akescpt
Honorary Master
im reminded that im yet to use my pizza stone. fekkit.
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Weber Pizza Stone
- Thread starter TofuMofu
- Start date
Give it a try you won't go back. It's easier to start with a small one first until you get the hang of it like half the size or the size of a side plate.
Cool let us know how they turn out.Thanks! I just ordered one
Saturday, saw the pizza stone Id bought a year back and decided to give it a go - bread flour, brown sugar, yeast and some warm beer instead of water.
Topping -
Tomato paste on base with rosemary and olive spice.
Tomato slices thinly cut.
Salami slices.
Chedder, brie and mozarella.
Weber indirect coals at 190 - didn't time it BUT it came out awesome.
Topping -
Tomato paste on base with rosemary and olive spice.
Tomato slices thinly cut.
Salami slices.
Chedder, brie and mozarella.
Weber indirect coals at 190 - didn't time it BUT it came out awesome.
akescpt
Honorary Master
Indirect? Thought the pizza stone had to bee over the coals and pre heated in high temperature?
I used mine direct. Actually the bottom of the weber was covered in hot coals.
The problem is actually temperature management. If you only want to cook say 3 pizzas, you won't have a problem. More than that, and you should use a chimney starter to keep the fresh, hot coals coming.
The problem is actually temperature management. If you only want to cook say 3 pizzas, you won't have a problem. More than that, and you should use a chimney starter to keep the fresh, hot coals coming.
Didn't really do any research to tell the truth just used indirect like i cook everything else, bottom was still crispy, I have a 47cm weber so its smaller.
Sounds good. Next time try using some blitzed up tin tomato but add some sugar to counter the acidity, salt and herbs. You can really taste the difference. Or even the pasta sauce you buy in the jar.
Trying again tonight, I have some pasta sauce left over so gonna give that a try.
I'll probably stick with my way of doing things as it worked last time and try indirect again, looking through some recipes now and they mostly say direct.
I didn't use briquets last time , find the charcoal bits to work better at most things in the weber including cooking pies and roasts.
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