Don't buy pizza stone

[Chocu1a]

Nope.

don't see how mine looks any different. But whatever, Pizza looks good. Yum.
(I admit my first image was a tad undercooked, second one was damned near perfect)

 

[JM Aggie08]

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.

Pampered Chef FTW.

Hey OP, enjoy your gourmet Totino's, biaaaaaaaatch.

 

[waggy]

1) Pizza stones do work. Though it largely depends on the crust type. they are great for thinner pizza.

2) almost EVERY picture of people saying "see it works!" the pizza looks undercooked..you aren't helping.

3)i want pizza..

 

[Aldon]

2) almost EVERY picture of people saying "see it works!" the pizza looks undercooked..you aren't helping.

That in regards to these pizza experts.

 

[Mr. Pedantic]

That in regards to these pizza experts.

That's how thin I like my pizza. It's pretty hard to undercook something that thin.

 

[NetWareHead]

OP needs to see a pic of the bottom crust to realize what benefit a stone has. The only one who has posted something good is Howard, but that's from food network and something home made is what is called for here. No offense to anyone else's pizzas but those pics just don't make good examples for your cases regardless of how good they taste.

I don't think OP has enough cooking/baking experience to theorize and realize in his head what we are talking about and coupled with his stubbornness, well we won't get anywhere. I still think he put the cold pizza on top of the cold stone in a not hot enough oven and thats why he got a crappy pizza even after half an hour, but thats just my speculation.

I can get a crunchy bottom crust using two methods:
1. Preheated pizza stone in hot oven and make the pizza on top of a peel. Using peel, place pie on top of stone.
2. Stretch the pizza and make it in an aluminum cookie sheet but with oil under the pie. The sheet gets put in the oven where the oil gets hot and "fries" the pizza dough in contact with the pan. You do get a greasier crust this way.

I'll be traveling alot in the next few weeks but if I get the chance I'll make a god damned pizza on a stone myself and post the pics, necroing this thread if I have to.

 

[Aldon]

I don't think OP has enough cooking/baking experience to theorize and realize in his head what we are talking about and coupled with his stubbornness, well we won't get anywhere. I still think he put the cold pizza on top of the cold stone in a not hot enough oven and thats why he got a crappy pizza even after half an hour, but thats just my speculation.

I don't think you understand this thread whatsoever. I stopped counting how many times I've mentioned the oven, the stone was preheated. I did everything what was needed, and unfortunately it didn't turn out any better than on a piece of iron or a cheap, round pizza pan. Tell me whatever you want, but if you're a believer of a piece of stone turning your pizza into something any restaurant in Italy can fetch you, then you might as well open up a pizza restaurant with your holy stone. The stone was hot, you couldn't touch it. What it did was absorb the moisture and not distribute the heat, despite the fact that everything was done right. Now, please, tell me you blame your damn stone.

 

[torpid]

I am sure if used properly a proper stone will have an effect, but I have never found them worth the fuss. The extra long pre-heat just kills any desire for me to use them. Hypocritically, I have no problem waiting 4 hours for a steak cooked sous vide. There's just something annoying about doing that same thing with Pizza, I guess.

 

[Puppies04]

True story bro: I was in a Bed Bath and Beyond many moons ago. (moons people not years, I'm not some old fart. Just an old human who farts occasionally) but I digress. So I was in there for something else I don't remember what now, when I saw a pizza stone and pizza peel for $15. I always wanted one and that's as good a price as I'll ever see I said to myself. So I got it. Best. 15. bucks. I . ever. spent. Next 15 bucks will be a book on punctuation. Maybe. Maybe not. But I digest again. I digest delicious pizza. Occasionally. Then I might fart afterwards. I might not. Anyway, the crust always comes out perfect for 2 reasons. 1) is because I always preheat the pizza stone in the oven super hot before laying my masterpiece on it. (the raw pizza get your head out of the gutter and my genitals out of the oven..oh wait that's just me nvm.) B) because I have the perfect recipe for pizza crust from non other than the masterpiece of the flying spaghetti monster's creation herself, Giada Di Laurentis. I hope I spelled that right I'm too busy typing to look it up. I found the recipe in a Bon Appetit magazine. P.S. I wrote B because my new years resolution was to be a bigger asshole. Just kidding. Maybe. Good luck, enjoy your pizza however you make it.

Puppies approves of this post. Let your children read it and they shall prosper.

 

[NetWareHead]

Tell me whatever you want, but if you're a believer of a piece of stone turning your pizza into something any restaurant in Italy can fetch you, then you might as well open up a pizza restaurant with your holy stone. The stone was hot, you couldn't touch it. What it did was absorb the moisture and not distribute the heat, despite the fact that everything was done right. Now, please, tell me you blame your damn stone.

Well then you are doing something vastly wrong for your pizza to be in an oven and then come out raw/cold, on a stone or not. And then you blame the stone for crappy pizza in your OP. The stone is just a tool, not a life saver. I'm more likely to blame a part of your process with more variables such as a faulty recipe, improper oven temp etc... before I blame a stone but who knows. Post your recipe and your procedure for our analysis.

 

[jaedaliu]

Well then you are doing something vastly wrong for your pizza to be in an oven and then come out raw/cold, on a stone or not. And then you blame the stone for crappy pizza in your OP. The stone is just a tool, not a life saver. I'm more likely to blame a part of your process with more variables such as a faulty recipe, improper oven temp etc... before I blame a stone but who knows. Post your recipe and your procedure for our analysis.

his recipe:

1) preheat oven & stone
2) open box
3) stick frozen pizza on stone
4) wait 30 min

Everyone other than OP in this thread has talked about using fresh dough. I know a proper stone can do wonders with the crust. I'm not sure how they work with frozen pizza.

 

[TheFamilyMan]

OP bought an under-performing stone that had heat-retention properties of a towel and expected his pizza crust to come out amazing.

Do some research on what makes a good, no scratch that...a great pizza stone and you'll be amazed at the results.

A good baking stone of approximately 1" in thickness pre-heated for 30 - 40 minutes to around 500F is best. I never wash mine and just take a dough scraper and scrape the bits off. Years of heating and seasoning at its finest.

Second best is, surprisingly enough, the Flame Top Pizza Stone by Emile Henry. It's got a glazed (ceramic maybe? not sure) coating that produces an amazing pizza. Because it is glazed, you can wash with water once cooled and everything comes clean in a jiffy. No seasoning or flavor-transfer over time but it makes up for it in performance.

 

[NetWareHead]

frozen pizza

Well then I cannot help out here. Usually people who use a stone are more apt to make pizza themselves. true to that point, I have not purchased a frozen pizza in years and either make the dough and pizza myself or buy pre-made dough from a pizza shop I like and trust. For the most part, frozen pizza is crap although there are few examples of good frozen pizza. The frozen pizza I used to buy before I stopped entirely was Dr. Oetker brand but that required you to put the pie directly on the top oven rack, no pan under it. I think 10 minutes in a 450 oven. It was a European style thin pizza that crisped up underneath and I think it would adjust nicely to a stone. Frozen pizza may or may not adapt to a stone, but it is a crap shoot.

In general, using a stone for frozen pizza is like putting a blind dude in a ferrari and then blaming the ferrari when it crashes.

 

[GagHalfrunt]

I don't think you understand this thread whatsoever. I stopped counting how many times I've mentioned the oven, the stone was preheated...

And what temperature was the stone to? Use fewer brain cells counting the people who are right and direct the cells towards learning something useful that might benefit you in the future. When the oven is preheated the stone is NOT. Period. You need to get the stone to 450*, not the ambient air. YOU fucked up and like a poor musician you're blaming your instrument for your own inadequacies. Pizza stones do work, if yours didn't it's your fault.

 

[NetWareHead]

And what temperature was the stone to? Use fewer brain cells counting the people who are right and direct the cells towards learning something useful that might benefit you in the future. When the oven is preheated the stone is NOT. Period. You need to get the stone to 450*, not the ambient air. YOU fucked up and like a poor musician you're blaming your instrument for your own inadequacies. Pizza stones do work, if yours didn't it's your fault.

Yes the stone has far more thermal inertia than an oven. Air is quick to heat and most stones will need 30 min at least in a hot oven to come to temp. Somebody posted here about using a thick stone, obviously the greater the stone's mass the more time needed to come to temp.

 

[waggy]

Yes the stone has far more thermal inertia than an oven. Air is quick to heat and most stones will need 30 min at least in a hot oven to come to temp. Somebody posted here about using a thick stone, obviously the greater the stone's mass the more time needed to come to temp.

well duh. i think that's high school physics. I doubt he is that stupid that he threw in the stone with just oven heating time.

wait..


nvm.

 

[RearAdmiral]

True story bro:

I was in a Bed Bath and Beyond many moons ago. (moons people not years, I'm not some old fart. Just an old human who farts occasionally) but I digress.

So I was in there for something else I don't remember what now, when I saw a pizza stone and pizza peel for $15.

I always wanted one and that's as good a price as I'll ever see I said to myself. So I got it. Best. 15. bucks. I . ever. spent. Next 15 bucks will be a book on punctuation. Maybe. Maybe not. But I digest again. I digest delicious pizza. Occasionally. Then I might fart afterwards. I might not.

Anyway, the crust always comes out perfect for 2 reasons.

1) is because I always preheat the pizza stone in the oven super hot before laying my masterpiece on it. (the raw pizza get your head out of the gutter and my genitals out of the oven..oh wait that's just me nvm.)

B) because I have the perfect recipe for pizza crust from non other than the masterpiece of the flying spaghetti monster's creation herself, Giada Di Laurentis. I hope I spelled that right I'm too busy typing to look it up. I found the recipe in a Bon Appetit magazine.

P.S. I wrote B because my new years resolution was to be a bigger asshole. Just kidding. Maybe.

Good luck, enjoy your pizza however you make it.

This was beautiful.

 

[mizzou]

That's how thin I like my pizza. It's pretty hard to undercook something that thin.

St louis style!

http://en.wikipedia.org/wiki/St._Louis-style_pizza


also, isn't the benefit of a stone in that you don't clean it? Like a well seasoned griddle?

 

[Aldon]

You need to get the stone to 450*, not the ambient air.

Proves that this process is useless and not cost-efficient considering I can make better pizza without the stone. That in regards to your brain cells.

well duh. i think that's high school physics. I doubt he is that stupid that he threw in the stone with just oven heating time.

This thread is about some stone that does the same job a piece of iron would, the difference being that an iron pan doesn't need to go through all this trouble, plus you don't have to preheat your shit many times for some crust to be crispy. That's ridiculous. Just look at those pizza experts above and their raw dough slices.

 

[NetWareHead]

This thread is about some stone that does the same job a piece of iron would, the difference being that an iron pan doesn't need to go through all this trouble, plus you don't have to preheat your shit many times for some crust to be crispy. That's ridiculous. Just look at those pizza experts above and their raw dough slices.

Iron has the SAME if not more thermal inertia than stone and absolutely does require preheating. Physics fail. I promise if you tried to make pizza on a cold iron pan, you would fail just as hard.

 

[Aldon]

Iron has the SAME if not more thermal inertia than stone and absolutely does require preheating. Physics fail. I promise if you tried to make pizza on a cold iron pan, you would fail just as hard.

Once again: The stone was preheated, my iron is always preheated. The iron pan if not even my cheap pizza pan produces the same pizza a stone would. This is the main point. Now stop being ignorant. Besides, I can fetch my dough right on top of the iron without having to worry about sticking or sucking up moisture.

 

[JM Aggie08]

4 lyfe

 

[Aldon]

Clean your oven or grill!

 

[Mr. Pedantic]

St louis style!

http://en.wikipedia.org/wiki/St._Louis-style_pizza


also, isn't the benefit of a stone in that you don't clean it? Like a well seasoned griddle?

Actually the way I eat it is more New York style, i.e. folded in half. I tend to be a bit more flexible with toppings though, I don't usually go for pepperoni and cheese anymore.

 

[JM Aggie08]

Clean your oven or grill!

Bitch that's just from the interwebs! I'm tidy as fuck!


~~~<>bAkInG sToNe 4LyFe<>~~~