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A few weeks ago, there was a lengthy thread about pizza stones and
whether they made a difference in the pizza. Someone claimed they were a waste of money. Last Saturday, America's Test Kitchen did a pizza show. They tested doing pizza's with and without the stone. No comparison. The crust done without the stone was limp, floppy and an ugly light brown. The ones done on the stone were crisp and a nice medium brown, like from a pizza place. Of course, some people might discount the show, but unless they cooked 35 pizzas and did a direct comparison, as AHK did, I don't think they can refute it except as an opinion. The proof is in the kitchen! |
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I don't think there is any doubt that the stone is better; it is required
for a good pizza. The question is how do you best use the stone. "salgud" > wrote in message oups.com... >A few weeks ago, there was a lengthy thread about pizza stones and > whether they made a difference in the pizza. Someone claimed they were > a waste of money. > Last Saturday, America's Test Kitchen did a pizza show. They tested > doing pizza's with and without the stone. No comparison. The crust done > without the stone was limp, floppy and an ugly light brown. The ones > done on the stone were crisp and a nice medium brown, like from a pizza > place. > Of course, some people might discount the show, but unless they cooked > 35 pizzas and did a direct comparison, as AHK did, I don't think they > can refute it except as an opinion. The proof is in the kitchen! > |
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"Kent" > wrote in message
... >I don't think there is any doubt that the stone is better; it is required An essential thing that many people omit is to preheat the stone properly. It takes a long time, 45 minutes or so. When the oven signals it has reached temperature the stone still has a long way to go. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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![]() Kent wrote: > I don't think there is any doubt that the stone is better; it is required > for a good pizza. Obviously, you didn't follow the previous thread on this topic. The question is how do you best use the stone. Put in on a low rack in the oven. > > "salgud" > wrote in message > oups.com... > >A few weeks ago, there was a lengthy thread about pizza stones and > > whether they made a difference in the pizza. Someone claimed they were > > a waste of money. > > Last Saturday, America's Test Kitchen did a pizza show. They tested > > doing pizza's with and without the stone. No comparison. The crust done > > without the stone was limp, floppy and an ugly light brown. The ones > > done on the stone were crisp and a nice medium brown, like from a pizza > > place. > > Of course, some people might discount the show, but unless they cooked > > 35 pizzas and did a direct comparison, as AHK did, I don't think they > > can refute it except as an opinion. The proof is in the kitchen! > > |
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![]() Peter Aitken wrote: > "Kent" > wrote in message > ... > >I don't think there is any doubt that the stone is better; it is required > > An essential thing that many people omit is to preheat the stone properly. > It takes a long time, 45 minutes or so. When the oven signals it has reached > temperature the stone still has a long way to go. Yes, they mentioned it had to be preheated for a while. Time depending on the individual oven. > > > -- > Peter Aitken > Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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![]() Bob Myers wrote: > "Kent" > wrote in message > ... > > I don't think there is any doubt that the stone is better; it is required > > for a good pizza. The question is how do you best use the stone. > > You leave it in the oven, preheat the oven to a good hot temp (475-500 > will be a "good hot temp" for most home ovens) for a good long time, > and use a peel to deposit the pizza directly onto the stone. > > This, children, is the One True Path to Pizza Nirvana...beware of the > infidels who would lead you astray with perforated metal pans and > other abominations, for such is the work of the devil! > > > Bob M. If I remember right, they put the pizza on parchment paper on the stone on AHK. |
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![]() "Kent" > wrote in message ... > I don't think there is any doubt that the stone is better; it is required > for a good pizza. The question is how do you best use the stone. You leave it in the oven, preheat the oven to a good hot temp (475-500 will be a "good hot temp" for most home ovens) for a good long time, and use a peel to deposit the pizza directly onto the stone. This, children, is the One True Path to Pizza Nirvana...beware of the infidels who would lead you astray with perforated metal pans and other abominations, for such is the work of the devil! Bob M. |
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![]() "salgud" > wrote in message ups.com... > If I remember right, they put the pizza on parchment paper on the stone > on AHK. You certainly can do this without offending the Pizza Gods - it may help slide the peel under the pizza, I guess, or help keep the stone a bit cleaner, but I've never seen any reason to try it. I just make sure the pizza crust has a dusting of flour on the bottom (last thing I do after rolling it out is to dust one side and flip it over onto the peel, then start piling on the ingreadients), and having a little flour/corn meal on the peel before loading on the crust. No problems. The pizza doesn't stick to the stone at all, and about the only difficulty (since my stone is a bit on the small side, given the size I generally make the pizzas) is plopping the thing down in the middle of the stone, so that nothing droops over the edges and spills onto the rack below. Bob M. |
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![]() Kent wrote: > I don't think there is any doubt that the stone is better; it is required > for a good pizza. The question is how do you best use the stone. You place it in a coal-fired brick oven and apply dough made in the traditional Neapolitan way, covered with whatever the hell you want. Of course, the stone is superfluous in this recipe... --Blair |
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On 20 Jan 2006 19:01:01 -0800, "Blair P. Houghton"
> wrote: > >Kent wrote: >> I don't think there is any doubt that the stone is better; it is required >> for a good pizza. The question is how do you best use the stone. > >You place it in a coal-fired brick oven and apply dough made in the >traditional Neapolitan way, covered with whatever the hell you want. > >Of course, the stone is superfluous in this recipe... > >--Blair Just like at Pizzeria Bianco... Man,that was some good pizza. ![]() I have tried to emulate it, but come only marginally close, even with a pizza stone and instructions from Peter Reinhardt and his book, American Pie. Got to get some more of that pizza, when I come through that way in a few months... Christine |
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Christine Dabney wrote:
> On 20 Jan 2006 19:01:01 -0800, "Blair P. Houghton" > > wrote: > >Kent wrote: > >> I don't think there is any doubt that the stone is better; it is required > >> for a good pizza. The question is how do you best use the stone. > > > >You place it in a coal-fired brick oven and apply dough made in the > >traditional Neapolitan way, covered with whatever the hell you want. > > > >Of course, the stone is superfluous in this recipe... > > Just like at Pizzeria Bianco... Man,that was some good pizza. ![]() > > I have tried to emulate it, but come only marginally close, even with > a pizza stone and instructions from Peter Reinhardt and his book, > American Pie. > > Got to get some more of that pizza, when I come through that way in a > few months... Ah, but Bianco's is wood-fired, while Grimaldi's (in Scottsdale and Ocotillo) is coal-fired. I'm not sure about Grazie's, but it doesn't match either Grimaldi's or Bianco's, so it's neither here nor there. --Blair "We have our own Penzey's now, too." |
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On Fri, 20 Jan 2006 21:30:48 GMT, "Bob Myers"
> wrote: > >"salgud" > wrote in message oups.com... > >> If I remember right, they put the pizza on parchment paper on the stone >> on AHK. > >You certainly can do this without offending the Pizza Gods - it >may help slide the peel under the pizza, I guess, or help keep the >stone a bit cleaner, but I've never seen any reason to try it. I >just make sure the pizza crust has a dusting of flour on the >bottom (last thing I do after rolling it out is to dust one side and >flip it over onto the peel, then start piling on the ingreadients), >and having a little flour/corn meal on the peel before loading on >the crust. No problems. The pizza doesn't stick to the stone >at all, and about the only difficulty (since my stone is a bit on the >small side, given the size I generally make the pizzas) is plopping >the thing down in the middle of the stone, so that nothing droops >over the edges and spills onto the rack below. > >Bob M. > I had good results dusting the pizza stone with cornmeal before placing the pizza on it to cook... Bill |
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