Pizza with the pit boss pizza stone!

JeepSmoker

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I purchased this last year.

If you're really serious about pizza (parties) you can crank out a pizza every minute and a half! I did have to buy a few fire brick and turned them on edge to support the hood assembly over the firepot and auger tunnel. Reaches 900+ degrees in about 30 minutes and STAYS HOT! (measured it)
 

LanShark

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I didn't season either of my stones. I just get them hot and cook on them.

one is over 10 years old, the other is about 2. the 10 year old one is more black and smoother but both work the same.

I also never, never, never wash the stones. After they are cool I will scrape them with a stainless bench scraper and a pizza cleaning brush.

edit: this is the brush I have. I don't use it very often. If cheese is stuck, I'll use it to clean that off.

If you have put oil on the stones, I would cook it off before making more pizza.
2nd this! I've heard not to season the stone in any way. Don't even wash it with detergent. The stone is so porous it will keep any flavor or taste it comes in contact with.
 

GeekChef

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I used two stones....with foil covered bricks to separate the stones. I cooked the pizza between the stones to get the top of the pizza cooked......works on gassers or smokers.....
 

Dad_Roman

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No seasoning on my stone. GMG oven. Ive had great luck with it. You lubricate a pizza stone(ware) with sprinkled corn meal.

 

Smk it up

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I just bought a sportsman 820 and am curious about cooking a pizza! Just a frozen one to start and i did purchace the pit boss stone. Any tips guys and gals? Any feedback would be appreciated. Thanks
Just used cornmeal on my new stone. Worked fine. Used refrigerator dough, short pre bake then dressed it.
 

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