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Recipe: pizza and baking stones

Pizza/Focaccia
I keep my baking stone in the oven about 98% of the time - really only taking it out if I'm broiling something - as I'm afraid it might break!

I try to preheat my stone (in the oven) for 30 - 40 minutes. I don't remove it to put the pizza (or bread or cookies or whatever on) as I have a rather large stone and it would be hard and probably unsafe to do. If you don't have a peel - you can use the bottom of a cookie or baking sheet - put some cornmeal on it - and hold it at a slight angle. Pull the oven rack out - and angle this pan (with pizza or whatever on it) and position it a bit into the stone and then sort of slide, shake to get it in. I usually use my free hand to help it along.

You can also use parchment paper - and then it slides beautifully ... the paper doesnt' burn and I often use it 2 - 3 times before replacing.

Enjoy!


MsgID: 0061183
Shared by: shirl
In reply to: ISO: help!pizza stone
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: help!pizza stone
  Bernie Ont
2 re: Pizza Stone
  Tracey San Mateo CA
3 re: Pizza stone
  Louise AR
4 Recipe(tried): Tried and True Instructions for Pizza (using pizza stone)
  Janice, Australia
5 Recipe: pizza and baking stones
  shirl
6 Recipe(tried): Baking pizza on a Pizza Stone
  sheryl,ohio
7 Recipe(tried): Pizza Stone and Crispy-Chewy Pizza Crust
  Sandy in Maryland
8 Thank You: Pizza Stone
  Laurie Connally
9 Recipe(tried): Pizza Stone Hints
  Colleen,Ontario
10 Re: Pizza Stone
  Connie AK
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