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Author Topic: Pizza Stone or Pan  (Read 2248 times)

SmoothSmoke

  • WKC Ranger
  • Posts: 522
Pizza Stone or Pan
« on: January 10, 2013, 05:23:23 PM »
For pizzas.  Do you prefer to use a ceramic stone or cast iron pan or ? 
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TheFinkFarm

  • WKC Brave
  • Posts: 469
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Re: Pizza Stone or Pan
« Reply #1 on: January 10, 2013, 05:27:54 PM »
Right now I'm leaning toward direct on the grate.  I have to do a couple more runs to make sure.
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Duke

  • The Duke
  • Posts: 7968
Re: Pizza Stone or Pan
« Reply #2 on: January 10, 2013, 05:41:29 PM »
I think they come out pretty nice right on the grill, but overall I would use a stone especially on kamado. I think the Lodge pizza pan will work well on anything.
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SmoothSmoke

  • WKC Ranger
  • Posts: 522
Re: Pizza Stone or Pan
« Reply #3 on: January 10, 2013, 05:45:18 PM »
Quote from: Duke on January 10, 2013, 05:41:29 PM
I think they come out pretty nice right on the grill, but overall I would use a stone especially on kamado. I think the Lodge pizza pan will work well on anything.

Yup, it's a toss up between a ceramic stone or a CI pan.  Not sure which would deliver the best taste, especially on the bottom crust.  Decisions, decisions!! 
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Duke

  • The Duke
  • Posts: 7968
Re: Pizza Stone or Pan
« Reply #4 on: January 10, 2013, 05:51:18 PM »
Taste wise I think the ci. I spray a little baking Pam or butter Pam on there before I put a pizza on it, or a little olive oil and it gives the crust a nice flavor. A stone will be flavorless, but still works great especially if you want to use a peel.
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