Jean-Patrique pizza stone £1.99 + £9.99 P&P

soop2

donna-j wrote: »

Thank you for your somewhat patronising post.

Strictly speaking, I heat it up to the temperature that it COOKS PIZZAS ON!!!!!!! And I do make my own pizzas, what on earth would make you hazard that guess?

Didn't mean to be patronising, but if you put the oven up on full power you would have probably said. So I guessed that you didn't.

And then leading on from that, when I make pizza, if I don't do it that way, it goes all kinds of wrong. You get the dreaded gumminess where the topping cooks before the base, which means there's a slimy layer that the topping slides off of.

So sorry for guessing, but you did give kind of a vague answer to my question.

So in closing, basically, if it can withstand 250 degrees or so without cracking for 4 years, firstly I'm surprised given the feedback I've had (http://www.pizzamaking.com/forum/index.php/topic,10973.0/topicseen.html), and if it's somewhat lower then I guess we make pizza differently.
http://www.youtube.com/watch?v=bWYL7WyudFE
http://www.youtube.com/watch?v=jxEg8RTVUWw
http://www.youtube.com/watch?v=Y3a9pTMfx4Y

sarah1972

I had a pampered chef one and they are terrible in my opinion. Cracked after 2 months

CityWalk_2

I'm thinking all of these area a waste of money. "Pizza cooking temp" is not even on the scale of a conventional oven.

A proper Stone baked pizza should be cooked at over 400c it cooks in about 4 minutes and the topping can even be put on raw. Its fired by wood or coal. I love coal fired pizza's, the best I've ever had was in Atlanta.

So I don't see the point in a hot stone in a conventional oven. But then I've never tried it.

soop2

CityWalk wrote: »

I'm thinking all of these area a waste of money. "Pizza cooking temp" is not even on the scale of a conventional oven.

A proper Stone baked pizza should be cooked at over 400c it cooks in about 4 minutes and the topping can even be put on raw. Its fired by wood or coal. I love coal fired pizza's, the best I've ever had was in Atlanta.

So I don't see the point in a hot stone in a conventional oven. But then I've never tried it.

It's not as good as a proper pizza oven, but making pizza is pretty fun, and you get exactly the pizza you want. And as you point out, you can't quite get the proper neopolitan style pizza (and I've known people in the states to disable the lock on the self cleaning cycle to get ridiculous temperatures), but if you get it really super-hot, you can get a pretty good result. It takes a bit of practice to figure out though. As hot as I've gotten it, it still takes about 10 minutes though.

God what I wouldn't give for a wood-fired oven.

donna-j_2

I'm not sure most conventional ovens go up to 250.

Soop, you are obviously taking pizza making waaaay more seriously than me. However, that doesn't mean that what others do is inferior or wrong.

To say that you can't heat it to 'pizza cooking temperature' is nuts. I put my oven on and cook a pizza in it. Maybe not to your exacting standards but it still cooks.;)

funnyguy

I find the ones cooked in cardboard boxes are the best...

Coopdivi

I just use a clapped out old baking tin for home made pizzas. Which means they come out oblong.

soop2 if you pre-heat your oven to 230C or so and then bake the bare bases for 3 minutes before topping them then you won't get the 'dreaded gumminess'.