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Mar 12, 2009 07:05 AM

Putting pizza stone on charcoal grill

There are tons of recipes for grilled pizza, but they almost all suggest putting the pizza directly on the grill, usually after prebaking it to firm it up a little. Is there any reason not to use my pizza stone in the grill? My thought is that if I get enough charcoal in there I can fire that baby up way past any temp I could get in my electric oven. The grill owner's manual warns against getting the temp too high as they claim it'll wear out the bottom of the grill faster, but it's not as if it's going to eat right through it all at once like acid, so why not? If it means I have to buy a new grill next spring, OK.
The only other concern I can think of is that it may get so hot that I won't have any idea what the temp is inside the grill - the built-in themometer only goes up to 500F - but as long as I keep an eye on the pizza, so what? Thoughts? Anybody tried this?

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  1. There's a discussion of this topic about halfway down this thread:

    1. jfood does not think it would be an issue. Some people leave them on the floor of their ovens and when heating that gets really hot.

      If there is a concern, elevate the pizza stone on some bricks, and if there is a concern with regular bricks, use the fireplace bricks.

      Jfood uses a baking sheet on two bricks on the grill. He is too lazy to go buy a new stone since his cracked.

      1. Unfortunately yes. The stone broke :( I even heated it up in the oven and then put it on the grill and gradually added more coals to increase the temp. No luck. If you try it and it works, let me know how you did it.

        1 Reply
        1. re: krisrishere

          6 years and oven and grill no problem. I just put it on and let it heat up. never had an issue.

        2. I've been grilling pizza frequently with a stone. No problem with the grill yet, but I'm with you- if I have to buy a new grill that's OK. My biggest challenge has been sliding the uncooked pizza on to the pre-heated stone, and I use a paddle. It was more manageable when I cut it into quarters, but not as much fun to present to enthusiastic guests. Yes, just keep an eye on it and it's great!

          19 Replies
          1. re: chrystiescott

            Try putting parchment/baking paper underneath the pizza when you're "dressing" it. Cut the corners off so the paper is pretty much the size of your stone. You can then slide it right on and off the pizza peel.

            1. re: amini1

              If I read christy correctly, the problem it not getting the pizza onto the paddle, it's getting it from the paddle onto the hot stone. You only have one shot, there's no room for error and you can't use your hands because of the heat. At least that's been my problem in the past. It's much easier in a commercial oven because you just need to get it in there somewhere and can then move it around. With a stone it has to hit dead center.

              1. re: BobB

                After my last pizza catastrophe (did you know it only takes a drop or two of sauce to make a crust stick to a peel like a limpet to a rock?) I've had my eye on this baby:


                Check out the videos. If it works as advertised, I may be able to serve pizzas that are actually round.

                  1. re: BobB

                    I've been talking this up since buying one over 2 years ago. I especially like the fact that there is NO mess in the oven from corn meal or whatever one uses to make the pie slide. Plus, I hate that crap cooked to the bottom of the crust. It works exactly as advertised and you can place the pie right where you want it. Now, prepare for the naysayer purists.

                    1. re: grampart

                      Hey, it's a tool, not an ingredient, so any naysaying will come not from purists but from Luddites!

                      1. re: grampart

                        I have one too. It's great, and great for moving fruit pie dough.

                  2. re: BobB

                    the corn meal on the paddle and the bottom of the crust makes it easy to slide off. No problem. Just a little shake and it slides right off. Never had a problem with mine. I do it a lot.

                    1. re: kchurchill5

                      I think that the cornmeal ruins the crust.

                      1. re: flourgirl

                        I agree with you flourgirl re the corn meal. I use whole wheat flour to dust my peel. It seems to provide the slide without changing the flavor.

                        1. re: flourgirl

                          I love the flavor of corn and cornmeal, but not on pizza. Has no place there in any styles that I make.

                          1. re: flourgirl

                            You can accomplish the same thing and avoid the cornmeal flavor by using grains of semolina.

                            1. re: alanbarnes

                              I just use parchment paper - but thanks.

                              1. re: flourgirl

                                I hate cornmeal on pizza too. I use the superpeel. Sticking is not an issue.

                                  1. re: tommy

                                    I keep intending to remember to ask for one of those for a birthday or Christmas or - wait, Fathers' Day is coming up!!!

                                  2. re: sbp

                                    I have a superpeel, too. But I don't like getting tomatoes on it - I'm not that careful.

                                    My peels slide the dough off easily anymore. They must have been used enough over the years so that the flour has sunk into the wood, thereby they don't stick anymore with just plain a-p flour or bread flour.

                                  3. re: flourgirl

                                    I have yet to master sliding it off the paddle without disrupting all the toppings, even if I use cornmeal!

                        2. re: chrystiescott

                          all you need is a little bit of cornmeal spread on the bottom of your paddle,or pizza peel. the dough will "roll" right off no problem

                        3. The stone might crack, though I would hazard that if you wouldn't getting a new grill you may not mind getting a new stone if it comes to that.

                          The real reason I would suggest not using a stone is....I love getting the crust a little charred on the bottom.