What does this mean?Pros & Cons
Cons
The stone is porous so when you cook, the ingredients stain the stone. Cracked and split on its maiden voyage. Waste of money.
Highlights
Quality
Bought this thicker pizza stone to cope with the higher temperatures created in my big green egg.
Heat the barbecue to temp with the stone in there.
Packaging/appearance
I keep shaking the paddle (holding it horizontally) after each layer of topping is added to make sure it’s going to slide off e... Read More
Helpful InsightsBETA
Posted by a reviewer on Amazon
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Posted by a reviewer on Amazon
Important info this stone needs to be left in the oven at 500f not on top of a bbq for at least 45mins to an hour so for the pizza stone to reach the correct temperature you will also notice that when the the pizza stone has reached the correct temperature the pizza will cook within 3 to 4 mins and your finished pizza will taste like a restaurant style pizza
Posted by a reviewer on Amazon
The down side of this is that if you put it in the oven without preheating the stone your pizza dough won’t cook
Posted by a reviewer on Amazon
This appraoch doesnt really work when doing it with a 200 c stone as it will cool down and you will prob burn yourself
Posted by a reviewer on Amazon
The last stone cracked on the barbecue
Posted by a reviewer on Amazon
Edit having tried this stone on the barbecue now a few times i have the following advice
Posted by a reviewer on Amazon
If it does lift it and chuck more flour under itloads of flour is key to not having the pizza stick to the paddle or the pizza stone
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