Hot Off (and On) the Grill: Pizza-Que Pizza Stone

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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published May 2, 2008
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(Image credit: Apartment Therapy)

We’ve discussed the virtues of baking stones in our ovens. We’ve shown you the beauty of pizza on the grill. And now, in the name of synergy, let us introduce you to the Pizza-Que Pizza Stone from Williams-Sonoma.

It’s a pizza stone for your grill. What do you think? Useful or overkill?

This is a new item from Williams-Sonoma, out just in time for warm weather. We suppose the combination of extremely high heat from the grill would make the stone even more effective at giving you an even, crunchy crust.

Laying dough on a grill can take finesse, so this certainly simplifies the process. But it has a mechanical, neat feel to it that seems at odds with the imperfect char marks and food-over-fire aspect we love about grilling.

What about you? Could the Pizza-Que have a place on your grill?

(Image: Williams-Sonoma)

Filed in:
bakeware
Cooking Methods
Grilling