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Pizza stone for barbecue

andiesenji

By andiesenji
in Kitchen Consumer

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andiesenji

andiesenji

Posted
Posted

Has anyone seen this PizzAgrill by Villaware offered by Sur La Table?

It is in an email notice I received this morning from Sur La Table and I haven't seen it before and it isn't in the most recent catalog I have.

I notice that it has an attached thermometer. I have baked pizza in my barbecue, which gets well over 500 degrees but never considered usng a stone. I just use one of the grill pans with little holes all over it, made so that small pieces of vegetables won't fall through.

The price of this seems a little steep to me....

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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jbonne

jbonne

Posted
Posted
Has anyone seen this PizzAgrill by Villaware offered by Sur La Table?

It is in an email notice I received this morning from Sur La Table and I haven't seen it before and it isn't in the most recent catalog I have. 

I notice that it has an attached thermometer.  I have baked pizza in my barbecue, which gets well over 500 degrees but never considered usng a stone.  I just use one of the grill pans with little holes all over it, made so that small pieces of vegetables won't fall through. 

The price of this seems a little steep to me....

way more complicated than it needs to be. buy a standard pizza stone for $40 and use that. i documented a technique for it for a piece last year, and we've had successful results with a standard stone for years.

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andiesenji

andiesenji

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A hundred bucks!  What a scam.

That's what I thought. My pizza cooks just fine on my 19.99 "vegetable" grill pan and so far it seems to be non-stick so the pizza slides off easily when done.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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rooftop1000

rooftop1000

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I cook them right on the grill...isnt that the point...grill flavor?

Get it really hot and have confidance..it wont fall through. Brown one side move off driect heat, add toppings and close cover.

Also makes a nice pita-like bread

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

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tommy

tommy

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that's not the point always, rooftop. the point is oftentimes to leverage the heat that your weber can produce, as it's at least 50 degrees higher than the average oven. a pizza stone gets that much hotter on the grill. you can have all burners blazing, and come close to 600/625 degrees.

conversely, when you put dough right on the grates, you'd better have the heat lower, or else it will burn before the toppings "cook".

tommy:eats.com
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rooftop1000

rooftop1000

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Never really thought about it getting that much hotter in there...but just as much or more burner space and smaller box....hmmmmm new experiment maybe.

Better go stir my new starter

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

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Daddy-A

Daddy-A

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I cook them right on the grill...isnt that the point...grill flavor?

Get it really hot and have confidance..it wont fall through. Brown one side move off driect heat, add toppings and close cover.

Also makes a nice pita-like bread

tracey

I'm with you on that one! Straight on the grill is the best way to go. In fact we hardly do them in the oven anymore. There's a great dough recipe in the Cook's Illustrated Grilling & BBQing Cookbook specifically designed for the grill. Dough is very elastic and holds up well.

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Smoked Chicken & Gruyere

A.

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Okbrewer

Okbrewer

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I use unglazed 8" tiles from Home Depot as my grill 'pizza stone.' Just lay them right on the grill when preheating. I cook pizza on my grill because it got hotter than the old oven in my kitchen. The grill heats to over 600F and the old oven would be lucky to get to 500F. My NEW kitchen ovens however heat up to 550F! But I still like the grill!

Bob R in OKC

Bob R in OKC

Home Brewer, Beer & Food Lover!

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