topic Re: Pizza Stone in Kitchen

Pizza Stone

J Town Girl — Thu, 30 Jan 2014 01:21:03 GMT

Do any of you use a pizza stone? And if so, do you think it's a good idea? I've been contemplating the purchase of one but I read so many negative things about them. So many say their stones have split in half with minimum usage.

If you use one and like it could you recommend a good brand?

Re: Pizza Stone

FunkyHulaGirl — Thu, 30 Jan 2014 02:36:49 GMT

I love them! I've had cheaper ones and they don't hold up, but finally got one from Pampered Chef. If it breaks they replace it at no charge, even if it's not your fault. I had a "virtual" Pampered Chef party and a friend from Texas bought one; her husband broke it after two weeks. No problem - they replaced it for her!

Anyway, the pizza crust comes out great on it; I wouldn't make pizza without it.

Re: Pizza Stone

turtle52 — Thu, 30 Jan 2014 02:40:49 GMT

I also use one as I make my own pizza. I LOVE it. I got it from BBB. I don't remember the brand but it cost around $30. It was sold on its own, not in a kit. The one in the kit was cheaper and the quality was not as good. I have NEVER had a stone split.

Re: Pizza Stone

Deadeye Daisy — Thu, 30 Jan 2014 03:10:57 GMT

Have both a 15" round and a 12" X 15" rectangular ones from Pampered Chef. One rack fits both. Have had for about 18 years. Very well used, nice brown patina and NOTHING sticks to these babies. For the most part, they live in the oven all the time. I leave on the lower shelf, even when using the oven for other things. No cracks, chips.

HOWEVER, my new favorites are my Emile Henry ones. Have a set of two of the 10½" ones. With the handles, they easily fit my Breville. Also the larger 14½" round and a 14" X 18" rectangular one. All have built in handles handles. All are much lighter than the PC ones. They can be used in the oven, broiler, BBQ grill. Nothing sticks to them.

Re: Pizza Stone

KYToby — Thu, 30 Jan 2014 05:18:29 GMT

There seem to be multiple ideas of what a pizza stone is. The pampered chef and Emile Henry stones are just that -- stoneware dishes. A real pizza stone is used at high head, left in the oven, and quite thick.

If you are interested in the occasional pizza, then the pc or EH is the way to go. if you are interested in true artisan pizza making and hearth baking (of breads), you need to invest in real stone along with pizza peel.

Re: Pizza Stone

KYToby — Thu, 30 Jan 2014 05:18:30 GMT

Re: Pizza Stone

mousiegirl — Thu, 30 Jan 2014 05:45:22 GMT

I have been using one for years. Ever since a genius poster suggested using parchment paper on it when cooking a pizza, I have been even more happy with the stone, because now it doesn't get gunked up with pizza toppings overflowing and burning.

Re: Pizza Stone

house cat — Thu, 30 Jan 2014 06:03:51 GMT

I have two from Pampered Chef. I don't know what we'd do without them. I use them for homemade pizza, my son uses them for frozen pizza. I bake bread on them, calzones, bruschetta.. you name it. We have a huge handcrafted wooden dining room table from Mexico. It's meant to show wear and tear and distress, but I don't want to ruin it with hot pots and plates. I keep the two stones on the table and use them for trivets.

I rub them with olive oil before every use and never use soap on them.. almost never. They've developed a rich, brown patina and they're pretty much non-stick at this point.

You'll be so happy to have them!

Re: Pizza Stone

Sooner — Thu, 30 Jan 2014 06:40:04 GMT

Emeril and Lodge both make cast iron pizza pans that are great--and 14""! You can use them for lots of things. They are sort of heavy but great! I got a Lodge one really cheap from Wal Mart some time ago. They shipped it free to the store.

Re: Pizza Stone

151949 — Thu, 30 Jan 2014 06:43:12 GMT

I have a quiche pan and a pizza stone both from pampered chef. Love them. Iuse them for baking biscuits as well as pizzas and appetizers.

Re: Pizza Stone

gardenman — Thu, 30 Jan 2014 13:30:30 GMT

Pizza stones are invaluable for many baking tasks, but they must be used right to get the optimal results. To use one correctly you must preheat the stone for an extended time so that the full mass of the stone is at the preferred temperature. Depending on the thickness/composition of the stone this can take thirty minutes to an hour. Only when the full mass of the stone is at the preferred temp will the stone give optimal results. Metal pans can also give that initial rush of heat, but most metal pans lack the necessary mass to retain that heat. Most pizza stones have that mass and are more efficient at transferring that heat. If you heat up a pan and pizza stone in an oven and then remove both, you'll find that the pan quickly drops to room temp while the stone loses the heat much more gradually and will still be hot long after the pan is cool.

Re: Pizza Stone

jackthebear — Thu, 30 Jan 2014 13:34:37 GMT

I have been through at least 3 or 4, they are great but won't buy another

Re: Pizza Stone

chickenbutt — Thu, 30 Jan 2014 19:20:48 GMT

I'm curious as to who reported my post and why. There was no reason for it to be deleted.

I simply recommended the Emile Henry brand (outstanding brand) one that I have. It doesn't take any special care and works beautifully.

Re: Pizza Stone

Shelbelle — Thu, 30 Jan 2014 22:20:35 GMT

Shop HQ aired one last night for about $80, looked wonderful.

Re: Pizza Stone

havanesecutie — Fri, 31 Jan 2014 16:26:10 GMT

Pizza stone is a must for baking good pizza, but we have moved on to a Pronto Pizza oven. Love it! It is a fun new toy. There is another item that is worth exploring and it is the Mighty Pizza oven - a piece you can use on your BBQ. We are going to Hilton Head in March and will take our Pronto - the Italian family get together will be so much fun and making pizza appetizers will be great.

Re: Pizza Stone

note2baby — Sat, 01 Feb 2014 01:29:31 GMT

I have the Pampered Chef ones, and love them. They keep the pizza hot so much longer than a metal pan. The one thing to remember is to not set the hot out of the oven stone onto a cold-cool surface. I use a wire rack for mine. I did break my first one, but I dropped it, and it split in half. It is still usable with the wire rack and since I am now 1… I often cut my frozen pizza in half and just cook part of it, and use the half stone. Waste-not, want-not! Also, you can use the for baking cookies, yeast breads and roll. Lots of other things.

Re: Pizza Stone

camochef — Sat, 01 Feb 2014 23:09:44 GMT

Over the years, I've gone through 4 pizza stones...all cracked! I've been using the Aero-pan for about the last ten years or so and love it in comparison to any of the stones. Make sure to use parchment paper to prevent your dough from drooping through the holes in the pans if its going to sit for some time before going into the pre-heated oven.

This doesn't cause a problem as I have 4 of them to use and I use them one at a time. Generally taking 12-15 minutes each in a hot oven.

Enjoy!

Camo

Re: Pizza Stone

forrestwolf — Sun, 02 Feb 2014 01:27:40 GMT

On 1/30/2014 chickenbutt said:
I'm curious as to who reported my post and why. There was no reason for it to be deleted.

I simply recommended the Emile Henry brand (outstanding brand) one that I have. It doesn't take any special care and works beautifully.

Wow.......not sure what your post had, but can not imagine that YOU would say anything that would be deleted........especially considering that the Q carries the Emile Henry......... That was a stupid move..........

Re: Pizza Stone

MALC — Mon, 03 Feb 2014 14:58:11 GMT

I bought one at a restaurant supply store and have had it for years. I love to use it when making pumpkin pie. Baking the pie plate directly on the preheated stone keeps the bottom crust from being soggy. It would work with any pie I'm sure.

Re: Pizza Stone

luvdavid — Tue, 04 Feb 2014 02:05:23 GMT

I bought a pizza stone from the ""Pampered Chef"" several years ago and it is of fine quality and has served me well.