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Dough-Joe Pizza Stone


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Ordered the Dough-Joe stone (14.5"x7.8") - really going to love this thing versus the other crappy cheap versions; have been without for a couple of months and that's much too long to not do pies.   Ran at about 500 for 45 mins and dropped it on for about 9 minutes (turned at 4;5ish); crust was perfect, stone really held the heat well.   

 

Goes without saying, as others have praised it, but this is HIGHLY recommended if you're looking for a stone.

 

Thanks to all who have referred it!

 

 

 

 

 

 

 

 

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That is a really thick looking stone and that pizza is killing me.....absolutely killing me.

 

 

 

I've gotta do a pizza really soon.  I'm thinking tomorrow will be that day.    Hope you don't mind some pizza grilling company, @bwarbiany  

 

 

I hope we can each get results close to the killer pie that @bjunge just did.

 

 

I'm going to grab my stone and clean it up nicely.

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Nice looking Pizza.

Best Stone there is IMO unless you get one of those custom made ones where they custom cut a round stone out a 16x16" Industrial 1.5" Cordierite Kiln Shelf for you and I think those are over $100. 

 

But for a standard Stone you can just buy I have never seen better.

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Nice looking Pizza.

Best Stone there is IMO unless you get one of those custom made ones where they custom cut a round stone out a 16x16" Industrial 1.5" Cordierite Kiln Shelf for you and I think those are over $100. 

 

But for a standard Stone you can just buy I have never seen better.

 

I believe these are Cordierite.  I have one and I think the 14.5" size is ideal for my 18" Vision as I wouldn't want to restrict the air flow too much - especially for a high heat pizza cook.  At 7/8" it is quite heavy and seems more than adequate for the job.  I have to wonder if at a certain point more isn't better - if not, why not use two 1.5" stones? 

 

FWIW I liked the Dough-Joe, but I don't recall it making an a dramatic/obvious difference in my pizza cooks (I bought a Blackstone oven last fall so I haven't used it since then).

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Nice looking Pizza.

Best Stone there is IMO unless you get one of those custom made ones where they custom cut a round stone out a 16x16" Industrial 1.5" Cordierite Kiln Shelf for you and I think those are over $100.

But for a standard Stone you can just buy I have never seen better.

I believe these are Cordierite. I have one and I think the 14.5" size is ideal for my 18" Vision as I wouldn't want to restrict the air flow too much - especially for a high heat pizza cook. At 7/8" it is quite heavy and seems more than adequate for the job. I have to wonder if at a certain point more isn't better - if not, why not use two 1.5" stones?

FWIW I liked the Dough-Joe, but I don't recall it making an a dramatic/obvious difference in my pizza cooks (I bought a Blackstone oven last fall so I haven't used it since then).

Correct the Dough Joe is cordierite.

I was just mentioning that the only other stones that are it's equal would be a custom made one, they use a 16x16 but cut it down to whatever size you wish. I would probably go with 15" round.

But they are way more expensive and not really any better than the Dough Joe.

Made a definite difference in my pizza cooks

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Nice thick looking stone.

CK or any other Blackstone Oven experts... Thoughts n a nice huge stone like this n the Blackstone "turntable"? Would that be too heavy? Has anyone played around with a bigger Roto motor spinning the plate? Am I overthinking this, trying to spin a 45 on a 78 setting? (Or the other way around, haven't seen a vinyl record spinning for probably 30 years).

These stones look fantastic, and a really decent price. I probably ought to get one for the grill anyway, but if it'd work on my Blackstone too, It would be an absolute "must have".

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Nice thick looking stone.

CK or any other Blackstone Oven experts... Thoughts n a nice huge stone like this n the Blackstone "turntable"? Would that be too heavy? Has anyone played around with a bigger Roto motor spinning the plate? Am I overthinking this, trying to spin a 45 on a 78 setting? (Or the other way around, haven't seen a vinyl record spinning for probably 30 years).

These stones look fantastic, and a really decent price. I probably ought to get one for the grill anyway, but if it'd work on my Blackstone too, It would be an absolute "must have".

The Blackstone will hold a 16.5" stone. The weight of the turntable rests on a sleve/bearing. The motor just spins and no weight is on the motor. As long as the sleve/bearing is greased properly it shouldn't have a problem turning it. I've cooked some fairly heavy casserole dishes in the Blackstone without problems.

The Blackstone temp range is about 350* - 1000*. It can get to 1000* in about 10 minutes so it needs to be a good stone.

The one question would be why. The Blackstone recovers really quickly between pizzas. Maybe a minute or so at the very most so there really isn't a need for a thicker stone other than raising the pizza a little higher towards the top stone.

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Nice looking Pizza.

Best Stone there is IMO unless you get one of those custom made ones where they custom cut a round stone out a 16x16" Industrial 1.5" Cordierite Kiln Shelf for you and I think those are over $100. 

 

But for a standard Stone you can just buy I have never seen better.

 

For anyone looking, the Broil King baking stone (NOT the pizza stone kit) is 3/4" and can be found for under $30 some times, so almost up there by the Dough Joe.  I am still kicking myself for not getting a second one when I found mine on sale so I could flip then around repeatedly when doing multiple pizzas in a row.  I find a single stone is great when you have time for 4-5 minutes between pies, but I have a had couple times I have had up to six pizzas right after another and they go downhill after the second one...anyone else have a solution for multiple pie cooks?

 

I am actually on the verge of picking up a wood fired oven though as we are becoming Neopolitan addicts.

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