Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Yabba on July 30, 2009, 17:38

Title: Pizza Stones
Post by: Yabba on July 30, 2009, 17:38
Really dumb question, but I've just obtained a pizza stone and I have no instructions ...... so, do you pre-heat the stone with the oven and then slap the pizza on it when it's hot ..... or, do you make your pizza on the stone and then slap it in the oven? .... or a mixture of both?

No pressure but, the doughs almost ready :|

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Title: Re: Pizza Stones
Post by: Ice on July 30, 2009, 17:44
Preheat the stone and pm me some pizza. :)
Title: Re: Pizza Stones
Post by: Yabba on July 30, 2009, 17:49
I'll take a picture just for you :D

Thanks ;)

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Title: Re: Pizza Stones
Post by: Yorkie on July 30, 2009, 18:07
Hope the pizza was good  :D

I went to a pampered chef party some time ago, and they demonstrated these stones.

I think they ideally should be seasoned first with oil and then not cleaned with detergent but with hot water after scraping off any deposits (like a wok).   If I recall correctly, the lady put the pizza on the cold stone before putting it in the oven.

Have looked at the PC website but it doesn't seem to have cooking / care instructions for their stuff.  I imagine that all stones will work in a similar way, though.
Title: Re: Pizza Stones
Post by: Yabba on July 30, 2009, 20:09
Here yah go Ice ;)

(http://innervisions.org.uk/hotlink/2/876.jpg) (http://innervisions.org.uk/index.php/masochists/2009/07/final-scribefire-test?amsgImage=876#amsgDetailPic)

Having seen the mess I just made of the stone, I'd say that oiling it was a bl@@dy good idea :tongue2: and I'd be tempted to try a colder stone as the base was a smidge crustier than I expected .... ohhhh ... and I need to look for a slightly smaller stone as that one just about fit in our oven :tongue2:

The pizza tasted fantastic :D

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Title: Re: Pizza Stones
Post by: Ice on July 30, 2009, 20:16
That looks fantastic.  Can I have some of that crispy cheese bit that is hanging down the side please?

Damn, I'm going to have to get one of those now. ::)
Title: Re: Pizza Stones
Post by: Poolfield2 on July 30, 2009, 20:31
We have a pampered chef "stone" baking sheet which I was given and we preheat, if I use it cold I end up with pizza burnt around edges by the time the middle is cooked.
Title: Re: Pizza Stones
Post by: Yabba on July 30, 2009, 20:36
I guess I'm gonna be forced into making more pizzas to find out for sure :D

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Title: Re: Pizza Stones
Post by: Poolfield2 on July 30, 2009, 20:38
I guess I'm gonna be forced into making more pizzas to find out for sure :D

¥

Now that's a plan, do you deliver as well?
Title: Re: Pizza Stones
Post by: mumofstig on July 30, 2009, 20:41
The idea of heating the stone is to get a crispy base the same as you do in italy! Thin and crispy is the correct way. If you want an american style softer crust then use a pizza tray like they use in Pizza Hut, but it's not the same thing at all is it...up to you which you prefer :)
I prefer the thinner ones but if making for he family i have to make a thick crust one  :lol:
Title: Re: Pizza Stones
Post by: Yabba on July 30, 2009, 20:48
The idea of heating the stone is to get a crispy base
.....

I prefer the thinner ones but if making for he family i have to make a thick crust one  :lol:

Yeah, but there's crispy and then there's "can you hand me that other knife please darling, I appear to have blunted this one" ... t'was nice and thin though ;)

In our house it's a case of "I made the effort to make something the way I enjoy it ... if you prefer it another way then feel free to get of yer bum and make the next meal :D" .... works in it's own lil way, and we have some great meals ;)

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Title: Re: Pizza Stones
Post by: mumofstig on July 30, 2009, 20:49
 :lol:
Title: Re: Pizza Stones
Post by: Lady Lottie on July 30, 2009, 20:51
I luuuuuuurrrve pizza - and that one looks divine (but without the meat for me). :D

All I can say is that I remember some telly chef or other....the annoying posh one off that Great British prog......anyway....HE said to make sure your pizza is cooked on the bottom properly and doesn't stick to your tray (so in your case, stone - I presume the theory will still apply) should be as hot as you can get it.  I'd had problems with my homemade dough sticking - but not if I do what he said - rarely a sticky one.  Def oiling it sounds sensible too though.
Title: Re: Pizza Stones
Post by: Ice on July 30, 2009, 20:57
Have a read of this.
http://www.recipepizza.com/pizza_stone.htm
Title: Re: Pizza Stones
Post by: mumofstig on July 30, 2009, 20:58
I wouldn't oil it, the oil will sink in, go rancid and smell disgusting next time you use it :ohmy: Sprinkle the hot stone with polenta flour/cornmeal before putting the pizza on. After scrape it clean and only use plain hot water to clean it or the taste of detergent will seep into the stone as well YUK.
Title: Re: Pizza Stones
Post by: Poolfield2 on July 30, 2009, 21:01
Pampered chef tell you to "season" the stone with oil. It works and mine doesn't smell but I agree that polenta or maizemeal work brilliantly.
Title: Re: Pizza Stones
Post by: Lady Lottie on July 30, 2009, 21:03
I wouldn't oil it, the oil will sink in, go rancid and smell disgusting next time you use it :ohmy: Sprinkle the hot stone with polenta flour/cornmeal before putting the pizza on. After scrape it clean and only use plain hot water to clean it or the taste of detergent will seep into the stone as well YUK.

mmm...didn't think about the stone absorbing it........you're right.   I was still thinking "wok" ....type of theory.
Title: Re: Pizza Stones
Post by: Yabba on July 30, 2009, 21:06
Damn, that article had loads of bold text!

Ok, so, preheat, no oil, less sauce, no detergents and ( if it ever happens ) throw some flour on to stop the base sticking?

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Title: Re: Pizza Stones
Post by: mumofstig on July 30, 2009, 21:12
No....flour is too fine has to be something gritty so pizza will slide off the stone............thats why its polenta flour/cornmeal... or semolina would work :)
Title: Re: Pizza Stones
Post by: Yabba on July 30, 2009, 21:16
it would have slid off this time ..... if it wasn't for all the excess cheese and sauce that glued the edges :tongue2:

polenta, polenta, polenta ....

This is probably gonna take me several attempts to get right ..... it's a tough life :D

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Title: Re: Pizza Stones
Post by: Beetroot queen on July 30, 2009, 22:12
I had a pc party last year and I was so glad I didnt buy the pizza stone, I invested in a £40 muffin tin that guaranteed never to fail on yorkshire puddings it did, I tried every recipe going.

I called her and asked for my money back. she told me I could keep the dish as well so I sold it 6 months later for a tenner  :D

Completely off topic and it didnt really fit in did it  :blush: its been a long day
Title: Re: Pizza Stones
Post by: Ice on July 30, 2009, 22:25
Continuing the vein of off topic responses here is a sure fire recipe for yorkshire pud.

Use equal quantities of flour, egg and milk with a good pinch of salt.  Beat well and put into tins with smoking hot oil. ;) 
Title: Re: Pizza Stones
Post by: Beetroot queen on July 30, 2009, 22:28
Continuing the vein of off topic responses here is a sure fire recipe for yorkshire pud.

Use equal quantities of flour, egg and milk with a good pinch of salt.  Beat well and put into tins with smoking hot oil. ;) 

will try it in my normal tin, the one that cost me a fiver not £40  :lol:
Title: Re: Pizza Stones
Post by: Poolfield2 on July 30, 2009, 22:45
My stone baking sheet weighs so much that I rarely use it, hadn't thought of selling it though, might do now though :D
Title: Re: Pizza Stones
Post by: joyfull on July 31, 2009, 07:14
staying off topic I cook my yorkshires the Brian Turner method.
Equal qtys eggs, plain flour, milk/water mix (50% of each) plus a splash of vinegar (brown stuff). Heat pan on Highest setting with either lard or dripping until smoking. Pour in batter, cook and watch them rise. Has never failed nor stuck  :D
Title: Re: Pizza Stones
Post by: Beetroot queen on July 31, 2009, 07:33
Thanks will try both ways now get back on topic before I have to go to the norty step  :lol:
Title: Re: Pizza Stones
Post by: Ice on July 31, 2009, 09:53
staying off topic I cook my yorkshires the Brian Turner method.
Equal qtys eggs, plain flour, milk/water mix (50% of each) plus a splash of vinegar (brown stuff). Heat pan on Highest setting with either lard or dripping until smoking. Pour in batter, cook and watch them rise. Has never failed nor stuck  :D
Isn't that wot I said? :tongue2:
Title: Re: Pizza Stones
Post by: joyfull on July 31, 2009, 22:30
staying off topic I cook my yorkshires the Brian Turner method.
Equal qtys eggs, plain flour, milk/water mix (50% of each) plus a splash of vinegar (brown stuff). Heat pan on Highest setting with either lard or dripping until smoking. Pour in batter, cook and watch them rise. Has never failed nor stuck  :D
Isn't that wot I said? :tongue2:

No mine has a splash of vinegar and water milk mix (this makes them lighter) :tongue2:  :D
Title: Re: Pizza Stones
Post by: Ice on July 31, 2009, 22:37
Well that goes without saying.  It was the general principle of equal quantities I was trying to get across. ::) :lol: :tongue2:
Title: Re: Pizza Stones
Post by: joyfull on July 31, 2009, 22:40
It's far far easier to do by quantities rather than weighing isn't it  :D
Title: Re: Pizza Stones
Post by: Ice on July 31, 2009, 22:44
Yeah.  I also got my recipe from Brian Turner and it is really good. :)