Pizza stone
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Anonymous
| Any tips how to use it? I’ve tried to use it to bake pizza, both from scratch and frozen. It never comes out any better if I just use a cookie sheet. I preheat as instructed. Any other uses? I’m almost ready to give it away. |
Anonymous
| I like to put mine in the 450 degree oven while it preheats, then I pull it out and put it on the stove and make the pizza right on there. It works great as long as I’m careful not to burn myself. I don’t do well with transferring pizzas. |
Anonymous
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I got rid of mine. I like a thin crispy crust so I like to oil a metal pan.
The pizza stone was just a stupid annoyance. |
Anonymous
+1 I didn’t find it to be worth the bother. |
Anonymous
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Pizza stones are also good for making pie crusts. Keep the stone on the bottom shelf of the oven and put the baking sheet on it, with the pie on the sheet.
I love my pizza stone. I make pizza most Friday nights, always on the stone. |
Anonymous
| We love our stone. Heat oven to 500 for an hour. |
Anonymous
Yes this is the answer. And our neighbor generously gave us a pizza steel (which probably weighs 12 pounds). It is significantly better than the ceramic stone we had before. |
Anonymous
I usually oil the stone, sprinkle with kosher salt, and put it in a 500 oven while I roll out the dough. By the time it's rolled out nice and thin, stone is piping hot. Take out of oven, put dough on, return to oven. Once dough is light brown, pull it out and add sauce, cheese and toppings. Return to oven until cheese is melted. Yumm |
Anonymous
This. The hotter the better. Our old stove went up to 550, new one only goes to 500, but pizza still turns out great. Stone should be in oven while oven preheats. When oven is ready stone is ready. Also find stone works best on lower rack. I love to make homemade pizza. May look into one of those small wood. Fired pizza oven for the patio. |
Anonymous
| ^ small wood fired pizza ovens |
Anonymous
| What kind of cheap pizza stones are you all using that you can comfortably pop them in and out of a 500° oven? |
Anonymous
Was wondering the same. I slide my pizzas in and out using a peel. |
Anonymous
Metal pan here. I do all the same without heating my oven to 550 (??!) for an hour (?!!) Pop in dough at the oven "Pizza" setting. I think it's 400 or 425. Par bake. Add toppings and cook for 8-10 minutes more. Perfect every time. The pizza stone did not give me better results so I ditched it. |
Anonymous
| During the summer and fall I put my pizza stone on the grill and make my pizza there. My gas grill, with 2 burners on, gets above 600 degrees. I put the stone on while it heats up, then put my dough on and assemble right n the grill. Makes great pizza and doesn’t heat up the house. |
Anonymous
NP. I don't understand the cheap comment. Do you mean that expensive pizza stones would shatter at 500? But that seems backwards. Or do you mean that someone wouldn't be able to handle a some that actually heats up to 500? But surely you know about good oven mitts, etc. The comment is a non sequitur. |