Pizza Stone help required

Ted_Hutchinson

Just realised looking at your photo what the wire rack is for.
I assumed that when you took the hot stone out of the oven you needed to use the rack the other way up to stand the stone on to keep it from marking your surfaces.

I think now on looking at the photo it's for handling the hot stone in and out of the oven. doh.

npsmama

Does anyone know how to get it off please?

I've tried prizing it with a knife but am worried I'll damage the stone...or myself fo that matter!

taplady

I just left mine to soak for a bit and it softened it up! HTH;)

dfwz

I've had a look at most of the pizza threads and have had a search, so if this has already been answered I apologize.

I've just got into cooking things from scratch. I've made lots of stuff and have a pretty good success rate with taste and a relatively low fatality rate.

We're all huge pizza fans, but when I made some the other day it wasn't quite perfect. I made a dough with yeast/flour etc.. threw in some garlic and coriander and it was pretty tasty. It wasn't completely cooked properly though and I think it needed some heat from below. I have a fan assisted electric oven. Would it be worth my while getting a pizza stone (and what's a good price for one ?). I'm in competition with the local pizza place, that do awesome pizzas in massive pizza ovens and the base is what they're beating me on, I need to replicate that to keep my kids and myself hooked on the home made stuff.

There are a few things my kitchen needs, so I don't want to waste cash, but stone baked pizzas are yum!

Dobie

Hi - me & DH think I make the best pizza in the world. :rotfl:

I use a special metal baking tray with lots of holes in it. The base has come out perfect every time (so far). I haven't tried a pizza stone so can't advise.

When the dough is ready I roll it out & put it onto the tray then I cover it loosely & pop it into the fridge. I find that if I leave it for an hour or two before topping & baking the base seems to be more 'authentic'.

A couple of weeks ago I made the dough the day before & left it in the fridge overnight then kept my fingers crossed when I put it in the oven. It was the best yet so in future i'm going to try & be organised enough to do this again.

Pink.

Hi dfwz,

This older thread might help: Pizza Stone help required

Pink

dfwz

Yeh I've read in other threads that leaving it overnight works best.

It also makes the pizza a simpler meal if you've done the prep at a less busy time. I baked mine on a baking tray and I rolled the dough with the handle of a wooden spoon as I don't have a rolling pin yet! :rotfl:

hazzie123

Large terracotta(SP) tiles work good as pizza stones.

dfwz

Dobie,

http://www.woolworths.co.uk/web/jsp/product/index.jsp?pid=50773367

Something like that ? Does it make it crispy ?

Blacksheep1979

Friend had one in their rayburn - made stunning pizzas, well worth it.