change in temp. on the top
when you open the hood. At least I have wiped out two that way.
I've never felt you could do a decent pizza on the grill. At least mine have
flopped. However
in another NG a poster makes pizza margherita on the grill. It strikes me
that should work
better than in the oven. You should be able to get your stone hotter, and
the temp. on the top of the pizza
isn't as much of an issue when you are making sausage pizza.. The thin crust
should cook in just a couple of minutes, as it should.
TIA,
Kent
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Author: BOBBOB Date: Aug 4, 2007 16:20
"Kent" comcast.net> wrote in message
news:EfydncOr0K5mnijbnZ2dnUVZ_siknZ2d@comcast.com...> Does anyone know where to buy a pizza stone specifically designed for a
> grill? The standard stones
> tend to crack because of the high grate heat underneath, and the sudden
> change in temp. on the top
> when you open the hood. At least I have wiped out two that way.
> I've never felt you could do a decent pizza on the grill. At least mine
> have flopped. However
> in another NG a poster makes pizza margherita on the grill. It strikes me
> that should work
> better than in the oven. You should be able to get your stone hotter, and
> the temp. on the top of the pizza
> isn't as much of an issue when you are making sausage pizza.. The thin
> crust should cook in just a couple of minutes...
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Author: bob prohaska's usenet accountbob prohaska's usenet account Date: Aug 4, 2007 19:53
> Does anyone know where to buy a pizza stone specifically designed for a
> grill? The standard stones
>
This is a slightly oblique reply, but it might be of use.
Baking involves a certain amount of heat from above, whether
you're doing pizza or bread.
It's possible to do quite good bread on a cheap gas grill by lining
the grill with aluminium foil, placing a pan of water on the heat
radiators and putting the baking surface (a big cast iron skillet
in my case) on the grill. This would limit the thermal stress on
a baking stone, also.
The pan of water keeps direct heat off the baking surface and prevents
drying. The aluminum foil insulates the box and reflects radiant heat
around to the top of the baking surface.
One can adjust the ratio of top heat to bottom heat by varying the
size of the water pan, skipping the water or removing it completely.
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Author: pltrgystpltrgyst Date: Aug 4, 2007 21:01
On Sat, 4 Aug 2007 15:55:56 -0700, "Kent" comcast.net> wrote:
>....The standard stones tend to crack because of the high grate heat
>underneath, and the sudden change in temp. on the top
>when you open the hood. At least I have wiped out two that way.
Mine, often at 750 deg.F on my grill, is ten years old, and has no problem
handling the heat, or the opened lid, or food being placed on it.
An identical stone in my oven is ten years old, goes through all the
self-cleaning cycles, and has had no problems when the door is opened at 550+,
or food is placed on it at that temperature.
>I've never felt you could do a decent pizza on the grill. At least mine have
>flopped.
Our grilled pizzas are wonderful. Those at Al Forno in Providence are out of
this world.
Your problems seem to have only one element in common, from your posting: you.
8;)
-- Larry
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Author: KentKent Date: Aug 5, 2007 10:14
"pltrgyst" spamlessxhost.org> wrote in message
news:0hiab3d76mbijn9dk4ftg4cfu7btdrei5v@4ax.com...> On Sat, 4 Aug 2007 15:55:56 -0700, "Kent" comcast.net> wrote:
>>>....The standard stones tend to crack because of the high grate heat
>>underneath, and the sudden change in temp. on the top
>>when you open the hood. At least I have wiped out two that way.
>
> Mine, often at 750 deg.F on my grill, is ten years old, and has no problem
> handling the heat, or the opened lid, or food being placed on it.
>
> An identical stone in my oven is ten years old, goes through all the
> self-cleaning cycles, and has had no problems when the door is opened at
> 550+,
> or food is placed on it at that temperature.
>
>>I've never felt you could do a decent pizza on the grill. At least mine
>>have
>>flopped.
> ...
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Author: KentKent Date: Aug 5, 2007 10:15
> Kent comcast.net> wrote:>> Does anyone know where to buy a pizza stone specifically designed for a
>> grill? The standard stones
>>
>
> This is a slightly oblique reply, but it might be of use.
>
> Baking involves a certain amount of heat from above, whether
> you're doing pizza or bread.
>
> It's possible to do quite good bread on a cheap gas grill by lining
> the grill with aluminium foil, placing a pan of water on the heat
> radiators and putting the baking surface (a big cast iron skillet
> in my case) on the grill. This would limit the thermal stress on
> a baking stone, also.
>
> The pan of water keeps direct heat off the baking surface and prevents
> drying. The aluminum foil insulates the box and reflects radiant heat ...
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Author: Dee DeeDee Dee Date: Aug 6, 2007 19:54
On Aug 5, 1:14 pm, "Kent" comcast.net> wrote:> "pltrgyst" spamlessxhost.org> wrote in message\
The problem I see with this is that the temp.
> above the stone is much cooler than the temp. above
> the stone in the home oven, particularly when the outside weather is cool or
> cold.
I don't use a grill, but asking: is there a place for a second stone
in your grill?
The reason I ask is: I use two stones in my home oven. One to cook
the pizza on; the second sits above it on another rack.
(I heat both minimum 45 minutes prior to cooking.)
No flaming me, please, for wasting energy; I use the heat for other
things.
Dee
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Author: KentKent Date: Aug 6, 2007 21:26
> On Aug 5, 1:14 pm, "Kent" comcast.net> wrote:>> "pltrgyst" spamlessxhost.org> wrote in message\>
> The problem I see with this is that the temp.
>> above the stone is much cooler than the temp. above
>> the stone in the home oven, particularly when the outside weather is cool
>> or
>> cold.
>
> I don't use a grill, but asking: is there a place for a second stone
> in your grill?
> The reason I ask is: I use two stones in my home oven. One to cook
> the pizza on; the second sits above it on another rack.
> (I heat both minimum 45 minutes prior to cooking.)
>
> No flaming me, please, for wasting energy; I use the heat for other
> things.
> Dee ...
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Author: Dee DeeDee Dee Date: Aug 6, 2007 21:48
"Kent" comcast.net> wrote in message
news:Yq6dnWSR7O7CaSrbnZ2dnUVZ_jGdnZ2d@comcast.com...
> My problem has been that I have cracked three pizza stones. I'm trying to
> solve that and the best idea I've come up with so far is to shield the
> bottom of the stone from the fire with a metal pan of some sort. I'm still
> struggling, however.
>
> Kent,> constantly struggling to live with his level of ignorance.
>
Dear Kent,
If you have read the posting that a poster gave you regarding FibraMent,
what is your objection to it?
Have you called them to ally your concerns?
http://www.bakingstone.com/grilling.php
Quote
Because no baking stone can be exposed directly to flame, FibraMent for
Grills includes a protective metal pan. FibraMent is placed in the metal
pan while it bakes your favorite pizza.
Unquote.
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Author: pltrgystpltrgyst Date: Aug 7, 2007 09:23
On Mon, 6 Aug 2007 21:26:07 -0700, "Kent" comcast.net> wrote:
>A gas grill, however, will heat a stone to 700F. You can make a Margherita
>in 2-3 minutes.
>My problem has been that I have cracked three pizza stones. I'm trying to
>solve that and the best idea I've come up with so far is to shield the
>bottom of the stone from the fire with a metal pan of some sort.
Have you considered trying a layer of cheap quarry tile under the pizza stone?
-- Larry
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