A review of the Weber baking (pizza) stone using both fresh and pre-cooked pizza bases. Pizzas were cooked on a Weber Q220 barbeque (equivalent to the new Q2200).
The metal tray is provided so you can easily put the prepared pizza on the stone without having to slide it off. It doesn't defeat the purpose of the stone - the stone's heat is transmitted almost immediately through the metal. And the top is underdone because you have the pizza stone directly on the grill. Weber sell a trivet and advise you to put down 2 layers of aluminum foil, then the trivet on top of the foil, and then the pizza stone on the trivet. This allows heat circulation and much more even cooking.
Get a second stone and a couple of small bricks, put the bricks on the edge of the first stone, place the second stone on top, and slide the pizza in on a pizza peel lightly dusted with cornmeal, not flower. Perfect pizza everytime!
P.S. - another thought is to avoid having direct heat right under the stone...maybe to left and right and keep a relatively cool center (assuming grill permits such heat controls)...
Hey there. The reason the pizza wasn't cooked on top, is because you didn't use the foil/tray and trivet on the grill before placing the pizza stone on top. If you place the stone on the grill directly, it will get too hot, cook the base and not the toppings (to the same extent). Weber do a good instructional video that covers this here: ruclips.net/video/GQKWrSZuKjk/видео.html. Cheers
I am curious if a torch finish (Searzall?) on the top for a minute or two would be a simple remedy of the cooking imbalance you discussed? Or perhaps also consider using a smaller heat dome than just the grill lid? Nice review overall and enjoyed the call outs on the disparities between instructions. Definitely going to invest in one!
I use two pizza stones stacked on top of each other with a steel oven rack in between as a spacer. Prevents burning on the base due to less direct heat and gets a nice colour on top. I use the stainless tray on there and it works well. The difference between good and great pizza is mainly in the recipe and preparation of the dough however with quality Ingredients
Well use semolina instead of plain flour on the tray to help sliding also in a fan forced oven would be better but since i love well cooked pizza and the crunch sound you made me hungry. Looks delicious.
lol watching you struggle getting the pizza onto the q was hilarious. you are right, the tray is unnecessary. i watched some pizza videos and they say by putting a bit of flour on the pan as you prepare the pizza alllows the pizza to slide off more easily, or something
pizza peels are generally wood. to remove a finished pizza they use metal peels. in the case of wood or metal peel you can use to transfer your pizza only and only after both pizza bottom and peel have been dusted with flour. you need to do a jiggle once the pizza is on the peel to confirm that it is fact floating on the flour. if not lift up one end of the pizza and toss flour under. repeat on other side.
Agonise. Buy. Review I just started using my Weber Q grill very recently to make pizza...my solution for melting the top cheese without burning the bottom so far is to use my pizza peel which has a handle to lift the pizza off the cooking surface for an additional 2 minutes. peels have dropped in price in the past two years. just ordered a metal peel with 40 inch handle for $12 USD on Amazon.
Wooden Peels seem to hold flour in a thin layer much easier than metal peels. The metal peel I ordered is yet to come but should allow for safer cheese melting in high temps.
I upgraded my gas line regulator to a outdoor deep frying regulator with adjustment. this new line allows for elevated temperatures but require a heat diffuser that of which I use a griddle to diffuse the heat from the burner
Found your video while trying to find out what i am doing wrong with my pizza.... i continue burning the arse out of the base..... On a side note about the difficulty you had with the aluminium peel.... it isnt actually a peel, Weber videos have shown them placing the aluminium tray on top of the stone rather than transferring it to the stone directly.
Stick the stone on two fire bricks so it doesn’t sit directly sit on the grill. This gets the top of the pizza up to where the heat is and the bottom away from the heat.
It cooked like that because you cooked it wrong, use some foil then a trivet tray on-top of that then the pizza stone on the trivet that way it acts more of an oven with indirect heat. If you sit it staright on the grill of course it's going to burn the bottom
How was dish soap taste like on the crust? I can believe if manual really said that, pizza stone have spores that absorb water and dish soap too. Even site like wikihow have better suggestions how to clean it, and what to avoid, Google: "wikiHow to Clean a Pizza Stone"
Never ever ever never never ever never ever use soap. Instructions are wrong. I don't even use water (except the first rinse). I just scrape off any burned on bits with a metal scraper.
1. This Weber stone is way to expensive compared to other pizza stones. 2. It isn't even a good one, because it's quite thin and thicker stones hold heat a lot better and therefore you get better results. 3. The metal tray is bs, too. Do you even know what you're doing? You put flour on the pizza stone to make it easier to get it off the stone. If this flour burns it doesn't matter at all. It will fall off easily. It's just a little bit charcoal dust without that much taste. And you never wash pizza stones with soap.
Great video! Thanks for sharing. If we were all pizza chefs we wouldn't be watching this video in first place. I'm thinking also on putting the stone directly into the grill (not extra stuff). Normally the toppings overcook before the bottom crust so if in your case is the opposite then why not lowering a bit the flame intensity... Any ways thanks for the video. You saved me a lot of money (at the moment) on buying a separate pizza oven...
Even though this is an old review now, some clues. I use a very small amount of semolina and flour on the base which helps a lot with moving it off the peel and onto the stone. The peel needs to be properly covered and I still don't use a lot, but I do ensure its completely covered with a little more at the front. This way you'll get a little semolina on the stone but not enough that it gets burnt and nasty. Cooking occurs in two stages. First the base and sauce and when the base is good, pull it out, load it up with toppings and then back in. This way you get a properly cooked pizza. I'm using a home made poolish style pizza base which smells and tastes fantastic. All win. 🤌🍕🍕🍕
The metal tray is provided so you can easily put the prepared pizza on the stone without having to slide it off. It doesn't defeat the purpose of the stone - the stone's heat is transmitted almost immediately through the metal. And the top is underdone because you have the pizza stone directly on the grill. Weber sell a trivet and advise you to put down 2 layers of aluminum foil, then the trivet on top of the foil, and then the pizza stone on the trivet. This allows heat circulation and much more even cooking.
This is my favourite video on the internet. I like the way you encouraged the pizza onto the stone with the spatula and the bit with the big knife.
Marek Larwood it's an awesome video. Hilarious
Thank you, this has made me decide not to buy a separate pizza oven but to give it a go using the bbq. Very helpful tips.
Thank you, very informative!
Get a second stone and a couple of small bricks, put the bricks on the edge of the first stone, place the second stone on top, and slide the pizza in on a pizza peel lightly dusted with cornmeal, not flower. Perfect pizza everytime!
I was going to buy a portable pizza oven, but did not really want to get a new piece of kit. I have a Q200 so will need to find which stone fits best
Great review. Have you tired semolina or corn meal instead of flour on the stone / tray to help it slide better?
Thanks Samuel. No, only tried flour which was burning, but might try semolina or corn flour as you suggest. Thanks for the feedback
Good tip - Semolina works well and doesn't give any nasty burnt taste
Rice flour works even better.
P.S. - another thought is to avoid having direct heat right under the stone...maybe to left and right and keep a relatively cool center (assuming grill permits such heat controls)...
Hey there. The reason the pizza wasn't cooked on top, is because you didn't use the foil/tray and trivet on the grill before placing the pizza stone on top. If you place the stone on the grill directly, it will get too hot, cook the base and not the toppings (to the same extent). Weber do a good instructional video that covers this here: ruclips.net/video/GQKWrSZuKjk/видео.html. Cheers
I am curious if a torch finish (Searzall?) on the top for a minute or two would be a simple remedy of the cooking imbalance you discussed? Or perhaps also consider using a smaller heat dome than just the grill lid? Nice review overall and enjoyed the call outs on the disparities between instructions. Definitely going to invest in one!
If you view the official Weber q video it says you need to use a convection tray and trivet and sit the stone on top of that
I use two pizza stones stacked on top of each other with a steel oven rack in between as a spacer. Prevents burning on the base due to less direct heat and gets a nice colour on top. I use the stainless tray on there and it works well. The difference between good and great pizza is mainly in the recipe and preparation of the dough however with quality Ingredients
Get yourself a trivet and use that to raise the stone off the grill, should help with more even cooking! great review, thankyou :)
use corn meal on your peel to slide the pizza onto the stone
Or semolina (or even a sprinkle of cous cous if that's all you have)
You can also use parchment paper on top of the stone
I build the pizza on the parchment paper and slide it onto the stone. Then slide it on to a peel to remove it when done. Works Great!
Well use semolina instead of plain flour on the tray to help sliding also in a fan forced oven would be better but since i love well cooked pizza and the crunch sound you made me hungry. Looks delicious.
I cook my pizza on the Weber tray and pizza turns out perfect I recommend using the tray
Mark and Amanda Richards what Weber tray?
The tray that comes with the Weber pizza stone. It is flat aluminium and sits perfectly flat on the stone.
Thanks. Though that one seems discontinued in the uk anyways now
Thanks for showing the mistake too
lol watching you struggle getting the pizza onto the q was hilarious. you are right, the tray is unnecessary. i watched some pizza videos and they say by putting a bit of flour on the pan as you prepare the pizza alllows the pizza to slide off more easily, or something
pizza peels are generally wood. to remove a finished pizza they use metal peels. in the case of wood or metal peel you can use to transfer your pizza only and only after both pizza bottom and peel have been dusted with flour. you need to do a jiggle once the pizza is on the peel to confirm that it is fact floating on the flour. if not lift up one end of the pizza and toss flour under. repeat on other side.
Great, thank you hachiroku, that's really helpful
Agonise. Buy. Review I just started using my Weber Q grill very recently to make pizza...my solution for melting the top cheese without burning the bottom so far is to use my pizza peel which has a handle to lift the pizza off the cooking surface for an additional 2 minutes. peels have dropped in price in the past two years. just ordered a metal peel with 40 inch handle for $12 USD on Amazon.
Wooden Peels seem to hold flour in a thin layer much easier than metal peels. The metal peel I ordered is yet to come but should allow for safer cheese melting in high temps.
I upgraded my gas line regulator to a outdoor deep frying regulator with adjustment. this new line allows for elevated temperatures but require a heat diffuser that of which I use a griddle to diffuse the heat from the burner
I use indirect heat and course ground yellow corn meal instead of flour.
Found your video while trying to find out what i am doing wrong with my pizza.... i continue burning the arse out of the base..... On a side note about the difficulty you had with the aluminium peel.... it isnt actually a peel, Weber videos have shown them placing the aluminium tray on top of the stone rather than transferring it to the stone directly.
You need to use convection tray +Trivett + stone so the bbq acts like an oven
Stick the stone on two fire bricks so it doesn’t sit directly sit on the grill. This gets the top of the pizza up to where the heat is and the bottom away from the heat.
Use a carton box , whit a little bit of floure, to put in the pizza it’s the best
Price ? And link to where you purchased the stone?
It cooked like that because you cooked it wrong, use some foil then a trivet tray on-top of that then the pizza stone on the trivet that way it acts more of an oven with indirect heat. If you sit it staright on the grill of course it's going to burn the bottom
Scorch the top with a torch, or brown the top in the oven. Try ground corn meal instead of flour on the stone.
How was dish soap taste like on the crust? I can believe if manual really said that, pizza stone have spores that absorb water and dish soap too. Even site like wikihow have better suggestions how to clean it, and what to avoid, Google: "wikiHow to Clean a Pizza Stone"
And what funny was the most to me even Weber have no idea what baking tray is for... In manual they say one thing and do another in their videos...
EVERY pizza stone video, FIRST tells YOU, NEVER wash in soapy water !! Soap will STAY for EVER !!
so why does it say so in the instruction booklet?
@@skystink Instructions are wrong.
Never ever ever never never ever never ever use soap. Instructions are wrong. I don't even use water (except the first rinse). I just scrape off any burned on bits with a metal scraper.
The pizza looked good
A wood pizza peal works great
Use cornmeal its like little ball bearings
Raise the stone of the grill by 2 inches and don't use the foil.
put a lot of flour to make it slide easly
Corn meal is your friend
I think we call it polenta in the UK and Europe.
Poms! You just don't get it, do you? This was more like "How NOT to use the Weber pizza stone"
I absolutely fucked my pizza up also during the transition
Thats the biggest pineapple 🍍 chunks I've seen on a pizza 🍕
Obviously you can’t read the instructions that come with the stone. You made a complete mess of that lol
2 quid my pizza stone cost me result!!!
That's what you get for putting pineapple on a pizza
Don't give up your day job!! Mate you have it all wrong. Hopefully by now you have sussed it out. Read further down your comments.
1. This Weber stone is way to expensive compared to other pizza stones.
2. It isn't even a good one, because it's quite thin and thicker stones hold heat a lot better and therefore you get better results.
3. The metal tray is bs, too.
Do you even know what you're doing? You put flour on the pizza stone to make it easier to get it off the stone. If this flour burns it doesn't matter at all. It will fall off easily. It's just a little bit charcoal dust without that much taste.
And you never wash pizza stones with soap.
Great video! Thanks for sharing. If we were all pizza chefs we wouldn't be watching this video in first place. I'm thinking also on putting the stone directly into the grill (not extra stuff). Normally the toppings overcook before the bottom crust so if in your case is the opposite then why not lowering a bit the flame intensity... Any ways thanks for the video. You saved me a lot of money (at the moment) on buying a separate pizza oven...
Such a shame
Even though this is an old review now, some clues. I use a very small amount of semolina and flour on the base which helps a lot with moving it off the peel and onto the stone. The peel needs to be properly covered and I still don't use a lot, but I do ensure its completely covered with a little more at the front. This way you'll get a little semolina on the stone but not enough that it gets burnt and nasty. Cooking occurs in two stages. First the base and sauce and when the base is good, pull it out, load it up with toppings and then back in. This way you get a properly cooked pizza. I'm using a home made poolish style pizza base which smells and tastes fantastic. All win. 🤌🍕🍕🍕