Flame proof pizza stone


 
Frank H

Frank H

TVWBB Gold Member
Seems like lots of folks like to cook pizza on the grill. I have done it a few times and found its pretty easy to burn it right up....I was reading about these pizza stones in the paper the other day. I looked them up on amazon and they look pretty good. Here is the link

http://www.amazon.com/dp/B00A3YXCXU/?tag=TVWB-20

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Seems like a good way to go. They also sell them at bed bath & beyond and a few other places.
 
So the stone keeps you from burning a pizza on the grill? Or... not using a stone causes piza to burn on the grill? Or... pizza stones burn up on the grill? I am confused. :confused:

BTW -- I use a cast iron skillet to cook pizza on the grill.
 
Dwain Pannell said:
So the stone keeps you from burning a pizza on the grill? Or... not using a stone causes piza to burn on the grill? Or... pizza stones burn up on the grill? I am confused. :confused:

BTW -- I use a cast iron skillet to cook pizza on the grill.
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A pizza stone gets black and gnarly looking quickly. In my case it was from using the incorrect flour. Many use corn meal on the pizza peel so the sticky dough does not stick to the peel and it slides off easily onto the stone or into the oven. While attending a pizza class though I discovered the real flower to use is semolina. It does not burn like corn meal does. We cooked in a blazing hot wood fired oven with no scorching on the bottom.

The secret is to ditch the corn meal.
 
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I concur about the semolina. Discovered that by accident a while back when I was making bread and was out of corn meal.
 
JimK said:
I concur about the semolina. Discovered that by accident a while back when I was making bread and was out of corn meal.
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My wife and I took a wood fired bread baking class here, http://www.stoneturtlebaking.com. Mike, the teacher and a master baker said "never use corn meal, it just scorches and turns black". My wife and I looked at each other with that dumb expression.... It was one of those moments. From him we learned to have a shaker, like the pizza restaurants have for grated cheese. We use that to sprinkle the semolina.
 
We had a really great time and I would recommend it highly. If you can combine a class with a trip to Maine to eat lobster I highly recommend it. The instruction was top notch, facilities very nice, organization pretty darn good. It is hard to get in his classes. The last time the e-mail came out in the evening and I sent a reply immediately. We did the Italian Bread class. Very enjoyable time, PLUS, we don't allow cornmeal on our pizza stone!

Also, this is what he cooks in. You can buy a backyard version. Would look awesome right next to my WSM!

https://mainewoodheat.com/wood-fired-ovens/
 
Nice! We are actually looking into a summer vacation up in Maine this year.
 
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