Best Pizza Stone ---for the Best Big Green Egg Pizza
353025
Our propane delivery guy noticed the Big Green Egg on our back deck and asked if we'd tried cooking pizza yet.  We tried once on the metal plate setter...it was a deep dish disaster.  Then, we got smart and ordered the pizza baking stone....ahhh thin crust pizza heaven.
4748786
If you are like me and you love a great Pizza, this is one cookbook you may want to consider adding to your collection!  The Pizza Bible by Tony Gemignani.

Let me tell you a few reason's I loved this cookbook.  I love pictures, especially good ones that show detail, and even how to do something.  This book has it.
The pictures are actually pretty mouth watering, clearly he knows how to make pizza look good!

I'm not a professional cook, in fact not even close.  But I do enjoy trying it from time to time.  But when your dealing with dough, it can be tricky.  What is sticky, what isn't sticky enough, how many times do you roll it, what happens if you over roll it.  Sounds crazy, but a lot can go into it and make the difference between a slice that is heaven, or a slice that is just pizza.

This book breaks the entire process down, so you can not only create some of the best pizza's, but they will taste better than ones you can get from some of the best restaurants.
From how to make the dough, how to store it, how long you can freeze it. Prep times.  I knew their were different kinds of flours, but I had no idea what a difference some of them can make with dough.
Not to mention all the different sauces, which are the best for which kinds of pizza and dough etc..

I used to think making pizza seemed pretty simple, and it is.  But just a few minor changes in the way you make it, and using the correct ingredients can make a world of difference, this I learned well!

I'm going to be honest, when I cook and particularly when I bake.  I bake on stones.  My stoneware is years old, and seasoned fabulously.  I learned how to clean them years ago without having to ruin the seasoning and all the work put into getting them to that point.  But even I picked up a new trick from this book.
Possibly the reason I found lots of success with the recipes in this book was because I cooked them on stoneware instead of steels.  I just thought I should mention that!

This is a Pizza Bible, not only does it tell you all the "Though Shall Not..."  But it even gives you his Ten Commandments of Pizza.  Sounds funny, and even I think it is.  But I learned a lot from it, enough to now be able to make the perfect pizza anytime!

Not only do you get the best tips tricks and recipe's for dozens of different kinds of pizzas.  But he's also got sections for Calzone's (which I love, and who doesn't!) Bread sticks, Pepperoli and sausage rolls.  As well as several things to do with leftover pizza dough, YUM!

Have I tried all of them?  Nope, I've really only scratched the surface, and their are a few that really I have no desire to try.
However, being a runner I love to eat pizza, I can't help it.  Being able to make it on my own, for a yummy meal after a long run, or even as part of a carbo-load before a big race is just a plus.  Being able to make it GREAT is even a bigger plus.

There are lots of cookbooks out there on the market.  All cookbooks aren't for every cook, this one may or may not be right for you.
This one in my opinion is for someone who wants to take a little extra care to make something that will taste the best it possibly can.  This is also a good book for anyone who enjoys a California Style, Italian, Sicilian, Traditional or Chicago style and even grilled.  This is for the cook who loves pizza, and wants to learn new skills to make great pizza anytime!  For the cook that wants to take their time, and do something right, rather than just quick.

Disclaimer: I was provided a complimentary copy of this cookbook by Blogging For Books for my review.  I was not required to write anything positive, all thoughts and opinions are my own.
3279502
I have been wanting a Pizza Stone for quite some time and after some research settled on the Cast Elegance Pizza Stone.  I am extremely pleased with this choice!  This is a solid thick stone.....and the pizza's are awesome!  Goodbye Domino's, Papa John's and any other delivery service.  For a fraction of the price I get a better pizza from the frozen section at the grocery store!  Not to mention.....make your own pizza dough and create your own pizza....cook it on this stone....hard to beat!  I've only had this stone for 4 days and already I have cooked 2 frozen pizza's, one homemade pizza, tater tots and fish sticks.  Didn't know what I was missing!
2905501
This pizza crust is phenomenal!  A friend bought me a bag to get me to try it since I've adopted a paleo diet over the past few months, and I couldn't be happier with the pizza that I made with this!  It actually makes quite a good sized pizza.  Mixed it up with nothing more than my hands and mixing bowl.  Just follow the directions right on the package and you'll be eating your pizza in no time at all!

Seriously this crust is such an amazing alternative to a wheat based crust.  If you've never tried one take it from a New Yorker who's used to good pizza!
4475909
This pizza stone is so awesome, I already bought a 2nd one.  Works great on my Weber Summit 670 grill.  I will be baking 2 pizzas at a time - big hit for our backyard pool parties.  Sam, the owner of CastElegance, even takes the time to personally thank you for your purchase and wants to makes sure you are completely satisfied.  Thanks Sam!
3383968
I bought one 2 years ago for myself and bought these as Christmas gifts for my adult kids. They make the best pizza and the crust recipe that comes with it is anazing.....totally fool proof.
4866068
I bought a KettlePizza several years ago and it makes spectacular wood fired pizzas.  Sadly, the pizza stone that came with the kit did not hold up to the high temps (>700 degrees) and I needed a long-term solution.  My first pizzas with the Dough Joe were perfect...a crust that I would happily compare to professional pizza makers.

I'm excited to give it another test soon.
2067675
I don't know why Big Green Egg doesn't have these as standard equipment. Much better than the Daisy Wheel which can easily get out of adjustment when you open the lid. Also protects from rain from getting in while cooking if you are cooking in inclement weather.
1738620
I've had many stones over the years and this one is as good as any of them like that a rack came with it as well as a pizza cutter.
3999442
I had a pizza stone, and liked using it.
When I moved and it got lost, I decided to try the screen instead.

Good move on my part as I actually like using a screen better than a stone.
The bottom gets crispy, and it is so much easier to use the screen instead of a pizza stone.
Also, I don't have to heat up the oven for close to an hour, that is a waste of electricity, and not pleasant to do in the summer.

I make pizza about 4 to 5 times a week, and having to preheat a stone for an hour each time was such a waste.
I'm now so glad to rid myself of that energy waster, such a non green way to just make pizza's.
4627574
I've owned about five different pizza stones.  Let me rephrase; I owned four pizza stones before I bought this one about 4 years ago.  All of the others cracked after a few months of heavy use.  Then I bought the Fibrament.  Despite 4 years of heavy use, many many pizzas, breads, naans, etc, the Fibrament is going strong.  It retains heat and gives a better crust than any of the other pizza stones I've used.  It's far thicker and heavier than any of the others I've used, which is good - you don't want your stone moving around when you try to take your pizza out with a peel.  This stone may cost more, but it is well worth the money. Highly recommended.
3346585
I've never owned a pizza stone before, and for some reason, decided I wanted one.  After reviewing a few different ones online, I chose this one, and I'm so glad I did.

Before I just placed pizza dough on cookie sheet/pan but I could never get it to be as crispy as you get from ordering out.  This thing cooks evenly and makes the crispy crust we were looking for.  My husband rolled his eyes when I bought the stone, but every time we use it, he's glad I purchased it.  Pizza is SO much better with this stone!
610230
My husband and I love pizza, and after a trip to New York and tasting the brick oven pizza, we had been looking to re-create that taste in our own kitchen.  So we went to a williams sinoma and bought a pizza stone.  While there we wanted to also pick up a pizza recipie book too. We could only find one about grilling pizza, and it was like 40$.  Curling our nose up we decided we would look on amazon for a cook book about pizza. We tried the pizza stone, it really didn't work that great.  So, I went on amazon looking for help with the pizza stone.  I only found books on grilling pizza!  I found this one and considering it was only 10$ and considering all the rave reviews, I said why not!  We got the book a week ago and we have had pizza on the grill 4 times!  It's totally awesome!  It's better than brick oven pizza from new york!  We haven't really stuck to any specific recipie in the book, except for the handmade dough recipie (which is awesome, use a fork to put the ingredients together) and the tomato sauce recipie (which is also awesome) Smoked sharp cheddar cheese is great on it too!  And bacon!  Goat cheese rocks!  And real mozzerella! And fresh basil! There is a recipie for a seasoning blend, that is awesome!  The whole book is just the S@*t!. We have been so proud of ourselves for doing this, and it's so fun and cool to do it together. I bet this would be great for kids too. If you read all the instructions a couple of times and do it, it turns out just like the pictures in the book.  Get a cheep pizza peel!  Target has one for like 10$ put some mineral oil on it, (It's sold as a laxative in the pharmacy) If you don't oil your wood pizza peel it warps and cracks.  I like to use a rolling pin to roll out the dough, with the grits of course, on the pizza peel. That way you're less likely to get tears in the dough.  I hope you get this book if you are thinking about it!  It rocks! Good luck! liza
2227102
I received the pizza maker in two days.  It was supposed to take a few weeks.  I have been making homemade pizza for years.  I would preheat my oven at 500 degrees for a half hour to 45 minutes to heat the pizza stone.  Then I would bake them for over thirty minutes to get a crispy crust. (It never turned out as good as in the pizza maker)

The first time I used the pizza maker I burnt the crust.  I didn't trust the instructions stating it would take 6-10 minutes.  The second one I baked I went exactly 6 minutes and that was it, perfect pizza.

The pizza maker was exactly what I needed to put my great homemade pizza over the edge.  It was the one missing ingredient I needed.

I have not made a thick crust pizza in it yet.  I am sure I will be very pleased with thick crust also.

I have read other reviews about the pizza stone being hard to clean and getting stained.  The stains are our friend.  You don't want to clean your stone.  It is being seasoned by the pizzas.  The more stained it gets the more it becomes non-stick.  Just scrape it off after baking a pizza to get any large chunks off.  The pizza stone I was using in my gas oven is completely stained and that is how it should be.  I can't wait until my pizza maker stone is in the same shape.

I love this thing.
4343618
May be a little hard to clean at times but it's an incredibly good pizza stone for the price, I don't see what other reviewers are talking about their stones cracking this thing is pretty solid
4339279
<a data-hook="product-link-linked" class="a-link-normal" href="/Bar-Harbor-All-Natural-New-England-Clam-Chowder-15-Ounce-Cans-Pack-of-6/dp/B000J2DQ46/ref=cm_cr_arp_d_rvw_txt?ie=UTF8">Bar Harbor All Natural New England Clam Chowder, 15-Ounce Cans (Pack of 6)</a>Using only four ingredients, prepared or fresh pizza dough, your favorite pizza cheese blend, cooked, crumbled bacon and a 15 oz. can of Bar Harbor New England Clam Chowder, you can be the star chef at your next family gathering, tailgate party or any event where people love pizza!  President & CEO of Bar Harbor Foods, Mike Cote, prepared lots of this fabulous new pizza at a demo at Metropolitan Markets in Seattle this summer. People liked it so much, the store sold out of all the ingredients during the demo!

Easy to Make Instructions:
Preheat oven to 450.
Spread Bar Harbor New England Clam Chowder right from the can onto the pizza dough.
Sprinkle pizza cheese to your desired coverage.
Sprinkle cooked, crumbled/chopped bacon to your desired coverage (we like lots of bacon!)
Bake pizza for 12-15 minutes until bottom of crust is golden brown.
Remove from oven and let set for 5 minutes before cutting.
Prepare to be amazed!

Please follow Bar Harbor Foods for delicious recipes using our great Chowders, Bisques, Seafood Sauces, Fish and Seafood Stocks and Clam Juice.
Please follow us on Facebook and Twitter. Simply login to each and find us with "Bar Harbor Foods".

We hope you enjoy - let us know what you think!
~ Bar Harbor Foods
4882502
I bought this 16 inch pizza pan with the calphalon 16 inch pizza pan cuz I did not know which would make the best pizza.  When I got this pan, it was a little warped so it would not sit flat on a flat surface without rocking, and that is not good since I bought both pizza pans to cook on a 16 inch pizza stone.  After cooking pizza in both pans on the stone, I can say hands down the 16 inch calphalon pizza pan&nbsp;<a data-hook="product-link-linked" class="a-link-normal" href="/Calphalon-Classic-Bakeware-16-Inch-Round-Nonstick-Pizza-Pan/dp/B0009EYIWI/ref=cm_cr_arp_d_rvw_txt?ie=UTF8">Calphalon Classic Bakeware 16-Inch Round Nonstick Pizza Pan</a>&nbsp;won hands down probably cuz of the holes in the pan to make the crust nice and brown.  I will now use this aluminium pan for broiling nacho's grande since the main advantage of this aluminium pan is that it doesn't have the 450 degree limit the non-stick calphalon pizza pan has.  Since I got this pan for free on the 4 for 3 offer I didn't lose a thing just gained a nacho grande broiling pan since I don't cook cake.