Does anyone have a pizza stone that works on a gas or charcoal grill without
cracking up. Has anyone used fibrament. If so does fibrament absorb enough
of the dough moisture to crisp the bottom of the crust?
Has anyone used any other stone material on the grill.

I made a great Pizza Margherita on the grill today. I used fresh basil,
seeded sliced tomato, and fresh mozzerella and nothing else. This was the
second time in 10 years I've tried this, and the second time I cracked the
pizza stone on the grill. The stone temp. was about 600F; several drops of
liquid spilled onto the stone when I took the pizza off and it cracked. I'm
pretty sure it's because the bottom of the stone was 600F or higher, and the
top suddenly became 100F or so.

If any make pizza routinely successfully, I would sure like to hear how you
do it, and what kind of stone do you use?

TIA

Kent

"Steve Wertz" wrote in message
...
On Sun, 5 Aug 2007 18:34:13 -0700, Kent wrote:

Does anyone have a pizza stone that works on a gas or charcoal grill
without
cracking up.

Big Green Egg sells a pizza/baking stone:

http://www.nakedwhiz.com/pizza.htm

-sw


What's been your experience using it?

TIA

Kent

Steve Wertz wrote:
On Sun, 5 Aug 2007 18:34:13 -0700, Kent wrote:

Does anyone have a pizza stone that works on a gas or charcoal grill without
cracking up.

Big Green Egg sells a pizza/baking stone:

http://www.nakedwhiz.com/pizza.htm

-sw
It works very well, it's made of the same ceramic material used to make
the Egg and thicker than most stones you'll come across.
Brian

"Kent" wrote in message
. ..
Does anyone have a pizza stone that works on a gas or charcoal grill
without cracking up. Has anyone used fibrament. If so does fibrament
absorb enough of the dough moisture to crisp the bottom of the crust?
Has anyone used any other stone material on the grill.

I made a great Pizza Margherita on the grill today. I used fresh basil,
seeded sliced tomato, and fresh mozzerella and nothing else. This was the
second time in 10 years I've tried this, and the second time I cracked the
pizza stone on the grill. The stone temp. was about 600F; several drops of
liquid spilled onto the stone when I took the pizza off and it cracked.
I'm pretty sure it's because the bottom of the stone was 600F or higher,
and the top suddenly became 100F or so.

If any make pizza routinely successfully, I would sure like to hear how
you do it, and what kind of stone do you use?

TIA

Kent





Did you read my response to your same question in rec.food.equipment?
I'm conserving energy, and won't type it again if you'll just ignore it.

BOB

Does anyone have a pizza stone that works on a gas or charcoal grill
without cracking up. Has anyone used fibrament. If so does fibrament
absorb enough of the dough moisture to crisp the bottom of the crust?


the stones don't really 'absorb' the moisture. a 500°+ object just isn't
going to pull moisture into it.

joe
petersburg (w/ a big mofo fibrament rectangle in the oven) alaska

" BOB" wrote in message
...
"Kent" wrote in message
. ..
Does anyone have a pizza stone that works on a gas or charcoal grill
without cracking up. Has anyone used fibrament. If so does fibrament
absorb enough of the dough moisture to crisp the bottom of the crust?
Has anyone used any other stone material on the grill.

I made a great Pizza Margherita on the grill today. I used fresh basil,
seeded sliced tomato, and fresh mozzerella and nothing else. This was
the second time in 10 years I've tried this, and the second time I
cracked the pizza stone on the grill. The stone temp. was about 600F;
several drops of liquid spilled onto the stone when I took the pizza off
and it cracked. I'm pretty sure it's because the bottom of the stone was
600F or higher, and the top suddenly became 100F or so.

If any make pizza routinely successfully, I would sure like to hear how
you do it, and what kind of stone do you use?

TIA

Kent





Did you read my response to your same question in rec.food.equipment?
I'm conserving energy, and won't type it again if you'll just ignore it.

BOB


You didn't respond, as far as I can tell.

"just joe" wrote in message
...
Does anyone have a pizza stone that works on a gas or charcoal grill
without cracking up. Has anyone used fibrament. If so does fibrament
absorb enough of the dough moisture to crisp the bottom of the crust?


the stones don't really 'absorb' the moisture. a 500°+ object just isn't
going to pull moisture into it.

joe
petersburg (w/ a big mofo fibrament rectangle in the oven) alaska

I don't agree with that, and I don't think stone oven pizza makers do
either. The pizza hits the 600F +/- stone, with about a 65-70% water to
flour ratio, by weight. The moisture on the bottom of the pizza round goes
into the stone, and the pizza becomes crisp on the bottom. The stone doesn't
pull moisture. The moisture equilibrates between the bottom of the crust and
the stone. On any other metallic cooking surface, the moisture all stays in
the crust. If you don't use a stone, you'll have a soggy crust.

" BOB" wrote in message
...
"Kent" wrote in message
. ..
Does anyone have a pizza stone that works on a gas or charcoal grill
without cracking up. Has anyone used fibrament. If so does fibrament
absorb enough of the dough moisture to crisp the bottom of the crust?
Has anyone used any other stone material on the grill.

I made a great Pizza Margherita on the grill today. I used fresh basil,
seeded sliced tomato, and fresh mozzerella and nothing else. This was
the second time in 10 years I've tried this, and the second time I
cracked the pizza stone on the grill. The stone temp. was about 600F;
several drops of liquid spilled onto the stone when I took the pizza off
and it cracked. I'm pretty sure it's because the bottom of the stone was
600F or higher, and the top suddenly became 100F or so.

If any make pizza routinely successfully, I would sure like to hear how
you do it, and what kind of stone do you use?

TIA

Kent





Did you read my response to your same question in rec.food.equipment?
I'm conserving energy, and won't type it again if you'll just ignore it.

BOB


This is what you said:

"Big Green Egg makes several sizes.
Or you could buy a frbrament stone
http://www.bakingstone.com/grilling.php
BOB"

Yes BGE sells stones. I don't think you can make a stone.
I suspect BGE stones crack just like mine did when subjected to
rapid temperature changes.
Fibrament is a fake stone that requires a metal pan underneath it to shield
it from a live flame.

Again, you didn't say anything.

Kent

On Sun, 5 Aug 2007 18:34:13 -0700, "Kent" wrote:

Does anyone have a pizza stone that works on a gas or charcoal grill without
cracking up. Has anyone used fibrament. If so does fibrament absorb enough
of the dough moisture to crisp the bottom of the crust?
Has anyone used any other stone material on the grill.


If any make pizza routinely successfully, I would sure like to hear how you
do it, and what kind of stone do you use?

TIA

Kent


Actually, I went to a company that imports and sells slate. Got a
piece about a half inch thick (natural -- without any glaze). Then I
got a metal baking sheet about the same size (slightly larger). I put
the slate on the sheet, then put both on the cold grill. Start the
grill and crank it right up.

Research I did at the time ('bout three years ago) suggested that the
"stone" had to heat up with the "oven" and could not take direct
flame. My approach addressed these two points and I've used it
successfully on a number of occasions.

In article , kh6444
@comcast.net says...
Does anyone have a pizza stone that works on a gas or charcoal grill without
cracking up. Has anyone used fibrament. If so does fibrament absorb enough
of the dough moisture to crisp the bottom of the crust?
Has anyone used any other stone material on the grill.

I made a great Pizza Margherita on the grill today. I used fresh basil,
seeded sliced tomato, and fresh mozzerella and nothing else. This was the
second time in 10 years I've tried this, and the second time I cracked the
pizza stone on the grill. The stone temp. was about 600F; several drops of
liquid spilled onto the stone when I took the pizza off and it cracked. I'm
pretty sure it's because the bottom of the stone was 600F or higher, and the
top suddenly became 100F or so.

If any make pizza routinely successfully, I would sure like to hear how you
do it, and what kind of stone do you use?

TIA

Kent

You might want to Google on "ZaGrill". No stone involved. These work
well, but are made out of mild steel and are very rust-prone if you
don't keep everything completely dry. If you're handy with tools, it
wouldn't be hard to make something similar yourself out of stainless
and/or heavy aluminum pans available at restaurant supply places, and in
larger sizes, if needed.

Bob

On Aug 6, 11:44 am, yetanotherBob wrote:
In article , kh6444
@comcast.net says...



Does anyone have a pizza stone that works on a gas or charcoal grill without
cracking up. Has anyone used fibrament. If so does fibrament absorb enough
of the dough moisture to crisp the bottom of the crust?
Has anyone used any other stone material on the grill.

I made a great Pizza Margherita on the grill today. I used fresh basil,
seeded sliced tomato, and fresh mozzerella and nothing else. This was the
second time in 10 years I've tried this, and the second time I cracked the
pizza stone on the grill. The stone temp. was about 600F; several drops of
liquid spilled onto the stone when I took the pizza off and it cracked. I'm
pretty sure it's because the bottom of the stone was 600F or higher, and the
top suddenly became 100F or so.

If any make pizza routinely successfully, I would sure like to hear how you
do it, and what kind of stone do you use?

TIA

Kent

You might want to Google on "ZaGrill". No stone involved. These work
well, but are made out of mild steel and are very rust-prone if you
don't keep everything completely dry. If you're handy with tools, it
wouldn't be hard to make something similar yourself out of stainless
and/or heavy aluminum pans available at restaurant supply places, and in
larger sizes, if needed.

Bob- Hide quoted text -

- Show quoted text -

Kent, why bother with a stone? I plop the dough on the grates, with
beautiful browned crispy results.

Pierre

wrote in message
...
On Sun, 5 Aug 2007 18:34:13 -0700, "Kent" wrote:

Does anyone have a pizza stone that works on a gas or charcoal grill
without
cracking up. Has anyone used fibrament. If so does fibrament absorb enough
of the dough moisture to crisp the bottom of the crust?
Has anyone used any other stone material on the grill.


If any make pizza routinely successfully, I would sure like to hear how
you
do it, and what kind of stone do you use?

TIA

Kent


Actually, I went to a company that imports and sells slate. Got a
piece about a half inch thick (natural -- without any glaze). Then I
got a metal baking sheet about the same size (slightly larger). I put
the slate on the sheet, then put both on the cold grill. Start the
grill and crank it right up.

Research I did at the time ('bout three years ago) suggested that the
"stone" had to heat up with the "oven" and could not take direct
flame. My approach addressed these two points and I've used it
successfully on a number of occasions.


You know I gues that may well be it. The temp. at the center of a propane
flame is probably in the 1500F range.
Look at this interesting site: http://www.doctorfire.com/flametmp.html
That probably cracks a stone grill. It must be the flame, rather than the
grate below. I suspect charcoal would be less likely as the high temp. heat
is farther away from the bottom of the stone.
I was looking at the Fibrament site last night as possible way to solve
this. They sell their "stones" for grills with a metal protector underneath.
I'm off to Walmart for a large cheap baking sheet.

Thanks for your post.

Kent

"Kent" wrote in message
...

" BOB" wrote in message
...
"Kent" wrote in message
. ..
Does anyone have a pizza stone that works on a gas or charcoal grill
without cracking up. Has anyone used fibrament. If so does fibrament
absorb enough of the dough moisture to crisp the bottom of the crust?
Has anyone used any other stone material on the grill.

I made a great Pizza Margherita on the grill today. I used fresh basil,
seeded sliced tomato, and fresh mozzerella and nothing else. This was
the second time in 10 years I've tried this, and the second time I
cracked the pizza stone on the grill. The stone temp. was about 600F;
several drops of liquid spilled onto the stone when I took the pizza off
and it cracked. I'm pretty sure it's because the bottom of the stone was
600F or higher, and the top suddenly became 100F or so.

If any make pizza routinely successfully, I would sure like to hear how
you do it, and what kind of stone do you use?

TIA

Kent





Did you read my response to your same question in rec.food.equipment?
I'm conserving energy, and won't type it again if you'll just ignore it.

BOB


This is what you said:

"Big Green Egg makes several sizes.
Or you could buy a frbrament stone
http://www.bakingstone.com/grilling.php
BOB"

Yes BGE sells stones. I don't think you can make a stone.
I suspect BGE stones crack just like mine did when subjected to
rapid temperature changes.
Fibrament is a fake stone that requires a metal pan underneath it to
shield it from a live flame.

Again, you didn't say anything.

Kent

I'm typing real slow so that you might comprehend. Read slowly.

BGE = Big Green Egg. It's a ceramic grill/smoker. It is made for high
temperature grilling. They also make pizza stones. The pizza stones are
made from the same material as the Big Green Egg. They can take high
temperatures.

Fibrament is *NOT* a "fake" stone. Synthetic, probably, but not fake. It
is made for use over a fire.

Sorry you have a comprehension problem

BOB
have you been brining in your garage again, causing your brain to lose more
cells?

BOB wrote:
"Kent" wrote in message
...
" BOB" wrote in message
...
"Kent" wrote in message
. ..
Does anyone have a pizza stone that works on a gas or charcoal grill
without cracking up. Has anyone used fibrament. If so does fibrament
absorb enough of the dough moisture to crisp the bottom of the crust?
Has anyone used any other stone material on the grill.

I made a great Pizza Margherita on the grill today. I used fresh basil,
seeded sliced tomato, and fresh mozzerella and nothing else. This was
the second time in 10 years I've tried this, and the second time I
cracked the pizza stone on the grill. The stone temp. was about 600F;
several drops of liquid spilled onto the stone when I took the pizza off
and it cracked. I'm pretty sure it's because the bottom of the stone was
600F or higher, and the top suddenly became 100F or so.

If any make pizza routinely successfully, I would sure like to hear how
you do it, and what kind of stone do you use?

TIA

Kent




Did you read my response to your same question in rec.food.equipment?
I'm conserving energy, and won't type it again if you'll just ignore it.

BOB


This is what you said:

"Big Green Egg makes several sizes.
Or you could buy a frbrament stone
http://www.bakingstone.com/grilling.php
BOB"

Yes BGE sells stones. I don't think you can make a stone.
I suspect BGE stones crack just like mine did when subjected to
rapid temperature changes.
Fibrament is a fake stone that requires a metal pan underneath it to
shield it from a live flame.

Again, you didn't say anything.

Kent

I'm typing real slow so that you might comprehend. Read slowly.

BGE = Big Green Egg. It's a ceramic grill/smoker. It is made for high
temperature grilling. They also make pizza stones. The pizza stones are
made from the same material as the Big Green Egg. They can take high
temperatures.

Fibrament is *NOT* a "fake" stone. Synthetic, probably, but not fake. It
is made for use over a fire.

Sorry you have a comprehension problem

BOB
have you been brining in your garage again, causing your brain to lose more
cells?



You post more coherently as SusanWilliams.

the stones don't really 'absorb' the moisture. a 500°+ object just isn't
going to pull moisture into it.


I don't agree with that, and I don't think stone oven pizza makers do
either. The pizza hits the 600F +/- stone, with about a 65-70% water to
flour ratio, by weight. The moisture on the bottom of the pizza round goes
into the stone, and the pizza becomes crisp on the bottom. The stone
doesn't pull moisture. The moisture equilibrates between the bottom of the
crust and the stone. On any other metallic cooking surface, the moisture
all stays in the crust. If you don't use a stone, you'll have a soggy
crust.


hmmmm, go to the fibrament webpage and look under faqs where they say that
you can cover the stone with aluminum foil. go to the pizza forum (
http://www.pizzamaking.com/forum/ ) read about those that cook on
parchment paper on top of thier stones. also on the forum you can read about
cooking pizza on plate steel.

water vaporizes at that temperature and creates pressure that seeks the
least resistance, out along the interface between the dough and the stone.
elvis leaves the building.

your beliefs don't affect my pizza or my respect for thermodynamics.

joe
petersburg (wake me when it's over) alaska