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  • annmatkat
    • #2
    • 16th Sep 05, 6:00 PM
    • #2
    • 16th Sep 05, 6:00 PM
    Hi
    That was a bargain! I paid much more than that for my one a few years ago.
    When I first got mine I used to spray it with oil before I used it, now it doesn't need it.
    I find it works best if you preheat the stone in the oven. I leave my dough to rise on the kitchen counter. I assemble/chop all my toppings and only roll the dough out when I'm ready. Then I fold it in half and half again to transfer it to the stone, pile the toppings on quickly and bung it back in the oven. You get a lovely crisp texture.
    Wash it just with hot water, mine came with a plastic scraper for getting off stuck food.
    BTW, Aldi's mozzarella is a lot cheaper than Tesco's etc.
    I wish I was having pizza tonight now!
    • Curry Queen
    • By Curry Queen 16th Sep 05, 6:00 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    • #3
    • 16th Sep 05, 6:00 PM
    • #3
    • 16th Sep 05, 6:00 PM
    You need to pre-heat it in the oven before using then place the pizza on it to cook once it's hot enough. I'm not sure of exact temps for heating/cooking though.
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

  • AnnaV
    • #4
    • 16th Sep 05, 6:38 PM
    • #4
    • 16th Sep 05, 6:38 PM
    Doh! We have one and I just thought it was a pointless thing to cut pizza on! Thanks everyone
    Anna
  • Kippsy
    • #5
    • 16th Sep 05, 6:44 PM
    • #5
    • 16th Sep 05, 6:44 PM
    I've never used oil on my stone, but to help get the pizza off easily and to stop it from sitcking anywhere i put a little polenta or cornmeal on the stone before I put the dough on to it.

    Don't use soap on the stone as it will absorb it and you pizza will taste like washing up liquid! Don't worry about any stains on it just treat them as beijng added character and proof of use!
    oooh look only about 220 posts and I got round to doing my Avatar already!!
    • Tim_L
    • By Tim_L 16th Sep 05, 11:16 PM
    • 3,399 Posts
    • 3,233 Thanks
    Tim_L
    • #6
    • 16th Sep 05, 11:16 PM
    • #6
    • 16th Sep 05, 11:16 PM
    I've been using a Pizza brick for years. This is a bit bigger than your average pizza stone - about 20" diameter, and it is absolutely wonderful. I bought mine in the US, following in the family footsteps as my father bought one well over 25 years ago. Once you have one of these, you will not be able to do without it. Worth seeing if they can be bought here or online I think - any US department store will sell them.

    I don't preheat mine, but roll the dough straight out onto it, using a bit of olive oil to grease it. They're made of a porous firebrick material, but after a while they do become sort of non stick because the olive oil permeates through (in fact it's best not to wash them, just wipe them down - I remember having extraordinary battles of will with my mother-in-law about this). They do stick like b*ggery when they're new, I'm afraid.

    I also have a patent recipe for bread machine pizza dough, viz:

    - 300ml of water (perhaps just over for a nice squishy dough)
    - 1 lb 3 1/4 ounces of strong white bread flour (sorry about the wierd quantity, but trust me)
    - 1 teaspoon salt
    - 2 teaspoons sugar
    - one whole sachet of supermarket yeast. Again, trust me on this.

    Make this the morning of the pizza to let it prove (you may need to knock it back around 3 so it doesn't balloon out of the top of the bread machine). There's enough dough for two pizzas, and you can wrap half up in cling film and put it in a box in the fridge for a couple of days later - don't keep it too long as it will ferment a bit and start tasting like beer.

    Also the recipe for cheap but delicious tomato sauce (enough for 4 pizzas):

    - One small onion chopped finely and gently sweated in plenty of olive oil until transparent
    - two cans of peeled plum tomatoes (or chopped if you can't be bothered chopping them for yourself) - economy style is fine. Put these into the frying pan chopped up when the onions have sweated
    - loads of finely chopped herbs, a bay leaf, etc, depending on what you have
    - salt and pepper
    - two or three finely chopped cloves of garlic. Don't fry these, put them in raw when the tomatoes go in. You get a better flavour that way.

    Simmer over a lowish heat until thick and unctuous. I often also put in any spare pasta sauce I may have lieing around.

    Combine the dough and the sauce with mozzarella, some Aldi salami and black forest ham, mushrooms, red pepper, and small plum tomatoes for an absolute feast. Sardines are good on Pizza too - less aggressive than anchovies but a very pleasant fishy flavour.
    • jobbingmusician
    • By jobbingmusician 17th Sep 05, 10:29 PM
    • 19,316 Posts
    • 19,870 Thanks
    jobbingmusician
    • #7
    • 17th Sep 05, 10:29 PM
    • #7
    • 17th Sep 05, 10:29 PM
    Has anyone else tried making pizza dough in their breadmaker? It's simply FABBO!!! Only disadvantage is the time it takes - you will need to put your breadmaker on timer or do it on a day when you can start the dough about 2 hours before you want to eat......
    • Curry Queen
    • By Curry Queen 18th Sep 05, 8:14 AM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    • #8
    • 18th Sep 05, 8:14 AM
    • #8
    • 18th Sep 05, 8:14 AM
    Has anyone else tried making pizza dough in their breadmaker? It's simply FABBO!!! Only disadvantage is the time it takes - you will need to put your breadmaker on timer or do it on a day when you can start the dough about 2 hours before you want to eat......
    by eastchristina

    Yes! I always make it in there now, but I made the same mistake the first time of not allowing enough time as I didn't realise the dough programme took 2 hours
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

  • frizz_head
    • #9
    • 18th Sep 05, 12:01 PM
    • #9
    • 18th Sep 05, 12:01 PM
    My friend has a pizza stone and leaves it in her oven permanantly. They go a very dark colour after a while. They should never ever be washed, just wiped with a lightly damped cloth.

    Thats a bargain Ted. My friends is a Pampered Chef stone, very very expensive!!!

    Good luck with it.

    Thanks for the Pizza Dough in breadmaker tip - time my Morphy Richards had a dusting off!!!
    Only 5% of those who can give blood, actually do!
    Do Something Amazing Today.
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    20 pints donated!
  • jen_jen
    huge thanks to Ted, my OH eats sooo many pizzas been after one of these for a while to cook better pizza cheapest ive seen is a tenner though

    in fact so good i bought two.
  • competitionscafe
    2.99 thats amazing! And yes you need to get them as hot as !!!! (very hot) in the oven then carefully take it out, whack the pizza on it and back in straightaway - it's suppossed to (somewhat) create the effect of a wood fired pizza oven I think?
    Last edited by competitionscafe; 20-09-2005 at 1:50 PM.
    "The happiest of people don't necessarily have the
    best of everything; they just make the best
    of everything that comes along their way."
    -- Author Unknown --
  • Kippsy
    Best to heat it first I reckon, then the base is crispier on the bpttom...

    Also I have been told that if you want a thin and crispy style pizza then !!!!! the dough all over with a fork (once rolled out obviously)... didn't really work for me but then it doesn't really get a chance to rise! I love pizza...

    But I don't think I will ever use a breadmaker for the dough, I love kneading the dough to feel the sudden transition, floury bits and roughness to smooth silky ness.... planning to have toned arms for years to come!!
    oooh look only about 220 posts and I got round to doing my Avatar already!!
    • Savvy_Sue
    • By Savvy_Sue 20th Sep 05, 1:32 PM
    • 39,181 Posts
    • 36,088 Thanks
    Savvy_Sue
    Yesterday at Aldi's I bought a pizza stone for 2.99 it came with a cutter and a slice so seemed good value.
    by Ted_Hutchinson
    Where were they when I went to Aldi's last week? Not that I think I should have carried one!
    Still knitting!
    Completed: 1 adult cardigan, 3 baby jumpers, 3 shawls, 1 sweat band, 3 pairs baby bootees,
    1 Wise Man Knitivity figure + 1 sheep, 2 pairs socks, 2 hats, 2 balaclavas for seamen, 1 balaclava for myself, multiple poppies, 3 peony flowers, 4 butterflies ...
    Current projects: ready to decrease / decreasing on all parts of the mohair cardigan pattern!
  • jen_jen
    i had to go to two aldis, none in salford loads in liverpool, i have noticed that there stock really varies
  • Ted_Hutchinson
    Thanks for the further replies.

    I've now tested the pizza stone following CQ's instructions and found it definitely produces a nicer crisper bottomed pizza than before. I was using a special non-stick pizza tin with a lot of holes in the bottom which were supposed to allow the base to cook properly. That was an improvement on an ordinary tin but the stone is well worth the money and definitely cooks a better pizza.

    I didn't have any problems with it sticking nor with cleaning the stone afterwards so well chuffed with my 2.99 investment.
  • Ted_Hutchinson
    Where were they when I went to Aldi's last week? Not that I think I should have carried one!
    by Savvy_Sue
    You need not have worried about carrying one home. It's only about a centimeter thick and made of compressed sand? So although it's solid it doesn't seem to me to be as heavy as a plate that size would be.

    It comes in a maroon/orange box and was in the middle of one of the central displays so it would have been quite easy to walk up either one side or the other and not see it in the middle.
  • competitionscafe
    But I don't think I will ever use a breadmaker for the dough, I love kneading the dough to feel the sudden transition, floury bits and roughness to smooth silky ness.... planning to have toned arms for years to come!!
    by Kippsy
    Me too... I would use the breadmaker for bread as I can set it and forget it (and wake up to fresh bread!!) but wouldn't use it just for dough - especially if it takes 2 hours!! I find kneading quite therapeutic.
    "The happiest of people don't necessarily have the
    best of everything; they just make the best
    of everything that comes along their way."
    -- Author Unknown --
    • Curry Queen
    • By Curry Queen 20th Sep 05, 3:55 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    ... wouldn't use it just for dough - especially if it takes 2 hours!! I find kneading quite therapeutic.
    by competitionscafe
    When I made pizza dough in my Panasonic BM the other day, I found it only actually takes 45 mins so it must have been my other machine that took 2 hours! ... either that or I chose the wrong programme the last time I made it :confused:
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • cheapsally
    • By cheapsally 20th Sep 05, 7:59 PM
    • 65 Posts
    • 22 Thanks
    cheapsally
    Today at Superdrug I saw a pizza stone for 3.99(reduced from 6.99) it also come with a cutter and a slicer. I was not sure as how good pizza stone really are, but after reading this thread i will buy one tommorow.

    thanks everbody
    • larmy16
    • By larmy16 20th Sep 05, 10:21 PM
    • 4,218 Posts
    • 8,039 Thanks
    larmy16
    I heard an unglazed terracotta tile works as well as a specially made pizza stone. Now, someone tell me, is your pizza stone the shape of a pizza? I am asking as I bought a pizza plate in a charity shop and it is round (terracotty coloured). I find though my 99p pizza dish from Sainsburys works great.

    I put the dough and toppings in it for 10 minutes and then remove and finish on the oven shelf for remainder 10 minutes, otherwise the dough can be a little soft.
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