Pizza stone
Posted: 05 June 2010 10:25 PM   [ Ignore ]
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Hi—

I made the focaccia from my last question and it worked out well with parchment! Now that I’ve done it with a pan, I want to try baking more bread with a pizza stone. I see a lot of bad reviews (smell, cracking, etc.). I don’t see a pizza stone that lots of people love, not even the one from Williams Sonoma. What do you think is the best pizza stone?

Tim

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Posted: 05 June 2010 10:47 PM   [ Ignore ]   [ # 1 ]
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The chief complaint appears to be cracking. Today, I was in a store and a sample stone cracked in front of me!

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Posted: 06 June 2010 08:01 AM   [ Ignore ]   [ # 2 ]
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That sounds great! I see that Peter Reinhart uses parchment on his too. Doesn’t that defeat the purpose of the stone, though, since I presume that the parchment puts a layer between the bread and the stone, which is supposed to make the crust crispy through absorption of moisture?

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Posted: 07 June 2010 11:04 AM   [ Ignore ]   [ # 3 ]
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my 2 cents.

I have the large round Pizza Stone from Pampered Chefs.  I’ve had it for about a decade and use it at least once a week (usually more often).  So, that’s approximately 520 uses and its still in wonderful shape.

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Posted: 06 November 2010 08:15 AM   [ Ignore ]   [ # 4 ]
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A TV chef recently said to just use an unglazed terracotta tile. Can’t see why it wouldn’t work and it would be cheap - just pop down to the hardware store!

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Posted: 28 January 2011 07:08 AM   [ Ignore ]   [ # 5 ]
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For what it’s worth, I used a piece of tile as a stone until we got around to unpacking the stone.  It seemed to work fine, though it didn’t look right to my wife.  I like the Fibrament idea though…lots of therma mass!

Cheers,
Wade

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Posted: 09 February 2011 01:46 PM   [ Ignore ]   [ # 6 ]
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I have a heavy stone in my big oven that is at least 15 years old and in good shape.  I think it came from WS.

recently wanted a stone for my small convection oven whose inside capacity is only 12 inches.  I found a stone at that size at sears for $12.99, at that price who cares how long it lasts!  BTW it is going on 6 months.  It is thinner than my big stone but I figure in saves energy—it heats up faster than the thicker stone which takes at least an hour.

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Posted: 24 February 2011 07:11 PM   [ Ignore ]   [ # 7 ]
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Hello everyone.
My 2 cents…While new to baking I had done a lot of research to select a stone.  I’ve learned that you should never put a cold stone in a hot oven (heat the oven with the stone in it), it is safe to leave the stone in the oven at all times and that you need to be careful not to spill food (especially fats) onto the stone as that is the cause of odor etc.

All that being said I had decided to purchase this stone.  It’s big, thick and shipped in a couple of boxes including the outside box that is HUGE and packed with peanuts etc.  I have been very satisfied with this purchase.

BTW I do take the stone out of the oven after it has cooled down after baking on it.

http://www.amazon.com/gp/product/B0000E1FDA

I hope some of this helps.

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Posted: 11 December 2011 02:10 PM   [ Ignore ]   [ # 8 ]
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hi everyone….
im a new member and i love baking pizza stone could you pl give one of rose’s recepie i cant buy her book. tongue wink

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Posted: 16 May 2012 12:39 PM   [ Ignore ]   [ # 9 ]
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To Zebraa, I would definitely NOT USE JUST ANY TERRACOTTA TILE to bake DIRECTLY ON IT SUCH AS A PIZZA! You really want to have a pie plate, pie tin, or pizza pan on that stone.

If you are baking directly on, meaning food on a terracotta tile or stone, you don’t know what that terracotta is composed of! And I certainly wouldn’t eat anything made on something like that. Who knows what chemicals or other such stuff is in that terracotta!

Just saying.

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Posted: 02 April 2013 05:16 PM   [ Ignore ]   [ # 10 ]
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I use The Pampered Chef pizza stone and it works great.

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