It Has Paid For Itself.

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.

Excellent buy, no longer need to get pizza oven.

I have wanted to get a pizza oven for as long as I remember, now there is no need. With this pizza stone our Weber kettle doubles as a pizza oven, we love it and the pizzas are great with crispy bases, lovely risen crusts and very hot fillings.

About average with other stones, but 30% more $$

So far, it’s been OK. Directions are pretty basic, and not very helpful regarding recipes. Sales photo also shows a peel, but it’s not included. Designed for the system with the hole in the grate, but can sit on top of a regular grate.

Pizza Stone

O...M...G... this is the best way to cook any pizza EVER! The cust wasn't burnt, it was soft and cooked thoroughly. I made my first pizza on the grill ever and I'm never going to cook one any other way again. Weber, you hit this out of the park! Looking forward to making my own for guests and family. Produce a book on baking with a grill and stone!

Great!

I have had my stone for 12 years and using the weber with the stone is my preferred method of cooking pizza. The electric oven in the kitchen just doesn't get the stone hot enough.

Can't Keep Bottoms From Burning With Weber Pizza

I wanted to love this stone because I love Weber products. But I really don't like this stone. I have done three separate cooks and I can't get the tops of the pizza to cook as fast as the bottom. The result is burned bottoms or undercooked tops. I read some people have bought an kettlepizza attachment for their Weber kettle that turns it into an oven, Gonna try that next.

Great pizza stone

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.

Good idea

I bought this to tryout with the family and was very excited to use it. I followed the instructions and my pizza stuck to the stone. I am very disappointed with this purchase. I could not get it cleaned up.

Weber GBS Pizza Stone

We made our own Pizza Dough, they come out just like a Pro oven. Used for other flat breads whether from scratch or just warming and works a treat and has the distinct aroma. They also take on some smells from the BBQ as well adding to the overall finish. Waited a very long time for this to be back in stock.

Pizza stone rocks

First time out, the pizza was great. Dough, which I made, was crisp on the bottom and chewy in middle. Also got some air pockets. After reading some reviews that indicated the dough burned, I often checked my dough to make sure it didn’t burn. That was never a problem. Directions said to use 75 briquettes in a single layer on the grate. I used about 45 coals - again being cautious about burning the dough - but next time I will use 75, which will give more heat.

+2 more

Great addition for the family

Tried my pizza stone last night. Made fresh dough and pizza for the family . Was amazed at hot hot the stone got . Grill was 250-300C plus and I’ve heard the stone gets another 100 degrees hotter . Pizza was brilliant , crust was light and crispy . Really impressed overall . Little tip . Plenty of semolina or flour under the paddle before you place the pizza on it so it slides easily to the stone . Pizza cooked in 6-8 mins . Super fast

Easy to Use Pizza Stone

Good quality and fits easily on the grill. Have only made one pizza and still need to learn how to get the grill temperature consistently above 450degrees. Followed the directions for 75 briquets, but that may not be enough heat. Eventually finished cooking the Pizza in the over. The Pizza stone gives a nice finish to the pizza crust.

Help for burnt crust

We have not tried the stone yet but we are shopping for a replacement for another brand that could not take the heat and it cracked. I see most people who are dissatisfied are having issues with burnt crust and undercooked tops. Here is a tip to help: We preheat the heat the stone and grill with center burners on low and outside burners on high. When we are ready to put the first pizza on the stone we slide it on the stone in the grill and it gives us a nice crisp bottom and a lovely top!

Stop reading and buy this

Do you like pizza? Of course you do! So stop considering this and just buy it! I love making homemade pizzas and I love things cooked over a fire so this was a must! I need to buy another so that I can make multiple pizzas faster. I mean, how did I live before I had the tools to cook pizza over a fire? I don't know, but I no longer have to think about it. (make sure to have really good gloves and trivets, this things gets toasty) #mandiereviews

Weber® GBS™ Pizza Stone Insert with Carry Rack

Good product but won’t look like new for long. Followed all instructions but not pizza expert and so getting pizza on to stone was tricky! Inevitable slips and spills meant that after only one use the stone looks terrible. Hopefully won’t detract from future performance. Would therefore recommend use of a paddle!

Winner winner!

I purchased this anyway having read bad reviews. I mean how hard could it be to make a pizza? I was right in my thinking. Easy as!! 1.

Burns crust every single time!

I make a lot of pizza, and I do a lot of grilling, so I was excited to try combining them with this stone. First warning - nothing in the instructions or Weber website gave any hints for using this. I have tried many different dough recipes and thicknesses, and get the same result every time -- the crust burns to a horrible black before the cheese on top ever melts. I did some tests with an IR thermometer - the stone easily gets to 700 degrees (which is good), but the ambient temperature (according to the kettle top) is only 400 degrees. So the crust cooks way faster than the topping, making it impossible to make an edible pizza. Be warned!

No instructions for use

My pizza would likely have been nice if I could have removed it from the stone in one piece. Nothing in the box nor in two brand new Weber cookbooks and nothing on this page about how to use it. Rolled out the dough with flour on the base and It's still there. It will be there for some time until I can soak it off or the stone goes in the bin. Even in your description you state, "Just roll out your favourite dough and " No. Doesn't work like that.

Good pizza stone!

So far I have made two pizzas in two days on this guy. First came out amazing, but the second burned the crust and left the toppings cold. However, I chalk this up to a learning curve of using this in conjunction with lump charcoal. The instructions are clear for briquettes, but lump is somewhat less predictable. The flavor from lump is worth it to me.

This product is so easy to use. Set the whole thing, handles and all, on the grill and turn up t...

This product is so easy to use. Set the whole thing, handles and all, on the grill and turn up the heat as hot as possible. Close the lid and let it sit for 30-45 minutes to get hot. Then start putting your pizzas, one by one, on the stone to cook. Depending on the amount of toppings, cooking time was 6-18 minutes each. Using a timer, we checked every one after 6 minutes and then kept track, rechecking every 2 or 3 minutes. We used a pizza peal to slide the pizzas on and off the stone with no problems. This is a slow process to make dinner if you have more than 1 or 2 pizzas to make. However, if you are willing to be "chill" with the process, it is really fun, you get to eat a wonderful homemade pizza and your house stays cool! Once you are done cooking, leave the stone on the grill until everything is cold, then remove. Just wipe down the stone and you are ready to go for the next time. Stone and handles will discolor because of the heat, so expect that to happen. Grilling just got a little more fun!