If you are making pizza with Raw dough, you will need to put down cornmeal on the stone, or flour the underside of the dough When you form it in the pan, so the Dough does not stick. If you are putting a frozen pizza on the stone, you do not need to put anything down under it.
On Aug 20, 2013, at 8:19 AM, Benjamin Olson <[email protected]> wrote: If you do not have a pell, the cardboard insert that came with the pizza can be used. If you don't have that, you can use a cutting board. The main idea is to get something under the pizza to slide it onto. You can use, like I do, the pizza cutter, sideways flat against the item, from the back to pull the pizza onto the cardboard. to scoop the pizza out. On Aug 20, 2013, at 8:09 AM, Nicole Massey <[email protected]> wrote: Yep, that's what caution, patience, and oven gloves are for. A Pell also helps this to a high degree > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Sandy > Sent: Tuesday, August 20, 2013 8:10 AM > To: [email protected] > Subject: Re: [CnD] Using my new pizza stone > > I know the heat is distributed more evenly using a pizza stone, but for > me, the intense heat from that stone could be a bit scary when working > to remove the pizza! > > Courage is Fear that has said its prayers. > > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of jan > Sent: Tuesday, August 20, 2013 5:47 AM > To: [email protected] > Subject: Re: [CnD] Using my new pizza stone > > > As a totally blind person, isn't it hard to get the pizza off of the > stone? > > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Benjamin Olson > Sent: Tuesday, August 20, 2013 12:54 AM > To: [email protected] > Subject: Re: [CnD] Using my new pizza stone > > > Using a pizza stone is better for crust because it does distribute the > heat evenly. The first thing you will want to do is heat the stone in > your oven to 400°F or more. With nothing in your oven except the stone. > This will ensure that your stone does not crack when you use it. When > you do use the stone, you should not need to use any oil. Regardless of > if you use a pizza pan or tray. If you want to put anything on the > stone, use cornmeal. It will act as a buffer between the crust and the > stone. You should leave your stone in your oven all the time. Whether > or not you are making pizza or not, it will distribute heat in your > oven more evenly. Besides, it doesn't really get in the way, and it is > fragile. If you discover that the stone is becoming dirty, remove it > and wash it in the sink. You will need to heat the stone in your oven > again. This will ensure that your stone has no water in it. > > I have a pizza stone, and I use it constantly. I love it! Benjamin On Aug 19, 2013, at 11:58 PM, Nicole Massey <[email protected]> wrote: When you cook a pizza on a rack, cookie sheet, or pizza pan in an oven there are some uneven heat things going on. Metal conducts heat better than air, as it's denser, so you may get uneven spots on the crust, like burn marks or patterns. A pizza stone is a dense piece of earth element that will heat up to the oven temperature, leaving the surface even and with a uniform heat This gives you better results. Commercial pizza ovens are of two basic kinds -- the ones with the conveyor for delivery places and some companies, and the ones with big ovens where you use a pell to put pizza in and take it out. This second kind of oven, which is considered to be a far better way to cook a pizza by professionals, has a stone surface where the pizza goes. This makes the heat more even and gives a better finish to the bottom of the pie. > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Charles Rivard > Sent: Monday, August 19, 2013 11:41 PM > To: [email protected] > Subject: Re: [CnD] Using my new pizza stone > > I have never understood the use of a pizza stone, and am just curious > about why and how they are used. Thanks, Bill, for bringing up the > topic. > > -- > If guns kill people, writing implements cause grammatical and spelling > errors! > ----- Original Message ----- > From: "Bill Deatherage" <[email protected]> > To: <[email protected]> > Sent: Monday, August 19, 2013 11:29 PM > Subject: [CnD] Using my new pizza stone > > >> Hello, >> Debbie Got me a pizza stone for an early birthday present. I am >> planning on using it sometime this week. I have a few questions: >> first of all, if I put the pizza crust in a pizza pan and then put it >> on the stone do I need to put some oil on the stone before I use it? >> Second what does the stone do for the crust? Does it help distribute >> the heat evenly or does it add something to the taste?? Another >> question is; could you use the stone when baking bread or roles?? Or >> is there other things you can use the stone for baking than just > pizza >> crust? I am looking forward to using it. When I heard about one I > want to get one to have fun using it. >> Thanks in advance, for everyones help on the list. I enjoy reading >> everyones messages. I have learned so much and I look forward to all >> the information there is to learn. >> Have a good day.. >> Bill Deatherage >> -- >> Sent from my Android device with K-9 Mail. Please excuse my brevity. >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
