pizza stone for outdoor grill??
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 |
pizza stone for outdoor grill??
"Kent" > wrote in message
. .. > 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 > Big Green Egg makes several sizes. Or you could buy a frbrament stone http://www.bakingstone.com/grilling.php BOB |
pizza stone for outdoor grill??
Kent > 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 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. I'm doing this with an old Sunbeam Grillmaster 540, the only oddity is that the "lava rocks" have been replaced by pieces of angle iron. [actually, it's pieces of a cut-up steel bedframe]. bob prohaska |
pizza stone for outdoor grill??
On Sat, 4 Aug 2007 15:55:56 -0700, "Kent" > 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 |
pizza stone for outdoor grill??
"pltrgyst" > wrote in message ... > On Sat, 4 Aug 2007 15:55:56 -0700, "Kent" > 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 > > What kind of stone are you using? Do you place it directly on the grate, or do you suspend it? IF so , what kind of grates are you using. I haven't had a problem getting the stone to a high temp. 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. Do you make sausage pizza outside? This is where the above would most important. Do you do anything to precook the sausage? TIA, Kent |
pizza stone for outdoor grill??
"bob prohaska's usenet account" > wrote in message . net... > Kent > 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 > 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. > > I'm doing this with an old Sunbeam Grillmaster 540, the only oddity > is that the "lava rocks" have been replaced by pieces of angle iron. > [actually, it's pieces of a cut-up steel bedframe]. > > bob prohaska > > The foil is a great idea! The water pan is as well. You're mimicking a baker's oven in your patio. Thanks, Kent |
pizza stone for outdoor grill??
On Aug 5, 1:14 pm, "Kent" > wrote:
> "pltrgyst" > 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 |
pizza stone for outdoor grill??
"Dee Dee" > wrote in message ups.com... > On Aug 5, 1:14 pm, "Kent" > wrote: >> "pltrgyst" > 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 > > Dee, I've never felt trying to bake a pizza on an outdoor grill makes any sense. Pizza Margherita, however, with its ultrathin crust and only three ingredients[cheese, fresh tomato, basil] should have a stone temp. of 700F so it can bake in two minutes. The home oven can't do this unless you use the cleaning cycle, which most of us are adverse to. 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. I'm still struggling, however. Kent, constantly struggling to live with his level of ignorance. |
pizza stone for outdoor grill??
"Kent" > wrote in message . .. > 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. I'd be considering this product very seriously and quit struggling ;-) Dee, who bakes thin pizza in conventional oven, getting stones to 600º and who takes bread baking and pizza making quite seriously. Best of luck. |
pizza stone for outdoor grill??
On Mon, 6 Aug 2007 21:26:07 -0700, "Kent" > 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 |
pizza stone for outdoor grill??
"pltrgyst" > wrote in message ... > On Mon, 6 Aug 2007 21:26:07 -0700, "Kent" > 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 Hmmm, sounds like a good idea, but on second thought, I'm wondering if that extreme heat coming from the quarry tile might contribute to his cracking another new stone? I don't know the physics of a metal pan vs. quarry tile and heat. Dee Dee |
pizza stone for outdoor grill??
"pltrgyst" > wrote in message ... > On Mon, 6 Aug 2007 21:26:07 -0700, "Kent" > 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 > > I suspect it would work better than a metal pan. The problem is that it would take forever to get both the quarry tile and the pizza stone to 700F. Kent |
pizza stone for outdoor grill??
"Kent" > wrote in message . .. > > "pltrgyst" > wrote in message > ... >> On Mon, 6 Aug 2007 21:26:07 -0700, "Kent" > 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 >> >> > I suspect it would work better than a metal pan. The problem is that it > would take forever > to get both the quarry tile and the pizza stone to 700F. > > Kent How long does it take to get the pizza stone to 700? Dee Dee |
pizza stone for outdoor grill??
"Dee Dee" > wrote in message ... > > "Kent" > wrote in message > . .. > >> 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. > > I'd be considering this product very seriously and quit struggling ;-) > > Dee, who bakes thin pizza in conventional oven, getting stones to 600º and > who takes bread baking and pizza making quite seriously. > > Best of luck. > > AT $64, or whatever for the Fibrament, and the limited frequency that I leave the kitchen to do this, it's not worth it. Dee, what kind of preferment do you use for your pizza, if any? Do you try to mimick Italian 00 flour, or do you just use "all purpose"? What is your water to flour ratio? I like a long ferment, and a wet dough, like dough for Ciabatta, which is one reason directly grilling on the grill isn't too easy. What prompted this thread is that for the thin crust Margherita the extra 100F really made a difference. I make almost all pizza in the oven on the preheated stone. Cheers Kent |
pizza stone for outdoor grill??
"Dee Dee" > wrote in message ... > > "Kent" > wrote in message > . .. >> >> "pltrgyst" > wrote in message >> ... >>> On Mon, 6 Aug 2007 21:26:07 -0700, "Kent" > 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 >>> >>> >> I suspect it would work better than a metal pan. The problem is that it >> would take forever >> to get both the quarry tile and the pizza stone to 700F. >> >> Kent > How long does it take to get the pizza stone to 700? > Dee Dee > The 3rd stone that cracked was onsale at Macy's for about $10. It was so cheap I couldn't turn it down. I knew I was performing a $10 experiment. It wasn't as thick as you might want, though becasue of that it heated promptly. On our medium run of the mill gas grill[Weber Silver B, but with cast iron grates], it took about 15 minutes. I didn't think it would get that hot, because that Weber, like all gas grills, aren't hot enough to sear a steak. The stone did get to a temp. higher than I can get it to in our home oven, and it made a great Pizza Margherita[fresh sliced deseeded tomatos, fresh basil, and fresh mozzarella, and nothing else]. As you know, fresh mozzarella is quite moist, and I think the few drops that hit the stone cracked it. Kent |
pizza stone for outdoor grill??
"Kent" > wrote in message . .. > > "Dee Dee" > wrote in message > ... >> >> "Kent" > wrote in message >> . .. >> > AT $64, or whatever for the Fibrament, and the limited frequency that I > leave the kitchen to do this, it's not worth it. This is my second pizza stone, I bought. It is very good IMO. Reasonably priced. http://planetdelicious.com/products.php?product=PZ-15SQ Dee, what kind of > preferment do you use for your pizza, if any? Do you try to mimick Italian > 00 flour, or do you just use "all purpose"? The last time I made a pizza, I made it with exactly the opposite of 00 flour. With duram and semolina. It turned out really great. Time before that I made it with Hecker's all-purpose flour - I had changed flour, and this is a great all-purpose flour. I am going to be ordering when the weather cools down a flour in bulk (50#) that is about the same protein content as 00, but this will be mainly for other things. King Arthur does have a flour that is 8.5% which is their clone (my words, I think) of 00 flour to make a very thin crust, and KA also has a Lancelot higher protein 14.2% flour, which Reinhart says produces a thin chewey crust. What is your water to flour > ratio? I like a long ferment, and a wet dough, like dough for Ciabatta, > which is one reason directly grilling on the grill isn't too easy. I like a wet dough for most everything. But I think you can get a decent pizza crust without being 'too' wet. Napoletana Pizza Dough p. 107 Reinhart's American Pie who says "As you become more comfortable with wetter dough, feel free to increase the amount of water, in small increments, to make the dough sticky rather than tacky." > What prompted this thread is that for the thin crust Margherita the extra > 100F really made a difference. I make almost all pizza in the oven on the > preheated stone. When I'm in New Haven area, I always ask the cook what their oven temp is. The consensus I've got is 600º. Try asking, it's fun. You'll be surprised at all the "I don't know" answers, too. Many will show you their ovens. Some on the food usegroups get rattled when I post regarding this method of heating a stone/s, but in case you haven't seen it, this is what I ascribe to: You might find it on google, if you need the whole thread: From Kenneth to Doug: Hi Doug, In addition, as Dee explained, the stone can easily get much hotter than the oven setting... For about 20 years I used a gas oven that had a maximum setting of 500F. I had a very heavy piece of soapstone in the bottom. I used a contact thermometer to measure the temperature of the stone and a conventional oven calibration thermometer to measure the temperature of the oven chamber itself. If I let the oven heat for an hour, the chamber settled to about 510, but the surface of the stone got up to 625 with no trouble. The physics is rather simple: It reduces to the fact that the oven's thermostat measures the temperature of the air in the oven. The air, of course, cools much more quickly than does the massive stone. As a result, with each cycle of the oven's thermostat more heat is stored in the stone. All the best,-- Kenneth I try to repeat this to people as often as I can. The theory/concept comes not from me, but Kenneth, whom you will see posting on the sourdough usenet group. You will also find better help than from me on the alt.bread.recipes group where there are talented bakers. Dee Dee |
pizza stone for outdoor grill??
Kent > wrote:
> I suspect it would work better than a metal pan. The problem is that it > would take forever > to get both the quarry tile and the pizza stone to 700F. Some people suggest cooking pizza directly on unglazed quary tile. Bill Ranck Blacksburg, Va. |
pizza stone for outdoor grill??
> wrote in message ... > Kent > wrote: > >> I suspect it would work better than a metal pan. The problem is that it >> would take forever >> to get both the quarry tile and the pizza stone to 700F. > > Some people suggest cooking pizza directly on unglazed quary tile. > > Bill Ranck > Blacksburg, Va. I think that's probably the answer for Kent, who likes to experiment. Hmm -- little pizzas? California pizzas? Dee Dee |
pizza stone for outdoor grill??
"Dee Dee" > wrote in message ... > > > wrote in message ... >> Kent > wrote: >> >>> I suspect it would work better than a metal pan. The problem is that it >>> would take forever >>> to get both the quarry tile and the pizza stone to 700F. >> >> Some people suggest cooking pizza directly on unglazed quary tile. >> >> Bill Ranck >> Blacksburg, Va. > > I think that's probably the answer for Kent, who likes to experiment. > Hmm -- little pizzas? California pizzas? > Dee Dee > Most of my pizzas are relatively large, almost filling my 16" round stone. Pizzas on the grill are quite a bit smaller, especially since the crack, which decreased its diameter by about two inches. Fortunately it was a cheap backup stone. I wonder if you put a large aluminum pizza pan on the grill and the stone on top of that if it would work. How much heat can aluminum take? Kent |
pizza stone for outdoor grill??
"Kent" > wrote in message ... > > "Dee Dee" > wrote in message > ... >> >> > wrote in message ... >>> Kent > wrote: >>> >>>> I suspect it would work better than a metal pan. The problem is that it >>>> would take forever >>>> to get both the quarry tile and the pizza stone to 700F. >>> >>> Some people suggest cooking pizza directly on unglazed quary tile. >>> >>> Bill Ranck >>> Blacksburg, Va. >> >> I think that's probably the answer for Kent, who likes to experiment. >> Hmm -- little pizzas? California pizzas? >> Dee Dee >> > Most of my pizzas are relatively large, almost filling my 16" round stone. > Pizzas on the grill are quite a bit smaller, especially since the crack, > which decreased its diameter by about two inches. Fortunately it was a > cheap backup stone. I wonder if you put a large aluminum pizza pan on the > grill and the stone on top of that if it would work. How much heat can > aluminum take? > > Kent In the case of my stones' weights and my aluminum pizza pan, I'm afraid the weight, not the heat, would be the deciding factor. Cheers, Dee Dee |
pizza stone for outdoor grill??
"Dee Dee" > wrote in message ... > > "Kent" > wrote in message > ... >> >> "Dee Dee" > wrote in message >> ... >>> >>> > wrote in message ... >>>> Kent > wrote: >>>> >>>>> I suspect it would work better than a metal pan. The problem is that >>>>> it >>>>> would take forever >>>>> to get both the quarry tile and the pizza stone to 700F. >>>> >>>> Some people suggest cooking pizza directly on unglazed quary tile. >>>> >>>> Bill Ranck >>>> Blacksburg, Va. >>> >>> I think that's probably the answer for Kent, who likes to experiment. >>> Hmm -- little pizzas? California pizzas? >>> Dee Dee >>> >> Most of my pizzas are relatively large, almost filling my 16" round >> stone. Pizzas on the grill are quite a bit smaller, especially since the >> crack, which decreased its diameter by about two inches. Fortunately it >> was a cheap backup stone. I wonder if you put a large aluminum pizza pan >> on the grill and the stone on top of that if it would work. How much heat >> can aluminum take? >> >> Kent > > In the case of my stones' weights and my aluminum pizza pan, I'm afraid > the weight, not the heat, would be the deciding factor. > Cheers, > Dee Dee > Dee, depending on where you live, the best place to buy pizza peels, pans, and even stones is a restaurant supply house. I get much larger and better pans and peels for a fraction of what Macy's charges, and they last. Check it out. Cheers to you, Kent |
pizza stone for outdoor grill??
> Dee, depending on where you live, the best place to buy pizza peels, pans,
> and even stones is a restaurant supply house. I get much larger and better > pans and peels for a fraction of what Macy's charges, and they last. > Check it out. > Cheers to you, > Kent Thanks, Kent. I have shopped in restaurant supply houses. I do find things there. I never shop at Macy's or those kinds of stores. I research a lot online and find the best deal and a store with a good reputation. I like Cutlery and More; and Fantes, for starters. They are wonderful to deal with. I've ordered a few things from cooking.com and they have been wonderful about replacing some damaged orders. Right now I'm replacing a Potato Ricer; it will be Cuisipro; but don't think I'll get it at Amazon. I've had a few things arrive that weren't quite up to my standards. There shipping isn't always consistent; the last time I ordered 6 pairs of drapes and a sushi book. They held up the sushi book with the drapes that took many weeks - 5 or 6 I believe. Other times they have shipped within a couple of days even in a partial order. One time they kept telling me they were shipping a book for many, many months. I never did receive it. (Of course, my money was refunded.) Yes, it's fun to go to a restaurant supply store. I used to live in the Seattle-Tacoma area and they, for some reason unknown to me, were plentiful. thanks so much, Dee Dee |
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