Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Yabba on July 30, 2009, 17:38
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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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Preheat the stone and pm me some pizza. :)
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I'll take a picture just for you :D
Thanks ;)
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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.
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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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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. ::)
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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.
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I guess I'm gonna be forced into making more pizzas to find out for sure :D
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I guess I'm gonna be forced into making more pizzas to find out for sure :D
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Now that's a plan, do you deliver as well?
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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:
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The idea of heating the stone is to get a crispy base
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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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:lol:
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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.
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Have a read of this.
http://www.recipepizza.com/pizza_stone.htm
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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.
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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.
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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.
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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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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 :)
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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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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
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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. ;)
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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:
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My stone baking sheet weighs so much that I rarely use it, hadn't thought of selling it though, might do now though :D
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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
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Thanks will try both ways now get back on topic before I have to go to the norty step :lol:
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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:
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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
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Well that goes without saying. It was the general principle of equal quantities I was trying to get across. ::) :lol: :tongue2:
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It's far far easier to do by quantities rather than weighing isn't it :D
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Yeah. I also got my recipe from Brian Turner and it is really good. :)