What else can I cook in the oven whilst....

Hermia

pumpkinlife wrote: »

Is it a stoneware pizza stone or a piece of marble/granite/other rock? I have a stoneware one that can go into a hot oven without the need for preheating and it is brilliant.

Where did you get yours? I have been looking for one for ages. Even my local specialist kitchen shop doesn't know where to get one from. Cheers!

pumpkinlife

Hermia - we were given it as a present; its from Pampered Chef. You can buy online or buy from a rep if you know anyone. It has held up well so far, it just took a few uses to season it properly. They do lots of stoneware - cake pans, baking sheets and casseroles too.

jackieglasgow

Aldi have pizza stones in just now, I think they are either £8 or £10

jeanniebeanie_2

I put my stone one in a cold oven then use it as soon as the oven temperature is reached. I also use it for HM bread rolls and biscuits. It came a with a stand and keeps a pizza hot in the centre of the table for ages.
Mine was a gift too and I was sceptical, but I really like it now.

looktothefuture

pumpkinlife wrote: »

Hermia - we were given it as a present; its from Pampered Chef. You can buy online or buy from a rep if you know anyone. It has held up well so far, it just took a few uses to season it properly. They do lots of stoneware - cake pans, baking sheets and casseroles too.

PC are just the best stoneware on the market! (I should know... I'm a consultant )

However I dropped mine during last week and it smashed! :mad: Have just ordered a replacement!

jackieglasgow

Why would it smash if its stone? Where did you drop it? (serious question, not being smart, but it would put me off buying PC if it smashes on a floor)

PheoUK

Got mine on amazon for £11.50 delivered. Its not a literal stone, but some kind of formed slightly porous "cement" for want of a better term.

Normally put it in when the oven is warming up - although the hotter it gets the better, its pretty baking just leaving it in while the oven is warming, and seems to work fine!

zippychick

What else can i cook in the oven whilst - may offer some ideas

if it helps there is a pizza stone thread too

Ill merge this later...

I have a cementy type pizza thing - its almost ceramic , but when i used it for pizza it came out with a soggy base. I wonder was not heating it the issue?! Or am i just a clampet?!

looktothefuture

jackieglasgow wrote: »

Why would it smash if its stone? Where did you drop it? (serious question, not being smart, but it would put me off buying PC if it smashes on a floor)

Well it didn't smash into thousands of bits - just cracked clean down the middle which is what it's supposed to do! Went round to a friends for pizza night and took my stone with me - We made several pizza's and left it on the side to cool before we washed it - however it was still pretty hot and I hadn't realised! I dropped it arkwardly and it caught the corner of my friends aga which too is stone, as is her floor! It is stone so obviously does not absorb shock. I've got several stoneware bakers and have dropped them occasionally - but they weren't hot and didn't break! Then again my stone is used so often that it's bound to - it's still under the 1 year guarentee so if I send in a bit they will replace it at no cost!

lapis_lazuli

I needn't have worried: I opened the instruction manual (last resort -- typical man! :rotfl:) and it said that it didn't need to be preheated or seasoned, just bunged in the oven when you turn it on.

I used Delia's "basic pizza dough" recipe from her website for the base, and then for the topping I used Pastrami, sliced mushrooms and sliced courgettes, and of course Cheddar cheese. It was scrumdiddlyumptious!! No soggy bottom either. :j I'm taking the remains to work tomorrow. Of course, the ham and pineapple one (with the remaining bits of courgette and mushroom) is in the oven now. We'll see if it also cooks without a soggy bottom.

zippychick wrote: »

I have a cementy type pizza thing - its almost ceramic , but when i used it for pizza it came out with a soggy base. I wonder was not heating it the issue?! Or am i just a clampet?!

Likewise mine is a cementy type one. Delia says to take the hot stone out of the oven, put the pizza dough on the stone, and then add your toppings before putting the whole lot back in the oven. It works for me. Maybe your oven isn't hot enough (Gas mark 8, or 230 degrees), or you put too much topping on?

Edited to add: the ham and pineapple pizza came out fine. It was slightly soft in the very centre of the pizza, and took a bit longer to cook as the juice from the pineapple dampened the base. Just as yummy as the other one, though!