The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Who knew! Pizza (and other breads) stone help needed BADLY!

OldPete's picture
OldPete

Who knew! Pizza (and other breads) stone help needed BADLY!

Short version.  I had a low-end Weber gas grill that could only get my old stone to around 400f. Pizza was "ok".

Got a new grill that can get near 700f... and let's just say I'm addicted.  I want to do nothing but think about my next bread or pizza on the stone.  But here's where you come in... I need a new stone! (Old one was simply in too many pieces LOL).

I've read about cordielite (spelling), soapstone, iron/steel, volcanic stone, etc.

So I'm here for two reason.  I *think* I'm in love with soapstone, but I'd really like to hear more from you guys.  Clearly you've done this many many times -- and I have not! :)

Assuming soapstone is a great material, I understand that if it's too thick it can take hours to get to temp, but I don't want it to crack either....

So... talk to me! What would the baker-gurus here do?

Thanks,
Pete

AlanG's picture
AlanG

and it is indestructible.  Gets up to temperature quickly and holds the heat quite well.  However, I use it in a conventional oven and not a gas grill.  I bake pizza and bread on it and it generally just stays in the oven unless I need to move the shelves around.

barryvabeach's picture
barryvabeach

Pete,  I don't know anything about soapstone, but cordierite is a good stone choice - you can find it sold as a kiln shelf, a good one won't crack under high heat.  Steel is great in an oven, but would transfer heat too quickly if you put it in a grill and got the grill up to 700.  

Rube Goldberg's picture
Rube Goldberg

I use half thickness fire bricks. They get hot and hold heat well. As a low budget, home baker, they are also cheap. 14 $ bought enough to line my oven rack. Also it is easier for me to store a box of bricks than a large stone. I have never owned a baking steel or large baking stone so I don't know how they compare.