Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: Chashub on February 11, 2018, 03:45:25 PM
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I was looking online for a pizza stone. I came across a site that said a non-glazed ceramic tile can be used. Much cheaper! Thoughts?
Charlie
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They are very popular with the artisan bread community. They absorb heat well and help to produce steam if your going for a crusty loaf of sourdough. I haven't been able to find them locally so I am no real help. I use a store bought round pizza stone, not sure what it's made of but I like it. The bread forums will have more information.
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I was looking online for a pizza stone. I came across a site that said a non-glazed ceramic tile can be used. Much cheaper! Thoughts?
Charlie
I think Bentley used to use something like that
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I was looking online for a pizza stone. I came across a site that said a non-glazed ceramic tile can be used. Much cheaper! Thoughts?
Charlie
I think Bentley used to use something like that
If I recall, it cracked down the middle....... ::)
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I’m a big fan of a baking steel instead of a stone. If you google “diy baking steel†there are good instructions on how to make one. Or you can easily buy one off of amazon.
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I was looking online for a pizza stone. I came across a site that said a non-glazed ceramic tile can be used. Much cheaper! Thoughts?
Charlie
I think Bentley used to use something like that
If I recall, it cracked down the middle....... ::)
I got about 5 cooks on mine before it cracked
Mudflap
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With the unglazed quarry tiles if one breaks you just replace it. They usually are 6" x 6" and inexpensive. A home oven shelf is about 16" x 24" so 6 should be sufficient for most needs.
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I’ll second the baking steel, haven’t used my stone in over 2 years.
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I third the steel. I got one off amazon called dough joe that I like a lot. But I notice there is an “amazon choice†one for $22.
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Lodge Cast Iron pizza pan here. See: : Lodge cast Iron Cookware..
Ceramic stones are both thermo and shock sensitive.. The thin 1/2", are very prone to breakage..The " quality " of the stone plays a major part in its durability. :2cents:
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can kiln tiles be used as well. some are 3/4" thick and are relatively cheap
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I have heard of it being done. For the cost, why not..Just make sure they are clean and DRY..I would do a burn off on anything ceramic prior to its first use.
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I was looking online for a pizza stone. I came across a site that said a non-glazed ceramic tile can be used. Much cheaper! Thoughts?
Charlie
I think Bentley used to use something like that
I was convinced that Bentley's was porcelain. He held to the view that it was ceramic.
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I like my steel too... custom cut, round , cold rolled steel , from a local steel supplier, delivered to my door. Won't ever crack that's for sure... but not exactly cheap either. Mine is 15" diameter, could have had a 15x15" square for the same price, since they effectively just cut the corners off to make mine round. Cheaper then a hunk of steel sold as a baking steel, but not as cheap as un-glazed tile...
Some say steel cooks better... but from what I know, how well something cooks is subject to some personal bias... also depends on how your using it... or how much heat you have on top, vs how much is coming from the bottom. I could cook on either, but prefer the steel just because of it's durability.
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I have no idea what the difference is? I though it was mud that was fired?
I had a 18 x 18 from Home Depot ($2), what I call a floor tile, and then a 1 inch thick piece of Marble (remnant $12) from a shop in Pasadena. Both broke...That marble one was sweet!
I was looking online for a pizza stone. I came across a site that said a non-glazed ceramic tile can be used. Much cheaper! Thoughts?
Charlie
I think Bentley used to use something like that
I was convinced that Bentley's was porcelain. He held to the view that it was ceramic.
(http://i110.photobucket.com/albums/n90/lwnna/Pizza/IMG_0002-1.jpg)
(http://i110.photobucket.com/albums/n90/lwnna/Pizza/IMG_0003.jpg)
(http://i110.photobucket.com/albums/n90/lwnna/Pizza/IMG_0007.jpg)
(http://i110.photobucket.com/albums/n90/lwnna/Pizza/IMG_0001-1.jpg)
(http://i110.photobucket.com/albums/n90/lwnna/Pizza/IMG_1875.jpg)
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I tried an 18 x 18 that I got at Home Depot but it cracked down the middle after the first use.
I have a round cast iron skillet I use. Works great and keeps the pizza warm while you are eating.
Z
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We looked for an unglazed ceramic tile to use as a heat disperser in our RV oven. We had a hard time. Everything was glazed or coated if you read the boxes in some form. Was told to go to a tile wharehouse. In the short term I finally found a pizza stone that was square and small enough to fit perfectly in the oven without covering up the perimeter holes your not supposed to cover. Anyway my point being the unglazed ceramic tile was what we looked for, just wasn’t easy to find.
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Old and slow. Forgot this one:
FIRE BRICKS. The kind used to line fireplaces etc. They come in a 1/2 thickness size that is perfect. Just lay them on the cooking grid and go..
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Old and slow. Forgot this one:
FIRE BRICKS. The kind used to line fireplaces etc. They come in a 1/2 thickness size that is perfect. Just lay them on the cooking grid and go..
I'm always surprised at how expensive fire bricks are. It's kept me from buying any.
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I have 4 different pizza stones that I have collected over the past 25+ years - none have ever cracked. They're fairly inexpensive these days. I tried a steel but it wasn't for me and will not work good in some applications. Steel transfers heat much more rapidly than ceramic or stone. In a pellet grill, where top heat is already a problem, you might end up with bottom crust that cooks much faster than the top. This goes for stones as well, but can really be exacerbated with a steel.
Last year I tested a product for a kickstarter operator call mighty pizza stone. The concept is that rather than increasing top heat, it has a diffuser to reduce bottom heat which results in a more balanced heat. It work very well in both the Memphis and my Weber gasser.
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I use a steel I got from Amazon. Super affordable, and puts out more heat than ceramic and will not crack. The biggest issue with steel is proper care between cooks. They do not do well in humid climates if left outside.
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For the record, mine did not crack, I broke them by accident, even the cheap ones...
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How about soapstone? The Kamado Joe ceramic grill offers a soapstone accessory to cook on. It must be able to withstand rapid heating and cooling.
It seems to me that someone would have discovered its suitability as a pizza stone if it were a good one. Does anyone know anything about it?
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For the record, mine did not crack, I broke them by accident, even the cheap ones...
do we want to know those stories ;)
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Looks like a pretty good stone, need to see if I can find any remnant's anywhere!
How about soapstone?