Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: Frostbrewed on March 16, 2016, 05:47:56 AM
-
Hey guys, I am new here, going to be picking up my Kettle Performer Deluxe this weekend, first Webber but long time charcoal guy.
Anyway, has anyone looked into a Pizza Steel in place of the Pizza Stone, I have had some good quality stones break in my oven cooking pizza, I an only assume that it may be worse in the kettle. I will be picking up the kettle pizza within the next few months, I like pizza on the grill way to much to pass this one up.
I thought that a steel ( http://tinyurl.com/z5zwucq (http://tinyurl.com/z5zwucq) ) would be an option, but wanted to see if anyone here used one and if so, how it performed for them. I don't own any pizza steels currently, I just threw that one in there for an idea and something to look at.
-
I have never used a pizza steel. I had my initial pizza stone break into three peices over several cooks, but got a new stone that has not cracked yet in the three cooks I've done with it. I got it from Amazon. It's a 15" round stone made by California Pizza Stones (http://www.amazon.com/gp/product/B00ASSG4EU?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00).
-
Corderite has been recommended.
Also, be careful of those Webbers. Often fake.
;)
-
Another good stone based on the Cooks Illustrated review and Amazon reviews is the Old Stone Pizza Stones. They are more expensive than the one Mike linked but they are eligible for Amazon Prime so if you have that service the price comes out around the same.
Old Stone 4461 16 Inch Round Baking Stone (http://www.amazon.com/dp/B0000E19MW/)
Old Stone 4467 14x16 Inch Baking Stone (http://www.amazon.com/dp/B0000E1FDA/)
-
I have a stok pizza stone and baking steels that I use. I haven't really noticed too much of a difference between the two, aside from the steel is square and takes up more room. I just got a kettle pizza and have only used the steel with it so far. Worked great.
I just got another baking steel that's 1/2" thick and weighs frickin 30lbs or so. I haven't tried it out yet, but I assume it would take longer to heat and probably stay hot a lot longer.
-
Thanks for all the feedback, like I said I was debating on getting a steel anyway, now that blksabbath chimed in and stated that there is no difference in the cook itself I think that I am going to go that way with my purchase. Why not buy a single time and never worry about it again. The last stone that I had was only used in the oven and it lasted a long time, bumped it off a corner, it split. Temperamental little things that they are in some cases.
-
I've only used stones but have recently been thinking about getting the steel. The advantage about the steel, I believe, is a quicker preheat time in the oven or kettle, and the less fuel to get it up to cooking temp.
-
From what I've read, stones will produce a crispier crust because they pull moisture from the dough as it cooks.
This might only make a difference at high temps though.
For what its worth, the Kettle Pizza tombstone and prograte are freaking AWESOME
-
From what I've read, stones will produce a crispier crust because they pull moisture from the dough as it cooks.
This might only make a difference at high temps though.
For what its worth, the Kettle Pizza tombstone and prograte are freaking AWESOME
I was leaning towards the Prograte/Tombstone combo. Do you also have the KettleSteel for the top @Troy?
-
Corderite has been recommended.
Ya, this. I use a kiln shelf. Picked it up at a pottery supply store. Can handle temps over 2000℉. No cracking, yet. ;)
And as @Troy mentioned, I can get a crispy / browned crust. YMMV
-
From what I've read, stones will produce a crispier crust because they pull moisture from the dough as it cooks.
This might only make a difference at high temps though.
For what its worth, the Kettle Pizza tombstone and prograte are freaking AWESOME
I was leaning towards the Prograte/Tombstone combo. Do you also have the KettleSteel for the top @Troy?
I do!
I really like it, it works extremely well. It can even double as a griddle (although I haven't tried it yet)
-
Hmm, well then I will have to consider that. My family and I like a thinner crispy crust... Have to think on this some more I guess.
-
Any additional feedback from anyone that has used both a stone and a steel?
-
This is just my opinion, but I think a stone would be better on the kettle. My thought is that the steel has to much thermal mass and would be hard to balance out the steel floor temp to your above pie air temp, thus increasing the likelyhood of burning the bottom of your pizza. If I were to try a steel floor, I'd try and not have the fire under the steel floor, and have the heat redirected to a ceiling steel that would reflect the heat back down to heat up the floor steel. Just my thoughts, but could be totally wrong since I've never used a steel floor. A steel in the oven, I think would work well.
-
I have this 7/8" thick corderite stone made by Dough-Joe (https://www.amazon.com/Dough-Joe%C2%AE-Pizza-Baking-Stone-Round/dp/B00BD9CC7Q). Been using this for almost 2 years of high temperature cooks on my Big Green Egg. I have had no issues and it stands up to the heat very well. Shipping on amazon for this is very high, but the stone is definitely worth the money!
-
I have crafted several steels made of mild steel. Thickness 1/2, 3/8 and 1/4 inch. On a couple of the thicker ones I have put a groove around the edge so it could be used as a griddle. I have very good success in a convection oven, using the double steel method. I'm still working on perfecting my method on the grill. The biggest issue has been getting a nice char om the top of the crust. I have used 2 steels on the grill with the temperature one the top steel in the 400° and 700° range on the bottom steel. I'm going to try keeping the lower steel temperature around 500° using the Kettlepizza attachment I just picked up and see how that works. I do like the steel over stone in the oven. Still working on the grill method.
I grilled a chicken spatchcock style on the griddle side, turned out very good, with a nice crispy skin.
-
I'm currently using a 1/4" piece of steel, that I bought after my stone broke. It works really well. I do not put coals directly underneath it. I need to keep my steel oiled when not in use, otherwise it gets rusty :( I would love to have the KP grate at some point.
-
I'm currently using a 1/4" piece of steel, that I bought after my stone broke. It works really well. I do not put coals directly underneath it. I need to keep my steel oiled when not in use, otherwise it gets rusty :( I would love to have the KP grate at some point.
Would this be the best of both worlds then? CI is able to stay hot for a while and emits the high heat really well. Can't see one of these cracking or rusting if it's seasoned.
https://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I had the opportunity to cook on @Jason 's steel and the kettle pizza tombstone side by side.
We had both kettles ripping hot and used the same dough for all of our pizzas.
I don't think anyone could tell the difference in crusts... but then again we weren't really trying for that level of scientific testing.
When it comes to maintenance and ease of use, I would say the prograte and tombstone spanks all other options.