I am going to order this Pizza oven. What baking stone and size do you recommend me purchasing . Thank You
1808134
Thank you. If I did want to purchase an additional stone what size should it be
1808135
The oven includes a base of 3 heat storage Firebricks and a Cooking stone is already included. It is possible to purchase an additional stone for the top shelf inside the oven, but it does already include the base pizza/baking stone.
654611
According to Calf Pizza Stones, http://www.californiapizzastones.com/pizza/files/Conditioning-A-Pizza-Stone.php, "We do not recommend using any oil of any type.Simply wash your stone, NO SOAP.Pat dry and put in your oven.Turn your oven to 450 and bake your stone for 30 minutes let cool.Now our ready to bake!!!"
1788352
I always put mine in a cold oven so it heats up as the oven heats. You want the stone to be nice and hot when pizza dough goes on it. It gives a lovely crispness to the crust. Plus, I've heard the stone is more likely to crack if you put it into a hot oven.
738575
Did you preheat the stones? For pizza we put them in the oven for half an hour on the highest temp the oven will go to before baking. For bread I don't think you'd want to go that high, but you do want the stones fully heated. You can also use parchment paper (shape your bread loaf on the parchment and bake the loaf on the paper on top of the stones). If that doesn't help, maybe you need a different bread recipe.
302169
I wouldn't think a person who purchased a pizza stone this nice, would degrade it by baking a cheap frozen pizza on it. To answer your question, if you are going to bake a frozen pizza, just follow the directions on the box and don't use this pizza stone. If you make a pizza from scratch, then by all means use this wonderful pizza stone.
1033291
Please read the product details. I think you will find the info you want there. Nice oven.
1432267
I TOOK The time to look on eBay at the model you asking about, the Weber Q2200, it appears it does not have the grill size that the pizza stone requires. Perhaps a quick visit to a Lowe's or Home Depot would be wise, scope out the actual size, take a tape measure with you. The pizza stone needs 15x17 inch cooking area at least as the slick stainless steel handles take a bit of space. I've used my pizza stone maybe 10-12 times since I bought it and it makes great pizza. You should invest in a wooden pizza peal no wider than 15 inches, when I got mine at a restaurant supply house I took my tape measure and was glad I did because the one that looked fine by eye was too big. You lay down a little flour and corn meal on your peal, push out your dough, put sauce and toppings on that suit you and then you learn to master the landing as I call it: actually getting the whole pie on the stone and not have part of it hanging off the front or back. When you do get the hang of it though it is a lot of fun. I am sure the Q2200 is great for a little city balcony or small apartment porch or camping. But the small tank size would make grilling expensive. This past summer has been quite hot in New Jersey where I am and I'm grilling 5 nights a week, I cook indoors on the rainy days and cook early. I go through the normal sized grill tank in about 3 weeks. We discovered our local Agway farm store does refills of propane tanks and they really FILL the doggone tank. You get a refill tank at Lowes or even 7-Eleven they only put 15 to 17 pounds in. Our local Agway puts 20 pounds in, quite a lot more grilling time. I think it would be wise to SEE this Q2200 grill in person. Best of luck. Michael Hale
1485743
I just started making Pizza's in the oven. I have made 12''. It looks like you can make 2 at the same time.I really like the oven.
778699
I just spread some cornmeal out on the stone, put it in the oven for about half an hour to heat up, and then pull it out just long enough to set the pizza right onto it and throw it back into the oven. I've really enjoyed how the crusts on my pizzas have turned out when I do it that way.But I use the stone for all kinds of stuff...cookies, loaves of bread, etc. It's really diverse.
92610
I have used the Red and Blue bag for pizza. Both produced very good results, but I lean towards Blue for pizza. It produced a crust with a lil bit more air. The first time I made pies on my BGE, I used red and baked them at 550-600. With the blue, the same temp was not enough as the crust was white and had no spring. I bumped it up to 800, and the dough sprung up once it hit the pizza stone and had perfect color. What are you using to bake your pies?
2267358
I use a stone in the oven then put onto that. with just an oven rack yes, i guess you'd do best with the support of a cookie rack. works best with a pizza stone. can't use for bread with a super high water content like ciabatta
974611
Hi,I am in seach of a good countertop oven to use mostly for the rotisserie feature and for meat, pork and not chicken - most reviews focus on baking and chicken. Would you have any specific suggestions or just features/ qualities that I need to look for? I take it that convection would be big deal here. I see a lot of complaints about how flimsy the applicances look and the external heating... Any help will be appreciated, thanks!
654612
According to Calf Pizza Stones, http://www.californiapizzastones.com/pizza/files/Conditioning-A-Pizza-Stone.php, "We do not recommend using any oil of any type. Simply wash your stone, NO SOAP. Pat dry and put in your oven. Turn your oven to 450 and bake your stone for 30 minutes let cool. Now our ready to bake!!!"
1716780
On the 16" range, place the oven on the left side. The burners are 11" apart. The burners are 13" apart on the right side. Then fire both burners on medium. Turn burner control knobs ALL the way right AFTER lighting and THEN back to the left to your desired setting. Make sure your cooking area is protected from the wind. In about 15 minutes the stone will be at 500F or above. Watch your pizza and rotate as needed. The pizza will cook faster towards the rear of the oven. Make sure NOT to overheat the stone! I use semolina flour instead of cornmeal on the pizza peel.
310811
The idea is to use the stone as your pan. Put a piece of parchment paper on top with your pizza on it and off you go. Makes the best crust.
647208
I'm curious about how large a casserole dish I could use in this. I don't bake that many 12" pizzas.
235686
This oven easily accommodates standard 12" round or square pizzas. the inside dimensions are 13" wide x 13" deep and with the rack in the lower of the two position levels, there is 7" height clearance to the bottom of the upper heat elements (and still a nice clearance above the lower heat elements). I bake bread quite a bit, but haven't in this oven, yet. None of the loaves I bake ever exceed 5 1/2" in height. I would say this oven would do fine, and when I do try it I will use the Convection Mode as I believe it will provide for very even baking. It does pizza, etc, fantastic! Someone said that they thought the fan was loud. I disagree. The bell that rings at the end of timed baking is adequately audible, as well. I hope this helps.