Author Topic: Mario Batali Chianti Grill Stone  (Read 1737 times)

0 Members and 1 Guest are viewing this topic.

Offline Ronzo

  • Registered User
  • Posts: 1407
  • Age: 43
  • Location: Leander, TX
  • Beer, freedom n' pizza...
    • New Texian Brewery
Mario Batali Chianti Grill Stone
« on: May 28, 2009, 09:30:44 AM »
Mario Batali Chianti Red Pizza Stone

Really expensive, but I guess it's an option if that's your thing.


(I did a search and couldn't find a thread where someone already introduced this product)
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew


Offline Bill/SFNM

  • Lifetime Member
  • *
  • Posts: 4040
  • Location: Santa Fe, NM
Re: Mario Batali Chianti Grill Stone
« Reply #1 on: May 28, 2009, 10:33:56 AM »
Quote
Mario’s 14" stone rests on an enameled cast iron frame, so pizza cooks at a perfect distance from the flames. A raised lip at the back keeps the pie from slipping as a paddle is slid beneath it. Features wing handles for easy lifting. Safe for temperatures up to 500°F.

I have no personal experience. Having a mass of cast iron under the stone sounds like a good idea, but there are less expensive ways to achieve this.  I have a few concerns about this product:

1. Every grill is different and there are all kinds of variations in distance between the heat source and cooking grid. How can they say they achieve a "perfect" distance?
2. Raised lip sounds pretty useless. I've never experienced the pie slipping like this.
3. My charcoal grill gets a whole lot hotter than 500F. Can't see how cooking this low is better than baking in your kitchen oven except for a little enhanced flavor if any of the pie is in contact with smoke.

Bill/SFNM

Offline Ronzo

  • Registered User
  • Posts: 1407
  • Age: 43
  • Location: Leander, TX
  • Beer, freedom n' pizza...
    • New Texian Brewery
Re: Mario Batali Chianti Grill Stone
« Reply #2 on: May 28, 2009, 11:22:46 AM »
I hear ya, Bill.

I have yet to grill pizza, but I'm looking to try it soon.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

Offline Ronzo

  • Registered User
  • Posts: 1407
  • Age: 43
  • Location: Leander, TX
  • Beer, freedom n' pizza...
    • New Texian Brewery
Re: Mario Batali Chianti Grill Stone
« Reply #3 on: May 28, 2009, 11:31:48 AM »
By the way, Bill. I like your blog.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew


 

pizzapan