Stephanie on tue 4 mar 97
Hi,
I'm relatively new to making pots and clayart and have been lurking for a
while. I enjoy it and am learning a lot.
I'd like to make a pizza/bread stone for baking and am not exactly sure
which type of clay to use - ^10 stoneware?? I plan to simply slab roll the
clay and then
cut out a circle, bisque and voila. Or should I fire it twice?
Does anyone have any ideas about this?? Please post and email. TIA.
Stephanie
leaphart@theriver.com
June Perry on wed 5 mar 97
I just bought a kiln shelf that fits my oven. It's the same thing as the
commercially sold pizza shelves but cheaper if you purchase it at your local
pottery store. Works great!
Regards,
June
Kris Baum on wed 5 mar 97
Stephanie wrote:
>
> ----------------------------Original message----------------------------
> Hi,
>
> I'm relatively new to making pots and clayart and have been lurking for a
> while. I enjoy it and am learning a lot.
>
> I'd like to make a pizza/bread stone for baking and am not exactly sure
> which type of clay to use - ^10 stoneware?? I plan to simply slab roll the
> clay and then
> cut out a circle, bisque and voila. Or should I fire it twice?
>
> Does anyone have any ideas about this?? Please post and email. TIA.
>
> Stephanie
> leaphart@theriver.com
Hi! I'm glad you asked that question. One of my customers asked me to
make a pizza stone. I assumed that a cone 6 clay fired to maturity would
provide a "stonelike" surface; however, a friend showed me pizza stones
that were only bisque fired. I presumed the rationale was that bisque
would absorb moisture better, except that these particular stones had
instructions to season them with olive oil and re-oil them before every
use, which would make them non-absorbent anyway. I decided to try making
them both ways, and then ran into warping and cracking problems so, at
this point, I'm still working on the darn things! Can anyone resolve the
bisque/mature fire issue? And for that matter, would a glazed surface
work?
Kurt Unterschuetz on wed 5 mar 97
Kris Baum wrote:
>
> ----------------------------Original message----------------------------
> Stephanie wrote:
> > I'd like to make a pizza/bread stone for baking and am not exactly sure
> > which type of clay to use - ^10 stoneware??
> >
> > Stephanie
> > leaphart@theriver.com
>
I decided to try making
> them both ways, and then ran into warping and cracking problems
I make pizza stones, both deep dish and flat, using ART's speckled
brownstone clay and fire to cone 6. They are great, not only in
appearance but especially in function. The unglazed surface pulls
moisture from the crust and makes for a wonderfully crunchy crust. It
is good for baking bread and chocolate chip cookies too. I once fire
these wheel thrown pieces to cone 6 and have had no problems.
Kurt Unterschuetz
SchatziBoyz Pottery
Marengo, IL
Fay & Ralph Loewenthal on thu 6 mar 97
I have been asked by several potential(?) customers
how can they build a Pizza Oven? Could you kind folk on
Clayart please give me some valid information as to what
these guys can use?
I thought a castable refractory or some sort of fire brick
structure. Can the castable be mixed with Portland
Cement? Does it have to be in the shape of a minature
igloo?.
TIA Ralph
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