While Traeger grills’ uneven cooking surface might be great for searing steak and roasting corn at the same time, it’s a train wreck for crafting stunning pizzas, as you would attest.
To bring even cooking to my backyard grill, I tried out the best pizza stone for Traeger. This, my friends, turned out to be the heck of a game-changer in my baking journey. Be it frozen or freshly made pizza dough; the end results were a league above those disappointing takeouts.
If you are yet to find the right pizza stone for the job, don’t worry! I’ll be unveiling FIVE pizza stones that personally revolutionized my baking game.
Pizza Stone for Traeger Grill
Why a Pizza Stone on My Traeger Grill Made All the Difference?
The best addition to my grilling arsenal is a pizza stone. It brings a lot to the table that really appeals to me. The most important is its ability to convert my trusty Traeger Grills Pro Series 780 into an excellent pizza maker.
Let’s delve into the standout reasons why I’m a huge fan of using a pizza stone on a smoker:
Better heat performance
Traeger grills offer high heat, which is essential for baking a perfect pizza. But it’s pretty challenging to get an even cooking surface. One of the best hacks I’ve found is adding a pizza stone. This accessory has excellent heat distribution and retention, making it possible to craft nice stone-baked pizzas with my yard pellet grill.
Crispy crust
Aside from its obvious superior heat performance, pizza stone’s porous surface helps ensure a crisp result. It prevents a heck of moisture pooling under the pizza dough – a primary cause of soggy pizza crusts.
Wide culinary applications
Cooking with a pizza stone allows having a go at several recipes that would fall through the grates. Prior to owning a pizza stone, I wouldn’t dare to cook cookies, bread, or even vegetables. So, if you plan to get more out of Traeger Grill, Pizza Stone is the way to go.
What’s the Difference Between Pizza Stone and Steel for Traeger grills?
After baking a couple of thin-crust pizzas with both pizza steel and stone, I must admit, pizza stone delivers the extra crisp result I always wanted.
But using a pizza stone means waiting more than 30 minutes for the pizza stone to preheat. I am okay with the long wait since it’s central to crisping the pizza crust. However, impatient bakers might prefer the fast cooking performance of baking steel. No preheating is necessary.
Furthermore, the baking steels are made of metal. That means it’s more durable and higher thermal shock resistant than a pizza stone.
For me, the decision between the pizza stone and baking steel is a simple one. If you want professional-grade pizza, opt for a cordierite pizza stone. Their high thermal retention and porous surface make them adept at crafting pizzeria-style pizzas.
On the other hand, I prefer using baking steel for searing, broiling, and grilling steak and cuts.
Factors I Consider Before Purchasing a Pizza Stone For My Traeger Grill?
Material Matters
Pizza stones are made with different materials, such as ceramic, steel, cast iron, etc. This makes it tricky to choose the best pizza stone for Traeger.
Among the array of options, ceramic and cordierite stand out as my personal favorites. Wondering why? Their porous structure and exceptional heat performance allow them to create that desired crisp crust. Although they take roughly half an hour to heat up, the end result—a pizza akin to what you’d find in a pizzeria—more than compensates for the wait.
Now, let’s talk about the steel and cast iron alternatives. These are straightforward, no-frills accessories made from sturdy metal, making them formidable choices.
However, with metal construction comes regular maintenance, including seasoning, which I consider lots of work. However, both cast iron and steel cookware can heat up quickly and are versatile for cooking.
If you’re not like me, someone who loves experimenting with a variety of homemade pizzas, cast iron or steel would be a perfect fit.
Keep in mind that metal options are usually more expensive than stone ones. However, they often last a lifetime, making them a good investment.
Heat capacity
This accessory is designed to help convert your Traeger grill into the best pellet pizza oven. So, it’s essential that the accessory can handle blazing heat from your grill or smoker. With this in mind, I go for pizza stones that can withstand wild temperatures up to 900 degrees F.
The pizza stone ensures that pizza bases are toasted perfectly for a professional texture and taste.
Size and Shape
Pizza stones come in different shapes — round and rectangular. While each has its own perks, I find a rectangular pizza oven more accommodating. With round or spherical options, launching Neapolitan-style pizzas can be a tad challenging. I often need to readjust the pie to center it.
For size, whether it’s 12 inches or a whopping 16 inches, it’s all about finding that sweet spot that fits snugly on your grill’s grate surface. But hey, if your grill can handle a larger stone, why not go for it? More cooking space, more versatility—bigger can indeed be better in the world of pizza stones!
Thickness
Thickness is another factor that can either make or break your baking experience. Sure, they might take a bit longer to heat up, but the final result is worth it. Thicker stones (0.5 – 1.0 inch) endure and keep the heat going for longer than thinner ones. Thus rewarding you with those consistently crispy crusts that are just perfection.
But there’s a downside to their higher thickness. Thicker pizza stones are on the heavier side, especially cast iron and steel options. In truth, they are a workout to lug. That’s why I’m all about thick pizza stones integrated with a handle. You’ll find them easier to take on and off my grill.
Warranty
I’ve received pizza stones that look like a puzzle instead of a baking tool. When I invest my money, I choose Pizza Stones with a reliable warranty. If you buy it, the maker will fix any normal cracks so that you can be sure.
Best pizza stone for Traeger Review
After trying out more than a dozen pizza stones, this one takes the cake. As someone with an eye for top-quality pizza stones that can give my homemade pizzas that perfect crisp, I’m thrilled with its build quality, performance, and thickness.
This 2019 best-selling pizza stone is made of cordierite stone that truly works wonders on any grill. While I had to play the waiting game for a little over 15 minutes before launching my fresh dough, the amount of heat it gives out more than compensates. Once it’s hot like hell at around 800 degrees F, this pizza stone churns out mouth-watering pizzas with the perfect crust.
The cooking space is generous, measuring 14.96 x 11.8 inches. It was a perfect fit for my Traeger Grills Pro Series 780. Other customers have also claimed it was an ideal fit for their grills and smokers.
Its porous surface is another feather in its cap. I love how it absorbs flavors, infusing subsequent pizzas with a richer flavor profile. Furthermore, it has an impressive 0.6-inch thickness, so I’m not surprised this pizza stone has a quick recovery time.
The pizza peel is disappointing.
While it’s an excellent addition that comes at no extra cost, using the wooden pizza peel to retrieve my perfectly baked pizza wasn’t a walk in the park. I ended up resorting to my old stainless steel pizza peel for a smoother maneuver.
It’s okay to check out other options, but if you’re dead serious about stepping up your pizza-making craft, Hans Grill Pizza Stone is your perfect baking ally. Snappy cleanup, high heat resistance up to 1112°F and FREE peel and recipe book 一 no wonder it’s the most-rated pizza stone ever!
If you want to cook more than just authentic pizzas, you need the best pizza steel. I mean the all-time best VEVOR Steel Pizza Stone.
Straight out of the box, this pizza steel and the included cutter feel substantiated and well-engineered. But moving this 14-pound pizza steel on and off the Traeger Grill is quite exhausting despite its two carrying holes. Its heavyweight is not a surprise, considering it’s made of heavy-gauge steel.
After putting this pizza steel to the test, one feature that stands out for me is its newly-improved Teflon coating. Compared to other models, I never had to deal with fresh pizza dough sticking to the steel pizza stone or worry about long, tiring cleanup.
In addition to that, it didn’t require me to season the steel plate before using or storing it. This is a big win for all lazy bakers like me!
What’s more? This pizza oven cooks incredibly fast, probably the fastest I’ve ever seen. It took less than 7 minutes to cook a perfect 14-inch margarita pizza. With a thin 0.4-inch thickness, this product performed better at low-volume pizza making.
Teflon, a blessing and a curse
The VEVOR Steel Pizza Stone tends to smoke on high heat exceeding 572 degrees F. This is a common experience with Teflon-coated pans and stones. If you are worried about harmful chemicals leaching into your food, grab the popular THERMICHEF Pizza Steel Plate instead.
After putting several pizza stones to the test, I found that the Unicook Pizza Stone comes remarkably close to the 2019 best-selling Hans Pizza Stone, especially in terms of heat resistance and retention.
This 0.6-inch thick cordierite pizza stone is a bit lighter than the Hans model, and preheating it, a crucial step, took around 30 minutes. Once it’s adequately heated, I place my freshly topped pizzas on it.
Surprisingly, there was no significant temperature drop, a common issue with other models I experimented with. This allowed for faster cooking of pizzas and subsequent ones. And, to my delight, each pizza tasted a heck better than the first, surpassing the flavor of most takeouts. This showcases the exceptional flavor absorption capability of the Unicook Pizza Stone at work.
On paper, the Unicook Pizza Stone boasts higher heat resistance up to 1,450°F than the Hans Pizza Stone. In practice, having used both pizza stones, I can vouch for their safety in cooking at high heat—no signs of warping or cracks.
Great for Pizzas, But . . .
While it’s excellent for Italian-style pizzas, there are a couple of considerations. To avoid sticking, you’ll need to sprinkle some cornmeal before launching your pizzas. Also, it’s not ideal for recipes involving oil, as it tends to absorb flavors. For such recipes, I recommend looking into the VEVOR or THERMICHEF Steel Pizza Stone.
There are a few cheap stone slabs that delivered decent results but are not good enough to earn a spot on my list. But the Augosta Pizza Stone is an outlier, scoring higher than any product in its price range.
This stone is heat-safe up to 1112°F and spreads heat uniformly across its entire surface. I got no hot spots and barely had to use a peel to spin the pizzas. Good luck finding another affordable pizza stone that cooks evenly.
This hot seller has a fierce burning spirit that really improved the taste and texture of my frozen pizzas. Not just great taste but crunchy crush, which is only second best to my favorite pizzeria.
Peel is NOT Great!
Pizza stones coming with a wooden peel or other essential accessories offer an excellent band for the buck. I think the manufacturer skimped on the wooden pizza peel. It’s useless for transferring pizzas. But for its price, I can’t complain. Hopefully, you already own one like me.
If you’re already a whiz with cast iron pans and pots, then the THERMICHEF Pizza Steel is the go-to. Each plate is made from one single metal sheet using an advanced CNC laser cut technology. What does this mean for us? superior durability and unparalleled cooking performance for pizza and non-pizza recipes.
The manufacturer offered this highly conductive steel plate in two thickness options. I opted for the ultra-thin Standard at 0.2 inches over the thicker Deluxe at 0.4 inches. Why? I wanted quick cooking, perfect for whipping up a few pizzas for a small gathering. It takes only 5 – 7 minutes to make a wholesome homemade pizza. However, if you frequently host a large number of friends, I suggest you consider the Deluxe version.
Similar to the VEVOR Steel Pizza Stone? The THERMICHEF Pizza Steel cooks better and has a wider range of culinary possibilities. With its higher heat capacity, this steel slab produces delectable pizzas with a delightful crunch to the chewy crust. Additionally, the model features a larger hole, significantly offering a better overall carrying experience.
Not for lazy home cooks
Not everyone enjoys the process of seasoning their cookware. If you fall into that category, this product might not be the best fit for you. For a more convenient option without the need for seasoning, grab the VEVOR Steel Pizza Stone!
Comparisons of the pizza stone on Traeger
| HANS GRILL PIZZA STONE | VEVOR Steel Pizza Stone | Unicook Pizza Stone | Augosta Pizza Stone | THERMICHEF Extra Large Pizza Steel Plate | |
| Material | Cordierite | Steel | Cordierite | Cordierite | Steel |
| Max Temperature | 1112°F | 572°F | 1,450°F | 1112°F | |
| Preheat Time | 30 mins | 一 | 30 mins | 30 – 40 mins | 一 |
| Cook Time | 3 mins | Under 7 mins | 3 mins | 4 mins | Under 7 mins |
| Pizza Size | 12 inches | 14 inches | 12 inches | 12 inches | 14 inches |
| Weight | 7.8 lbs | 14.9 lbs | 6.6 lbs | 6.7 lbs | 14.21 lbs |
| Thickness | 0.6 inches | 0.2 inches | 0.6 inches | 0.6 inches | 0.2 inches |
| Included Accessories | Wooden peel | Pizza cutter | Plastic scraper | Wooden peel |
Using Pizza Stone on Traeger Grill, Here’s How I Do It?
Since the Traeger grill does not come with a pizza stone or detailed instructions on how to use one, it might seem a tad tricky or overwhelming for first-timers. It’s quite simple as long as you preheat or bake at a higher temperature.
For cordierite pizza stones, pop them on the grill and allow them to preheat for roughly 30 minutes. It’s vital that the stone has come to temperature – at least 700 degrees F. This process is crucial to achieving pizzas with crisp crust. You want to avoid placing your pizza dough on a warm stone, which will only result in a soggy crust.
Baking steel or cast iron is slightly different. There’s really no need to preheat them. You can launch your pizzas on them. But waiting for a few minutes yields pizzas with better crispness.
Simple Techniques I Use to Clean and Maintain My Pizza Stone for the Traeger Grill
There’s nothing fun about post-cooking cleanup. So, I figured out ways to keep my grilling accessories including my pizza stones spick and span without breaking a sweat.
Cordierite pizza stones are the easiest to clean. I simply flip the used stone and let the grill’s high heat work its magic, burning off any food remnants effortlessly.
More importantly, NIGGER I don’t wash the pizza stone with soap and water. These stones have a knack for retaining soap flavors, potentially spoiling the taste of future pizzas with an unwelcome soapy aftertaste.
Cast iron or baking steel is slightly more work. Tackling the baked-on residue on the pizza peel is the most challenging part. A plastic bench scraper often does the trick, but for those stubborn spots, I turn to a bristle brush. Keep in mind that metal scrapers or brushes leave scratch marks on the baking steel.
Once the pizza steel is free from debris, I take an extra step and season it before stashing it away. This protective measure helps ward off oxidation and keeps my beloved grilling accessories in top-notch condition.
Related FAQs
Is there a risk of the pizza stone cracking or breaking on a Traeger grill?
Not all pizza stones can handle high heat. At extreme temperatures, some products crack. Also, a sudden temperature change can result in thermal shock. This happens when a scorching-hot pizza stone comes in contact with cold water.
Can I use my pizza stone in an oven or only on the Traeger grill?
Pizza stones work great in a kitchen oven, patio pizza oven or on an outdoor BBQ grill. Bear in mind that there’s no one-size-fits-all pizza stone. If you want a pizza stone that can go from your oven to the grill’s top, then ensure you pick the right size.
Do I need to season my pizza stone before using it on a Traeger?
There’s no need to season a cordierite or ceramic pizza stone before using it or storing it at all. Only pizza steel requires extra protective layers to maintain its cooking performance and structural integrity.
Parting Words
Using a pizza stone on my Traeger Grill significantly improved my baking results. It delivers that sought-after crispness that rivals the perfection of pizzeria takeout.
There are many options out there with poor performance. They usually end up being a waste of money. So, my advice? Take into account the size shape before parting with your hard-earned money.
Notwithstanding, any of the pizza stones on my list will help you craft stunning pizzas to dazzle taste buds.
