Marioís 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 500įF.
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.