Charcoal Companion PizzaQue Pizza Stone Grill Review

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This is the best pizza stone ever. I make homemade pizza and transfer it with the help of a pizza peel to the heated pizza stone and presto-fabulous pizza in 8 minutes. If you like pizza and enjoy making your own this pizza stone grill is right for you. I could never make a nice crispy crust until I bought this and started using it on my barbeque. My guests say it tastes like wood fire pizza and it is healthier because you control the ingredients and the dough thickness. (Remember to purchase a pizza peel so that you can assemble your creation on the peel and transfer it effortlessly.)

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Not only great for pizza it is great for reheating old pizza and baking fresh bread and calzones,try putting fresh or canned buttermilk biscuits on the stone for baking 'talk about a nice crust!'

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This is not my first pizza stone and not the first time I have used one on a grill. I have tried placing my old stone on the grill but, it never worked perfectly. It worked pretty good in the oven but, I had to cook it on the stone and then set the pizza on the highest rack for the residual heat to get the top nice and brown. This stone is not only thicker (5/8 instead of my old 3/8) it is elevated to allow more space away from the grates. I read the instructions about putting it on one side and using indirect heat. Sorry, that is not the way to get great results. Set it in the center of gas grill grates and set all burners to high. In 20-30 minutes it was screaming hot, around 700 degrees. I had the temp gauge pegged to the right. I am not even sure there is a need for the temp gauge. The extra heat coming up the sides of the stone, helps to cook the top of the pizza. My grill lid is double walled which may helps hold in the heat to cook the top. My first time using this stone I made four pizzas and they were unbelievably fantastic. I mean, wow! It cooked the crust perfectly and the top too. It cook evenly all over the top and bottom. This is far and away the best way to cook pizza. On top of it all, I get to use my grill and be outside. I think in the winter months, this will also work great in a gas oven, sitting directly on the floor of the oven with my other stone on the rack just above it. Hey, great sauce, toppings and dough are the other keys to great pizza but, getting it cooked right is just as important. I would highly recommend this to anyone trying to achieve that real pizza taste.

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My husband mentioned it would be cool to make pizzas on the grill so when I saw this I thought it was the best Fathers Day gift. We have used this EVERY weekend since. The temperature gauge makes it easy to see when you are ready to cook. Using the grill means less heat in the house from the oven (which taks a lot longer to heat up than the grill)and less electricity. This is a high quality product that I would highly recommend.

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I've been trying to perfect pizza making for a year or so. I finally have a good crust recipe and a have developed a great tasting sauce. I've been making pretty decent pizza in my home oven on a 3/8" stone but I wanted to take it to the next level. I bought the PizzaQue Pizza Stone to use on my gas grill. I set it up today and tried to follow the directions exactly but quickly realized that turning on only two of the four burners was not going to be enough heat. So, I put a double thickness of heavy duty foil under the stone and turned on one more burner.

Well, even though the gauge on the stone and on the lid of my grill said it was hot enough, it definitely wasn't. It took about 15 minutes to cook a 12", thin-ish crust pizza with not too many toppings. The crust didn't bubble up like it usually does and it tasted flat when I tried it.

Overall, the pizza was edible but not great. I should have read the reviews here first I would have made sure I got the grill hotter and that the stone was in long enough to heat through. (I had planned to test it first with my infrared thermometer but I forgot). I know that the instructions say not to use the stone over direct flame so I think next time I will put down the foil, center the stone in the grill and turn on all four burners. I will also be sure to test the surface temperature of the stone before I put the pizza on it.

8/5/11 UPDATE: I just used this stone for the 2nd time and followed MR. P's (another reviewer) advice. I first laid down a double thickness of heavy duty foil on the grates and then put the PizzaQue right in the middle of the grill. I used the foil just as added protection for the stone since flames aren't supposed to touch it. I turned all four burners on high and let it heat up for 30 min or so. I used my infra-red temp gun to make sure it was hot enough. When it was about 500 degrees, that's when I put the pizza on it. Within just a moinute the crust was starting to bubble up. It took about 6 minutes to cook a 6" pizza without too many toppings. I still need to figure out how to more evenly cook a pizza that has a bit thicker crust and more toppings but that's part of the fun.

I love this PizzaQue stone so much that I am now going to buy a second one so I can cook more pizzas at the same time.

*****UPDATE*****1/1/12*****

I've been using the stone in my oven for a few months now (since the weather turned cold). The highest I can set my oven to is 550 degrees but as long as I keep the stone on the bottom of the oven and give it plenty of time to heat thoroughly, it seems to work just fine.