Weber Pizza Stone

TofuMofu

TofuMofu

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So...I'm thinking of getting myself a pizza stone for my Weber.

Has anyone got one and how well does it work?

Also, I see a Cadac Pizza Stone costs way less than a Weber one...is it worth paying the R799 for the Weber one? That's to say the Cadac one fits (I need to check still).

Thanks!
 
I think Moose has one - check out his mega thread.
 
They're all the same. The Weber one has slightly nicer handles, which grip the stone a little better than the others but for the price it's not even close to worth it. I ended up with the Alva because Takealot didn't have stock of the Cadac which is slightly nicer because it's bigger. No regrets though, my Alva is awesome. Just make sure the stone is hot and has some flour thrown over it before you put the dough on.

The Cadac is 33cm

http://www.takealot.com/cadac-33cm-pizza-baking-stone-with-chrome-plated-wire-holder/PLID26792625

The Alva is 30cm

http://www.takealot.com/alva-pizza-stone-with-handle-cutter/PLID20568191
 
Napalm2880 said:
They're all the same. The Weber one has slightly nicer handles, which grip the stone a little better than the others but for the price it's not even close to worth it. I ended up with the Alva because Takealot didn't have stock of the Cadac which is slightly nicer because it's bigger. No regrets though, my Alva is awesome. Just make sure the stone is hot and has some flour thrown over it before you put the dough on.

The Cadac is 33cm

http://www.takealot.com/cadac-33cm-pizza-baking-stone-with-chrome-plated-wire-holder/PLID26792625

The Alva is 30cm

http://www.takealot.com/alva-pizza-stone-with-handle-cutter/PLID20568191
Click to expand...

Thanks man! :D
 
Ive got the Cadac one, use it on a Weber.

Works like a charm, the instructions says never to wash it, only to use flour.

Ive had it for about 2 years, makes very good pizza. It can take some practice to get the optimal temp, due to the fact that you not using an conventional oven.
 
OP they work like a charm and are all more or less the same - for me the hotter the weber the better the pizza :)
 
Look for a place that sells kiln furniture and buy a kiln shelf. Can withstand higher heat and they're tougher than regular pizza stones.
 
Last edited:
Had my cadac stone for few years. Cannot see how the weber can be much better, certainly not at the asking price
 
Can you only use them in a charcoal bbq or would it work in a gas one too?

example like this one:
Weber-Char-Q-With-Stand.jpg


or

weber_spirit-classic-e210-2-331346.jpg
 
I use mine in my oven. Comes out great. Works great with tortilla pizzas too
 
satanboy said:
Can you only use them in a charcoal bbq or would it work in a gas one too?
Click to expand...

Will work in any BBQ or in your oven in the kitchen, the thicker the stone the better, but also the thicker the stone the longer it takes to heat it up properly.
I use a laser thermometer to check the temp. 300 - 310 C works best for me, but I like a thicker crust. After each pizza you need some "recovery time" to heat the stone up properly again, so usually you cant bake pizzas continuously.

and a +1 on the kiln shelf, I also use one
 
Method said:
So...I'm thinking of getting myself a pizza stone for my Weber.

Has anyone got one and how well does it work?

Also, I see a Cadac Pizza Stone costs way less than a Weber one...is it worth paying the R799 for the Weber one? That's to say the Cadac one fits (I need to check still).

Thanks!
Click to expand...

I have one. works very well. I still need to get a decent base dough recipe.
 
Great idea! Definitely buying one of these.

So how does it work - do you build a wood fire underneath, then heat the stone, then add pizza?
 
So... I'm gonna necro this thread because this Friday I will be doing pizza on the weber using my Cadac pizza stone.

My plan is to eventually end up with 4 different fires in my weber.

Two of them will be on the charcoal grate (ie lower level), piled behind charcoal rails on opposite ends of the weber. The other two will be in charcoal bins/baskets, which will be sitting on top of the cooking grate itself. I think all fires should be started using charcoal and moved over to wood.

The reason I want two fires on the upper level is because what tends to happen is that the base cooks faster than the topping. Having two fires on the upper level will help make sure that the top of the kettle is hot enough to cook the topping really, really fast, while the two lower fires keep the stone hot enough to crisp the base quickly.

I suppose a single fire on the upper level might make it easier to get pizzas in and out.

My biggest concern is, would I be making a fire so hot that it could damage my weber?
 
Won't using wood effect the taste?
 
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