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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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Unread 11-05-2013, 03:42 PM   #31
joshcary
On the road to being a farker

 
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I have made the switch from stone to cast iron and will not go back. The cast iron gives me a superior crunch on the crust, is more durable, and just cooks my pizzas better whether it is a pre-baked crust or from dough.
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Unread 11-05-2013, 06:48 PM   #32
Terry The Toad
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I'm not sure what's best for a BGE, but I have two of the Lodge 14" CI pizza pans, and I love them. Mmmmmmmm... pizza.
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