The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza Stone & wet doughs

timtune's picture
timtune

Pizza Stone & wet doughs

Hi,

Has anyone ever baked a, let's say, wet naan dough on a pizza stone?

Will the moisture from the dough cause it to stick to the stone or worse, crack it?
I'm afraid to try that.

Thx

pizzameister's picture
pizzameister

Have no fear, unless maybe you are using a very cheap thin stone. I had one as a back up and lost it to a leaky calzone a few weeks ago.

Typically anything that does not have free liquid coming off should be fine on any stone, and a better quality stone can even take that. My very bottom line reccomendation for a baking stone is 5/8" thick and firebrick, rather than ceramic.

Pizzameister

mrpeabody's picture
mrpeabody

I've made naan only a handful of time (I just love this bread and at Indian restaurants, I eat way too much). I made them on an outdoor gas grill and in the oven inside. I think the oven version works well. I had no problem slapping the dough onto preheated unglazed quarry tiles. Just remember to really crank up the heat.

Here's a nice article on how to make some Indian-style flatbreads:

http://www.taunton.com/finecooking/pages/c00144.asp

Mr. Peabody

timtune's picture
timtune

Thx for the info peeps! Just kinda doubtful about pizza stones coz it's new to me. That's y i'm afraid it'll stick too.
Wish could own a tandoor.. :( But i don't think it'll fit in my narrow 2 room apartment. Even misting the oven causes the smoke alarm to go nuts sometimes. :P