Which Pizza Stone?

[Verminskti]

So I get home to find the Weber helpfully moved (it was in a load of pot plants and due to be used tonight) in the process the better half has made many pizza stones out of my weber pizza stone (she's not gentle bless her or something along those lines.) So should I get a replacement weber or are there thicker/swmbo proof/better/flat on top so you can actually use a peel types available?

[tommo666]

These won't break the bank: http://www.procook.co.uk/shop/cookware/ ... pans?nav=1

[Verminskti]

I've heard some bad things about using non bbq stones on a bbq. Don't know if thats some one blowing smoke somewhere private though.

[JEC]

Can't fault the BGE stone, it's expensive but comes with a guarantee.

[JamsCowbell]

if you've got a local metal fabricator see if they've got any off cut 1/4" steel and make yourself a baking steel - http://bakingsteel.com/

I'm going to try this next month I think.

[Clayfish]

I got mine from Homebase at the end of a previous summer for next to nothing, it hasn't cracked yet. Unsold BBQ stuff must be getting marked down everywhere soon.

[aris]

if you've got a local metal fabricator see if they've got any off cut 1/4" steel and make yourself a baking steel - http://bakingsteel.com/

I'm going to try this next month I think.

A colleague of mine who is very big into home bread baking uses a 1 inch thick piece of aluminum cut to the size of his oven - he says this makes for the best baking "stone". He is Spanish and had it specially made for him in Spain.

I've also heard that granite makes an excellent baking stone - but very heavy as you can imagine.

[Neythen]

I bought this one: http://www.ebay.co.uk/itm/271532825546?redirect=mobile

I have used it both in the oven and the BBQ, without cracking. I always put it in a cold oven/BBQ to heat up slowly, which seems to be working well. Used it last weekend for home made pitas. To die for filled with garlic chicken cubes and salad and mayo


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