I have used an Emile Henry stone with nothing but satisfaction since acquisition. For more than merely pizzas... Anyone else out there?
Stones, hearths, brick ovens and the likes; what notable culinary moments using these have you had?
Go to Home Depot or your local building supply place. Get a big granite tile. Or get a big earthenware tile. Why buy a name brand "pizza stone"? Works fine for me.
For the outside grill, get a couple big patio pavers and a few bricks. Turn your Weber into a pizza oven. Again, no need for the name brand, just get the generic alternative.
"The best part is how he said the ENGLISH language. Fine irony. Use American next time."
I have a stone that was gifted to me years ago. It's very good for creating a good, thin crisp, blistery crust in an oven that doesn't quite get to "pizzeria" hot. fwiw, you can get a good stone for under $20, so it's not like you're being irresponsible or something......
We received the Pampered Chef version as a wedding present and is used 4-5 week for pretty much anything with bread/breading that might normally go on a baking pan. The crust just comes out crisper. I recall being very impressed when we first received it, now it's simply "the way".
What I'm really excited about is my new charcoal chimney starter for the grill I got for father's day. I haven't had a chance to use it yet, but I'm itching to throw some lump charcoal in it soon.
We have a couple of stones for the grill that get used probably once a week.
I agree with Greg though about the cheaper versions. I think it was Alton Brown that suggests an unglazed quarry stone from the hardware store for about $1 rather than an expensive stone. If the ones that we currently have ever need to be replaced, that's what I would do.
So what other uses have you guys/gals used the stone for and any issues?
I just purchased a Emile Henry and within the info that came with the stone they have recipe's for fish...I was worried about absorption of flavors etc.
Any good cleaning tips?
And Dokta P uses his solely on the BBQ...can it be put on top of a gas stove? What temps, if put in the oven, do you use?
I prefer 'thin' crust just as an FYI.
Say NO to Shiraz!
I have both a Weber pizza stone as well as a Himalayan pink salt stone, but haven't used either yet.
As for cleaning, I generally use a bench scraper and scrape mine clean. Never use soap on the stone. If you must, you could probably wipe the stone with water, but not soapy water.
I also use mine exclusively on the grill, but I suppose you could use it on the stove top if you really wanted to.
I've used mine on the grill at temps in excess of 800 degrees, but I generally cook my pizzas more in the 500-550 degree range.
It takes time for the stones to come up to temperature - I generally put it on the grill and pre-heat for at least 30 minutes prior to cooking. And I always let it cool completely before moving it - you'll hear many stories of breakage from people who take a hot stone and move it from hot to cool.
Almost the same story!
"What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the red wine of Shiraz into urine?" -Isak Dinesen
The pizza stone that we had broke. I don't remember the name but it was sourced from Williams Sonoma. We now use a perforated metal pizza pan for use in the oven and on the bbq grill.
"When I drink, I think; and when I think, I drink." Francois Rabelais
TN posted on Cellartracker
I use the Big Green Egg Plate Setter/Pizza Stone combination, which works incredibly well, but probably is far more expensive than it needs to be.
Show me a good loser, I'll show you a loser - Vince Lombardi.
I have two. One in my gas oven and one on my Weber S330.
The Williams Sonoma in the oven is great. I preheat at 520F until the Pre sign dissapears. About 20 minutes. 8 minutes and the pies are perfect.
On the Weber I use a PizzaCraft 15x15 Square stone.
I move it to the right side, preheat on high for about 10 minutes, place my apple wood inside aluminium and side on the left burners and in 5 more minutes I put the pie on. 7 minutes and the pies are PERFECT.
don't just take my word, check it out for yourself:
Pizza steel is another thing. I have not tried one.
I have the same one, although I have yet to use it. It was gifted to me a few months back, haven't had time yet. Thanks for the info.
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