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Baking Steel Pizza

Pizza Stone Breaking and Toppings Suggestions

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Pizza Stone Breaking and Toppings Suggestions

Scott M. | Oct 31, 2005 12:22 PM

I have been making pizza on a Weber Genesis Gold propane fueled BBQ by placing my pizza stone directly on the grill. I use this method because the BBQ can achieve much higher temperatures than my oven, and therefore closer approximate the temperatures of a commercial pizza oven. (I can probably get near 700 F on the BBQ.) Unfortunately, I had my second stone split in half on me last night. Does anyone have any suggestions on how to avoid this breakage. I am very reluctant to buy an unglazed quarry tile from Home Depot because I am admittedly paranoid about potential health hazards. (I realize that my fears are probably unjustified, but I'm still concerned since these tiles are not specifically designed for food use.)

As a side note, I am using Chris Bianco's dough recipe (of Pizzeria Bianco) from the Oct. '99 issue of Gourmet magazine, but I retard it in the refrigerator as recommended by Peter Reinhart in American Pie. Anyone have any interesting toppings suggestions for me, from the cheese on up?

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