Anyone ever made Weber Grill Pizza on a Stone? Pizza Stone Baking Discuss Anyone ever made Weber Grill Pizza on a Stone? in the Brick Oven Cooking forums; I'm eagerly awaiting someone to chime in on the granite, too.......

[Groves]

I'm eagerly awaiting someone to chime in on the granite, too....

[larrya1049]

I cook my pizza's on a stone in my Webber gas grill now and have been doing it that way for years. The pizza turns out much better than in our oven. I got the pizza stone as a gift. I think that you could buy some fire bricks and lay them on the grate and cook the pizza on there. They are cheap at around 1.20 each. I think granite would crack.

Regards
Larry

[Alfio's]

Big fan of firebrick splits. Cheap, versatile. I'd try granite if someone gave me a slab, but agree that it might crack especially if not heated to temp very slowly.

[Stan]

I've used granite in a Weber. I've cracked granite in a Weber. It heats up well, but the grill just goes too fast.

Stan

[heliman]

I was wondering about this very topic recently - and was in fact asked by someone if it would work. My thinking is that the BBQ is indeed capable to get the stone up to a reasonable cooking tempertature, but the minute the hood is opened all the heat escapes and the cooking chamber would need to heat up again to do a proper job of cooking the pizza.

This is pretty much the same as for an electric oven though I try to keep the door opening process to a minimum. The pizza is checked for slidability, corners are placed on the loading board so it only takes a quick flick to position it on the stone.

From what I gather, uniform heat is a key ingredient that goes in to making a good pizza. It would seem that the delay in getting the heat back up on a BBQ would mean a longer cooking time with a risk of overcooking/drying out the base.

I see some pretty good results posted here so it looks like a good pizza bake is definitely possible. I would be keen to hear how BBQ pizzaiolas address the hood heat loss issue though.

Rossco