Just grilled my first pizza on the bbq with a pampered chef pizza stone. It Cracked.! Although temperature was over 700 degrees. It may of held up if I warmed my metal peel before touching the stone. Introducing cold metal peel onto hot, hot, hot...not a good idea! Thinking of trying the emile-Henry.
Does anyone have suggestions?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.