Hi,

I have today cooked myself my first homemade pizza and apart from the
fact i used wholemeal flour (which turned out quite nice) and it was
baked on a rectangular baking tray i have to say they turned out very
nice.

Anyway, I would like to invest in a pizza stone so first of all what is
the best type - marbel or granite (dont know if granite is the most
common but it we have many qranite quarries here in Scotland)?

Also, how is a stone supposed to be cleaned? I have read some articles
and it seems a bit of a chore. Any tips?

Cheers

> wrote in message
oups.com...
> Hi,
>
> I have today cooked myself my first homemade pizza and apart from the
> fact i used wholemeal flour (which turned out quite nice) and it was
> baked on a rectangular baking tray i have to say they turned out very
> nice.
>
> Anyway, I would like to invest in a pizza stone so first of all what is
> the best type - marbel or granite (dont know if granite is the most
> common but it we have many qranite quarries here in Scotland)?
>
> Also, how is a stone supposed to be cleaned? I have read some articles
> and it seems a bit of a chore. Any tips?
>
> Cheers
>

Treat it like cast iron. Rinse it, don't wash it with soap. The dirtier it
gets, the better it works!

(Sheldon, leave that one alone!)

kili

On Wed 28 Dec 2005 02:46:58p, Thus Spake Zarathustra, or was it ?

> Hi,
>
> I have today cooked myself my first homemade pizza and apart from the
> fact i used wholemeal flour (which turned out quite nice) and it was
> baked on a rectangular baking tray i have to say they turned out very
> nice.
>
> Anyway, I would like to invest in a pizza stone so first of all what is
> the best type - marbel or granite (dont know if granite is the most
> common but it we have many qranite quarries here in Scotland)?
>
> Also, how is a stone supposed to be cleaned? I have read some articles
> and it seems a bit of a chore. Any tips?

Most baking stones are not marble or granite, but made of a ceramic
material. Some people actually use quarry tiles (meant for flooring).

Unless you get a severely burnt on stain or a gooey spill, the best way to
clean a baking stone is to simple scrape any residue off. If you have a
self-cleaning oven, it can be successfully cleaned by putting through a
cleaning cycle.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

wrote:
> Hi,
>
> I have today cooked myself my first homemade pizza and apart from the
> fact i used wholemeal flour (which turned out quite nice) and it was
> baked on a rectangular baking tray i have to say they turned out very
> nice.
>
> Anyway, I would like to invest in a pizza stone so first of all what is
> the best type - marbel or granite (dont know if granite is the most
> common but it we have many qranite quarries here in Scotland)?
>
> Also, how is a stone supposed to be cleaned? I have read some articles
> and it seems a bit of a chore. Any tips?
>
> Cheers
>
Tried many over the years and the best has been a pizza stone from
Walmart, less than $10. Plenty big, cheap and easy to replace if it
breaks. Rarely do I clean it and if I do I just wipe it down or scrape
with a spatula. As far as baking pizza I almost always use parchment
pater, easy and cheap and works great.

wrote in news:1135806418.906095.216290
@f14g2000cwb.googlegroups.com:

> Hi,
>
> I have today cooked myself my first homemade pizza and apart from the
> fact i used wholemeal flour (which turned out quite nice) and it was
> baked on a rectangular baking tray i have to say they turned out very
> nice.
>
> Anyway, I would like to invest in a pizza stone so first of all what is
> the best type - marbel or granite (dont know if granite is the most
> common but it we have many qranite quarries here in Scotland)?
>
> Also, how is a stone supposed to be cleaned? I have read some articles
> and it seems a bit of a chore. Any tips?
>
> Cheers
>

Measure your oven, goto a home center, buy an unglazed floor tile large
enough to fit in your oven. This will be much cheaper than those things
labelled as a pizza stone and will work the same. If your oven has a hard
time cooking things evenly, leave it in full time. My oven was horrible,
now it is a dream with a $5 floor tile. Cleaning, never had to clean
mine.

Another tip for making a good pizza is to set your oven to its highest
setting usually 500 and leave it there for an 1/2 to 1 hour to fully
preheat the oven, then bake the pizza. This allows the heat to fully soak
into the oven and when you place a cold pizza in the oven it will recover
quicker. Shoving it in after the light goes out indicating it has reached
temperature is not the way to preheat an oven for pizza.


This site says 1 hr which is what I do.

http://www.pizzatherapy.com/tipsand.htm

Naysayers may disagree with the amount of preheat time. Try it for
yourself and report on your results.

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

Charles Quinn wrote:
>
> wrote in news:1135806418.906095.216290
> @f14g2000cwb.googlegroups.com:
>
> > Hi,
> >
> > I have today cooked myself my first homemade pizza and apart from the
> > fact i used wholemeal flour (which turned out quite nice) and it was
> > baked on a rectangular baking tray i have to say they turned out very
> > nice.
> >
> > Anyway, I would like to invest in a pizza stone so first of all what is
> > the best type - marbel or granite (dont know if granite is the most
> > common but it we have many qranite quarries here in Scotland)?
> >
> > Also, how is a stone supposed to be cleaned? I have read some articles
> > and it seems a bit of a chore. Any tips?
> >
> > Cheers
> >
>
> Measure your oven, goto a home center, buy an unglazed floor tile large
> enough to fit in your oven. This will be much cheaper than those things
> labelled as a pizza stone and will work the same. If your oven has a hard
> time cooking things evenly, leave it in full time. My oven was horrible,
> now it is a dream with a $5 floor tile. Cleaning, never had to clean
> mine.
>
> Another tip for making a good pizza is to set your oven to its highest
> setting usually 500 and leave it there for an 1/2 to 1 hour to fully
> preheat the oven, then bake the pizza. This allows the heat to fully soak
> into the oven and when you place a cold pizza in the oven it will recover
> quicker. Shoving it in after the light goes out indicating it has reached
> temperature is not the way to preheat an oven for pizza.
>
> This site says 1 hr which is what I do.
>
> http://www.pizzatherapy.com/tipsand.htm
>
> Naysayers may disagree with the amount of preheat time. Try it for
> yourself and report on your results.
>
> --
> ---
> Charles Quinn
>
> "Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

Absolutely positively the most important element to successful use of a
pizza stone is to run the oven as hot as it will go, 500 degrees or 550
degrees is even better. It's still not as hot as a "real" pizza oven,
but it's hot enough for the stone to work properly.

I think a great many people buy a pizza stone and then are afraid to run
the oven hot enough. Running the oven at 350 will give you a truly
pathetic result and probably also cause the pizza to stick. At 500
degrees + the pizza will never stick since it's crusted the instant it
touches the stone. You get a wonderfully crisp properly cooked crust.

I personally use a "multi-bake" technique where I brush the crust with
olive oil and put it in the oven for a few minutes to pre-bake, then
pull it out, sauce and top it and then back in the oven a few more
minutes to melt the cheese. The olive oil pre-bake crisps and seals the
crust so it doesn't absorb the sauce and get soggy.

Pete C.

"Pete C." > wrote in message
...

> Absolutely positively the most important element to successful use of a
> pizza stone is to run the oven as hot as it will go, 500 degrees or 550
> degrees is even better. It's still not as hot as a "real" pizza oven,
> but it's hot enough for the stone to work properly.

And let the stone heat for a good amount of time too. The thicker the
stone, the more mass to heat so wait al east 15 to 20 minutes.

On Wed 28 Dec 2005 09:36:22p, Thus Spake Zarathustra, or was it Edwin
Pawlowski?

>
> "Pete C." > wrote in message
> ...
>
>> Absolutely positively the most important element to successful use of a
>> pizza stone is to run the oven as hot as it will go, 500 degrees or 550
>> degrees is even better. It's still not as hot as a "real" pizza oven,
>> but it's hot enough for the stone to work properly.
>
> And let the stone heat for a good amount of time too. The thicker the
> stone, the more mass to heat so wait al east 15 to 20 minutes.

You can force the temperature higher in some ovens by using the broiler
setting after initially preheating the oven, since some ovens have a higher
cut-off temperature for broiling. It's rarely documented in the manual.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

On 29 Dec 2005 05:51:21 +0100, Wayne Boatwright wrote:

> On Wed 28 Dec 2005 09:36:22p, Thus Spake Zarathustra, or was it Edwin
> Pawlowski?
>
> >
> > "Pete C." > wrote in message
> > ...
> >
> >> Absolutely positively the most important element to successful use of a
> >> pizza stone is to run the oven as hot as it will go, 500 degrees or 550
> >> degrees is even better. It's still not as hot as a "real" pizza oven,
> >> but it's hot enough for the stone to work properly.
> >
> > And let the stone heat for a good amount of time too. The thicker the
> > stone, the more mass to heat so wait al east 15 to 20 minutes.
>
> You can force the temperature higher in some ovens by using the broiler
> setting after initially preheating the oven, since some ovens have a higher
> cut-off temperature for broiling. It's rarely documented in the manual.

Honest. A good home made pizza doesn't need a blast furnace -
probably because the door doesn't open as many times as a commercial
oven does. I can do mine (size equivalent of an extra large) in about
8 minutes at 475°.
--

Practice safe eating. Always use condiments.

"Edwin Pawlowski" > wrote in message
.. .
>
> "Pete C." > wrote in message
> ...
>
>> Absolutely positively the most important element to successful use of a
>> pizza stone is to run the oven as hot as it will go, 500 degrees or 550
>> degrees is even better. It's still not as hot as a "real" pizza oven,
>> but it's hot enough for the stone to work properly.
>
> And let the stone heat for a good amount of time too. The thicker the
> stone, the more mass to heat so wait al east 15 to 20 minutes.
We made pizza tonight. I let my stone heat 1 hour at 550. Each time the
element comes on, it bakes the stone even hotter, eventually getting the
stone as hot and hotter than the inside of oven temperature. Don't take my
word for it, check the bread groups and google. I got this information from
the scientific breadmaker experts.

I have two stones, one on top and one on bottom. If you want to turn on the
broiler element, that's a good idea, too because this premise works for two
stones as well.
Dee Dee

Dee Randall wrote:
>
> We made pizza tonight. I let my stone heat 1 hour at 550. Each time the
> element comes on, it bakes the stone even hotter, eventually getting the
> stone as hot and hotter than the inside of oven temperature. Don't take my
> word for it, check the bread groups and google. I got this information from
> the scientific breadmaker experts.

That must be a Magic Chef oven.

That's not possible, least not on this planet... because if you can get
something inside your oven hotter than the oven temperature you've just
created energy out of nothing... free energy... you've solved all the
world's energy shortage problems. Your scientific breadmaker experts
are obviously just as stupid as you.

The only way to create a hotter temperature inside an oven is to
increase the temperature until your pizza ignites, than while the pizza
is burning (giving up its energy) its flames will be hotter than the
oven temperature... of course you'll have nothing to eat but ash.

> I personally use a "multi-bake" technique where I brush the crust with
> olive oil and put it in the oven for a few minutes to pre-bake, then
> pull it out, sauce and top it and then back in the oven a few more
> minutes to melt the cheese. The olive oil pre-bake crisps and seals the
> crust so it doesn't absorb the sauce and get soggy.
>
> Pete C.

I do a 'multi-bake' this way. I put all all toppings on the pizza except
cheese. I bake it for a few minutes, pull it out and put the cheese on, then
bake some more.
Dee Dee

Pete C. wrote:
> >
> I personally use a "multi-bake" technique where I brush the crust with
> olive oil and put it in the oven for a few minutes to pre-bake, then
> pull it out, sauce and top it and then back in the oven a few more
> minutes to melt the cheese.

That's an open faced melted cheese sandwich, not pizza.

Your pizza stone should be HEFTY and HEAVY. You heat it up for one hour at
550F before your pizza goes on it.
You NEVER take it out of the oven and wash it. In fact, water never touches
it. Scrape it off when it needs scraping, and that's it.
I have had my late brother's pizza stone on the lower oven rack for 25 years
and everything is fine, particularly the pizza.
Before plunging away at a gourmet store for yuppies, you might check a local
restaurant supply house. That where we always buy our pizza paddles, the
same ones that pizza houses buy.
Kent
> wrote in message
oups.com...
> Hi,
>
> I have today cooked myself my first homemade pizza and apart from the
> fact i used wholemeal flour (which turned out quite nice) and it was
> baked on a rectangular baking tray i have to say they turned out very
> nice.
>
> Anyway, I would like to invest in a pizza stone so first of all what is
> the best type - marbel or granite (dont know if granite is the most
> common but it we have many qranite quarries here in Scotland)?
>
> Also, how is a stone supposed to be cleaned? I have read some articles
> and it seems a bit of a chore. Any tips?
>
> Cheers
>

Kent wrote:
> Your pizza stone should be HEFTY and HEAVY. You heat it up for one hour at
> 550F before your pizza goes on it.
> You NEVER take it out of the oven and wash it. In fact, water never touches
> it. Scrape it off when it needs scraping, and that's it.
> I have had my late brother's pizza stone on the lower oven rack for 25 years
> and everything is fine, particularly the pizza.
> Before plunging away at a gourmet store for yuppies, you might check a local
> restaurant supply house. That where we always buy our pizza paddles, the
> same ones that pizza houses buy.

Twenty five years and you still refer to a peel as a paddle... and you
have the audacity to be giving baking advice and poke fun at others who
likely know far more than you?

Sheldon wrote:
> Kent wrote:
>
>>Your pizza stone should be HEFTY and HEAVY. You heat it up for one hour at
>>550F before your pizza goes on it.
>>You NEVER take it out of the oven and wash it. In fact, water never touches
>>it. Scrape it off when it needs scraping, and that's it.
>>I have had my late brother's pizza stone on the lower oven rack for 25 years
>>and everything is fine, particularly the pizza.
>>Before plunging away at a gourmet store for yuppies, you might check a local
>>restaurant supply house. That where we always buy our pizza paddles, the
>>same ones that pizza houses buy.
>
>
> Twenty five years and you still refer to a peel as a paddle... and you
> have the audacity to be giving baking advice and poke fun at others who
> likely know far more than you?
>
Well 'PADDLE' you both for picking the nits!!

>>
>> Also, how is a stone supposed to be cleaned? I have read some articles
>> and it seems a bit of a chore. Any tips?

The best tip of all -- use your oven cleaner; comes out brand-spankin' new.
Dee Dee

"Dee Randall" > wrote in message
...
>>>
>>> Also, how is a stone supposed to be cleaned? I have read some articles
>>> and it seems a bit of a chore. Any tips?
>
> The best tip of all -- use your oven cleaner; comes out brand-spankin'
> new.
> Dee Dee
Yikes, my sentence could be interpreted incorrectly.
Turn you oven on to the oven-cleaner cycle, is what I mean.
Dee Dee

On Thu, 29 Dec 2005 21:37:50 -0500, "Dee Randall"
> wrote:

>>>
>>> Also, how is a stone supposed to be cleaned? I have read some articles
>>> and it seems a bit of a chore. Any tips?
>
>The best tip of all -- use your oven cleaner; comes out brand-spankin' new.
>Dee Dee
>
STOP cleaning the damn thing. Carbon is good!
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

On Thu, 29 Dec 2005 13:30:19 -0800, "Kent" > wrote:

>Your pizza stone should be HEFTY and HEAVY. You heat it up for one hour at
>550F before your pizza goes on it.
>You NEVER take it out of the oven and wash it. In fact, water never touches
>it. Scrape it off when it needs scraping, and that's it.
>I have had my late brother's pizza stone on the lower oven rack for 25 years
>and everything is fine, particularly the pizza.
>Before plunging away at a gourmet store for yuppies, you might check a local
>restaurant supply house. That where we always buy our pizza paddles, the
>same ones that pizza houses buy.

OMG!! SOmeone in this group knows something. Amazing,
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

Never, ever, clean your stone; it will turn dark in time, but it is
supposed to do that. Be sure to preheat your stone for at least 30 to
40 minutes before placing the pizza on it; I preheat mine for 45 minutes
to an hour. Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

Carol Garbo wrote:

> Never, ever, clean your stone; it will turn dark in time, but it is
> supposed to do that. Be sure to preheat your stone for at least 30 to
>
> 40 minutes before placing the pizza on it; I preheat mine for 45
> minutes
> to an hour. Carol
>
> Our life may not always be the party we would have chosen, but while
> we
> are here, we may as well dance!

I have never used a pizza stone and i wonder how my pizza pan with its
corrugated bottom compares? I hesitate to purchase a stone as it is
only used for that purpose, i can use my pizza pan for various things
besides pizza, have not done so yet, but at least theoretically i
could.
---
JL

Joseph Littleshoes wrote:
>
> Carol Garbo wrote:
>
> > Never, ever, clean your stone; it will turn dark in time, but it is
> > supposed to do that. Be sure to preheat your stone for at least 30 to
> >
> > 40 minutes before placing the pizza on it; I preheat mine for 45
> > minutes
> > to an hour. Carol
> >
> > Our life may not always be the party we would have chosen, but while
> > we
> > are here, we may as well dance!
>
> I have never used a pizza stone and i wonder how my pizza pan with its
> corrugated bottom compares? I hesitate to purchase a stone as it is
> only used for that purpose, i can use my pizza pan for various things
> besides pizza, have not done so yet, but at least theoretically i
> could.
> ---
> JL

"Pizza" stones are useful for more than just for pizza. For one, just
keeping it in the oven on the bottom rack will help stabilize the oven
temperature for anything you are cooking and provides a shield from
direct radiant heat of the element. The "pizza" stone can also be used
for many types of breads.

Pete C.

Joseph Littleshoes wrote:
>
> I have never used a pizza stone.

You're missing nothing... pizza stones in a conventional oven are a
joke on the unknowing.. A pizza screen or perforated pizza pan is much
better... even makes it easy to do grilled pizza. Most pizzerias with
real brick ovens are using pizza screens nowadays.

On 29 Dec 2005 19:55:09 -0800, Sheldon wrote:

> Most pizzerias with
> real brick ovens are using pizza screens nowadays.

Maybe they do back East, but I haven't seen it here. I stay away from
any pizza that hasn't contacted the floor of a pizza oven.
--

Practice safe eating. Always use condiments.

On 29 Dec 2005 19:55:09 -0800, "Sheldon" > wrote:

>
>Joseph Littleshoes wrote:
>>
>> I have never used a pizza stone.
>
>You're missing nothing... pizza stones in a conventional oven are a
>joke on the unknowing.. A pizza screen or perforated pizza pan is much
>better... even makes it easy to do grilled pizza. Most pizzerias with
>real brick ovens are using pizza screens nowadays.

Maybe in Iowa.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

You can also use the pizza stone for baking things like calzones and
crusty breads. Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

Carol Garbo wrote:
> You can also use the pizza stone for baking things like calzones and
> crusty breads.

Pizza stones are a gimmick, to separate the idiots from their dollars.
Residential ovens have nowhere enough BTU ratings for quick enough
recovery rates for stones to be of any real use other than imagined.
Commercial brick ovens are arranged so that their heating elements or
flames are of significant magnitude and in *direct contact* with the
stones, giving them a high rate of recovery. When product is placed on
stones in your wimpy home oven the instant moisture condensate
immediately lowers the contact area temperature of the stone to below
that of boiling water... poached pizza crust, just great... then when
the temperature finally begins to recover the poached soggy crust
becomes leathery tough, not crisp. And the thicker the stone the
slower the recovery rate, so by buying the most expensive thickest
pizza stones you're simply demonstrating that your IQ is ever lower.
You're far better off with perforated baking pans, or screens... even
the pizzerias now realize they can produce better product and at lower
energy cost with pizza screens and that's what most use nowadays...
darn things only cost like about $3... go to any on line commercial
pizza supply site and you'll see pizza screens in a zillion sizes.
Common sense should tell all but the lowest IQ imbeciles that there is
no way to make a wimpy home oven operate like a commercial pizza oven,
no way whatsoever, I don't care if you put your tombstone in it... the
more crap stuffed into an oven the less efficient it becomes, even
negates the advantage of convection ovens... so go ahead, get the
biggest baddest stones you can find. Unless you increase BTUs it's
just an exercise in moronic mental masturbation.

http://www.servu-online.com/Pizza-Eq...a-Screens-.asp

Sheldon wrote:
> Carol Garbo wrote:
> > You can also use the pizza stone for baking things like calzones and
> > crusty breads.
>
> Pizza stones are a gimmick, to separate the idiots from their dollars.
> Residential ovens have nowhere enough BTU ratings for quick enough
> recovery rates for stones to be of any real use other than imagined.

I'm not sure on this one, dogturd. Can you post the specific heat
ratings for some common pizza stones and the BTU rates for home ovens
so we can check this out?

> Commercial brick ovens are arranged so that their heating elements or
> flames are of significant magnitude and in *direct contact* with the
> stones, giving them a high rate of recovery.

Never saw one, but this actually makes some sense! Go figure!

When product is placed on
> stones in your wimpy home oven the instant moisture condensate
> immediately lowers the contact area temperature of the stone to below
> that of boiling water... poached pizza crust, just great... then when
> the temperature finally begins to recover the poached soggy crust
> becomes leathery tough, not crisp.

Can you show me where you got the data showing that the stone's surface
temp falls below that of boiling water? Seems to me your theory hinges
on this. If the oven is heated to 500 degrees and the stone with it,
then the pizza would have to draw a lot of heat out of the stone for
it's temp to fall below the BP of water. Of course, the stone is used
because of it's high specific heat, so it holds a lot of heat. The
bigger the stone, the more heat it holds. Therefore, the bigger the
stone, the less likely it is to lose enough heat for it's surface temp
to fall below the BP of water. OTH, because of it's high heat content,
it does not transfer heat rapidly, and the surface area under the pizza
could fall quite a bit before the heat is restored. Hard to say without
real data, which obviously has never occurred to you. You're just
stating an opinion here, not a fact. You know how that goes, don't you
dogturd? Opinions are like assholes, everybody has one.

And the thicker the stone the
> slower the recovery rate, so by buying the most expensive thickest
> pizza stones you're simply demonstrating that your IQ is ever lower.

Actually, the thicker/larger the stone, the more heat energy it
contains, the less impact a pizza would have on it's temperature.
That's the one of the reasons for using the stone in the first place.
The recovery rate of the stone is more dependent on it's material of
construction than it's size.
As for the poster's IQ, I'd say you're on thin ice here, dogturd. We
just did an exercise on the metallurgy of CI & SS, and you didn't fare
too well at all.

> You're far better off with perforated baking pans, or screens... even
> the pizzerias now realize they can produce better product and at lower
> energy cost with pizza screens and that's what most use nowadays...
> darn things only cost like about $3... go to any on line commercial
> pizza supply site and you'll see pizza screens in a zillion sizes.
> Common sense should tell all but the lowest IQ imbeciles that there is
> no way to make a wimpy home oven operate like a commercial pizza oven,
> no way whatsoever,

If there's no way to make a wimpy home oven operate like a commercial
pizza oven, why buy a pizza screen like they use in commercial pizza
ovens?

I don't care if you put your tombstone in it... the
> more crap stuffed into an oven the less efficient it becomes, even
> negates the advantage of convection ovens... so go ahead, get the
> biggest baddest stones you can find. Unless you increase BTUs it's
> just an exercise in moronic mental masturbation.

I think I can agree with you here, finally, dogturd. If anyone is an
expert in "moronic mental masturbation", it would be you!

Happy New Year! Here's hoping you don't get scooped up and thrown in
the trash, having too much fun with you here!!

>
> http://www.servu-online.com/Pizza-Eq...a-Screens-.asp

"Sheldon" > wrote in
oups.com:

>
> Carol Garbo wrote:
>> You can also use the pizza stone for baking things like calzones and
>> crusty breads.
>
> Pizza stones are a gimmick, to separate the idiots from their dollars.
> Residential ovens have nowhere enough BTU ratings for quick enough
> recovery rates for stones to be of any real use other than imagined.

We did suggest heating the oven for an hour at the highest setting. The
recovery will be quicker this way as the whole oven has had the
temperature soaked in. Not exactly a commercial pizza oven but better
than the wait for the light to click off and then cram the pizza in.



> Common sense should tell all but the lowest IQ imbeciles that there is
> no way to make a wimpy home oven operate like a commercial pizza oven,
> no way whatsoever, I don't care if you put your tombstone in it... the
> more crap stuffed into an oven the less efficient it becomes, even
> negates the advantage of convection ovens... so go ahead, get the
> biggest baddest stones you can find. Unless you increase BTUs it's
> just an exercise in moronic mental masturbation.

How is the oven less efficient? More thermal mass allows for a quicker
recovery of temperature. Do you use thin pans on your stove top? Don't
want that thermal mass getting in the way of your burner when you dump
cold food in do you? Agree about a convection oven, but they did not
mention about a convection oven.

Again we are trying to suggest the best way to APPROXIMATE a commercial
pizza oven with what one has. When the original poster wins the lottery
they can have a commercial pizza oven built for the two times a year they
cook their own pizza. Otherwise, they can try a method that will help
provide better (not perfect as you seem to desire) results than what they
did that caused them to post asking for help.

Hope you have a better day.

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

Sheldon wrote:
> Carol Garbo wrote:
>
>>You can also use the pizza stone for baking things like calzones and
>>crusty breads.
>
>
> Pizza stones are a gimmick, to separate the idiots from their dollars.
> Residential ovens have nowhere enough BTU ratings for quick enough
> recovery rates for stones to be of any real use other than imagined.

Oh, look. It's Sheldon offering yet more proof of his lack of education.
Pizza stones are a way to get temperatures *higher* than the thermostat
settings. Recovery time is a function of lots of variables, and largely
irrelevant when making a pizza at home. The heavier the stone the longer
the recovery time, but also the the les impact the pizza will have on
the stone. More thermal mass means better temperature retention.

> Commercial brick ovens are arranged so that their heating elements or
> flames are of significant magnitude and in *direct contact* with the
> stones, giving them a high rate of recovery.

Um, no. Not in direct contact. If gas flames, they would leave soot and
soon be useless for the purpose. If electric, they would heat-stress the
stones and shatter them. Both rely on radiation to heat the cooking
surfaces. Wood-fired ovens sometimes have fireboxes under them, and
other times build a fire inside the cooking chamber. Wood burns cooler
than gas.

Thye stones in commercial ovens are more massive and hold heat better.
And, yes, the heat sources are more forceful, but only becaused they
expect to cook more than one pizza and that BTU capacity is necessary
for volume cooking..

> When product is placed on
> stones in your wimpy home oven the instant moisture condensate
> immediately lowers the contact area temperature of the stone to below
> that of boiling water...

Pure nonsense. Lousy physics. Blowhole moronness.

> poached pizza crust, just great... then when
> the temperature finally begins to recover the poached soggy crust
> becomes leathery tough, not crisp.

Spoken like a true moron with no experience.

> And the thicker the stone the
> slower the recovery rate, so by buying the most expensive thickest
> pizza stones you're simply demonstrating that your IQ is ever lower.

<LOL> Could you be more clownish? The whole process you describe
*doesn't happen* so your description is worth your usual value.

> You're far better off with perforated baking pans, or screens... even
> the pizzerias now realize they can produce better product and at lower
> energy cost with pizza screens and that's what most use nowadays...

<LOL> More expertise from the wizard with *NO* restaurant experience.
Goes without saying; not true about screens. Using a screen has no
effects on energy costs; it merely makes it more forgiving and able to
absorb errors better. Pizza screens are intended for operations that
don't specialize in pizza. The ones with unskilled help, formula
preparations and unsophisticated clientele.

> darn things only cost like about $3... go to any on line commercial
> pizza supply site and you'll see pizza screens in a zillion sizes.
> Common sense should tell all but the lowest IQ imbeciles that there is
> no way to make a wimpy home oven operate like a commercial pizza oven,
> no way whatsoever, I don't care if you put your tombstone in it... the
> more crap stuffed into an oven the less efficient it becomes, even
> negates the advantage of convection ovens...

<LOL> And here, Shecky confuses microwave ovens with conventional or
convection ovens. By this moronic thinking, two baked potatoes would
take longer than one baked potato. That's clearly not the case.

> so go ahead, get the
> biggest baddest stones you can find. Unless you increase BTUs it's
> just an exercise in moronic mental masturbation.

With posts like this, Sheckele has the brilliance to discuss other
people's masturbation. <LOL>

> http://www.servu-online.com/Pizza-Eq...a-Screens-.asp

Wonderful. Another brilliant bit of research by our resident blowhole
moron. That proves nothing. As usual.

Pastorio

On 28 Dec 2005 13:46:58 -0800, wrote:

>Hi,
>
>I have today cooked myself my first homemade pizza and apart from the
>fact i used wholemeal flour (which turned out quite nice) and it was
>baked on a rectangular baking tray i have to say they turned out very
>nice.
>
>Anyway, I would like to invest in a pizza stone so first of all what is
>the best type - marbel or granite (dont know if granite is the most
>common but it we have many qranite quarries here in Scotland)?
>
>Also, how is a stone supposed to be cleaned? I have read some articles
>and it seems a bit of a chore. Any tips?
>
>Cheers

check out one of these pizza stones...
http://ww2.williams-sonoma.com/cat/p...2981&cmsrc=sch
I remember putting it in the oven, turning the oven up as hot as it
would go 500 degrees, dusting the stone heavily with cornmeal in order
for the pizza not to stick, buying every variety of shredded cheese
available at the market...

Everyone in my family enjoyed the homemade pizza!

Bill

Bill wrote:
>
> check out one of these pizza stones...
> http://ww2.williams-sonoma.com/cat/p...2981&cmsrc=sch

The text is hipocritical:

"dense ceramic holds heat exceptionally well
"the ceramic is porous"

Hmmm... which is it?


> every variety of shredded cheese available at the market...

Like some 14 types of cheese... how'd the parmesan and feta go with the
bleu...


> Everyone in my family enjoyed the homemade pizza!

no one ever claimed Chronic Taste In Ass Disease ain't hereditary.

Sheldon wrote:
>

<snipped>

>
> > every variety of shredded cheese available at the market...
>
> Like some 14 types of cheese... how'd the parmesan and feta go with the
> bleu...

I can't say I've ever seen *shredded* feta or bleu cheese at any market.

Pete C.

Pete C. wrote:
> Sheldon wrote:
> >
> > > every variety of shredded cheese available at the market...
> >
> > Like some 14 types of cheese... how'd the parmesan and feta go with the
> > bleu...
>
> I can't say I've ever seen *shredded* feta or bleu cheese at any market.

Sure you have... just that they spell it "grated/crumbled".

On 31 Dec 2005 11:01:51 -0800, "Sheldon" > wrote:

>
>Pete C. wrote:
>> Sheldon wrote:
>> >
>> > > every variety of shredded cheese available at the market...
>> >
>> > Like some 14 types of cheese... how'd the parmesan and feta go with the
>> > bleu...
>>
>> I can't say I've ever seen *shredded* feta or bleu cheese at any market.
>
>Sure you have... just that they spell it "grated/crumbled".


Hmmm, I can crumble cheese with my hands, can you do the same
shredding - without any tools?

Of course you can, that why your ass is always so raw, your use those
shredders of your to wipe your ass. (ohhh, a shelliebabie post!)


jim

"Sheldon" > wrote in message
oups.com...
>
> Bill wrote:
>>
>> check out one of these pizza stones...
>> http://ww2.williams-sonoma.com/cat/p...2981&cmsrc=sch
>
> The text is hipocritical:
>
> "dense ceramic holds heat exceptionally well
> "the ceramic is porous"
>
> Hmmm... which is it?

Hey...meat sock...explain why "holds heat" excludes "porous". Mommy can help
you with composition, spelling, and medicine.

Doug Kanter wrote:
> "Sheldon" > wrote in message
> oups.com...
> >
> > Bill wrote:
> >>
> >> check out one of these pizza stones...
> >> http://ww2.williams-sonoma.com/cat/p...2981&cmsrc=sch
> >
> > The text is hipocritical:
> >
> > "dense ceramic holds heat exceptionally well
> > "the ceramic is porous"
> >
> > Hmmm... which is it?
>
> explain why "holds heat" excludes "porous".

Never learned to read writing, eh... porous excludes dense... oh, dense
one.