Don't buy pizza stone

[IronWing]

Pizza Stone > Your bitch-ass piece of iron.

Pizza Stone > Your bitch-ass piece of iron.

Pizza Stone > Your bitch-ass piece of iron.

Pizza Stone > Your bitch-ass piece of iron.

Thread just got real.

 

[Aldon]

Iron ftw!

 

[OverVolt]

Iron ftw!

http://www.youtube.com/watch?v=lGczCl6_L_o

Cast Ironnnn

Its hilarious and NSFW.

We could honestly make it a game and try not to laugh. I can't make it past 2:00 or so.

Pizza Stone > Your bitch-ass piece of iron.

But do you have a MANGRATE?

 

[MagnusTheBrewer]

First, pizza stones do work.
Second, not all pizza stones are created equal.
Third, if you have to follow the directions that come with the stone, you need to learn the basics first.

 

[Chocu1a]

Pizza Stones work. The End.

 

[zinfamous]

I have to hand it to OP, I did not expect this topic to lead to this type of trollgasm.

 

[IronWing]

Pizza Stones work. The End.

If Jerry Lewis ran a pizzeria instead of a telethon that thing would be a shoo-in.

 

[Aldon]

Pizza Stones work. The End.

If you call this a good crust then I can understand why half the posters believe it works.

 

[MagnusTheBrewer]

If you call this a good crust then I can understand why half the posters believe it works.

Don't be a grump. You just have to learn how to make pizza. There is no easy button innthe kitchen.

 

[Aldon]

Don't be a grump. You just have to learn how to make pizza. There is no easy button innthe kitchen.

Thumbs up for your stone. As I said, whether you use a stone or an iron pizza pan or an aluminum one, maybe in a few years you'll notice that the difference is ... there is no difference! Tell your stone to make your crust look more like it was baked and not as if it was just taken out of the freezer.

 

[MagnusTheBrewer]

Remember, cooking is the application of heat.

 

[Matthiasa]

If you call this a good crust then I can understand why half the posters believe it works.

Eh... that is a not a good crust.

The following is a better crust, ignoring the fact that toppings were not placed properly.

 

[IronWing]

Remember, cooking is the application of heat.

Not according to the denizens of the steak thread. :sneaky:

 

[sdifox]

op should have a chat with Rakehellion

 

[ponyo]

Eh... that is a not a good crust.

The following is a better crust, ignoring the fact that toppings were not placed properly.

Sorry, that crust looks terrible too.

This thread just confirms ATOT overestimate their home pizza making ability. How many threads have we had over the years of people bashing chain pizza and claiming they could make better pizza at home?

 

[Matthiasa]

Eh... what kind of crust are you looking for?
Deep dish pizza is obviously not done on a stone nor typically are really think crusts.

I think you may just be doing pizza wrong...

 

[NetWareHead]

Thumbs up for your stone. As I said, whether you use a stone or an iron pizza pan or an aluminum one, maybe in a few years you'll notice that the difference is ... there is no difference! Tell your stone to make your crust look more like it was baked and not as if it was just taken out of the freezer.

None of the pictures here display the underside of the crust which is where the stone will truly work its magic. You don't even know how and where to judge the proper result of using a pizza stone.

I admit that the pizzas showcased so far look a little undercooked to me; I prefer a crust thats more well done and browned. But that is a function of cooking time and the over the pizza air aka oven temp.

 

[Chocu1a]

Sorry, that crust looks terrible too.

This thread just confirms ATOT overestimate their home pizza making ability. How many threads have we had over the years of people bashing chain pizza and claiming they could make better pizza at home?

Sorry, here is a better example. Made these about a month ago. Better example.

 

[Vdubchaos]

when making pizzia I use my 17in Cast Iron woot Chicago Deep Dish...

Damn, that must be heavy.

I have a 15"....her name is Big Mama

 

[NetWareHead]

Damn, that must be heavy.

I have a 15"....her name is Big Mama

This one is Big Mama's mama: http://www.sears.com/shc/s/p_10153_1...u=SPM238261596

 

[Matthiasa]

None of the pictures here display the underside of the crust which is where the stone will truly work its magic. You don't even know how and where to judge the proper result of using a pizza stone.

I admit that the pizzas showcased so far look a little undercooked to me; I prefer a crust thats more well done and browned. But that is a function of cooking time and the over the pizza air aka oven temp.

The edge of on of mine was where it was cut, the but cellphone cameras suck...

Might not show up as well since I had to shrink it due to horrible image quality, but there is the solid slightly darker line on the side piece showing where it has become crisp. Noting that I don't use the standard pizza dough mixture.

 

[uclaLabrat]

Not according to the denizens of the steak thread. :sneaky:

According to them, a steak should be carried over a candle on the way to the table. No thanks.

 

[Aldon]

I am impressed though, that pizza is somewhat important to all of us. But...

 

[NoTine42]

Darn, I was hoping the OP was going to take the Alton Brown route and suggest using an unglazed Saltillo tile instead of spending more on a pizza stone.

 

[Howard]

Sorry, here is a better example. Made these about a month ago. Better example.

Nope.