This pizza stone has changed our grilling routine for the better. We played around with scratch crust, scratch sauce, various ingredients, size of crust (diameter and thickness), and finally found a combination that makes us happy. Our first couple of tries we struggled with a combination that was the best size and consistency to transfer. We use the Betty Crocker crust recipe, and canned pizza sauce. It took 4 pizzas at home to pay for the stone and = the cost of delivery and we are happy. We heat the stone, scatter it with cornmeal, then use the paddle and a grilling spatula to move the pizza from a pan to the stone. Cooking time is about 15 minutes. Watch for the crust to pull up and away from the stone. It just can't be beat. We grill for multiple meals and use the last of the charcoal to cook pizza for tonight. We'll see how this works through the winter. We're going to try quesadillas, burritos, and home made sourdough pitas in the near future. If this works through the winter, we may be done using the stove for most of our cooking. Be prepared for staining and sticking the first couple of times you use the stone. We scrape left overs when it's cool, and we've also scraped it when it was hot on the grill and before we added cornmeal. Be patient, it's worth the time and practice to learn how to use.

I use this thing every week or so. Makes the most amazing pizzas. I love everything Weber but especially this

I have been making pizzas in my home oven (on a larger stone), on my Weber gas grill (non stone) and now on my Weber charcoal kettle with this stone. I love the pizzas on the charcoal. i get a little bit of the smokiness from the charcoal and the slight char that makes New Haven style pizza so great. For those of new to making pizza at home , whether on this stone or the oven the consistency of the dough is important. Too slack and it can stick to everything, to dry and it makes a thick crust cheap tasting commercial pizza chain like dough. When I started making pizzas years ago I had may share of disasters. Always use corn meal or semolina flour on your peel, cutting board or what ever you use to build your pizza. Make sure the stone is preheated well. I sprinkle a little more cornmeal on the stone right before I slide the pizza onto the stone. I use about 3/4 of a chimney of charcoal and spread evenly over the grate on the kettle. If you are really new to home made pizza you might want to consider buying pizza dough. My local grocery store makes pizzas to go and sells the dough as well. It is well fermented and proofed , easy to stretch and doesn't stick. If you make your own dough (as I do most of the time) make it two days ahead of time and store in a plastic bag in the fridge. It will have much more flavor, be easier to stretch and not as likely to stich.