Best Pizza Grilling Stones in 2020

Hans Grill Pizza Stone Baking Stone for Pizzas use in Oven and Grill/BBQ Free Wooden Pizza Peel Rectangular Board 15 x 12 Inches Easy Handle Baking | Bake Grill, for Pies, Pastry Bread, Calzone Review:

This is a good size stone and even better it comes with wood pizza peel board. I love that’s rectangular so I can cook 3 flatbread pizzas at once or 1 round large pizza. The regular round stone I could only cook 2 flat breads at once. Although it does not comes with English instructions it’s not that hard to prep. Wipe it off with water and clean towel. Dry it. Put on the grill bring the grill up to operating temp. Don’t use any form of liquids to start the fire as it will be sucked right into the stone and ruin it. Cook your pizza/food. Let the stone cool slowly take it off the grill and wipe it down. It should be that simple.

Pizzacraft PC0214 Dough Docker for Pizza Crust or Pastry Dough Review:

This has done exactly what it is supposed to do.
I thought about buying a nicer looking more expensive one, but why bother if it works and you only use it when you make pizza.
I used to sling pizza when I was younger, docking your stretched dough is an absolute must if you don't want huge bubbles forming in the oven.
This is much easier and quicker than attacking your dough with a fork.
Sidenote: If you want a little extra wonderful flavor in your pizza, brush your dough with a little Olive oil everywhere and sprinkle with a little dried oregano, basil, garlic salt and a touch of parmesan.
Cooking down a little red wine in your sauce is pretty awesome too!
Happy pie tossing!

Pizza Stone for Best Crispy Crust Pizza, Only Stoneware with Thermarite (Engineered Tuff Cordierite). Durable, Certified Safe, for Ovens & Grills. 14 Round 5/8 Thick, Bonus Recipe Ebook & Free Scraper Review:

This pizza stone is great. I've never used one before so I don't know how it compares to others, but this one makes a crisp, evenly-cooked crust. I was reluctant to spend $40 for something that's specifically used for baking just one thing, but the crusts of the pizzas that I had baked on our old pizza pan were always a little soggy. The difference between the way that the crust turns out on this stone is remarkable. The man who sells the stones has been extremely helpful. The stone itself arrived in a box that was lined with protective padding, and that box was packed inside another slightly larger box. Also included were very clear care and use instructions and a scraper for cleaning the stone. The seller also sent an email with care instructions and he attached a cookbook with a few pizza recipes, a bread recipe, and instructions for baking frozen pizza, as well. I have baked a couple of pizzas from scratch - preparing the dough in the bread machine, and then adding the toppings. I prepare the pizza on parchment paper, which is a godsend when it's time to clean up. It also makes transferring the pizza onto the stone much easier. I take hold of a corner of the parchment paper and slide in onto my old pizza pan, and then I slide it off of the pizza pan and onto the stone. Voila! The only downside is that we'll never be satisfied with takeout pizza again.

Pizza Stone for Best Crispy Crust Pizza, Only Stoneware with Thermarite (Engineered Tuff Cordierite). Durable, Certified Safe, Ovens & Grills 14 x 16 Rectangular, Bonus Recipe Ebook & Free Scraper Review:

This is the best pizza stone I have ever owned. Got tired of buying the thin stones at local stores as they would tend to last a year or less before breaking even though I took very good care of them. This thicker stone really does a nice job at getting the bottom crust evenly browned and my interest in homemade pizza has returned and I am very pleased with the results after just a few 're-learning how' attempts. Stone arrived in perfect condition and was packaged extremely well. The manufacturer's packaging is so good that I actually saved the box and padding just in case I ever want to take the stone out of my oven and store it for any extended period of time. So far, though, it stays in my oven almost all the time. At $50, this stone is not cheap but I have spent at least twice that amount over the years on cheaper, thinner stones that eventually failed. This thing is nice and thick and I think it will last me far longer than any other stones I have owned. The thickness also makes it cook better than the thinner stones I always used in the past. I wish I had bought one of these years ago. Hopefully this is the last pizza stone I will ever need to buy. I have only had this a bit over 2 months so far but I have used it a lot in that time...approaching 12 pizzas and other than showing some darkening (to be expected), it shows no other signs of wear and tear. I have even run it through the self-cleaning cycle on my oven twice just to test its durability and it has come through that with no issues. I have had other stones crack during the cleaning cycle in the past.

I use a no-knead pizza dough that I let rise on the counter for 8+ hours and then put into a 1-gallon plastic bag and refrigerate for at least another 12 hours (24+ hours is even better for flavor). I found using a slightly wetter dough in a home oven seems to make the crust just the way I like it. I don't actually weigh my ingredients but I use about 2 cups of bread flour to 3/4 cups of cold water. I add about heaping tsp of salt, 1 tablespoon of oil and about 1/4 tsp of instant yeast and 1 tsp of honey or sugar to give the yeast something to get them started.

I put the stone in a cold oven and preheat it for about an hour at my oven's max temp (550F). In my particular oven the middle rack has proven to be the best location for the stone. On the bottom rack the crust seemed to cook faster than the top. On the upper rack it was just the opposite with the top cooking faster than the crust. Once I tried the middle rack, my pizzas found their sweet-spot for my particular oven. Your mileage may vary.

One side-note: If you use the pre-made dough in a can (Pillsbury, Great Value, etc), be sure to use the recommended oven temp even when using the stone. I tried these twice and the first one I did at 550F assuming the stone would just cook these the same as my home-made dough. Big mistake! Bottom crust got way too dark (almost burned) before the pizza toppings were done to my liking. The canned dough must use more sugar (they do taste sweeter...and I am not a huge fan of that) and I think it might be the sugar that causes the dough to get over-browned/burned so fast at the higher temps.

Char-Griller 6211 Smokin' Stone Jr Review:

If I were to forget that a wrong product was delivered the first time I ordered, and then went thru ordeal of repacking, shipping back, and getting this one right, and when revisiting other people reviews to see that this was a systemic problem, which was shipping wrong item out -- this is a superb product. Beautifully crafted, does what is intended to do, in your junior egg, and then more. You can use it as a pizza stone in your oven too. If Amazon gets it right, to ship what one ordered, I would go for it again.

Pizzacraft PC9899 Rectangular ThermaBond Baking and Pizza Stone for Oven or Grill, 20" x 13.5" Review:

So I got this in the mail and opened it up. The seller packaged this well. It was packed with styrofoam then put into a box. The. It was then put in a second box. Pulled it out and it was perfect. It was a little dusty but I wiped it with a damp towel and let it dry before I baked it for an hour at 500 degrees. It's still in one piece. It's really important you do this to season the stone. It's also important that you put the stone in when the oven is cold and let it warm with the oven. Follow the directions included in the box and you will be fine. If you choose to ignore them, then the stone will crack and you have no one to blame but yourself.
Some people have complained about the smell when the stone is heating in the oven. I will tell you that I think that the more sensitive your nose is, the worse this smells. I don't have a super sensitive nose so I can tell you that it smelled fine to me. If you have ever been to a pizza place with a wood fired oven and got the chance to sit close to the kitchen, it smells like that. It smells like heating brick or like the hot stones in a sauna when you pour water over them. If you are sensitive to this, then you would be better off with ceramic or cast iron.
It fits in my standard size oven with room to spare. I'm very happy with this. Would definitely buy again

Weber 8836 Gourmet BBQ System Pizza Stone with Carry Rack Review:

Finally, broke down and bought the Performer Deluxe charcoal kettle this summer! And since it comes with the gourmet grate, I was able to get this pizza stone, which fits into this particular grate. It took me a few times to get used to heating the stone properly for pizza, but once I got that settled, it has worked well.

The one annoyance? The handles. I realize they are necessary to hold the stone in place and to lift it out, but they interfere with using a pizza paddle. I had a paddle that fit the size of the stone, but it would not even fit between the handles. I had to get the Weber paddle, which is a bit flimsy, but at least it does fit. Thing is, you can only approach the pizza from two angles due to the handles being in the way. I realize I can set any pizza stone on top of the cooking grate, but then it risks sliding around when trying to move a pizza around.

As for the cooking quality, though, I have had no issues with it at all. It is best to get the temperature of the kettle close to 450°-500° internally with the lid on, and that means you will need to use quite a few briquettes. I had the best results pushing the briquettes up against the edges of the kettle, with none beneath the stone. If there are too many coals beneath the stone, it gets too hot and the crust will burn. This method still heats up the stone, yet also heats the rest of the air inside the kettle and cooks the pizza from both sides more evenly.

Unicook Heavy Duty Ceramic Pizza Grilling Stone, Baking Stone, Pizza Pan, Perfect for Oven, BBQ and Grill, Thermal Shock Resistant, Durable and Safe, 15x12 Inch Rectangular, 6.6Lbs Review:

I have been grilling pizza for years by setting the dough on the grates for two minutes and then taking it off and flipping it over to put the sauce, cheese and toppings on. I did it this way because otherwise,even when burners under dough were on low, the bottom would still too charred and the family would complain as they like to do. By putting these Stones on the grates, I have eliminated the need to have to take the pizza out to cook it properly. Heat these up properly, about 15 minutes per the instructions, and then lower the flame on burners under them and place the fully prepared pizza on them. Granted you have to get used to making rectangular pizzas rather than round but does that matter?? After 3 minutes rotate the pizza by 180 and in another 3-4 minutes your pizza is done if you are able to maintain the 350-400 temp inside the grill. THe pizza slides easily on the stone any stray dough, cheese, toppings that fall onto it scrape off easily and quickly. Love these!!! I bought two of them and put them next to each other inside the grill to increase the surface area. Buy them and start cooking!!

Unicook Small Pizza Stone, 10.25 Inch Round Pizza Grilling Stone, Baking Stone, Cooking Stone for Oven, Perfect Size for Personal Pizza, Ideal for Baking Crisp Crust Pizza, Bread, Cookies and More Review:

I am very satisfied with the product itself. However, if you are new to the home pizza making game, as I was when purchasing this product, let me offer some advice I wish I'd heard.

You may think, as I thought, that you can simply make the pizza right on the stone, pop it in the oven, and enjoy your crispy crust. No! You must first heat the stone at around 500° F for 30 mins, then transfer the pizza onto the stone! As such, you'll need two items in addition to the stone, a pizza paddle (flat surface to transfer the pizza to the stone) and a measuring device. The paddle is simple enough, just a thin slab of aluminum + a handle. You only have to try transferring your meticulously handcrafted homemade pizza without a paddle once before you realize that a paddleless pizza existence is a fate crueler than death.

Second, you need a way to make sure your pie the right size and shape before transfer. Time for a little DIY project. Materials: scissors, piece of cardboard, pencil, and a picture of Tim Allen.

First, prop up the picture of Tim Allen. It is very important to setup your picture of Tim Allen before doing any DIY project. Second, assuming you don't have a compass lying around, I recommend tracing your pizza stone onto the piece of cardboard. At this point, you're probably looking at the scissors and thinking, "I can take it from here!" WRONG.

Do NOT cut a piece the same size as the drawing you traced! Ideally, you want your pizza do be at least half an inch smaller than the stone you'll transfer it on. It's unlikely your aim will be perfect when transferring your pizza onto the pan; it helps to give yourself a bit of wiggle room. So, cut about half inch inside the circle you drew. Voila. Look at the picture of Tim Allen. He is proud of you.

When you want to make a pizza, cover your cardboard in aluminum foil, and coat the surface in flour. When the stone heats, use your handy dandy paddle to transfer it to your pizza stone. Congratulations! You're well on your way to making a crispy pizza.