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BBQ Pizza Stone

firecooked Jul 4, 2007 09:11 PM

Has anyone tryed the Williams Sonoma pizza stone (http://www.williams-sonoma.com/produc...) for the BBQ? I have a Webber gas grill (3 burners), would really like to get the pizza cooking outdoors especially with latest PHX weather! Have also considered making my own stone (I also do ceramics) for the grill. Not sure why they are elevating off the top of the grill.

  1. Zeldog Jul 6, 2007 02:09 PM

    I guess elevating the stone allows better air circulation so the coals stay hot, but at the retail price of $100 you're paying $25 for the stone and $75 for the metal stand. If the grill surface is large enough you may not need the extra height, or you could use a couple of bricks or smaller tiles to raise it an inch or two. I think making your own, custom sized to your grill, perhaps with built in legs would be a great idea.

    1. m
      martin1026 Jul 6, 2007 09:52 AM

      I do pizza directly on the grill (I have a charcoal grill, and I think those stones are recommended for gas grills only). Anyway, the pizzas always turn out great once you get the hang of things, which doesn't take long. I also do naan and pita bread on the grill, also very easy and tasty. This book is a good place to start-great for all sorts of pizzas (grilled, NY and Chicago style):
      http://www.amazon.com/Pizza-More-Reci...

      1. The Dairy Queen Jul 4, 2007 09:21 PM

        We have it and love it. http://www.chowhound.com/topics/41447... It works best if you want a super thin crust, almost cracker crispy. We've done all kinds of pizzas on it, including breakfast pizzas.

        We've even known people who've taken theirs camping and had good success with it and someone in the link I just gave you says he uses indoors in his regular oven.

        We've never tried pizza directly on the grill as Chris VR suggests, but, I guess the advantages to the stone are the cracker crust and the ease of getting the pizza on and off using a pizza paddle. Don't know why it's so high off the grill--maybe to let the air circulate around the stone? You have to get it really hot--like, 500 degrees or something.

        It's an expensive gadget, though, so you might try it Chris' way first before you shell out the dough (aren't I punny)!

        ~TDQ

        1. Chris VR Jul 4, 2007 09:14 PM

          I haven't tried that stone, but why not just cook your pizza right on the grill? I do it all the time and it comes out great.

          3 Replies
          1. re: Chris VR
            firecooked Jul 4, 2007 09:17 PM

            Do you pre-cook the dough first? Seems every recipe I see you first cook the bread then add the toppings.

            1. re: firecooked
              Chris VR Jul 4, 2007 09:24 PM

              Well, yes, but I do it right on the grill. Here's a few links from Home Cooking.

              http://www.chowhound.com/topics/277379#1465423
              http://www.chow.com/topics/278373

              1. re: Chris VR
                firecooked Oct 25, 2007 09:22 PM

                It's taken some time, but I have finally gained some confidence on doing pizza's on the grill. It not only saves on heating up the kitchen, but is great for doing several for a group of people since you can do 2 at a time, and they cook quick!

                Here's my full account... http://blog.firecooked.com/2007/10/25...

                Thanks for the help!

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