Pizza stone

had one for years it broke but made pies perfect and easy to clean
alone now but if i had someone to cook for i would get another

I don't have one. My daughter makes pizza - delicious too, I add - but she could never get her oven hot enough to get good consistent results. She used regular oven pans, upside down; and a pizza stone just never got hot enough. So she bought a small pizza oven, to use outside, and it uses gas. Her pizzas are the best, I have not tasted better since she perfected her method.

I have a bread stone as I bake all my own bread, it’s perfect for homemade pizzas.

Years ago I got a Pampered Chef pizza stone, when I remember to use it the pizzas do crisp.

I use a kiln shelf.. workes perfectly..

Thank you for replying.
The pampered chef stones seem very expensive, beyond my budget, I’m afraid.
What’s a kiln chef Fleur20?.
I don5 wan5 to spend a lot, but neither do I want to waste my money by spending on somet

Potters fire their pots etc in a kiln at very high temperatures.. much higger than a domedtic ovrn vould ever achieve.
Just google it.. dont buy anything expensive.. they all do the same job!
Double check the measurements.. your oven and the shelf.. there are round ones and oval ones ..

Sorry, that posted before I’d finished typing 😮.
I don’t want to spend my money on something that’s a waste of money, but equally want something that’s worth having if I choose to go ahead. It might be that I will make do with what I do already if a pizza stone is just hype.

So sorry re spelling etc.. I am actually eating homemade pizza right now!! It obviously adversely affects my ability to type😂😂😂

Thanks Fleur20 . If I go ahead and buy one, I want a round one, 13” diameter ( my pizzas are 12”). Oven has a max temp of 250 degrees C. There are so many on the market - it’s mind boggling! 😁

😂. We’ve just had our homemade pizza too, and it was fine, apart from some moisture from, I suspect, the mushrooms and tinned tuna, despite mopping up as much moisture prior to adding to the dough, and draining well the tuna. Maybe I should cook the mushrooms a bit first before adding to the pizza? I just wondered if a stone would mean the crust might be crispier and the ingredients dry out a bit better, or would I be wasting my money? Do you use a stone Fleur20?

Thank you charley68 for your reply. It’s interesting about the outdoor pizza ovens. Although I’ve been tempted, to be honest’ I don’t think I’d get full use of one, as we enjoy pizzas year round and so in our climate, an outdoor oven wouldn’t get used to its full potential - I’d be wanting a pizza in the depths of winter, so therefore one cooked indoors, so the outdoor oven would be redundant for at least 8 months as I’m easily chilled, not at all hot blooded to fire one up in winter time 😁 (that’s just me, and I admire and envy those who can withstand our autumn and winter outdoor chill)
Thanks dotpocka for your reply too. What kind of stone did you have?

My husband bakes pizza on a stone with good result. He bakes the crust on the very hot stone 2/3 to finished and then adds the vegetables.

We're vegan, no cheese is releasing oil. Just a tiny dab of very reduced tomato, the chopped veg squeezed to remove moisture, and thin aubergine on top.

I had one, but it never worked properly.
It went in the bin.

Both my sons have outdoor pizza ovens. They make great pizzas, but the recipe is mine. 😉

I have one, and I do find I get a better crust. You have to preheat the stone with the oven.

Mine wasn't very expensive, I just randomly bought one in town in a kitchen shop, I can't remember the brand, but I think they are all relatively the same material.

If you want to know about details of pizza stone and its use , you may find the details here
versatilepizza.com/can-you-cut-a-pizza-on-a-pizza-stone/
I hope you will like it.

I have a large rectangular pizza stone. There is no brand name on it, but it can't have been expensive or I wouldn't have bought it! It came with a useful stand to take to the table for keeping the food warm. It works very well, but my main complaint is that it stains badly due to being porous. Although it looks disgusting the heat it absorbs would kill any bacteria!

We have a bread stone.
My daughter hasn't - but she makes terrific pizzas using very thin very stretchy dough.
I don't make pizza much these days but use ours for bread.

You don't need anything fancy you know.

I have a pizza stone for a Cadac gas barbecue, but I find it very difficult to to stop the bottom of the pizza burning. I've followed the manufacturers instructions and use semolina on the stone, but the base still burns.

I have a pampered chef pizza stone which I ve had for years . It makes a lovely crispy base

vivvq

I have a pizza stone for a Cadac gas barbecue, but I find it very difficult to to stop the bottom of the pizza burning. I've followed the manufacturers instructions and use semolina on the stone, but the base still burns.

Preheat the stone longer, like 30-40 min? And try cornmeal or parchment paper for easier release.

Pizza is arguably the most popular of Italian foods worldwide.

We prepare our´s with 00 Zero Zero Pizza Flour from Napoli, Italia & we prefer without a tomato sauce base.

We bake in our oven baked until crisp edged and smoky and lightly charred. We love a good Margharita prepared with fresh Mozzarella di Buffala ,,

We do not care for alot of toppings. We are very classic about Pizza and prefer the Napoli (Naples) style verses the imported "Thin crust" style ..