I've been cooking pizzas off and on with my ceramic Primo outdoor cooker. One problem I have with it is the top of the pie doesn't brown much. So I have tried to "dome" the pie during the bake but I run the risk of gettting it too close. The fire tends to travel towards the right so the right rim will brown but not the rest. Consequently I have to rotate the pie every 45s to get the rim to brown evenly.
Inspired by Ronzo's modded LBE, I decided to try and place a stone in the dome to create a 2 stone baking application. I have successfully mounted a stone in the dome, in effect lowering the ceiling. The gap between the top stone and the bottom stone (according to my calculations) is 3.25". With a pizza in place and given a crust rise of about 1", there should be a 2.25" gap.
The stone has to be secured tight. My concern is that if the stone expands too much it may crack either the stone or my primo dome. The primo dome is 3 times thicker than the stone but the pampered chef stone is much more dense.
I am aware that some stones do expand as I have cracked several tiles in the home oven (slate, travertine, & saltillo tiles).
So looking for some advice. Does this experiment fall into the category of "don't do it" or "go ahead and light 'er up?"
Again, I want to try it but don't want to think about worse case scenario of cracking my grill. It's only money right?