There are discussions of pizza stones and general baking here and there on this forum. Those of you who are interested in such may want to read Baking With Steel, primarily written by Andris Lagsdin. You may want to explore a different method.
My initial attempt at making pizza on my Pit Boss kamado was outstanding. Later attempts have had problems.
I purchased the rectangular Baking Steel and BTS'd my next few crusts. This time, I had the steel over 3/4" spacers on my heat deflector on top of the grills, rather than fire->deflector-spacers-steel.
Better luck tonight! I made three dough balls from the 24-48 Hour recipe. I found these really easy to work with, but as my wife points out, "the book makes more sense the third time you try it".
They rolled out into great shells.
I brought the grill up to ~450 on the dome thermometer and kept it there until the steel approached that temp. I know Ken's book says 550F, but the PB dome is hard to get that hot.
I parbaked the first shell and that turned out fine, then wife made a crust for Ken's "Artichoke and Bacon" za. Delicious! We ate half of that one. Should have turned it on the grill part-way through for more even browning.
Then I formed the last ball to make the Margherita with Arugula and sopressata recipe. Pics follow. Folded it over on the arugula to wilt it. Way yummy. The steel was probably a bit more uniformly hotter at this point, and the crust bottom looks pretty good.
This cook was NOT a perfect cook... The Baking Steel, as much as I love it, didn't work in this particular cook. The bottom crust on this bread got darker than I like. This cook would have been perfect just by putting the bread on a baking sheet and setting it on the grill. I will repeat and do that next time.... the results were great though!
I think John and Rwalters has the baking steel as well. Aside from the need to season the Baking steel every once in awhile, she has performed like a dream month after month and year after year. I'm just glad I bought mine when the dollar was lower.
Here's some pics from tonight's pizza cook. I'll be posting pics from other Baking Steel cooks throughout the month. That crust was better than any I could have done on a regular pizza stone. Bubbly goodness is all I gotta to say.
So has nayone used stoughton baking steel? Should I go for the 16 inch round elevated on my second rack of my vision classic. note the firebowl is 16 inches. or go smaller with a 15 or 14 inch pan? the idea of a never cracking stone that retains heat better than ceramics sounds nice. The guy in the article cooks his pizzas in 4 min which seems a bit crazy to me but maybe I am wrong..