“The Big Green Egg Pizza / Baking Stone is a versatile piece of cookware for baking a variety of recipes from pizzas to breads to desserts. The stone distributes heat for even baking and browning and the ceramics pull moisture from the outer surface of the dough for brick oven crustiness. The Pizza / Baking Stone retains heat, so your foods stay hot longer.”
This Pizza Stone is 14″ diameter and will fit perfectly into your Large Big Green Egg. It is a hefty item, shipping at 10 pounds and is made of ceramic.
Why I Bought My Big Green Egg Pizza Stone:
I bought my Big Green Egg Pizza Stone for the same reason as everyone else, to grill pizza! After owning my Egg for just a few months, I was getting more and more interested in its versatility. I had done steaks (hot and fast), I had done brisket (low and slow), but I was looking to exercise the Egg’s ability to act like a brick oven. That, and pizza is really, really good. I don’t really bake cookies or bread, so I use my Pizza Stone exclusively for pizza.
What’s Good About The Big Green Egg Pizza Stone:
The first thing I noticed about the Pizza Stone was its weight. This thing is heavy and when your are talking about pizza stones, weight equals quality. These are thicker than most other pizza stones on the market and that means two things. First, they are less likely to crack at high temperatures because a thicker stone can handle more heat. I cook with my stone at 600F no problem, while “other” products are rated only to 450F. Second, they will LAST! While I have only owned my pizza stone for about 2 years, it is showing zero signs of wear and tear. Unless I slam it into the ground (I’m fairly certain it will survive if I just drop it), this will be in my collection for a very long time.
The benefit of using a pizza stone is that it results in a great crust on your pizza. Slide your pizza (or bread, cookies, or whatever) on the pre-heated stone, and the stone will draw the moisture out of the dough while it cooks. This results in a very crispy outside, but soft and chewy on the inside (also known a “perfect” crust).
What’s Not So Good About The Big Green Egg Pizza Stone:
Because this pizza stone is so thick and heavy it takes longer than most to pre-heat. I’m a fairly impatient person (a bad quality for a BBQ cook, I know), so I really don’t like waiting for the stone to heat up. I can rationalize waiting though, because the reward is brick oven style pizza you can only get in the best pizza joints. The pizza stone will also retain heat for a long while after cooking, so be careful! Be sure to use grilling gloves when handling your pizza stone after a cook.