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Re: Gas Pizza only oven

From the WFO board

Posted by Rado (

In Reply to: Re: Gas Pizza only oven posted by Robert Grimes

Interesting how does Crispy go about producing smoky flavor, I must remember that with the foil at times it be much more practical. Thanks for that Crispy, good on you Mate! I recon placing couple of firebricks under the pizza stone will store more heat in as well as making the stone to last longer. Sure water too but (i think) mainly the faster cooling down cracks the stone.

Another good idea for more advanced pizza making could be attaching 1 or 2 bricks above the stone and so with the hot space in between toppings get done faster, cooking time should be shorter and perhaps it adds to a nicer crisp. But also extra hot matter above the main stone protects it from cooling down too fast (silica shrinks right at 200deg.C the stone gets hotter in its center colder on edges therefore it starts to brake.)

We are getting here more perfect mechanisms for making pizzas on BBQ. I will do few pizzas this way tonight and will post pictures in a next post in this thread. Robert sure add images in as well people coming here love to get hungry ;o)

Re: Gas Pizza only oven

by Rado Hand on Google+

Oven information

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