"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Pizza & Focaccia
Reply
 
Thread Tools Display Modes
 
Old 09-09-2005, 09:25 AM   #1
Assistant Cook
 
Join Date: Aug 2005
Posts: 32
Pizza or baking stone

Like many folks, we have a pizza stone gathering dust in a cupboard. My friends that use them say they keep them in the oven all the time.

So those of you who use the stones, how do you get your bread on and off the stone? A pizza peel?

__________________

__________________
billmac is offline   Reply With Quote
Old 09-09-2005, 09:28 AM   #2
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
A peel and lots of cornmeal (polenta).
__________________

__________________
Haggis is offline   Reply With Quote
Old 09-09-2005, 09:29 AM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I keep a pizza stone in my oven at all times. Even when you are not using it to bake something it helps regulate the temp in your oven. Take it out of the cupboard and stick it in the oven billmac. You won't be sorry.

Now to answer your question...I either use a pizza peel or I use my hands (carefully). My hands are not quite as asbestos like as some of our chefs friends here, but they have built up a resistance to a decent amount of heat.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-09-2005, 09:54 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
I keep my pizza stone in the oven all the time as well. However, I leave it in there upside down so spills won't mess it up. That way, it's clean when I make pizza.

I also leave it in during the cleaning cycle. It looks brand new afterwards.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-09-2005, 11:26 AM   #5
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Um, I'll send you my addy if you don't want that stone. I could use another one! Just teasing.

Is your stone seasoned already? Mine was much easier to work with after I seasoned it. I also use cornmeal. I have to admit though, I usually just cut pizza right on the stone. We have a tray for the stone so it never rests on the table or anything and we eat right off of it.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-09-2005, 02:51 PM   #6
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
We also leave the brick inside, unless when we have to put something bulky in and need some extra space. (our oven is much smaller than the standard size). It doesn't hurt a thing... We also made a flat racket-like pizza server to shove in/scoop out the pizza in and out of the oven. We just dust it lightly with regular flour and we usually have no sticking problems, unless something goes wrong with the pizza itself (a couple of times we put too much tomatoes on the dough and it was a little too wet and flimsy, we had a bit of complications...) Anyway my boyfriend cristiano is quite an expert in pizza making, coming soon our pizza special post... stay tuned!!
Licia
__________________
urmaniac13 is offline   Reply With Quote
Old 09-09-2005, 03:12 PM   #7
Cook
 
Join Date: May 2005
Location: St. Clair Shores, Michigan
Posts: 88
Quote:
Originally Posted by billmac
Like many folks, we have a pizza stone gathering dust in a cupboard. My friends that use them say they keep them in the oven all the time.
So those of you who use the stones, how do you get your bread on and off the stone? A pizza peel?
I have not tried this yet, but I read a tip, where you can use
parchment paper on top of the stone and get the benefits of
the stone and be able to slide out what your baking with
the parchment paper.
Nick
__________________
Some days you win Some days you lose Some days you get rained out But you have to put the uniform on everyday and be ready to Play................. Nick
gwkr36a is offline   Reply With Quote
Old 09-09-2005, 03:29 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by gwkr36a
I have not tried this yet, but I read a tip, where you can use
parchment paper on top of the stone and get the benefits of
the stone and be able to slide out what your baking with
the parchment paper.
Nick
The parchment paper I have in the pantry says it's oven safe up to 400F. I cook pizza at a much higher temperature. I'd be concerned the paper would burn.

I sprinkle corn meal on the peel before putting the dough on it and building my pizza. It slides nicely off the peel onto the stone then, off the stone when it's done.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-09-2005, 08:59 PM   #9
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Andy, I've used parchment in the oven at about 450, with no burns. I think it was on a baking sheet with some roasting veggies; the very edges of the paper got a little brown, but the paper under the veggies was fine.
__________________
marmalady is offline   Reply With Quote
Old 09-09-2005, 09:02 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Marm:

Good to know. However, the cornmeal trick works fine for me and it costs less than parchment!
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.