Pizza stones

[Greebo]

Sorry. Perhaps I should've mentioned that a lot of the frozen pizzas I've had (and some of the chilled ones) have said to cook them at 180C.

Big difference between that and 250C, even allowing for the oven here being approx 25C below what the setting says it is. Hence the improved pizzas.

 

[strung out]

i'd agree that it's best to cook pizzas in a nice hot oven.

 

[Herbsman.]

They do cook well on a stone, but as I said a couple of years ago, they're a bit useless if you need to make more than one (unless you have a couple of stones I guess)

How so? The idea is that you heat the stone in the oven from cold then slide pizzas on and off with a pizza peel.

 

[janeb]

I use the pizza tray with holes in for my home-made pizza, + oven as hot as it will go = lovely pizza

 

[mr steev]

How so? The idea is that you heat the stone in the oven from cold then slide pizzas on and off with a pizza peel.

Because when you put the stone back into the oven for the second time it cracks.

 

[Chz]

Because when you put the stone back into the oven for the second time it cracks.

Depends how long you've left it out for, no? I usually take a few minutes faffing about getting the second one on and the stone's never cracked.

 

[Herbsman.]

Because when you put the stone back into the oven for the second time it cracks.

*FACEPALM*



Re- read please! "The idea is that you heat the stone in the oven from cold then slide pizzas on and off with a pizza peel."

pay careful attention...

.... "slide pizzas on and off with a pizza peel."

The stone stays in the oven while you slide pizzas on and off with a pizza peel, hence, no taking the stone out of the oven until you've finished usng it...

 

[Herbsman.]

Take a look at how commercial pizza outlets with wood fired brick ovens do it. They don't have removable stones, their 'stone' is the bottom of the oven. The idea of having a pizza stone at home is to replicate that to some extent.

Of course if you put a cold stone into a hot oven it's going to crack - the difference in temperature is too great for this brittle material, and part of it will expand faster than other parts of it, then bang, you then have two or three pizza stones. So assuming you want to keep it in one piece you heat it up from cold so it all expands gradually and evenly, leave it there & use the pizza peel to get the pizzas on and off it. You can then bask in the smugness gained from doing it like the pro's do (or like me, you can have the embarrassment of making oval pizzas because you havent quite got the knack of sliding the peel underneath the uncooked pizza in one go)

 

[joustmaster]

i use a pizza stone, I make several pizzas on it in one go and move it in and out of the oven. Its never broke.

 

[joustmaster]

infact i am going to have to have a pizza tonight.

 

[mr steev]

*FACEPALM*



Re- read please! "The idea is that you heat the stone in the oven from cold then slide pizzas on and off with a pizza peel."

pay careful attention...

.... "slide pizzas on and off with a pizza peel."

I'm not talking about putting a fucking cold stone in a hot oven... there's no need to facepalm me, I'm not that stupid!

I'm talking about taking the stone out, pizza off, new base on, toppings on, back in the oven - a minute max. Your pizza peel idea makes sense, but I'm talking about a stone that was a present from Boots and to be used in a home oven, not a commercial one... and nowhere on the instructions does it mention using one

Where did you get yours from Joustmaster? Maybe mine was just a cheap shit one?

 

[joustmaster]

I'm not talking about putting a fucking cold stone in a hot oven... there's no need to facepalm me, I'm not that stupid!

I'm talking about taking the stone out, pizza off, new base on, toppings on, back in the oven - a minute max. Your pizza peel idea makes sense, but I'm talking about a stone that was a present from Boots and to be used in a home oven, not a commercial one... and nowhere on the instructions does it mention using one

Where did you get yours from Joustmaster? Maybe mine was just a cheap shit one?

It was a present from my brother, but it was nowt fancy. it looks like the one posted on the thread earlier.

I use it as you describe above.

 

[Badgers]

This is a good deal - http://www.amazon.co.uk/gp/offer-listing/B0001IX0XK/ref=dp_olp_new?ie=UTF8&condition=new

 

[Miss Caphat]

I know people who keep their pizza stones in the oven all the time to help regulate the temperature.