Pizza Stone help required

angie_loves_veg

I have had a pizza stone for several years, and I am very pleased with it. It takes a little while to 'season' - i found after the first couple of uses it could stick a little, it improves with use - until now, several years later, it is completely non stick.

Here's the rub though - when I started needing to make 2 pizzas at once, rather than invest in another stone, I bought a tray like Dobie mentioned - a round pizza size tray with holes in the bottom. Cost me (comparatively) pennies. I can honestly say that we cannot tell which pizza has been cooked on the stone, and which on the tray with holes. They really are as good as each other IMO. Btw, I use and electric fan oven also.

hth

Dobie

dfwz wrote: »

Dobie,

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

Something like that ? Does it make it crispy ?

Exactly like that & yes it comes out lovely & crispy.

vixtress

another vote here for the tray with holes!
i also make the base as thin as possible, that helps to keep it crisp

hth
vic

dfwz

Looks like it's going to be the tray with the hole then, easier to store and we're going to need a couple. We need to cook at least 2-3 pizzas if we're making them, as we always have friends/family eating with us.

[Deleted User]

try the sourdough threads
I have a pizza stone and a proper thick bread stone from ebay. The pizza stone is too thin to be much good. My thick stone is kept in the oven all the time so storage is not a problem

the one I hve looks like the one in the picture. The aim is to ratain heat so the thicker the better
http://cgi.ebay.co.uk/PIZZA-PEEL-PIZZA-STONE-BREAD-BAKING-STONE_W0QQitemZ220123210221QQcmdZViewItem

moneypanicker

I've been looking into getting a pizza stone only really heard about them from someone who does pamper chef. Are they are good? We have pizza often (homemade of course!!) recently the pizzas are getting stuck to the baking sheet (they are cheap and old though). Is it worth getting one, are they any good?

Cheers all!

Pink.

Hi moneypanicker,

There's an older thread on pizza stones that should help so I've added your thread to it to keep all the replies together.

Pink

Biggles

I'm presently looking for a pizza stone, but am keen to know more about the mechanics of transferring the pizza to the hot stone.

I did actually see Jamie Oliver, and he whipped the hot stone out of the oven, placed the pizza on it, put the toppings on and popped it back in the oven. That's fine, but most stones don't seem to have grips as his did and it would be v hot.

Some in this thread say they transfer the pizza to the stone in the oven. How is that done? I assume you must need some large spatula/paddle to do it without an accident?

FunkyFairy

I have a pampered chef pizza stone. Its really good makes very crisp pizza.

As someone has said never wash it, just wipe it over.

organic_wanabe

My vote is for the Pizza Oven (from Lakeland). Quite expensive at around £50, but the Pampered Chef Pizza Tray & Stand is around £25, but the Pizza Oven makes the most authentic base ever (even better than the ones I used to cook on my 'Good Housekeeping recommended' holey oven trays). I got mine as a pressie but reckon that if/when it no longer functions I would buy another. It cooks each pizza in 3 minutes.