Kris Baum on sun 1 jun 97
Another blast from the past ... but I promised to post results
(oh, so long ago!)
The pizza stones that I made for a customer, using ^6 grogged
stoneware, worked out fine -- she loves 'em and wants some more.
Interestingly (to me), she likes the gloss glazed one the best, as her
homemade pizza dough and tortilla dough do not stick to it as they tend
to do to the satin matt finish glaze and the unglazed. She's had no
trouble with cracking in the oven.
===============================================
Kris Baum, Shubunkin Pottery,
mailto:shubunki@erols.com
===============================================
Sue Pellegrini on tue 15 jul 97
I missed most of this thread and want to make a couple for my kitchen. I
heard someone say they use heavily grogged clay and glaze the stone. Can you
tell me what kind of clay and what cone we are looking at here? Sorry for
not paying attention...too many pots...too little time. need to do something
for myself.
Pelly in Rochester, NY
Dale Neese on wed 11 apr 01
Dang, after all these years in clay I have been asked by people to make some
Pizza stones which I never found the time nor desire to make. My wife buys a
commercial stone and I break it first off by trying to cook a terrible
frozen Pizza on it. Should have known that I shouldn't have subjected the
thin clay slab to uneven heating even though I thought I was being careful.
Well, the baking stone company replaced it for free if I sent them a shard.
Still easier to buy the baking stones than to fool with making them. Same as
with bean pots, stove top clay cooking vessels, hibachis, clay patio
chimeneas, ashtrays, birdhouses.
Dale Tex
Cindy Strnad on wed 11 apr 01
This has been mentioned before, but . . .
A nice new kiln shelf for one of the smaller kilns makes an excellent
low-cost baking stone. Cheaper, really, than making it yourself. There's
little art to making a baking stone, but whole volumes of craft--if a person
really wants to do it, then it's worth doing. However, in order to make a
quality decision as to whether to pursue this task, the person contemplating
this project needs to understand it's not a simple thing to do.
Really, making a pizza pan with raised sides would be much simpler, and also
useful for the popular "pan" crusts. The side walls help to keep the base
from warping. If you decide to try this, use a high-grog clay (knead in some
grog if necessary) and leave the piece on a flat, flat surface (drywall?)
and in a damp box or at least draped with plastic to dry. The thick walls
which are the main point of having a baking stone will predispose the piece
to cracking during drying and firing.
Baking stones should be left unglazed. I'm not sure whether they should be
fired to maturity. I think the stones sold by Pampered Chef are fully
matured stoneware, though.
Cindy Strnad
Earthen Vessels Pottery
RR 1, Box 51
Custer, SD 57730
USA
earthenv@gwtc.net
http://www.earthenvesselssd.com
Susan Kosko on wed 11 apr 01
if you don't want to make pizza stones (which i can understand), why not suggest to
your customers that they buy kiln shelves? i took a professional baking class
about ten years ago with jim dodge (cookbook author and great baker) who suggested
that a kiln shelf makes a better pizza stone than the commercial ones. right after
the class, my commercial stone broke and i replaced it with a cordeirite (sp?) kiln
shelf. i've had that now for ten years and there's not a crack on it. one of the
good things about buying a kiln shelf is that you can buy whatever size fits in
your oven.
susan kosko
new durham, nh, usa
Dale Neese wrote:
> Dang, after all these years in clay I have been asked by people to make some
> Pizza stones which I never found the time nor desire to make. My wife buys a
> commercial stone and I break it first off by trying to cook a terrible
> frozen Pizza on it. Should have known that I shouldn't have subjected the
> thin clay slab to uneven heating even though I thought I was being careful.
> Well, the baking stone company replaced it for free if I sent them a shard.
> Still easier to buy the baking stones than to fool with making them. Same as
> with bean pots, stove top clay cooking vessels, hibachis, clay patio
> chimeneas, ashtrays, birdhouses.
> Dale Tex
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
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> You may look at the archives for the list or change your subscription
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Bonnie Staffel on sun 15 apr 01
Dear Clayarters,
I have been making pizza plates for many years. At first I mixed my own
clay experiments using APGreen Fireclay or a spodumene body fired to Cone
8 - 10. The latter killed all the color I applied for decoration. I would
give them to friends to test for me. But when I moved to North Carolina and
found Highwater's Phoenix, my problem was solved. I make my own pizza dough
from scratch, put it into a 450 deg. Oven and in 20 - 25 minutes it is
finished. I have found that 1/4 inch thickness made better pizzas. It
takes too long for the 1/2 inch thickness stone to get warmed up The dough
has to be spread to the edge of the rim so the entire plate is covered. I
make mine shaped like a plate with an inch wide rim. I have some plates I
have used for 15 years. The only problem I have is that the glaze crazes
after a while. But it keeps the pizza hot throughout the whole meal. If
anyone wants my pizza recipe, let me know privately.
Regards, Bonnie Staffel of Charlevoix, MI. Hey - I am going back to work
Monday. Hope I make it through the day.
ASHPOTS@AOL.COM on sun 15 apr 01
Hi, well i would love to get some recipes. I want to build a wood fired oven,
i have the brick.
I even bought a book about them.
Please send me some info
Mark
Eric Suchman on sun 15 apr 01
>From: Bonnie Staffel
>Reply-To: Ceramic Arts Discussion List
>To: CLAYART@LSV.CERAMICS.ORG
>Subject: Pizza Stones
>Date: Sun, 15 Apr 2001 00:21:39 -0400
>
>Dear Clayarters,
>
>I have been making pizza plates for many years. At first I mixed my own
>clay experiments using APGreen Fireclay or a spodumene body fired to Cone
>8 - 10. The latter killed all the color I applied for decoration. I would
>give them to friends to test for me. But when I moved to North Carolina
>and
>found Highwater's Phoenix, my problem was solved. I make my own pizza
>dough
>from scratch, put it into a 450 deg. Oven and in 20 - 25 minutes it is
>finished. I have found that 1/4 inch thickness made better pizzas. It
>takes too long for the 1/2 inch thickness stone to get warmed up The dough
>has to be spread to the edge of the rim so the entire plate is covered. I
>make mine shaped like a plate with an inch wide rim. I have some plates I
>have used for 15 years. The only problem I have is that the glaze crazes
>after a while. But it keeps the pizza hot throughout the whole meal. If
>anyone wants my pizza recipe, let me know privately.
>
>Regards, Bonnie Staffel of Charlevoix, MI. Hey - I am going back to work
>Monday. Hope I make it through the day.
>
>______________________________________________________________________________
>Send postings to clayart@lsv.ceramics.org
>
>You may look at the archives for the list or change your subscription
>settings from http://www.ceramics.org/clayart/
>
>Moderator of the list is Mel Jacobson who may be reached at
>melpots@pclink.com.
I believe that a stone is used for cooking on and a plate for serving. The
stone should be better at 1/2 inch and brought to temperature in the oven
whereupon the prepared pizza is transferred to the stone via a baker's peel
( or a parchment paper) then cooked. This gives the entire crust a
thorough cooking and eliminates the soggy center syndrome. The plate for
ser ving would do well to be 1/4" thick to keep things warm throughout the
meal.
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