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Old 02-02-2011, 01:11 PM
Location: Pittsburgh
12,985 posts, read 10,767,107 times
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I do have an industrial range, so I confess that helps. I also find that a pizza stone is quite sufficient. Happy to put my pizza up against any around Pittsburgh. Just not impressed around here anymore. Shame no one can make good pizza.
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Old 02-02-2011, 02:55 PM
441 posts, read 482,527 times
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Pizza stones work amazingly well in your average home oven, too. Leave it in the oven for an hour at 450-500 degree heat. The stone will absorb enough heat to reach 800-900 on the surface--good enough to make a nice pizza crust.
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Old 02-02-2011, 03:03 PM
Location: Pittsburgh, PA
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I've done pizza on the grill with a pre-cooked shell, but I saw Bobby Flay just cook the dough on the grill without a stone or pan. As I recall he cooked it on one side, took it off the grill, flipped it, topped it and returned it to the grill uncooked side down. I've been wanting to try that, but haven't yet.
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Old 02-02-2011, 03:22 PM
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It is possible that with a commercial over or a lot of patience with a conventional oven you could make a pizza stone work better than I have seen them work. But that is now sounding pretty expensive and/or inconvenient.

I may have to try grilling at some point, however.
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