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Old 12-29-2009, 02:42 PM   #21
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I have never used a metal one either, but I find the wood kind extremely easy to use so I am not looking for a way to make it easier. Either wood or metal will work just as well.

I make my pizza directly on the peel. My stone stays in my oven and pre-heats while I am getting the pizza ready. I just the peel with cornmeal than form the pizza directly on top. When I am done assembling, I give it a few shakes to make sure it moves freely. If it does not then I carefully lift the pizza and throw some more cornmeal under so that it does slide easily. I put the peel on the far lip of the pizza stone and jerk my hand back quickly. The peel comes out and the pizza stays on the stone. I do not put anything on the stone itself, but some of the cornmeal ends up there. You want as much contact with the stone as possible as that is how you will get a crisp crust. If you don't like a crisp crust then don't use a stone.
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Old 12-29-2009, 02:52 PM   #22
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btw, the cornmeal acts as tiny ball bearings, that's why it works so well.
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Old 12-29-2009, 08:02 PM   #23
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I just finished using my stone for the first time. I left the pizza in the oven for 15 minutes and it came out crispy. The dough that i like making is wolfman puck that's in the manual of my food processor. The pizza stone manual says not to use any grease because it will cause bad odors. I also used parchment paper because i don't have a pizza peel I had a little problem getting the pizza in the oven.
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Old 12-29-2009, 08:11 PM   #24
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LOL!!! I think you meant Wolfgang Puck!!! A famous chef... not wolfman...

But I am glad it turned out for you... and the use of parchment in place of a peel is great!
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Old 12-29-2009, 08:11 PM   #25
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What temperature did you use? Pizza is usually cooked at temperatures higher than the safe temps for parchment paper.

You can use a rimless cookie sheet or the bottom of a rimmed cookie sheet in place of a peel.
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Old 12-29-2009, 09:36 PM   #26
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Andy, I read it as he did the pizza on the parchment and had a tough time sliding it onto the prepped stone. Maybe I read that wrong?

Julio, can you clarify? Did you bake on the bare stone or with parchment under?
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Old 12-29-2009, 11:34 PM   #27
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Sorry I meant wolfgang puck :)

I put together the pizza on top of a parchment paper then I turned upside down a 12" metal pizza plate that I use to use and put the pizza on top of that. I put the pizza in the oven with the parchment paper on top of the stone.

I cooked the pizza @ 400 degrees because the parchment paper high temp was 420 degrees.
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Old 12-30-2009, 12:30 AM   #28
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Putting the paper between the pizza and the stone defeated the purpose of the stone. The reason the stone is good is that is absorbs moisture from the crust. This is what crisps it up. Does not sound like that was an issue with your pizza though so that is good.
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Old 12-30-2009, 07:08 AM   #29
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Quote:
Originally Posted by Julio View Post
I just finished using my stone for the first time. I left the pizza in the oven for 15 minutes and it came out crispy. The dough that i like making is wolfman puck that's in the manual of my food processor. The pizza stone manual says not to use any grease because it will cause bad odors. I also used parchment paper because i don't have a pizza peel I had a little problem getting the pizza in the oven.
Glad to hear your pie came out ok. Until you perfect your technique to insure that none of the toppings escape onto the stone you might want to continue to use parchment. Leakage of many of the topping ingredients (e.g. olive oil) onto the stone can create unpleasant odors.
With a stone in close proximity to the ovens heat source, I've noticed that the stone temperature in a thoroughly preheated oven may well be some 25+ degrees higher than the overall oven temperture.
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Old 12-30-2009, 07:22 AM   #30
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GB the pizza came out crispy I left it in the oven for 15 minutes.


Quote:
Originally Posted by justplainbill View Post
Glad to hear your pie came out ok. Until you perfect your technique to insure that none of the toppings escape onto the stone you might want to continue to use parchment. Leakage of many of the topping ingredients (e.g. olive oil) onto the stone can create unpleasant odors.
With a stone in close proximity to the ovens heat source, I've noticed that the stone temperature in a thoroughly preheated oven may well be some 25+ degrees higher than the overall oven temperture.
I was thinking about that when I first pre-heated the stone for the first time 500 degrees.

I have to say that amazon did a really good job at shipping the stone. They shipped it over night and the package weighed 31 pounds. The stone was inside a small box then the small box was inside a medium box full shipping material and the medium box was inside a larger box that was full of shipping paper.
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