British BBQ Society Forums

Morning good people,
As well as my ribathon this weekend I thought I might openFriday night with some pizza based action.

Was bought the Weber oblong pizza stone last year and used it a couple of times and it was ....ok.

But I think I may have been a fool. It came with a stainless steel sheet, and we formed the pizzas on this and then plopped this on top of the stone, I think this may have been a schoolboy error, should the pizza land directly on the stone? thinking the steel tray may have been intended only as a carriage device.......

Your counsel appreciated,
Cheers
Tiny

The pizza should be baked directly on the hot stone, the sheet may well be a form of pael think giant fish-slice, to remove the pizza from the stone.

As Keith says cook directly on the stone. I've got one of the round stones with a metal sheet and have never used the metal sheet to be honest. If you are cooking over charcoal make sure you've got an even heat underneath the stone.

Not sure why you would buy a pizza stone when a unglazed quarry tile for a fraction on the price will do the same job

Hi Tiny.

The good people at Weber demo it using the baking tray to cook on.

http://www.youtube.com/watch?v=xRvOgmKLBOU

We used ours on Monday, the first one was probably a bit thick and doughy. The second was rolled out thinner and was definitely a success.

Weird so they seem to use the pizza stone as a heat sink rather than a cooking platform, I wonder what they would do with a salt block, keep the roads clear of ice????

They don't supply one of those trays with the pizza oven and the instructions have you cooking directly on the stone.

keith157 wrote:The pizza should be baked directly on the hot stone, the sheet may well be a form of pael think giant fish-slice, to remove the pizza from the stone.

Been doing a bit of tidy up in the garage and came across the instructions for the pizza stone. They have you cooking on the tray which is then placed on top of the pizza stone - for easy transport. This is in contrast to the pizza oven which has you cooking directly on the stone

Thats good to have it confirmed Robin, I lost the instructions to mine.
On a slightly different note, not wishing to hi-jack the thread Tiny. Does anyone have a recipe for a "quick" pizza base or has anyone tried the supermarket "ready to go" bases. I dont mind making our own dough, but I fancied a quick one over the weekend (steady Keith I am talking about pizzas), but couldnt be ar$ed to wait 3 hrs for it to prove.
Any thoughts.
Derek.

Although they have a taste of cardboard dare I suggest ready made bases from Asda etc. Spread liberally with garlic paste may give the base some flavour.
Back to topic. I heartily confess, being presented with the kit and no instructions I'd have heated the stone and used the tray (with a cloth or gloven) to deposit and remove the pizza kind of like a peel. I know I'm old and grumpy, I've tee shirts that say it, but why cook on the tray and transport on the stone....I thought the idea was to have stone baked pizza?
My Outdoorchef stone cooks the pizzas on it and comes with a peel to remove said pizzas.