Just wanted to let the group know that we just launched a giveaway contest. We are giving away two Super Peels to celebrate Pie (pi) Day.
All that is needed to enter is to post a picture of your best (or worst) Pizza Wreck to the Super Peel Facebook Fan Page by March 12, and we will select the winners on March 14th, which is coincident with the Pizza Expo in Las Vegas! This is just for fun and we are hoping to see a lot of pizza carnage!
It is once again Christmas time, and once again I'm volunteering to bake pizzas on Christmas eve for my parents and in-laws. Last year I baked a series of 7 personal-size pizzas on three stones in two ovens, with generally successful results. This year my mother-in-law has requested/suggested making somewhat larger pizzas.
I have read http://www.thefreshloaf.com/node/507 regarding baking stones, and some people cannot understand why for the love of god people are discussing quarry tiles and substitutes, when FDA approved baking stones are readily available.
I have no option but to choose a substitute to baking stone, and I'd be glad if you could help me find one. To put it bluntly,
To use a baking stone, a baker need to satisfy 3 conditions:
1) Live in a location where baking stones are available
Help! I'm just learning to use my new peel and stone. Trying to break away from putting all my breads on or in a pan. So, today I had a beautiful loaf of Multi-flour miche ready to load into the oven. Thought I did everything right. I put cornmeal on the peel. Had the stone blazing hot. Went to load it and the darn thing stuck to the peel. I used my pastry cutter to push it off the peel and it ends up as a squished up mound at the front of the stone, stuck to the stone and the door of the oven.
I would like to try baking a pizza on a pizza stone on my woodstove. Is that possible and if so, what is the best technique? I have a temperature guage on top of the woodstove and depending on how hot my fire is, it usually reads between 450 and 550 degrees. If I put the pizza stone on a hot woodstove, will it break? Would I need to place the pizza stone on the woodstove before I start the fire (or soon after)? What about using a pizza stone on a propane grill? Thank you!
I was telling a friend of mine about Eric's observations (now, mine too) about how much heat baking stones lose as soon as you put dough on them. She remarked: