Who knew! Pizza (and other breads) stone help needed BADLY!
Short version. I had a low-end Weber gas grill that could only get my old stone to around 400f. Pizza was "ok".
Got a new grill that can get near 700f... and let's just say I'm addicted. I want to do nothing but think about my next bread or pizza on the stone. But here's where you come in... I need a new stone! (Old one was simply in too many pieces LOL).
I've read about cordielite (spelling), soapstone, iron/steel, volcanic stone, etc.
So I'm here for two reason. I *think* I'm in love with soapstone, but I'd really like to hear more from you guys. Clearly you've done this many many times -- and I have not! :)
Assuming soapstone is a great material, I understand that if it's too thick it can take hours to get to temp, but I don't want it to crack either....
So... talk to me! What would the baker-gurus here do?
Thanks,
Pete
and it is indestructible. Gets up to temperature quickly and holds the heat quite well. However, I use it in a conventional oven and not a gas grill. I bake pizza and bread on it and it generally just stays in the oven unless I need to move the shelves around.
Pete, I don't know anything about soapstone, but cordierite is a good stone choice - you can find it sold as a kiln shelf, a good one won't crack under high heat. Steel is great in an oven, but would transfer heat too quickly if you put it in a grill and got the grill up to 700.
I use half thickness fire bricks. They get hot and hold heat well. As a low budget, home baker, they are also cheap. 14 $ bought enough to line my oven rack. Also it is easier for me to store a box of bricks than a large stone. I have never owned a baking steel or large baking stone so I don't know how they compare.