Hatton on wed 3 apr 96
My son wants me to make him a pizza stone. He says all the yuppies have
them. I have access to a slab roller. What kind of clay should I
use. I have brown cone 6 stoneware and white cone 3 sculpture, but
can get whatever you'all recommend. The ones he's seen have handles.
I'm worried about cracking at the handles. All ideas appreciated.
TIA
Grace
Fred and Grace Hatton, Hawley, PA
hatton@microserve.com
Chance_Bob/furman@furman.edu on wed 3 apr 96
Just buy him a round kiln shelf (a clay one- not silicon carbide). They
work fine and cost about half of what the gourmet cooking stores charge.
I built a little wood kiln which is very much like a little raku kiln,
in my back yard and make wood fired pizza for special occasions (like my
sons birthday party last year). It tastes great and its lots of fun to
make.
PS I wouldn't give him one that has glaze bits on it.
Bob Chance
Richard Gralnik on wed 3 apr 96
I was looking at the "pizza stones" at a kitchen supply store recently
and I was surprised to find that they are nothing more than round
kiln shelves. (I think they were made by Thorley.)
Your son might become quite a celebrity if you get him an octagonal
shelf that fits in his oven and isn't so heavy it breaks the stove.
Richard
Jeremy/Bonnie Hellman on thu 4 apr 96
Bob, funny you should mention using a shelf as a pizza stone. I use a shelf
to outline the pizza stones I make. I use oxides to personalize them and
one fire to cone 6 (using cone 6 clay). I do dry very very slowly. Bonnie
Kurt Unterschuetz on thu 4 apr 96
Why not simply throw your own pizza stone? I use cone 6 speckled
brownstone from ART in Elk Grove Village, Illinois. 4-5 pounds makes a
great flat round pizza stone on the potters wheel. Or take 3 pounds and
throw a cylinder 9" wide with 2.5 - 3" high walls for a deep dish pizza.
Do not glaze them. It makes for a real crunchy pizza crust. Ours
make excellent pizzas and sell really well at fairs.
Kurt Unterschuetz
Marengo, IL
phyllis michele greenhouse on fri 5 apr 96
>To: Ceramic Arts Discussion List
>From: rapture@icanect.net (phyllis michele greenhouse)
>Subject: Re: pizza stone how-to?
>
>>----------------------------Original message----------------------------
>>Why not simply throw your own pizza stone? I use cone 6 speckled
>>brownstone from ART in Elk Grove Village, Illinois.
>
>kurt...
>
>hearing about this clay body that you use for pizza stones has me
suspecting manganese dioxide in the recipe...not certain that i'd wanna be
using this clay body for a functional baking plate...manganese is a proven
menace for potters and well, just thought i'd suggest using something in the
white/gray family that most likely would be safer sans the speckling....i'm
all for obtaining attractive spotty/speckled unglazed surfaces, but not at
the expense of my or my customers' health... if indeed your clay does not
contain said hazardous material, please let us know the ingredients so we
may emulate it in our own studios...thanx, rap
>
>phyllis michele greenhouse
>http://www.icon.net/~munoz/rapture
>rapture on irc (internet relay chat)
>
--
Internet Communications of America, Inc.
Kurt Unterschuetz on fri 5 apr 96
phyllis michele greenhouse wrote:
> >>----------------------------Original message----------------------------
> >>Why not simply throw your own pizza stone? I use cone 6 speckled
> >>brownstone from ART in Elk Grove Village, Illinois.
> >
> >kurt...
> >hearing about this clay body that you use for pizza stones has me
> suspecting manganese dioxide in the recipe...not certain that i'd wanna be
> using this clay body for a functional baking plate... at
> the expense of my or my customers' health...
Hi Rapture,
Good question but rest assured that there is no manganese dioxide in the clay
body and it is ap non toxic and certified by the art & creative materials
institute. I confirmed this with Chuck, the ceramic engineer at ART. Anyone
can reach Chuck at 1-800-323-0212 for additional information regarding any of
ART's clays. Thanks for your concern.
Yours in the mud,
Kurt Unterschuetz
SchatziBoyz Pottery
Marengo, IL
Leonard Smith on mon 8 apr 96
By now I know I have plenty of kiln shelves to use but as far as I am aware
the use of pizza stones hasn't made its way into general use here in the
land of Oz.
Would some one like to let me know how you use them?
The mouth is starting to water in anticipation.
---------------------------------------------------------------------------
Leonard Smith ARCADIA STUDIOS Email: smithl@ozemail.com.au
10 Marrakesh Place
Arcadia, 2159, NSW, Australia. Phone 61 2 653 2507
---------------------------------------------------------------------------
stephen keen on wed 10 apr 96
>----------------------------Original message----------------------------
>
>By now I know I have plenty of kiln shelves to use but as far as I am aware
>the use of pizza stones hasn't made its way into general use here in the
>land of Oz.
>
>Would some one like to let me know how you use them?
Pizza stones and kiln shelves are great for making French or Italian
country bread, i.e. free form loaves where the oven is preheated quite hot
for an hour or so with the stone inside, then turned down as soon as the
bread is put in, adding humidity to get a crispy crust. steve (salt
lake city)
MARK JOYCE on tue 4 jun 96
Bob -- Would you please say a little more about this little wood
kiln!
Mark Joyce joycem@ccaa.edu
I built a little wood kiln which is very much like a little raku kiln,
in my back yard
Bob Chance
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