Pizza Stone Question

bhh wrote:
I get this too, but once a year or so, I run it through the electric oven self-clean cycle. Comes out like new, but needs re-seasoned.

I would never. That black char is the "goodness" that makes the pizza so much better.

I get this too, but once a year or so, I run it through the electric oven self-clean cycle. Comes out like new, but needs re-seasoned.

Mocoondo wrote:

My current pizza stone is charred black from so much use.

I suspect for the purpose of evening out the heat in the oven a 12"X12" pan with 1/2"of sand would work well.

I think this is a personal preference issue and don't see a right or wrong answer. I have tried both positions with successful results. The one thing I can say for the cooking rack position is that I've never broken a stone in that position. I have broken a stone on the bottom.

It depends on the purpose. If you are trying to eliminate hot spots in the oven permanently, then cover the burner shield between the vents and force the heat up the sides of the oven. If you're going to use a baking stone to bake on then it should be on the rack.

fanciesmom wrote:

All that said - if you are using unglazed quarry tile PLEASE MAKE SURE IT DOES NOT CONTAIN LEAD if you plan to cook pizza or bread directly on it! A lot of the quarry tile contains lead which will poison you.

A pizza stone that is made for pizza/bread/etc. will be lead free.

Agreed. I don't think I would be using floor tile or whatever the OP indicated to cook food on. The two items are not the same. A good pizza stone is only $20 or so and will last for a very long time. I cook pizza on my stone all the time. In the oven, on the grill, wherever. My current pizza stone is charred black from so much use. I will be devastated when I finally break it.

One thing I learned is that when shopping for a pizza stone, pick a good one with handles on it so you have something to grab on to. My current one does not have handles and it can be a bit tricky getting it out of the oven (or off the grill) when it is hot.

Mocoondo wrote:

WoodGlue wrote:

What do you do if a dish, say a frozen meal, calls for you to bake it on a cookie sheet?

If a meal calls for baking it on a cookie sheet?

Well, you would place the frozen meal on a cookie sheet as instructed. I suppose if you wanted to place your frozen meal on the pizza stone, you could, but then you are not following the instructions because it says to place the frozen meal on a cookie sheet, not a pizza stone.

A pizza stone is not supposed to just be placed in the oven and left there with no function. It is designed to be cooked on in this fashion:



Placing it at the bottom of the oven with nothing on it, or placing a baking sheet on top of the pizza stone would not be correct usage.

You are correct. Your food is supposed to cooked directly on the stone. If you are putting a frozen meal (or a wet container) put it on a cookie sheet on the stone.

All that said - if you are using unglazed quarry tile PLEASE MAKE SURE IT DOES NOT CONTAIN LEAD if you plan to cook pizza or bread directly on it! A lot of the quarry tile contains lead which will poison you.

A pizza stone that is made for pizza/bread/etc. will be lead free.

WoodGlue wrote:

What do you do if a dish, say a frozen meal, calls for you to bake it on a cookie sheet?

If a meal calls for baking it on a cookie sheet?

Well, you would place the frozen meal on a cookie sheet as instructed. I suppose if you wanted to place your frozen meal on the pizza stone, you could, but then you are not following the instructions because it says to place the frozen meal on a cookie sheet, not a pizza stone.

A pizza stone is not supposed to just be placed in the oven and left there with no function. It is designed to be cooked on in this fashion:



Placing it at the bottom of the oven with nothing on it, or placing a baking sheet on top of the pizza stone would not be correct usage.

Mocoondo wrote:

korbe wrote:
We put our stone on the rack and set the baking item directly on the stone. Just a one shelf oven.

This is the correct answer. You are supposed to cook directly on the stone. The stone is used in lieu of a baking sheet and is placed on whichever rack you want.

What do you do if a dish, say a frozen meal, calls for you to bake it on a cookie sheet?

Thanks!

WoodGlue

korbe wrote:
We put our stone on the rack and set the baking item directly on the stone. Just a one shelf oven.

This is the correct answer. You are supposed to cook directly on the stone. The stone is used in lieu of a baking sheet and is placed on whichever rack you want.