Pizza stones- smooth or a bit rough?

[navychop]

I made a couple of pizzas in my Kamado smoker grill tonight. First time with pizza.

First one was a bit difficult to smoothly transfer to our gifted (rough surface) pizza stone. Did not go well, even with semolina flour. Misshapen. Second one we put on parchment, which worked very well. Both delicious.

The stone has a bit of a rough texture. Would this be the problem, or was it just my inexperience?

Is it better to have a smooth pizza stone?

Help me out here, or I’ll have to repost in the Pub!

 

[navychop]

Doesn’t anyone else here grill pizza?

 

[AZ.]

I prefer smooth as easier to clean up burnt cheese and stuff....Havent cooked on grill since last year....Dont think texture matters one bit....can always use corn meal on platter works good, many good restaurants do it that way.

 

[clucas]

I gave up on pizza stones ever since I found the Lodge cast iron pizza pan. You also need a pizza peel, well floured or with cornmeal, so you can slide it on the stone or pan. A well seasoned cast iron pan cleans up easily by just scraping.

 

[navychop]

Thank you. I have one of those.

 

[c-spand]

Glad i saw this. I have been thinking about getting one for my bbq.

 

[arlo]

sprinkle fine cornmeal on the rock first. make sure you get it as hot as the oven before slapping the pie on it. make another one and i'll be over to try it out. i got the beer.