My oven tiles are giving up the ghost. It's had enough finding a
place that will sell unglazed quarry tiles individually and I can't
find a place in town that sells the oblong ones anymore. On top of
that, they all seem to be half an inch thick, but I want thinner.

So since I have to go with half an inch, I might as well get a pizza
stone that's just one piece. My size restriction is 15x20 but I found
stones up to that size on the internet. Breadtopia.com has both 13
7/8" x 17 1/2" and 15" x 20", but 14 x 16 seems to be the most common
large size, so I'll toss a coin or go with the best deal if one is
significantly less.

In the mean time I'm in a quandary about what type to get. Emile
Henry looks great, but does what looks like glazed ceramic coating
really work as well as unglazed quarry tile or fire brick material? I
like my pizza crust crispy on the bottom. TIA

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
>
> My oven tiles are giving up the ghost. It's had enough finding a
> place that will sell unglazed quarry tiles individually and I can't
> find a place in town that sells the oblong ones anymore. On top of
> that, they all seem to be half an inch thick, but I want thinner.
>
> So since I have to go with half an inch, I might as well get a pizza
> stone that's just one piece. My size restriction is 15x20 but I found
> stones up to that size on the internet. Breadtopia.com has both 13
> 7/8" x 17 1/2" and 15" x 20", but 14 x 16 seems to be the most common
> large size, so I'll toss a coin or go with the best deal if one is
> significantly less.
>
> In the mean time I'm in a quandary about what type to get. Emile
> Henry looks great, but does what looks like glazed ceramic coating
> really work as well as unglazed quarry tile or fire brick material? I
> like my pizza crust crispy on the bottom. TIA

This is the one I have. Don't know if you get anything like it.

http://www.lakeland.co.uk/14706/Lake...tone-with-Rack

btw the rack is just supposed to be for carrying it.

--
http://www.shop.helpforheroes.org.uk/

On Tue, 3 Apr 2012 23:02:06 +0100, "Ophelia" >
wrote:
>
> "sf" > wrote in message
> ...
> >
> > My oven tiles are giving up the ghost. It's had enough finding a
> > place that will sell unglazed quarry tiles individually and I can't
> > find a place in town that sells the oblong ones anymore. On top of
> > that, they all seem to be half an inch thick, but I want thinner.
> >
> > So since I have to go with half an inch, I might as well get a pizza
> > stone that's just one piece. My size restriction is 15x20 but I found
> > stones up to that size on the internet. Breadtopia.com has both 13
> > 7/8" x 17 1/2" and 15" x 20", but 14 x 16 seems to be the most common
> > large size, so I'll toss a coin or go with the best deal if one is
> > significantly less.
> >
> > In the mean time I'm in a quandary about what type to get. Emile
> > Henry looks great, but does what looks like glazed ceramic coating
> > really work as well as unglazed quarry tile or fire brick material? I
> > like my pizza crust crispy on the bottom. TIA
>
> This is the one I have. Don't know if you get anything like it.
>
> http://www.lakeland.co.uk/14706/Lake...tone-with-Rack
>
> btw the rack is just supposed to be for carrying it.

Thanks O, I saw the US version. I take it you recommend ceramic.
They seem to be the most reasonable price on the internet, but the
biggest I saw were only 12 x 15 inches. Oh, oh, oh! I just found a
14 x 16 at http://www.chefdepot.net/pizzamaking.htm for only $38.99
(others the same size are over $50). Things are looking up.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...

>> This is the one I have. Don't know if you get anything like it.
>>
>> http://www.lakeland.co.uk/14706/Lake...tone-with-Rack
>>
>> btw the rack is just supposed to be for carrying it.
>
> Thanks O, I saw the US version. I take it you recommend ceramic.
> They seem to be the most reasonable price on the internet, but the
> biggest I saw were only 12 x 15 inches. Oh, oh, oh! I just found a
> 14 x 16 at http://www.chefdepot.net/pizzamaking.htm for only $38.99
> (others the same size are over $50). Things are looking up.


Cool)


--
http://www.shop.helpforheroes.org.uk/

On 4/3/2012 6:02 PM, Ophelia wrote:
> "sf" > wrote
>> My oven tiles are giving up the ghost. It's had enough finding a
>> place that will sell unglazed quarry tiles individually and I can't
>> find a place in town that sells the oblong ones anymore. On top of
>> that, they all seem to be half an inch thick, but I want thinner.
>>
>> So since I have to go with half an inch, I might as well get a pizza
>> stone that's just one piece. My size restriction is 15x20 but I found
>> stones up to that size on the internet. Breadtopia.com has both 13
>> 7/8" x 17 1/2" and 15" x 20", but 14 x 16 seems to be the most common
>> large size, so I'll toss a coin or go with the best deal if one is
>> significantly less.
>>
>> In the mean time I'm in a quandary about what type to get. Emile
>> Henry looks great, but does what looks like glazed ceramic coating
>> really work as well as unglazed quarry tile or fire brick material? I
>> like my pizza crust crispy on the bottom. TIA
>
> This is the one I have. Don't know if you get anything like it.
>
> http://www.lakeland.co.uk/14706/Lake...tone-with-Rack
>
> btw the rack is just supposed to be for carrying it.
>
I have a round unglazed one with a carrying rack like that. It works
very well, but after a few uses it starts to look really tacky.

"S Viemeister" > wrote in message
...
> On 4/3/2012 6:02 PM, Ophelia wrote:
>> "sf" > wrote
>>> My oven tiles are giving up the ghost. It's had enough finding a
>>> place that will sell unglazed quarry tiles individually and I can't
>>> find a place in town that sells the oblong ones anymore. On top of
>>> that, they all seem to be half an inch thick, but I want thinner.
>>>
>>> So since I have to go with half an inch, I might as well get a pizza
>>> stone that's just one piece. My size restriction is 15x20 but I found
>>> stones up to that size on the internet. Breadtopia.com has both 13
>>> 7/8" x 17 1/2" and 15" x 20", but 14 x 16 seems to be the most common
>>> large size, so I'll toss a coin or go with the best deal if one is
>>> significantly less.
>>>
>>> In the mean time I'm in a quandary about what type to get. Emile
>>> Henry looks great, but does what looks like glazed ceramic coating
>>> really work as well as unglazed quarry tile or fire brick material? I
>>> like my pizza crust crispy on the bottom. TIA
>>
>> This is the one I have. Don't know if you get anything like it.
>>
>> http://www.lakeland.co.uk/14706/Lake...tone-with-Rack
>>
>> btw the rack is just supposed to be for carrying it.
>>
> I have a round unglazed one with a carrying rack like that. It works very
> well, but after a few uses it starts to look really tacky.

Haha 'tacky' is being very kind Mine cracked in half and now I use one
half in my top oven at home and the other half in the oven at the caravan.
I have promised myself a new one for home though because I do like it and
it's not expensive.
--
http://www.shop.helpforheroes.org.uk/

On 4/3/2012 4:50 PM, sf wrote:
>
> My oven tiles are giving up the ghost. It's had enough finding a
> place that will sell unglazed quarry tiles individually and I can't
> find a place in town that sells the oblong ones anymore. On top of
> that, they all seem to be half an inch thick, but I want thinner.
>
> So since I have to go with half an inch, I might as well get a pizza
> stone that's just one piece. My size restriction is 15x20 but I found
> stones up to that size on the internet. Breadtopia.com has both 13
> 7/8" x 17 1/2" and 15" x 20", but 14 x 16 seems to be the most common
> large size, so I'll toss a coin or go with the best deal if one is
> significantly less.
>
> In the mean time I'm in a quandary about what type to get. Emile
> Henry looks great, but does what looks like glazed ceramic coating
> really work as well as unglazed quarry tile or fire brick material? I
> like my pizza crust crispy on the bottom. TIA

Don't Lowes, Home Depot, and Menards (or other bigbox 'home' stores)
have unglazed terra cotta tiles of any size???? What about local
pottery shops around the SFBA?? Just wondering.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Tue, 03 Apr 2012 17:22:21 -0500, Sky >
wrote:

> On 4/3/2012 4:50 PM, sf wrote:
> >
> > My oven tiles are giving up the ghost. It's had enough finding a
> > place that will sell unglazed quarry tiles individually and I can't
> > find a place in town that sells the oblong ones anymore. On top of
> > that, they all seem to be half an inch thick, but I want thinner.
> >
<snip>
>
> Don't Lowes, Home Depot, and Menards (or other bigbox 'home' stores)
> have unglazed terra cotta tiles of any size????

I don't want "any size", I want 6 in square and 3 x 6 rectangles.
They only sell tiles by the box at places like that, I've called them
and asked.

> What about local
> pottery shops around the SFBA?? Just wondering.
>
I don't want to waste my time, gas, plus bridge toll and put wear &
tear on the car just for $10 worth of tile. The bridge alone costs
$5. If I can find tiles within 5 miles of my house and not cross a
bridge, it's worth it. Otherwise, it's not.


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...

> I don't want to waste my time, gas, plus bridge toll and put wear &
> tear on the car just for $10 worth of tile. The bridge alone costs
> $5. If I can find tiles within 5 miles of my house and not cross a
> bridge, it's worth it. Otherwise, it's not.

Blimey!! Who knew that crossing that world famous bridge was a draw back!!!

--
http://www.shop.helpforheroes.org.uk/

On Wed, 4 Apr 2012 00:52:25 +0100, "Ophelia" >
wrote:
>
> "sf" > wrote in message
> ...
>
> > I don't want to waste my time, gas, plus bridge toll and put wear &
> > tear on the car just for $10 worth of tile. The bridge alone costs
> > $5. If I can find tiles within 5 miles of my house and not cross a
> > bridge, it's worth it. Otherwise, it's not.
>
> Blimey!! Who knew that crossing that world famous bridge was a draw back!!!

I was talking about going to the East Bay, not the North Bay. That
one costs even more. Every time I feel sorry for myself, I feel
thankful I don't live in New York City. Bridge tolls were $10 the
last time I was there; which was 7-8 years ago.

--
Food is an important part of a balanced diet.

sf > wrote in
:

> On Wed, 4 Apr 2012 00:52:25 +0100, "Ophelia" >
> wrote:
>>
>> "sf" > wrote in message
>> ...
>>
>> > I don't want to waste my time, gas, plus bridge toll and put wear &
>> > tear on the car just for $10 worth of tile. The bridge alone costs
>> > $5. If I can find tiles within 5 miles of my house and not cross a
>> > bridge, it's worth it. Otherwise, it's not.
>>
>> Blimey!! Who knew that crossing that world famous bridge was a draw
>> back!!!
>
> I was talking about going to the East Bay, not the North Bay. That
> one costs even more. Every time I feel sorry for myself, I feel
> thankful I don't live in New York City. Bridge tolls were $10 the
> last time I was there; which was 7-8 years ago.
>



Online shopping is the only way to fly nowadays!! :-)


I just bought my BIL some wine for his b'day.

Was going to spend $129 on a case of wine with a case of beer thrown in,
but ended up getting him 3 cases of wine on an auction site.

So now he has a case of Andrew Peace `Masterpeace` Shiraz 2011 ,

a case of Pasadena `Pony Express` Syrah 2010, California, USA.

and a case of Silkwood Heritage Sauvignon Blanc 2008, Pemberton, WA.


All for exactly $129 !!!


--
Peter
Tasmania
Australia

On 4/3/2012 8:37 PM, sf wrote:
> On Wed, 4 Apr 2012 00:52:25 +0100, >
> wrote:
>>
>> > wrote in message
>> ...
>>
>>> I don't want to waste my time, gas, plus bridge toll and put wear&
>>> tear on the car just for $10 worth of tile. The bridge alone costs
>>> $5. If I can find tiles within 5 miles of my house and not cross a
>>> bridge, it's worth it. Otherwise, it's not.
>>
>> Blimey!! Who knew that crossing that world famous bridge was a draw back!!!
>
> I was talking about going to the East Bay, not the North Bay. That
> one costs even more. Every time I feel sorry for myself, I feel
> thankful I don't live in New York City. Bridge tolls were $10 the
> last time I was there; which was 7-8 years ago.
>
It's $12 now.
Makes me feel old - I can remember when it was 25 cents each way.

On 4/3/2012 8:37 PM, sf wrote:
> On Wed, 4 Apr 2012 00:52:25 +0100, >
> wrote:
>>
>> > wrote in message
>> ...
>>
>>> I don't want to waste my time, gas, plus bridge toll and put wear&
>>> tear on the car just for $10 worth of tile. The bridge alone costs
>>> $5. If I can find tiles within 5 miles of my house and not cross a
>>> bridge, it's worth it. Otherwise, it's not.
>>
>> Blimey!! Who knew that crossing that world famous bridge was a draw back!!!
>
> I was talking about going to the East Bay, not the North Bay. That
> one costs even more. Every time I feel sorry for myself, I feel
> thankful I don't live in New York City. Bridge tolls were $10 the
> last time I was there; which was 7-8 years ago.
>

Not quite. But the government efficiency thing kicked in and they more
than doubled most of the tolls about a year ago. GWB is now $12 cash (or
$9.50 ezpass) during peak hours. Previously the GWB was $4 using ezpass.

sf > wrote in news:gunmn7p22tusm9i1otjiol7baoagq5jr34@
4ax.com:

>
> My oven tiles are giving up the ghost. It's had enough finding a
> place that will sell unglazed quarry tiles individually and I can't
> find a place in town that sells the oblong ones anymore. On top of
> that, they all seem to be half an inch thick, but I want thinner.
>
> So since I have to go with half an inch, I might as well get a pizza
> stone that's just one piece. My size restriction is 15x20 but I found
> stones up to that size on the internet. Breadtopia.com has both 13
> 7/8" x 17 1/2" and 15" x 20", but 14 x 16 seems to be the most common
> large size, so I'll toss a coin or go with the best deal if one is
> significantly less.
>
> In the mean time I'm in a quandary about what type to get. Emile
> Henry looks great, but does what looks like glazed ceramic coating
> really work as well as unglazed quarry tile or fire brick material? I
> like my pizza crust crispy on the bottom. TIA
>


So long as you heat the bejeezus out of it prior to baking, it should crisp
your bottom :-)

I always put on a sprinkling of semolina on the hot stone, just to prevent
any sticking.

The several I have here are like this one.........

http://www.breadtopia.com/store/sass...zza-stone.html


The Emile Henry looks nice, but you can buy 2 of the Sassafras for the same
price :-)


If push comes to shove, go to a kitchen store and get a non-stick metal
pizza tray that has holes in it.... they work great too.

Similar to this......

http://www.alibaba.com/product-gs/52...pizza_pan.html


--
Peter
Tasmania
Australia

On Tue, 03 Apr 2012 23:27:30 GMT, "I'm back on the laptop"
> wrote:

> sf > wrote in news:gunmn7p22tusm9i1otjiol7baoagq5jr34@
> 4ax.com:
>
> >
> > My oven tiles are giving up the ghost. It's had enough finding a
> > place that will sell unglazed quarry tiles individually and I can't
> > find a place in town that sells the oblong ones anymore. On top of
> > that, they all seem to be half an inch thick, but I want thinner.
> >
> > So since I have to go with half an inch, I might as well get a pizza
> > stone that's just one piece. My size restriction is 15x20 but I found
> > stones up to that size on the internet. Breadtopia.com has both 13
> > 7/8" x 17 1/2" and 15" x 20", but 14 x 16 seems to be the most common
> > large size, so I'll toss a coin or go with the best deal if one is
> > significantly less.
> >
> > In the mean time I'm in a quandary about what type to get. Emile
> > Henry looks great, but does what looks like glazed ceramic coating
> > really work as well as unglazed quarry tile or fire brick material? I
> > like my pizza crust crispy on the bottom. TIA
> >
>
>
> So long as you heat the bejeezus out of it prior to baking, it should crisp
> your bottom :-)

I'm used to doing that with the tiles.
>
> I always put on a sprinkling of semolina on the hot stone, just to prevent
> any sticking.
>
> The several I have here are like this one.........
>
> http://www.breadtopia.com/store/sass...zza-stone.html
>
>
> The Emile Henry looks nice, but you can buy 2 of the Sassafras for the same
> price :-)

I prefer the one pictured on the right, below that image... but I
found it at a better price elsewhere.
>
>
> If push comes to shove, go to a kitchen store and get a non-stick metal
> pizza tray that has holes in it.... they work great too.

I already have one of those, but I don't use it.
>
> Similar to this......
>
> http://www.alibaba.com/product-gs/52...pizza_pan.html

That one seems to be the round version of what Ophelia has. If they
came any bigger I'd be all over it.

--
Food is an important part of a balanced diet.

sf > wrote in
news
> On Tue, 03 Apr 2012 23:27:30 GMT, "I'm back on the laptop"
> > wrote:

>>
>> The several I have here are like this one.........
>>
>> http://www.breadtopia.com/store/sass...zza-stone.html
>>
>>
>> The Emile Henry looks nice, but you can buy 2 of the Sassafras for
>> the same price :-)
>
> I prefer the one pictured on the right, below that image... but I
> found it at a better price elsewhere.



Ahhhh, you want square.




>>
>>
>> If push comes to shove, go to a kitchen store and get a non-stick
>> metal pizza tray that has holes in it.... they work great too.
>
> I already have one of those, but I don't use it.
>>
>> Similar to this......
>>
>> http://www.alibaba.com/product-gs/52...hole_pizza_pan
>> .html
>
> That one seems to be the round version of what Ophelia has. If they
> came any bigger I'd be all over it.
>



The one I have is about 14" across (IIRC), so they are around.


Let us know what you decide :-)

--
Peter
Tasmania
Australia

On Apr 3, 2:50*pm, sf > wrote:
> My oven tiles are giving up the ghost. *It's had enough finding a
> place that will sell unglazed quarry tiles individually and I can't
> find a place in town that sells the oblong ones anymore. *On top of
> that, they all seem to be half an inch thick, but I want thinner.
>
> So since I have to go with half an inch, I might as well get a pizza
> stone that's just one piece. *My size restriction is 15x20 but I found
> stones up to that size on the internet. *Breadtopia.com has both 13
> 7/8" x 17 1/2" and 15" x 20", but 14 x 16 seems to be the most common
> large size, so I'll toss a coin or go with the best deal if one is
> significantly less.
>
> In the mean time I'm in a quandary about what type to get. *Emile
> Henry looks great, but does what looks like glazed ceramic coating
> really work as well as unglazed quarry tile or fire brick material? *I
> like my pizza crust crispy on the bottom. *TIA
>
> --
> Food is an important part of a balanced diet.

I've had this sassafras stone for over 20 years. It is unglazed, and I
suspect the porousness may help suck water from the crust via
capillary action. The crust always turns out crispy, even with the
amount of crushed tomatoes I like on top.

My stone came as a kit with a peel and a cutter. I always make two
pizzas in a session, assembling one on the peel, and another on a
sheet of plastic meant to serve as a kneading board.

http://www.breadtopia.com/store/sass...zza-stone.html

On Apr 3, 5:50*pm, sf > wrote:
> My oven tiles are giving up the ghost. *It's had enough finding a
> place that will sell unglazed quarry tiles individually and I can't
> find a place in town that sells the oblong ones anymore. *On top of
> that, they all seem to be half an inch thick, but I want thinner.
>
> So since I have to go with half an inch, I might as well get a pizza
> stone that's just one piece. *My size restriction is 15x20 but I found
> stones up to that size on the internet. *Breadtopia.com has both 13
> 7/8" x 17 1/2" and 15" x 20", but 14 x 16 seems to be the most common
> large size, so I'll toss a coin or go with the best deal if one is
> significantly less.
>
> In the mean time I'm in a quandary about what type to get. *Emile
> Henry looks great, but does what looks like glazed ceramic coating
> really work as well as unglazed quarry tile or fire brick material? *I
> like my pizza crust crispy on the bottom. *TIA
>
> --
> Food is an important part of a balanced diet.

If you buy a stone, be sure you have the lifting handles, too --
although I can't imagine a sonte being sold without them.

Kalmia > wrote:
-snip-
>If you buy a stone, be sure you have the lifting handles, too --
>although I can't imagine a sonte being sold without them.

Mine didn't come with handles. And if it did I would have lost them
by now. I put the stone on the bottom rack of the oven several
years ago. I do take it out to clean the oven, but otherwise it
stays there.

When I roast veggies, I use that rack and think it helps caramelize
them.

Jim

On Apr 4, 3:07*pm, Jim Elbrecht > wrote:
> Kalmia > wrote:
>
> -snip-
>
> >If you buy a stone, be sure you have the lifting handles, too --
> >although I can't imagine a sonte being sold without them.
>
> Mine didn't come with handles. *And if it did I would have lost them
> by now. * *I put the stone on the bottom rack of the oven several
> years ago. * *I do take it out to clean the oven, but otherwise it
> stays there.
>
> When I roast veggies, I use that rack and think it helps caramelize
> them.
>
> Jim

See, I use the handles to remove the entire stone when the pizza's
done. I'd rather cut the pizza on the stone than on the peel, which
be in splinters by now. My stone lives on the handles, except for the
rare occasion when a roasting pan won't fit level on the stone.

On Wed, 4 Apr 2012 15:33:26 -0700 (PDT), Kalmia
> wrote:

>On Apr 4, 3:07*pm, Jim Elbrecht > wrote:
>> Kalmia > wrote:
>>
>> -snip-
>>
>> >If you buy a stone, be sure you have the lifting handles, too --
>> >although I can't imagine a sonte being sold without them.
>>
>> Mine didn't come with handles. *And if it did I would have lost them
>> by now. * *I put the stone on the bottom rack of the oven several
>> years ago. * *I do take it out to clean the oven, but otherwise it
>> stays there.
>>
>> When I roast veggies, I use that rack and think it helps caramelize
>> them.
>>
>> Jim
>
>See, I use the handles to remove the entire stone when the pizza's
>done. I'd rather cut the pizza on the stone than on the peel, which
>be in splinters by now. My stone lives on the handles, except for the
>rare occasion when a roasting pan won't fit level on the stone.


Too heavy for me. I take it out with the peel and slip it off onto a
cutting board. But I'd still eat *your* pizza-- and I'd
appreciate the extra effort you went through to move that stone.<g>

Jim

On Apr 4, 6:44*pm, Jim Elbrecht > wrote:
> On Wed, 4 Apr 2012 15:33:26 -0700 (PDT), Kalmia
>
>
>
>
>
>
>
>
>
> > wrote:
> >On Apr 4, 3:07*pm, Jim Elbrecht > wrote:
> >> Kalmia > wrote:
>
> >> -snip-
>
> >> >If you buy a stone, be sure you have the lifting handles, too --
> >> >although I can't imagine a sonte being sold without them.
>
> >> Mine didn't come with handles. *And if it did I would have lost them
> >> by now. * *I put the stone on the bottom rack of the oven several
> >> years ago. * *I do take it out to clean the oven, but otherwise it
> >> stays there.
>
> >> When I roast veggies, I use that rack and think it helps caramelize
> >> them.
>
> >> Jim
>
> >See, I use the handles to remove the entire stone when the pizza's
> >done. *I'd rather cut the pizza on the stone than on the peel, which
> >be in splinters by now. *My stone lives on the handles, except for the
> >rare occasion when a roasting pan won't fit level on the stone.
>
> Too heavy for me. * I take it out with the peel and slip it off onto a
> cutting board. * * *But I'd still *eat *your* pizza-- and I'd
> appreciate the extra effort you went through to move that stone.<g>
>
> Jim

Anything to not dirty another tool!! I have a good back, so moving it
ain't a problem, altho it's when I wish my oven door opened to the
side rather than down toward the floor. PLUS, lying on that stone
keeps the pizza hot for a longer while in case I want seconds or
thirds..

On Wed, 04 Apr 2012 18:44:33 -0400, Jim Elbrecht >
wrote:

>On Wed, 4 Apr 2012 15:33:26 -0700 (PDT), Kalmia
> wrote:
>
>>On Apr 4, 3:07*pm, Jim Elbrecht > wrote:
>>> Kalmia > wrote:
>>>
>>> -snip-
>>>
>>> >If you buy a stone, be sure you have the lifting handles, too --
>>> >although I can't imagine a sonte being sold without them.
>>>
>>> Mine didn't come with handles. *And if it did I would have lost them
>>> by now. * *I put the stone on the bottom rack of the oven several
>>> years ago. * *I do take it out to clean the oven, but otherwise it
>>> stays there.
>>>
>>> When I roast veggies, I use that rack and think it helps caramelize
>>> them.
>>>
>>> Jim
>>
>>See, I use the handles to remove the entire stone when the pizza's
>>done. I'd rather cut the pizza on the stone than on the peel, which
>>be in splinters by now. My stone lives on the handles, except for the
>>rare occasion when a roasting pan won't fit level on the stone.
>
>
>Too heavy for me. I take it out with the peel and slip it off onto a
>cutting board.

Why a cutting board... don't you own a pizza pan?
You do realize that those fercoctah stones do absolutely nothing in a
residential oven other than place the know nothings on a head trip
that they are actually baking, NOT! There is no way to make a
residential oven into a brick oven. That stone will never get hotter
than the thermostat setting but since it's heated secondarilly by the
oven air as soon as raw dough is applied its surface temperature drops
dramatically from moisture condensation and the recovery rate is much
too low to reheat the stone as fast as it cools. With real brick
ovens the flames under the oven floor heat the bricks directly, or
electric elements are embedded, so recovery rate is fast. Pizza stones
are a total waste of money, they waste energy heating too. The best
method for baking any yeast bread in a residential oven is on a
perforated pan... no need for a peel and pizza can be cut and served
on a perforated pan... clean up is a breeze. Even pizzarias no longer
bake directly on the stone oven floor of pro pizza ovens, most use
pizza screens, essentially a perforated pan. Also those pizza stones
interfere with a residential oven's convection... and in case yoose
don't realize it using a pizza stone can damage your oven and void the
warranty... the manufacturer will know that a pizza stone buckled the
oven bottom.. most owners manuals warn against using pizza stones.
Serving on a perforated pan will allow condensation to escape from
under the pizza, no more soggy crust while eating.
This perforated pan fits on their deep dish pan, perfect for letting
moisture escape... used to be sold as a set, I bought the set some 25
years ago, never looked back at stupid stones again:
http://www.chicagometallicbakeware.c...zacrisper.aspx
The deep dish pan is also the best sticky bun pan ever made.
The perforated pan also does a great job baking pizza on a grill.