PIZZA - Different stone and steel options

[kennethk]

 

[Greg Jones]

Nice! Pretty well sums it up.

 

[C. Keeper]

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I'm amazed that the round pizza stone cracked perfectly in half, scientifically amazing

 

[Gonefishin]

Wow, and I only have 1.

 

[Kentramz]

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With so many options, I’d love to hear your opinions on each? Any one the best choice?

 

[kennethk]

Steel - because I am using it for pizza and bread and it will not break - it will rust though if you do not care for it

 

[Jim6820]

I’ve recently been looking at the Lodge cast iron pizza pans; 15” standard one, or the 14” Bold model. Anyone using either one and, if so, which one and what do you think of it/them?

 

[Creekside]

I got the square one and we love it.

 

[SmokeZilla]

I have the 15”. It‘s a decent all around device but doesn‘t get a lot of cook time for pizza since I like deep dish pies and I have a pizza oven. It also does a great job when searing potatoes and veggies with the extra real estate. If you want something more versatile, check out paella pans. They come in cast iron and have taller sides so you can use them for a number of dishes. I have a 24” and 16” and they rock.

 

[Pizza_Smoker]

GMG-4023