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Home Brew Forums > Food and Beverage > Cooking & Pairing > I got a pizza stone for my birthday.
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Old 04-17-2010, 12:26 PM   #1
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Default I got a pizza stone for my birthday.

Al I can say is wow, what was I missing, it makes the most beautiful crust on the pizza.
Made a margherita and a bacon, mushroom and sweetcorn.

If you wanna make pizza get a stone.

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Old 04-17-2010, 12:53 PM   #2
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It is a wonderful addition to ones kitchen and not just for pizza, we leave ours in the oven all the time. It also helps other things cakes, pies and such cook more evenly.

Cheers..

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Old 04-17-2010, 01:01 PM   #3
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I love my stone but always had problems getting the pizza to the cutting board until I got a pizza peel. It has made it much easier.

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Old 04-17-2010, 01:13 PM   #4
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They're also great for any kind of bread. I bought a massive Fibrament baking stone. The thing is 3/4" thick.



Those Superpeels are awesome, btw. If you get one, make sure you don't get the cheap knockoff that uses parchment paper as the conveyor belt - they're junk. The original uses a canvas belt and it's fantastic for transferring slack doughs onto the stone.

-Joe

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Old 04-17-2010, 01:43 PM   #5
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I also keep my stone in the oven. I make pizza once a week (sometimes 2). My stone is now almost black from useage. I keep it clean, but it is well seasoned, so to speak. I am getting quite proficient at making dough and sauce. I have also been told that the pizza screens are great for crispy crust on pizza and calzones. Haven't tried one yet, but SWMBO is looking for one while out and about.

Salute!

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Old 04-17-2010, 02:05 PM   #6
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I didn't realize how dark my stone had gotten until I got another one. The new one seems white by comparison.

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Old 04-17-2010, 02:21 PM   #7
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I have a calzone in the oven now, kinda from the left overs from yesterday that weren't cooked out and I cracked an egg on top of the mix, nice.

next step is definitely a peel.

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Old 04-17-2010, 02:47 PM   #8
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Theyre great and definitely cook pizza evenly. Sometimes I like a crispier crust than the stone can provide though... I have to pull it off the stone and let the oven heat get directly to it... I only do that on thin crust stuff, like margarita pizza. The thick crust is great on a stone, it cooks so evenly, there's no doughy center

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Old 04-17-2010, 03:38 PM   #9
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These will give you crispy crust for sure.



Here's the link: http://www.webstaurantstore.com/16-a.../12418716.html

Salute!

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Old 04-17-2010, 04:31 PM   #10
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I used my pizza stone when I had a gas oven, but the screen works better in an electric. I do occasionally use the stone in the smoker.

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