Do you use a Pizza stone?
joann_fl
2 years ago
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Toronto Veterinarian
2 years agoRelated Discussions
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Comments (1)Thanks....See MorePizza Stone...
Comments (11)Rita: I hope I didn't come off the wrong way to you. Now I feel like the Bad Guy. I'll have to get a Black Cowboy Hat. I was trying to give you a little Info., that would help. I have answered the same Questions myself, many, many,many, times. Now I use the Search Box, which I just did today and found a wealth of Knowledge, on Pizza and Bread Stones, that I have fogotten about. That's the way it is, when you get Older. What was I talking about!!!!! It's not true, about not finding info. Here, on the Internet, on TV, or in Cook Books. This is how everyone of us here, has learned to cook. I wasn't born with a Knife and Bread Peel, in my hands. Must have been at least 2 years old. I have asked many Questions myself. It is true that we don't mind answering Questions. And, I'll prove it. Ask me a Question !!! LOU...See MoreAvid bread and pizza bakers...Do you have an oven you love?
Comments (30)There is both an electric and a gas oven in my kitchen. My gas oven is ''old-fashioned'' (I believe someone referred to it as analog, because it has a dial, rather than a digital temperature selection) and the thermostat cycles quite a bit to work at keeping the heat at a particular temperature. It isn't as accurate as the electric, there is no window or light to view what's going on in there, and the gas oven takes longer to bake exactly the same thing as the electric oven. There is no convection with a gas oven, like with an electric, and if you've used a convection oven, you'll know what the advantages are. (I always preheat in convection mode, because it's much faster; I bake my pizza on convection as well as bread.) I know about this because I've tested both my ovens extensively. Yes, Velodoug knows exactly what he's talking about. I have a gas range mainly for the cooktop, and the oven for those times we lose power; typically in the winter during storms. It's my second oven, and a reliable ''back-up''. (No...Just like Doug, I don't turn it on in the summer months either.) My electric oven is better insulated, has a window so I can check progress without opening the door, and because the temperature is digital, it typically ends up where I want it to be. With a gas oven, you regulate a recipe by sight and smell, not by time the recipe states it should be done. If you're hanging out in the kitchen all day, or using your old gas stove to heat the room (like I used to 30 years ago), No Problem. It's Done When It's Done. Your Nose Knows. In the electric oven, my pizza recipe turns out the same every single time, and I know exactly how long to bake it to get consistent results. Not so with the gas oven. That doesn't mean you won't get good product; it simply isn't as accurate and doesn't bake the same way. You tend to get moist heat with gas, and there is a natural convection, but side by side, I'll go with electric every time. I wouldn't spend that kind of money ($7K) on any gas oven (mine is also a Lacanche), over a Gaggenau for what you want to use it for. (I don't have experience with other pizza ovens, so I only know about what I'm using. I thought you were asking for experience, not just opinions.) Typically, I preheat my oven to 550 degrees before putting in a pizza, which is done to a golden brown with perfectly charred cheese and a golden bottom crust in 8 minutes. I use my oven heavily for everything. Good luck to you. I know it's daunting to spend serious money on appliances that don't do what you want them to. I hope your next appliance will give you everything you want from it....See MoreI have a Pizza Stone.....now what?
Comments (29)I have a rather coarse textured rectangular one I bought and didn't like all that well that stays in the oven and gets spilled on etc. I don't cook on it, its just for stabilizing the oven temperature since I don't like it for anything else. I have a round pampered chef one that seemed almost pre-seasoned (which made me wonder with what) that I cook mostly cookies, biscuits etc. on since I'm yeast dough challenged. Choclate chip cookies make a mess of it so I take a soft mushroom cleaner type brush and with some plain water and the brush scrub off the worst of it. When cooking cookies I put the dough on the room temperature stone for the first batch, then after that since its hot I switch to the aluminum pans if making a whole batch (often I freeze the dough in small batches since I'm single and just cook one stone full of 6 cookies at a time). Haven't had a problem with the 'cold' stone going into the oven. Who wants to put dough on a hot stone?...See MoreKathsgrdn
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