quarry tile = pizza stone?
ohioamy
18 years ago
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lindac
18 years agomarie26
18 years agoRelated Discussions
Pizza Stone - Did I buy the right/wrong thing?
Comments (11)I went to Home Depot today looking for saltillo Mexican tiles and was told that the manufacturer stopped making them a couple of months ago. Lowes told me the same thing a day before. So I headed back to the tiles section and picked up eight 6" Mayflower quarry stone tiles for 30 cents each. Red stuff and unglazed. Is this what everybody is talking about? I can't wait to try it out this weekend with Costco's 16" square pizza. Can I wash these tiles before use? Thanks...See MorePampered Chef pizza stone
Comments (24)The reason why Pampered Chef pizza stones don't need to be preheated is because they are thinner than most other baking stones. Thicker and heavier pizza stones are more likely to break if they are cold and you stick them into a hot oven. Another thing that makes Pampered Chef's stones different and in some cases better is that it's ok to bake foods that have oil such as cookies on them because they have a surface that isn't porous. Here is a link that might be useful: Perfect Pizzas Every Time With The Pampered Chef Pizza Stone...See MorePizza Stone....
Comments (40)Several years ago I had a pizza and baking stone from a company called HearthKit. It was a large, heavy base plate, more than 1 inch thick, with side stones, also very thick, that could theoretically replicate a brick oven, when place inside an ordinary kitchen oven. It worked quite well, although it did require about 40 minutes to fully heat the mass, which was constructed of refractory cement. It worked very well for baking breads and pizza. As I recall, it was about $200. When I moved to my new home, I gave it to my sister, as I installed a real, wood-fired brick oven (www.mugnaini.com) in my present home. Anyway, while the Hearthkit stone doesn't perform as well as real wood-fired oven, it was the best thing I'd found up to that point. Alas, I'm not sure it's still being made, although there still seem to be a few places from which you can order one. If you do find a source, I recommend HearthKit. A very high quality product, that absolutely performs as advertised. I've not seen any other stone that contains the mass and heavy construction of this baking stone. The link below will take you to one source that still seems to be selling the HearthKit stone, but do a google search for HearthKit, and you may find others. Here is a link that might be useful: HearthKit Baking Stones...See Morepizza stones in convection ovens
Comments (2)I would (and in fact did) go with a single larger stone over the tiles. The tiles I had tended to separate a little at the most inopportune times, crumbs used to go in between them and while bread loaf removal is unaffected, I find pizza and focaccia removal to be easier with a single stone (no cracks for spatulas/peals to catch on). Also if you use cornmeal on your pizza peal it's easier to remove them from a single stone without getting any cornmeal on the bottom of the oven. I feel the tiles do affect airflow a bit if you're cooking something on the rack above them, although no more than a second sheet pan of whatever you're cooking. Happy baking!...See Moreohioamy
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