Author Topic: How to maintain a pizza stone  (Read 12565 times)

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 38171
    • View Profile
Re: How to maintain a pizza stone
« Reply #15 on: June 01, 2009, 02:30:46 pm »
How do you get on when you want to make 3 pizzas at once and only have 1 stone?  Doesn't the everyday cookbook dough make 3 pizza bases? I know it says divide into 4 balls but apparently these are too thin and most people only make 3. Does a stone make a whole heap of difference to the end product?
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline judydawn

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 38171
    • View Profile
Re: How to maintain a pizza stone
« Reply #16 on: June 01, 2009, 02:34:20 pm »
UnConundrum is a  BGE the same as our weber over here? It certainly looks like one and that's a pretty big pizza stone you have there, isn't it?
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline UnConundrum

  • Sr. Member
  • ****
  • Posts: 259
    • View Profile
    • What I love to eat
Re: How to maintain a pizza stone
« Reply #17 on: June 01, 2009, 08:04:45 pm »
With a stone, you have to make one pizza at a time, and really should give it a few minutes to recover temperature between them, unless you burnt the first one ;)

A BGE (Big Green Egg) is a ceramic cooker, usually used for smoking, and has a temperature range from about 180F to 1200F.  It is far different from a Webber.  You use only lump charcoal with one, as opposed to gas or briquettes.  It's ceramic is about an inch thick, so it holds temps for a long time and keeps moisture in for those long cooks.

Offline Thermomixer

  • Hero Member
  • *****
  • Posts: 8369
    • View Profile
    • Thermomixer
Re: How to maintain a pizza stone
« Reply #18 on: June 02, 2009, 02:43:38 am »

A BGE (Big Green Egg) is a ceramic cooker, usually used for smoking, and has a temperature range from about 180F to 1200F.  ... It's ceramic is about an inch thick, so it holds temps for a long time and keeps moisture in for those long cooks.

That's serious !!!!!
Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 34253
    • View Profile
Re: How to maintain a pizza stone
« Reply #19 on: June 02, 2009, 07:43:43 am »
Looks lovely Warren. I also use my pizza stone for the Naan bread.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Paul

  • Full Member
  • ***
  • Posts: 222
    • View Profile
Re: How to maintain a pizza stone
« Reply #20 on: June 02, 2009, 08:04:45 am »
Looks lovely Warren. I also use my pizza stone for the Naan bread.

I use mine for pitta bread too

Offline MrSpock

  • Jr. Member
  • **
  • Posts: 90
    • View Profile
Re: How to maintain a pizza stone
« Reply #21 on: June 02, 2009, 06:39:57 pm »
With a stone, you have to make one pizza at a time, and really should give it a few minutes to recover temperature between them, unless you burnt the first one ;)

Since the stones are so affordable, wouldn't you be able to cook 3 pizzas on 3 stones in a convection oven?
See everybody's searching for...that attitude chicken ~ Bob Geldof

Offline MrSpock

  • Jr. Member
  • **
  • Posts: 90
    • View Profile
Re: How to maintain a pizza stone
« Reply #22 on: June 02, 2009, 06:41:53 pm »
Looks lovely Warren. I also use my pizza stone for the Naan bread.

I use mine for pitta bread too

It actually works great with any kind of bread when you don't want to use a bread pan. I use it for my French baguettes  8)
See everybody's searching for...that attitude chicken ~ Bob Geldof

Offline UnConundrum

  • Sr. Member
  • ****
  • Posts: 259
    • View Profile
    • What I love to eat
Re: How to maintain a pizza stone
« Reply #23 on: June 03, 2009, 01:50:23 am »
You mean you don't go to Premier Moison?  :)

If you're a bread baker, try my baguette recipe.  You can find step by step instructions HERE .  Do you remember Passe Partout ?  I took a class with the former owner/chef/baker who showed us the method I use in that recipe.

Offline MrSpock

  • Jr. Member
  • **
  • Posts: 90
    • View Profile
Re: How to maintain a pizza stone
« Reply #24 on: June 03, 2009, 03:54:56 am »
You mean you don't go to Premier Moison?  :)

I actually go to Première Moisson to buy my yeast ;)

Do you remember Passe Partout ?  I took a class with the former owner/chef/baker who showed us the method I use in that recipe.

The only Passe Partout I know was a children show in the 80's... Don't think that's what you're talking about!  ;D I'll check out your recipe for sure. I just love making bread.

Edit: Wait a second! That's not a baguette!!!
« Last Edit: June 03, 2009, 03:59:43 am by MrSpock »
See everybody's searching for...that attitude chicken ~ Bob Geldof

Offline Thermomixer

  • Hero Member
  • *****
  • Posts: 8369
    • View Profile
    • Thermomixer
Re: How to maintain a pizza stone
« Reply #25 on: June 03, 2009, 09:37:07 am »

Edit: Wait a second! That's not a baguette!!!

Mon dieu, sacre bleu, c'est vrai - but it is two baguettes that Warren makes in the video !!
Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline trudy o

  • Newbie
  • *
  • Posts: 49
    • View Profile
Re: How to maintain a pizza stone
« Reply #26 on: June 03, 2009, 01:07:38 pm »
UnConundrum, mine looks like yours
I was a  bit worried until i saw pics on here so thank you so much

Offline Thermomixer

  • Hero Member
  • *****
  • Posts: 8369
    • View Profile
    • Thermomixer
Re: How to maintain a pizza stone
« Reply #27 on: June 04, 2009, 01:06:33 am »
UnConundrum, mine looks like yours
I was a  bit worried until i saw pics on here so thank you so much

Good point - has anybody seen the bottom of wood-fired ovens ??  They are not spotless, but bread and pizzas just get tossed onto the bricks and come out fine.  That's what has been done for centuries - no scrubbing down the ovens.
Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline UnConundrum

  • Sr. Member
  • ****
  • Posts: 259
    • View Profile
    • What I love to eat
Re: How to maintain a pizza stone
« Reply #28 on: June 04, 2009, 03:21:39 am »

Edit: Wait a second! That's not a baguette!!!

Ok.... so it's a boule.  I just thought it was a great picture that I added after the recipe was already up.  I use the same formula for the dough..... baguette or boule   :-[

The restaurant was traditional French owned by James McGuire (who taught the class).  I found an old review HERE