Reviews of The Grilled Pizza Stone

Customer Ratings:

I received this Pizza Stone, and it looked great right out of the box, except for a small chip on the under side of it. I attempted to call the company, but all I ever got was a voice mail. I left a few messages but none of them were returned. When all was said and done, I just decided to keep the product and not worry about the chip. It works great, but it does stain easily. It's nice and thick, and my pizza crust come out very nice. Overall, this is a great product, but the company needs to step it up in the customer service department.

Update 4/23/2013

I received an email from the company informing me that they had read my original review here on amazon, and that they were having problems with their phone systems back when I made my original purchase. They then informed me that they would like to make good on my original complaint, and ship me out another pizza stone. I received the pizza stone today, and it is in perfect condition, so I am very happy. This company definitely demonstrates the type of business character that a consumer hopes for when making purchases with their hard earned money. So I must change my 4 star review to a 5 star. I would highly recommend this product, not only because of it's high quality and craftsmanship, but also because it's company stands firmly behind it.

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After struggling to get a perfect crust using the advice of the standard pizza grilling cookbooks (you know who you are), I happened to stumble upon this pizza stone on youtube of all places. First, it is specially designed for 22.5 Weber kettle grills. Second, it produces a pizza crust that is only paralleled by using a brick oven or similar type wood fired oven. There is simply no difference!!!! Once you use it, you will instantly see how it is one of the best 50 bucks you have ever spent in your life (think off all the money you have already spent at wood fired pizza places). I usually don't review things that I buy. But, when something so wonderful appears in the market, I'm not the type to simply keep it to myself. This is the gift that keeps on giving, baby!!!

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Contrary to popular belief, it takes very little money to feed a family of four. We make three medium sized pizzas at once on this large pizza stone. Surprisingly, making high-quality pizza without a traditional pizza oven proved to be done easily with perfect results using this pizza stone. The pizzas were crispy on the outside and soft on the inside. Inspiration can come from anywhere, but this stone provides the perfect platform for grilled pizza. I would recommend the pizza stone to anyone who likes superb pizza. P.S. Adding the wood chunk that came in the package and following the enclosed grilling directions made us believers in "wood-smoked" pizzas, it was awesome, and we'll never grill another pizza without a wood chunk.

Sally-Ann

Honest reviews on The Grilled Pizza Stone

Getting perfect pizza from our Weber grill has been a quest for a long time. With this pizza stone it's finally possible. The crust tastes just like it came from a wood-fired oven, and is evenly cooked all the way through. The stone came with very helpful instructions to get started, a hand-written thank you note, and a little piece of wood for that smoked flavor. Highly recommended!

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We bought our first Grilled Pizza Stone at least 4 years ago and have subjected it to very high heat (hot enough to melt some of the parts of my Weber charcoal grill, oops). It still performs perfectly. We were so impressed that 3 years ago we bought a second stone to use in the oven. It is wide enough that we bake 3 baguettes at a time. It bakes great hearth loaves with a lot of oven spring. These stones have not cracked. We "cured" them starting with low heat, increasing it incrementally until the oven was 550 degrees. With proper conditioning in the beginning, this stone will give you years of service. We have had other bread/pizza stones over the last 30 years, and they all cracked in the first 6 months or so. This one definitely gives superior performance. It is thick enough to puff your pizza crusts quickly. Note: We do not put the fuel directly under the stone, but off to the side of the stone, like a stone pizza oven, and let the covered grill preheat for 30-45 minutes so the heat of the stone is at least 650 degrees and stable. Then we add wood chunks on the pile of charcoal at the side, let them catch fire well and then cover the grill again to build up more heat. We peel a pie onto the stone and rotate it a few times as it cooks so that all sides brown, just like in a stone pizza oven. We bought a Kettle Pizza insert and are going to buy a third stone to place above the pizza to provide more radiant heat to cook the top of the pie. We couldn't be without this stone. There are no "down sides." I'd give it ten stars if that were possible. This is the Gold Standard.

SINCE WRITING THE ABOVE, I have made some modifications in my grill and my technique that mimick fairly closely a stone pizza oven. I have been asked how I do this. I line the fire grate with firebrick and put hot coals right on the bricks, half the coals under the pizza stone, and half along the open side to the left. I place the pizza stone on a hinged cooking grate. I bought a Kettle Pizza ring (love it!). I put that on the grill and put a second hinged grate on top of the pizza ring, slipped INSIDE the top of the ring, NOT on top of the ring, lining up the opened hinges. I place the second pizza stone on top so that I have an opening all the way to the coals at the bottom on the side. I cover and preheat my grill 1 hour. Then I add a second, somewhat smaller batch of coals and top them with 6-7 large hardwood chunks and CAREFULLY rotate the pizza ring until the opening in the ring is facing the front of the grill and the opening in the top stone is now opposite the fire, so that the heat moves across the pizza on its way to the vent above the opening in the stone. Keep the flames licking across the bottom of the top stone to serve as a broiler. The fire will be to your left and the vent to the right of the opening in the Kettle Pizza ring. The Kettle Pizza ring allows you to monitor your fire and your pizza. You can rotate the pizza without lifting the lid as the fire chars the crust. If the bottom of the pizza is done before the top, using a metal peel, "dome" your pizza by lifting it up very near the top stone for several seconds to a minute to finish cooking, as is done with wood-fired stone pizza ovens. My infrared thermometer shows the underside of my top stone to be around 1000+. My pizza rivals what we get at wood-fired pizzerias. I recommend practicing with this set without fire at first.

Caution: NEVER attempt to lift the pizza ring after the top stone in place. Never try to move the pizza stones after they are heated. Once you start your fire the stones cannot be moved until they are cool several hours later. They can burn through any fireproof gloves in seconds (how do I know this??). Also, if you don't adequately pre-season your stones, I can't assure you they will hold up to the extreme heat you can achieve using this method.