If you love cooking delicious pizza in your Big Green Egg but want to take it to the next level, investing in a high-quality pizza stone can significantly improve your creations.
A pizza stone replicates the hot, natural hearth of authentic pizza ovens, baking pies with a crisper crust and a more artisanal flavor.
Finding the best pizza stone for Big Green Egg, however, can be tricky with so many options on the market.
This blog post aims to guide you in selecting the perfect stone to maximize your Big Green Egg pizza -cooking experience. We’ll discuss important considerations like size, thickness, heat retention, durability and more.
By the end, you’ll know exactly what to look for to find a stone that elevates your Big Green Egg pizza from good to great.
What is Important of Pizza Stone for Big Green Egg?
5 Best Pizza Stone for Big Green Egg
The Kamado Joe Pizza Stone is an essential accessory for perfecting kamado-cooked pizzas. Made from high-quality ceramic, the 20 or 15-inch
stone fits all Classic, Big and Pro Joe kamados as well as the Big Green Egg Large. It effortlessly handles temperatures up to 900°F,
letting you bake delicious pizzas and more.
- Provides excellent heat retention for crispy crusts
- Distributes heat evenly from edge to center of stone
- Porous surface absorbs dough moisture to create that perfect crisp
- Requires use of a pizza peel or stone slide to transfer pizzas onto the preheated stone to avoid burning fingers
- May need occasional re-seasoning to maintain its nonstick surface
The Pizza Baking Stone EXTRA THICK offers standout performance for baking pizza in your Big Green Egg or Kamado Joe grill.
Made from thick earthenware that’s an upgrade over ceramic, the 9/16 inch stone boasts awesome heat retention and distribution for ideal crispy crusts.
Its self-seasoning surface means food doesn’t stick and cleanup is easy. Though generously sized for the Large BBE, the hefty weight and bulk may make transferring pizzas without a peel challenging.
Overall, the durable design from premium materials promises lasting results for serious pizza bakers, especially those seeking a rugged alternative to thinner stones.
- The thick design ensures it can withstand thermal shocks and distribute heat evenly for consistent cooking.
- The smooth surface is naturally nonstick, self-cleaning and versatile for baking more than just pizza.
- Its generous size may not fit all 18-inch grills precisely
- The extra thickness can make the heavy stone unwieldy to use and transfer pizzas without a peel or stone slide
The extra-thick Big Green Egg pizza stone delivers superior results for kamado-cooked pizzas.
Made with Thermarite material that retains heat better than ceramic, the stone absorbs moisture from the dough to help create a soft yet crispy crust.
It can withstand temperatures up to 2000°F, distributing heat evenly for a well-cooked dough and toppings.
The reinforced Thermarite is durable enough to withstand sudden temperature changes for a long-lasting stone.
The 16-inch circular size accommodates most large egg pizzas while also working on grills and ovens.
The non-porous surface prevents odors, and the food-grade material is completely safe for use. Overall, a top-performing pizza stone for the Big Green Egg.
- Excellent heat retention
- Absorbs moisture for crispy crust
- Handles high temperatures
- Durable construction
- Large size fits most ovens and grills
- Requires pre-seasoning
- Needs occasional re-seasoning
- Handles can interfere with fit
- Heavy and thick
- Higher priced
This pizza stone focuses on heat resistance, able to withstand extreme temperatures up to 1400°F.
The 14″ by 16″ size creates restaurant-quality pies and the cordierite material allows heat to reach every layer for a perfectly cooked crust and toppings.
It browns crusts beautifully and can reheat pizza effectively. Food safety is assured as it is made from components that pass burning tests at 2200°F.
Ergonomic handles on both sides give a comfortable grip for moving the rectangular 0.67-inch thick stone, eliminating the need for excessive preheating.
The thick construction delivers superior thermal stability for crisper, tastier pizzas.
- Made of heat-resistant thermal stone
- Will withstand temperatures up to 2200°F
- Large 16″ size fits most large egg pizzas
- 1″ thickness for superior heat retention
- Heavy-duty porcelain enamel exterior
- Needs to be seasoned before first use
- Cornmeal needed initially to prevent sticking
- Handles could interfere with some grill fits
- Heavy weight may make transferring pizzas difficult
The Legend Cast Iron Pizza Pan delivers crisp crusts and quality construction.
Made from durable cast iron, the 14-inch pan is designed to fit the Large Big Green Egg and Classic Kamado Joe though it may not accommodate smaller grills.
The seasoned and pre-oiled nonstick surface releases pizza with ease and wipes clean, requiring no additional oil over time.
The heavy-duty build ensures exceptional longevity and the ability to handle high heat.
However, weighing in at around 8 pounds, the pan is substantially heavier than average pizza pans.
While the extra weight attests to the product’s quality construction and durability, some may find it unwieldy.
Still, for serious outdoor pizza makers, the Legend pan offers the benefits of natural cast iron seasoning for memorable pies.
- Made of natural seasoned cast iron
- Distributes heat evenly for crisp crusts
- Develops a natural non-stick surface over time
- Durable construction will last for years
- Pan shape contains toppings during baking
- Requires seasoning before first use
- Heavier weight makes transferring pizzas difficult
- Requires oil or cooking spray at first to prevent sticking
- Smaller 12″ size limits pizza sizes
Which Is The Best Pizza Stone for Big Green Egg For You?
There are a few factors to consider when choosing the best pizza stone for a Big Green Egg smoker.
Size: You’ll want a stone that fits comfortably on the grill grates but isn’t so big that it’s unwieldy. Most people recommend a size between 13 to 15 inches for an Egg.
Thickness: A thicker stone around 1 to 1.5 inches will retain and distribute heat more evenly. This results in better cooked pizza crust.
Material: Go with a real ceramic pizza stone for superior heat retention. Steel or silicone stones just can’t compare.
Nonstick coating: Some stones have a nonstick surface to make removing pizza easier. This can be a useful feature.
Heat resistance: Make sure the stone can handle the high temperatures of your Egg smoker, at least 1000 to 1100 degrees Fahrenheit.
In my opinion, after cooking lots of pizzas on my Egg, the best option is a 13 to 15 inch round ceramic pizza stone with a thickness around 1 to 1.5 inches. Nonstick is a nice bonus but not essential. Look for one that’s specifically intended for high heat grilling and smoking. That will ensure it can handle the rigors of your Big Green Egg. With the right size and material, any reputable branded stone should serve you well for delicious, crispy Egg pizzas!
What Temperature Should I Cook Pizza At On My Big Green Egg With A Stone?
Aim for a temperature between 700 and 800 degrees Fahrenheit for cooking pizza on a Big Green Egg with a pizza stone.
At this high heat, the exterior of the pizza crust will cook quickly, developing char and crispiness, while the interior cheeses melt just right without making the bottom of the crust soggy.
Monitor the Pizza stone temperature with an infrared thermometer gun.
Adding wood chunks like cherry or oak during the preheat can infuse your pizza crust with smoky flavor that enhances the overall taste.
Should I Rotate The Pizza On The Stone In My Egg?
It is recommended to rotate your pizza once during cooking on the stone in the Big Green Egg for more even results.
Rotating the pizza halfway through the cook time, usually after about 2 to 3 minutes, helps ensure an evenly baked and crisp crust.
The bottom side of the pizza that was initially facing the heated stone will cook faster and brown first.
By spinning the pizza 180 degrees, the other side then faces the heat source and bakes to match the first side. Rotate carefully using tongs or a pizza peel and spatula.
Can I Cook Multiple Pizzas Back To Back On My Stone?
Yes, you can cook multiple pizzas consecutively on the same pizza stone in the Big Green Egg.
After baking the first pizza, leave the Egg at the high cooking temperature between 700 to 800 degrees Fahrenheit.
The preheated stone will allow you to launch the second pizza directly onto the hot surface.
This minimizes heat loss and downtime between pizza cooks.
The key is to work quickly so the stone does not lose too much heat while prepping the next pizza.
Also, consider rotating the stone halfway through cooking multiple pizzas to compensate for any hot and cool spots.
How Do I Remove The Baked Pizza From The Heated Stone?
The best way to remove a cooked pizza from a heated stone is to use a long handled peel or spatula.
First, open the egg lid and slide the peel underneath the pizza crust, making sure to go almost all the way under the crust edge.
Gently lift up and maneuver the peel to pull the pizza off the stone. If the bottom of the crust seems stuck, slide the spatula between the crust and stone, working in a rocking motion to loosen the pizza.
Be careful, as the stone will still be very hot.
Wear protective heat resistant gloves and use slow, steady movements to successfully transfer the pizza off the stone.
The Kamado Joe KJ-PS23 Ceramic Pizza Stone is perfect for Big Green Egg users thanks to its specialized concave shape that fits the kamado grill perfectly. It delivers evenly baked and crisp pizzas every time.
The BBQgaskets Pizza Baking Stone allows you to make authentic wood-fired pizza with your Big Green Egg by distributing heat evenly and absorbing excess moisture. It’s made of high quality cordierite ceramic that can withstand extreme temperatures up to 1,000 degrees Fahrenheit.
The Round Pizza Stone for Crispy Crust Pizza from Cuisinart is an affordable option that provides professional results. Its patented design features hundreds of micro pores that allow steam to escape for a crispier crust.
The ROCKSHEAT Big Green Egg Pizza Stone bakes perfect pizzas and bread inside your egg due to its kettle shape designed specifically for kamado grills. It’s made of durable cordierite ceramic that resists chipping and cracking.
The Legend Cast Iron Pizza Pan gives you an alternative to ceramic pizza stones. Its thick aluminum handle stays cool while the seasoned cast iron bakes flavorful crispy crusts just like a brick oven pizza.
In summary, any of the above options are excellent at delivering that wood-fired pizza taste when using your Big Green Egg.
Choose based on your preferences for ceramic or cast iron as well as features like fit, price and heat resistance. The most important thing is baking with a stone or pan that distributes heat evenly and absorbs excess moisture for the crispiest results.
Since a young age, my love for pizza has only grown stronger. As a writer, I am dedicated my career to exploring the art behind a perfect pie. From the crisp crunch of the crust to the perfect blend of savory sauce and gooey cheese, I dedicated to captures the essence of what makes pizza so beloved. With each article, I hopes to inspire others to share in my passion for this timeless dish.
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