wolf pizza stone - is it worth it???
sprtphntc7a
12 years ago
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eleena
12 years agoRelated Discussions
quarry tile = pizza stone?
Comments (18)Hi teresa, the whole smoker doesn't really get that hot. It's because I can regulate the temperature by putting a lot or a little charcoal and wood in. So I can make it roughly 250 or 500 or 375. So because of that I think I'm safe. Well the only reason I don't put the pizza stone I have in the bbq is in case I mess it up like crack it by not regulating the temperature out I won't be out that expensive stone. I don't think I'm going to mess it up but I rather not risk it. I did tho find at Osh hardware something that might be a thicker stone like Alton Brown had on his show. Not sure but it seems unglazed and like his so I might go back and check it out and if I think it is then wash it with water only to get any dust off or whatever and try that or do like you get the half inch terracotta and I'm sure it works. In the stores thick pizza stones are like 40 bucks but they sell these thinner ones tho that are round and sometimes have handles for 12 bucks. Not sure why the big diff in price between the two but the 12 buck ones altho slightly thinner probably should work fine. Not sure but I think so. I want to make my very own woodfire pizza but I don't have time no but maybe next week. Thanks for your input....See MoreNew type pizza "stone"
Comments (58)So I took the drive to SLT and was disappointed to see that their steel is 14x14 rather than a more standard 14x16. I already don't like the 14" dimension on my stone (although I realize it's about as deep as reasonably fits in a residential oven) but I wasn't willing to sacrifice the width. I should have looked it up online first instead of assuming it would be a standard size. While there I doublechecked at bakingsteel, yes theirs are 14x16 and I and saw that for $20 more they have one that's 3/8" thick rather than 1/4". Might just go for that one for the heck of it, I find there's a distinct difference that I prefer between pizzas I've cooked on a stone as opposed to a pan, and I hope I'll see added improvement with a steel....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 MoreIs Wolf wall oven worth the price ?
Comments (11)Here is a recent thread on the "M" with other links in this thread. M Series I think that you have to look at how you cook and use your oven. Many like the Miele or Gaggenau as rococogurl mentioned above. They have many modes that control the direction of heat and speed of fans. They are much more complex than Wolf, who seems to be going backwards in that respect having discontinued the "convection bake" mode in the "M". I think this was the most useful of the convection modes. There is a learning curve in seeing how these modes fit into your cooking style. The other option might be Bosch or Electrolux. There are some threads on Bosch but not as much on the new Electrolux model. I have an older Electrolux and I love it. It bakes as well as the oven in my Wolf DF range. The Electrolux IQ model looks about the same as the older model( single fan and bare metal racks) and would most likely be my choice if buying now. The new model "wave touch" has dual fans and the racks are coated with the blue porcelain so they can stay in the oven for self clean. I like my Electrolux so well, that those changes would come under "if it ain't broke, don't fix it". The only problem I had was with the blue porcelain but it is much cheaper to fix than Wolf. Mine was fixed under an extended warranty and I have had no further issues....See Moreirishtess
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