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pizza stones, polenta, and proscuitto

updated wed 22 sep 99


elizabeth priddy on mon 20 sep 99

I enjoy cooking, especially with my own pots...

My pizza stone, an official one, is basicly the same
as an unwashed kiln shelf.

Before someone gave me one, I was using terra cotta
outdoor patio tiles for the same function, arranged
on the lowest metal rack in my oven. They work great,
too, but ocassionally one would break-easy to replace
at 30 cents a piece.

The heat of 500 degrees will kill anything in it and
you heat it throughout before you put the food on it.
Cook your pizza in a really hot oven like the true
italian wood ovens to get the best quick rise out of
your dough.

You can wash it and dry it out.

I leave it in the oven all the time as it keeps the
heat coming from the bottom, where I keep the stone, and I believe the oven co

I would not oil it. Pizza dough has enough oil in
the recipe to oil the stone by its lonesome.

A little cornmeal or grits on the stone will keep even
the wettest dough from sticking. Yes, I said grits.
Southern food explanation: grits is from the word
grist which refers to the remains of ground corn left
after the grinding in a grist mill. Hence a good
substitute for coarse ground cornmeal, when you are
out. Yellow hominy grits also make a perfect
replacement for italian Polenta as does southern
style hickory cured ham for Proscuitto. I think the
climate in Italy is similar to the south, and that
explains why the food cultures are actually similar
in many ways.

Which, how ironic!, brings us back round to pizza

Elizabeth Priddy

I speak from sincerity and experience, not authority...

On Sun, 19 Sep 1999 21:35:32 Sear'nDipPotter wrote:
>----------------------------Original message----------------------------
>I am so glad that you asked about this. I was at a Pampered Chef demo and
>wondered the same thing. The stoneware must be porous, as you have to spay
>it with oil, the first few times of use. Isn't this a place botulism
>waiting to happen ? And if not, why not ? I was thinking of trying to throw
>my own pizza stone - until I thought more about it.
>Anyone know what their stoneware actually is ?
>At 04:57 PM 9/18/99 -0400, you wrote:
>>----------------------------Original message----------------------------
>>Hi Clayarters,
>> Will someone please enlighten this ignorant soul about Pampered
>>Chef Stoneware. What on earth is this? Saw Nikki's post and have been
>>curious ever since. And.... what are the stones?
>> Thanks in advance for letting me in on the "secret".
>>All the best.
>>Veena Raghavan

--== Sent via ==--
Share what you know. Learn what you don't.

Ingeborg Foco on tue 21 sep 99

I use a kiln shelf (minus kiln wash of course) I bake bread and pizza on it
and I never feel the need to wash it. When it gets too messy from cheese oil
or whatever dropping on it, I simply turn the self cleaning cycle of the
oven on and voila, a clean kiln shelf/pizza stone. I find that nothing really
sticks (except melted cheese) if it is preheated to at least 500oF