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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Old 10-31-2013, 08:09 PM   #16
somebody shut me the fark up.

buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

Originally Posted by Yellowhair42 View Post
Just playing devil's advocate here but do you really think at 400 degrees or above that anything will absorb into a stone?
Think microscopically, it isn't like water pools and sinks in but yes, the difference is the water molecules vibrate between the pizza base and metal and they don't on stone...or in real pizza ovens.
That's what the food scientists tell us.

Pizza is great either way, this isn't about being wrong to use metal, just what is the best choice when choosing for the OP.
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Old 10-31-2013, 09:16 PM   #17
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Join Date: 07-09-12
Location: Maquoketa, IA

Born and raised in Chicago, not sure if you want an thin or pan style. This pan is the bomb for making a stuffed Za.

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Jambo (Sold)
18" WSM
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Old 10-31-2013, 09:30 PM   #18
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

I have a cast iron one, like that picture above and use it for manner of things. Works great
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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Old 11-01-2013, 12:44 AM   #19
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Join Date: 12-10-12
Location: Portland OR

I use a BGE stone on a KJ heat deflector in my Vision kamado. Works like a charm for crispy crust. The stone is half inch thick or so, nice and heavy.
Vision Kamado, WSM18, SS Performer
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Old 11-01-2013, 10:22 AM   #20
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Join Date: 07-10-05

I have both and think they both work grat.

I do find the stone is easier to work with when cooking one Pizza after another.

Lang 60
Lang 84 Deluxe Warmer with Chargrill
Large Spicewine
Large BGE
Med. BGE ( Bought it for my son Vincenzo)
Brinkman Snp
Brinkman ECB
Weber Kettle
Kenmore Elite Gasser
Camp Chef Outdoor Stove
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Old 11-01-2013, 10:25 AM   #21
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Join Date: 04-22-10

i use a red sky for the weber. works awesome!

however, i've read that the baking steel is now the absolute way to go.
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
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Old 11-01-2013, 11:39 AM   #22
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Location: Moore Oklahoma

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Old 11-01-2013, 02:07 PM   #23
somebody shut me the fark up.
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Join Date: 09-17-03
Location: Wichita, Kansas

Originally Posted by boogiesnap View Post
i use a red sky for the weber. works awesome!

however, i've read that the baking steel is now the absolute way to go.
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Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top, The MOAB, and now the proud owner of a YS640, MOINK.
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Old 11-01-2013, 05:39 PM   #24
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Join Date: 01-20-10
Location: Monterey, CA

I prefer my Lodge CI pizza pan over a stone. Crust comes out perfect every time.

Also, the CI pan can be used for other applications, fajitas, flat top burgers etc. Well worth the money.
Kamado Big Joe
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Old 11-01-2013, 06:37 PM   #25
is One Chatty Farker
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Join Date: 03-20-12
Location: Los Angeles CA

1" fire brick.....
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.
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Old 11-01-2013, 08:50 PM   #26
Got rid of the matchlight.

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Location: Newton, NJ

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Old 11-01-2013, 09:00 PM   #27
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Join Date: 08-11-12
Location: North Bend, WA

CI Gets my vote!
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Old 11-01-2013, 09:17 PM   #28
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Join Date: 02-24-13
Location: Ventenac en Minervois, France

Since I have never tried a CI dish for pizza I will speak only to the stone type. I have been making Pizza on a WFO for a while. The porous nature of stone tends to wick out the liquids and IMHO will result in a crispier final product. I use a piece of natural granite that was left over from some projects around the house. I use the un-polished side and preheat the stone in my convection oven while I bring my Vision Kamado up to the highest temperature I can muster. 700 degrees +. The key in getting a good spring in the crust, is to get the dome of the cooker equal to the temp of the stone or greater. I make Neapolitan style pizzas. No greater than 10" in circumference, sparse sauce, the best cheese I can find and one or two toppings. Fresh Mozzarella can be a challenge on a thin crust pizza because the cheese will implode it's oil and blow a hole through the crust. Flour on your stone is you enemy as it will burn quickly. Use a peel that is perforated so that the flour can be shaken off prior to loading the pie on the cooker. The true art of pizza is baking and broiling at equal temps. master that my friend and you are a Pizziaola on any type of cooker!

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"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
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Old 11-05-2013, 08:07 AM   #29
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Join Date: 03-15-13
Location: Annapolis & Ocean City Md.

i've used both and always burn my crust within about a minute using hot CI like the pan above.
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Old 11-05-2013, 02:58 PM   #30
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Join Date: 04-25-13
Location: Metro Detroit, MI

I prefer the stone, but I haven't done any pan za's, only thin crust style.
I put legs down on the placesetter, put the stone right on top of the setter, and I've cooked za from 450 to 700 degrees. NO issues.

Now, I don't take the stone off or move it until it's 100&#37; cooled off (next day...lol) and I use a steel pizza peel and parchment paper...
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