The Home Made Pizza Thread

[Bensiff]

@ Bensiff, we have a well used and aged Pampered Chef Pizza stone that lives in the oven. Afraind to put it on the grill for fear of breaking it and experiencing the Irish Redheads wrath! I might pick up one at the big blue box store and try it.

I do the same, pizza stone is always at the bottom of my oven, I don't know how many have broken over the years. I just keep using them until they are in too many pieces to deal with. I have been thinking about getting a Big Green Egg stone in hopes that its ceramic is more resilient but those are pretty pricey.

 

[N7KMS]

@ Bensiff, we have a well used and aged Pampered Chef Pizza stone that lives in the oven. Afraind to put it on the grill for fear of breaking it and experiencing the Irish Redheads wrath! I might pick up one at the big blue box store and try it.

Your pizza stone will be fine on the grill, the only thing you need to worry about is really fast changes in temperature. Like don't heat it up to 500 and then throw it in a pile of snow or something. I keep my pizza stone in the oven too and I'm hoping some day I can find a bigger baking stone (larger dimensions and a lot thicker) to keep in my oven in addition to my pizza stone. I tend to think that the big rock in there adds thermal mass so it would theoretically make your oven run at more of a consistent temperature and not cycle on and off as often.

But anyway...don't worry about putting it on your grill, it can handle the heat. I ran my pizza stone through the self cleaning cycle in my oven not too long ago to clean up a cast iron pan and it handled it just fine.

 

[LouHale80]

I do the same, pizza stone is always at the bottom of my oven, I don't know how many have broken over the years. I just keep using them until they are in too many pieces to deal with. I have been thinking about getting a Big Green Egg stone in hopes that its ceramic is more resilient but those are pretty pricey.

I broke a couple of cheaper stones until I smartened up and purchased one of these http://bakingstone.com/

It's been 4 years and 3 moves and countless cycles in the oven and it's still in once piece

 

[headbanger]

Unfilled Travertine Tile (18''x18''x1/2'')

 

[Evets]

Or maybe 18" X 18" X 1" cordierite kiln shelf from Axner Pottery Supply. http://www.axner.com/

http://www.axner.com/cordierite-shelf-18x18x1square.aspx

 

[cheezydemon3]

Or maybe 18" X 18" X 1" cordierite kiln shelf from Axner Pottery Supply. http://www.axner.com/

http://www.axner.com/cordierite-shelf-18x18x1square.aspx

That sounds fantastic! It would have to accept LOTS of abuse to be a kiln shelf!

24 lbs! wow.

24 lbs with a 5 lb piza on it......suddenly a 2 hand venture


This one is less, but smaller

http://www.webstaurantstore.com/ame...campaign=PLA&gclid=CNHm7f-LkbgCFclDMgodIDMAFA

 

[Bensiff]

Or maybe 18" X 18" X 1" cordierite kiln shelf from Axner Pottery Supply. http://www.axner.com/

http://www.axner.com/cordierite-shelf-18x18x1square.aspx

There is a good idea...I think I will try it out when my current stone starts to break apart. I'll need a larger peel though.

Maybe one of these guys...but, they are aluminum which hurts my homebrewer lust for stainless

http://www.webstaurantstore.com/3221/metal-pizza-peels.html

 

[cheezydemon3]

The American Metal craft Stone 15 15" Round Ceramic Pizza baking Stone. It is great for restaurant's, and even home use. I love Making my pizza rings with these. Do not wash with soap, water only. They distribute heat evenly and work perfect every time.

um...........uh...........I mean........did she..............PIZZA RINGS???????

WTF are pizza rings? Must Know Now.



http://www.webstaurantstore.com/ame...=PLA&gclid=CNHm7f-LkbgCFclDMgodIDMAFA#reviews

*EDIT* looks like a doughnut shaped calzone.....meh.

 

[CreamyGoodness]

There is a good idea...I think I will try it out when my current stone starts to break apart. I'll need a larger peel though.

Maybe one of these guys...but, they are aluminum which hurts my homebrewer lust for stainless

http://www.webstaurantstore.com/3221/metal-pizza-peels.html

Would it be easier for you to get an unpainted flu tile from the Home Despot?

 

[Bensiff]

Would it be easier for you to get an unpainted flu tile from the Home Despot?

Are you talking about the rectangular clay tubes? Or is there a flat version?

 

[CreamyGoodness]

Are you talking about the rectangular clay tubes? Or is there a flat version?

There is a flat version as far as I know. They arent that popular around here (haha) but they are more of less exactly like a typical pizza stone you would find for a lot more. I think Alton Brown is a proponent of going this route.

 

[Bensiff]

There is a flat version as far as I know. They arent that popular around here (haha) but they are more of less exactly like a typical pizza stone you would find for a lot more. I think Alton Brown is a proponent of going this route.

See, all you had to say is Alton Brown advocates for it and I'm willing to try...gotta love a food nerd

 

[CreamyGoodness]

Bensiff... you and I... are in COMPLETE AGREEMENT!

check out this website... maybe helpful... http://www.ceramicartspace.com/ceramics74/store.html

 

[Evets]

These are nice. Made of cordierite. Resistant to thermal shock. I've got two of them myself. http://www.amazon.com/dp/B0000E19MW/?tag=skimlinks_replacement-20

 

[Bensiff]

Bensiff... you and I... are in COMPLETE AGREEMENT!

check out this website... maybe helpful... http://www.ceramicartspace.com/ceramics74/store.html

See, all we need to do is chat outside the debate forum and quickly we find commonality

 

[Bensiff]

Anyone know how the aluminum peels do in regards to the dough sticking compared to wood ones? I make pretty wet dough and sometimes by the time I put it in the oven it begins to stick to my wood peel even though I flour the surface, once in a blue moon it can really cause a problem.

 

[CreamyGoodness]

Anyone know how the aluminum peels do in regards to the dough sticking compared to wood ones? I make pretty wet dough and sometimes by the time I put it in the oven it begins to stick to my wood peel even though I flour the surface, once in a blue moon it can really cause a problem.

I dont, but one thing to mention is my wood peel has cracked considerably (still servicable but somewhat... rustic looking). I wouldnt be surprised if its not functionality but rather durability that causes the pizzarias to use an aluminum peel...

 

[headbanger]

Anyone know how the aluminum peels do in regards to the dough sticking compared to wood ones? I make pretty wet dough and sometimes by the time I put it in the oven it begins to stick to my wood peel even though I flour the surface, once in a blue moon it can really cause a problem.

I've never used an aluminum peel but I can say with 100% certainty that for wet dough parchment paper is your friend.

 

[FermentNEthinG]

way back in the thread I seen mention from Evret about using brown rice flour on the peel. I have been using it instead of flour/cornstarch and that baby slides right off like I knew what I was doing everytime!

 

[Bensiff]

I've never used an aluminum peel but I can say with 100% certainty that for wet dough parchment paper is your friend.

I'm cooking well past the temp limit of the paper (400) so that isn't an option unfortunately

 

[Bensiff]

way back in the thread I seen mention from Evret about using brown rice flour on the peel. I have been using it instead of flour/cornstarch and that baby slides right off like I knew what I was doing everytime!

Is it less hygroscopic?

 

[AnchorBock]

way back in the thread I seen mention from Evret about using brown rice flour on the peel. I have been using it instead of flour/cornstarch and that baby slides right off like I knew what I was doing everytime!

I just picked some up last night for this weekend - glad to see it works. My wife was not happy when i snapped my wrist a little too hard and got cheese and sausage all over the oven...

 

[FermentNEthinG]

Is it less hygroscopic?

I guess, more so than flour. Plus side is that it is a lot more course than flour but not as course as corn meal. I made a few pies that were on the moist side and had no problem sliding them off the peel with a mountain of toppings. I use the rice flour liberally, It imparts little to no taste on the finished pizza.
Hope it helps!

 

[Bensiff]

I just picked some up last night for this weekend - glad to see it works. My wife was not happy when i snapped my wrist a little too hard and got cheese and sausage all over the oven...

I have only had one complete fail, front part stuck to the peel while the back half was loose, successfully upending the pizza onto the stone. Suffice to say, there was a lot of smoke and profanity.

 

[Evets]

As for peels, wood for launching and aluminum for retrieving. As for rice flour,i prefer white rice flour, but only because that's what I've always used. I guess brown works too, though I've never tried it. Perhaps there's a difference in flavor? The white is pretty neutral.

 

[HawksBrewer]

Less talk, more pictures. Sheesh.

 

[Evets]

I've got tons of pictures. I just lose track of which ones I've already posted and tend to just post new ones as I take them.

 

[AnchorBock]

As for peels, wood for launching and aluminum for retrieving. As for rice flour,i prefer white rice flour, but only because that's what I've always used. I guess brown works too, though I've never tried it. Perhaps there's a difference in flavor? The white is pretty neutral.

Even with using my wood peel for launching I've had the dough stick a bit more than I'd like with bread flour. I probably let it sit too long though prior to launch. The store I went to last night only had brown rice flour - I'm sure it'll be fairly neutral as well.

 

[mtnagel]

I'm cooking well past the temp limit of the paper (400) so that isn't an option unfortunately

If you cut the parchment paper to just about the size of the pizza, it will just char a little and it will be fine.

 

[headbanger]

I'm cooking well past the temp limit of the paper (400) so that isn't an option unfortunately

So am I Bensiff, do as Mtnagel suggests and it will be fine, trust me. I usually remove the parchment paper a few minutes into the cook anyway, but it does not burn as I also initially feared it would.