does anyone know if there is a difference between the newer pizza stones and one approx. 22 yrs old? Specifically, I'm wondering how safe it is to put it on a gas grill.................I would hate to break my old one. does anyone know if there is a difference between the newer pizza stones and one approx. 22 yrs old? Specifically, I'm wondering how safe it is to put it on a gas grill.................I would... » Read More does anyone know if there is a difference between the newer pizza stones and one approx. 22 yrs old? Specifically, I'm wondering how safe it is to put it on a gas grill.................I would hate to break my old one. « Show Less
1577963
I can't see why not--I utilize the two that I purchased for my propane-powered oven in the house. My old man had one for a very long time; and of course, it had blemishes on it. But that is expected. These type of kitchen appliances are vey durable, as long as you don't drop them in the sink. I bought two through amazon and you can not go wrong with this website. I believe you need at least two of these stones. For mainly two reasons: one, if you do break one during cooking you always have the other one, and two, if you cook for at least four adults, you can do two pizzas at one time.
1577964
I believe it would be perfectly safe. The stones are meant for high temperatures, should be perfectly fine.
1577965
Why put the stone on a grill? You can put pizza dough directly on a hot grill. Just turn off the burners directly under the dough while cooking. Best when you cook one olive oiled side, remove, oil uncooked side, put toppings on cooked side, return to grill. Watch carefully as this process takes just a few moments per side.
420729
Depends upon the model. In the past there were 2 models, the higher priced only had a removable stone. The new ones are all fixed. Try looking for Sur La Table The Petite Pizzeria LD-902SLT in Amazon as it looks like they must have bought the license and it seems identical to the old model bar colour. Haven't bought one myself yet but if it's the same as the old upper class model, it will be superb.
1030175
Dominic, I don't remember where the stone is made. I may not have ever known but after much research on pizza stones I settled on this one. This is a thick stone and fairly heavy. I like to heat it up for at least 30 minutes before baking on it. It makes a beautiful crispy crust on my pizza and I am sure other breads will do just as well.
1314848
Hi John,I use this on a very hot (650 degrees) gas grill. Absolutely no problem. Make sure you preheat for 20 minutes or more. This stone is so thick, hence its strength and heat retention, that it takes a while to heat all the way through. I would not cool it down rapidly however, after using it. Just leave it in the grill or oven and allow it to cool as the temperature loweres on its own. I hope this helps.Frank
636801
Yes - I just overheated my grill to 700f with the stone and aside from the oils turning the stone dark, dark brown the stone came out AoK. Be sure that the stone is dry or it will crack for sure.
2270334
Yes, I agree with Michael. The handles allow you to easily carry the stone. However, they get really hot on the grill, and I usually use the peel to remove the finished pizza from the stone and let the stone cool before removing it from the grill. But the entire stone plus holder go on the grill and heat before the pizza goes on. Be aware that if the stone gets too hot, the pizza will burn upon contact. I usually heat it on high (on a gas grill) and then turn it down to medium before I put the pizza on.
1461058
I wash the stone in soapy water. I believe the "Pizza Stone" is actually ceramic. The food does not pick up the smell of the "Pizza Stone."
2023796
That's just the way it is with a pizza stone. Let it go. Scrubbing it with water can harm it. If you put it in the oven while it still has moisture in it it could crack. Just wipe it off with a damp sponge and let it air dry.
679159
I'm pretty sure that pizza stones are very resilient to high heat. I've most often used mine at 425' for pizzas.
1350863
The box our stone came in has minimal directions on the back of the box. Basically, lightly oil and preheat the stone on the grill - when it is hot place your food (veggies, salmon, pizza anything!) on the preheated stone, close grill cover and cook. We love our stone and use it frequently.
1698441
Yes you may place it on the grill, but, a little experimenting is necessary. I like to get my fire way above the 500 Degree mark on the grill. After a few burnt underside crusts, and at the opposite side of the spectrum - middle of the pizza not done enough to my liking (I am very liberal with my toppings), I arrived at the perfect arrangement. Plcae a pile of coals on each side of the grill (indirect cooking method). Place 6 Briquets or the uquivalent in Natural Lump Charcoal in 1 LAYER underneath the center of the pizza. Light all coals with lighter fluid. Once coals are ready close the top of the grill and wait for temperature to be scorching hot. Place pizza stone in center and close for 1-2 minutes (longer it will be too hot and crust will be burnt) Place pizza on stone and close lid. In about 8 minutes it will be perfect. (make sure you have good quality hot pads). Remove pizza stone and place in Weber stainless steel carrier that comes with stone. Pizza stays hot much longer on stone. For pizza, either make your own, or start with a good quality frozen pizza such as East Side Caf or Vito and Nicks. I add mozzarella, and fresh toppings. I always add a few dashes of extra virgin olive oil and small amount of sea salt. Try Arugula and Prosciutto with some re constituted diced morel mushrooms (items placed under cheese).
1039803
Important that you not try to fit the Breville pizza stone in this oven, because it just does NOT fit. Have not found a stone that does. Anyone???
599927
My old Presto grill was about 15 years old when I discovered that the excessive heat of the grill had made a replacement control burn out just as the original one had. I replaced the old Presto grill with a new lighter one that I like better. Your control may be getting hot like mine did. I would replace the entire grill if it were my choice.
1787962
I am not at home right now so I can not give you a weight but I would think that should be available from Sur La Tab upon request. Yes, we have done both frozen and fresh. I like to thaw the crust just a bit as I think it gets a better rise but it is still very good. We hardly ever have take out anymore. I can not believe the difference the 700 degree stone makes. And it is really fast. Try out a few and and then decided what temp is best for you. Enjoy.
341605
We've never put ours in the oven. I turn it on and let the granite stone heat up while I am prepping the food and then it's nice and hot when we're ready to cook! And it gets plenty hot....the temp has never been an issue. We love this grill!
778699
I just spread some cornmeal out on the stone, put it in the oven for about half an hour to heat up, and then pull it out just long enough to set the pizza right onto it and throw it back into the oven. I've really enjoyed how the crusts on my pizzas have turned out when I do it that way.But I use the stone for all kinds of stuff...cookies, loaves of bread, etc. It's really diverse.
59961
My experience with pizza at home is that you want the stone as hot as possible so i've always heated them up about 30 minutes, on the grill and in the oven before I got this. The grill does seem to heat the box up to super hot temps quickly so I bet you can experiment and get away with shorter...