Pizza stone with cast iron?

[K9BIGDOG]

Probably a dumb question, but I just got the pizza oven attachment for my Camp Chef Sidekick. The floor of it is a non-removable pizza stone. I also have a Lodge cast iron pizza pan. Wondering if there's any harm or disadvantage to placing the pan in the pizza oven on the stone when I want pan-style pizza from time to time?

 

[CFLJOHN512]

I’d just use a peel. The pizza stone will be hot and make your crust nice and crispy.

 

[noboundaries]

Interesting question. The real concern is cracking the ceramic stone from thermal shock from the cold cast iron pan.

You could load the deep dish pizza in the cast iron pan at a lower oven temp, say 350F instead of the recommended 500-550F. Keep the flame set for the higher temp. It would minimize the shock and heat the cast iron pan at the same time as the stone. The pizza will be fine but take a little longer.

 

[sandyut]

the two above have said exactly what I was thinking.

 

[K9BIGDOG]

Thanks guys. I guess I would make sure to warm the pan up a bit. The point here is just to be able to have a pan-style pizza every now and then. Most times I'll just be using the stone and peel.

 

[BBQ Bird]

I'm not familiar with the pizza oven attachment, however, is there room to place a couple of fire bricks that you could rest the pan on? That way you wouldn't risk cracking the stone bottome.