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Old 12-12-2011, 10:27 AM   #21
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I keep my pizza stone in the oven all the time. It sits on the floor of the oven upside down so the cooking surface stays clean. When I want to use the stone, I flip it over before lighting the oven and I'm ready to go. Some part of the pizza will occasionally spill over onto the stone and make a mess so I choose that time to put the oven through a cleaning cycle. That cleans the stone too. Just brush it off and start again.
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Old 12-12-2011, 10:40 AM   #22
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I use parchment paper to transfer my pizzas to the stone. I give em about a minute and then lift and pull the paper out. One reason is the paper ends up almost burning and comes away in tatters if I don't.
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Old 12-12-2011, 10:59 AM   #23
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I use parchment paper to transfer my pizzas to the stone. I give em about a minute and then lift and pull the paper out. One reason is the paper ends up almost burning and comes away in tatters if I don't.

I never tried parchment. I use a peel with cornmeal.
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Old 12-12-2011, 11:03 AM   #24
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I did some research about this a while ago for my cookbook because I used to think that getting a paver or other unglazed tile was a good idea. It turns out, since they are not made for food, that they can possess all kinds of stuff you do not want to ingest. I can't find much of that info right now but I did find this posted on another site:

"Given that I worked for a number of years for one of the world's largest manuacturers of industrial and heavy commerical refractory, and I know something of what goes into materials made for non-food purposes, I would strongly recommend sticking with baking stones that carry the NSF mark or materials that have an equivalent FDA approval for cooking surface use. I admire the frugality and creativity of many TFL members, but I also know what goes into some industrial ceramics and it isn't good stuff for living creatures."
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Old 12-12-2011, 11:08 AM   #25
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Quote:
Originally Posted by FrankZ
I use parchment paper to transfer my pizzas to the stone. I give em about a minute and then lift and pull the paper out. One reason is the paper ends up almost burning and comes away in tatters if I don't.
I do the same, build the pizza on the parchment and transfer to the oven with the peel, the remove the paper a minute later. This way I don't end up with cornmeal on the bottom of my oven. This makes the transfer to the stone much less tricky.
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Old 12-12-2011, 11:19 AM   #26
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I don't use cornmeal cause the peel I have looks like a large folding spatula and has slots...

It came with the stone, from Costco. Also came with some horrible roller cutter thing. Kathleen got me a rocker knife for cutting pizza.
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Old 12-31-2011, 08:41 PM   #27
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I like the idea of a pizza stone, but it always seems to me that the toppings are undercooked or cool while you're burning the crust.

How do you avoid this, especially when baking a frozen pizza?
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Old 12-31-2011, 09:55 PM   #28
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I take the pizza (frozen) off the stone as soon as I am sure the crust is crisp and turn the broiler on. Place the pizza a bit (several inches at least) away from the flame and let the toppings heat up. I should probably note that I like to have some nicely browned cheese on my pizza. You must use caution doing this because turning away from the oven for even a minute can result in disaster.
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Old 12-31-2011, 10:17 PM   #29
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Quote:
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I like the idea of a pizza stone, but it always seems to me that the toppings are undercooked or cool while you're burning the crust.

How do you avoid this, especially when baking a frozen pizza?
Get the oven hotter.
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Old 12-31-2011, 10:19 PM   #30
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Quote:
Originally Posted by Ekim
I like the idea of a pizza stone, but it always seems to me that the toppings are undercooked or cool while you're burning the crust.

How do you avoid this, especially when baking a frozen pizza?
Be sure to preheat the stone really well before putting the pizza in.
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