Several months ago, at the beginning of the grilling season, I wrote about my love for grilled pizza and shared the techniques my family has developed over the last ten years.
A few people wrote in about pizza stones (do they make the process easier? Do they defeat the purpose?). At the time I had no experience using a pizza stone but I recently got to give one a try. The stone I used is from Mario Batali's cookware line; it comes with an enameled cast iron frame that holds the pizza over the flame and has handles for easy gripping.
To test the stone, my family and I decided to grill two pizzas, one on the stone and one placed directly on the grill rack (using our original method). Both produced terrific though slightly different results.
The pizza stone pizza made for a more attractive (even professional looking) pie. Because the stone is a 14-inch round, we had to roll the dough out to roughly the same size, and that requires some precision. Our batch of dough happenedRead More »from Should You Use a Pizza Stone When Grilling Pizza?