Brian Molanphy on wed 11 apr 01
rebecca gregory wrote:
> the instructions for the stone said " DO NOT PLACE IN HOT
> OVEN. Stone could break from thermal shock." So, I don't. I make the
> crust,
> put it on the stone into a cold oven and heat from there. I haven't had
> any
> problems with the stone nor the crust by doing it this way.
>
to make cripy thin-crust pizza, the stone and the oven should be very hot
when the pizza first contacts it. but how to get raw pizza onto the hot
stone in the oven? use a 'peel', which looks like a giant spatula. make the
pizza, slide the peel underneath it, then toss the pizza into the oven off
of the peel. the tricky bit is jerking the peel just right, so the pizza
doesn't lose its shape.
Pam on wed 11 apr 01
Brian wrote:
> >
> to make cripy thin-crust pizza, the stone and the oven should be very hot
> when the pizza first contacts it. but how to get raw pizza onto the hot
> stone in the oven? use a 'peel', which looks like a giant spatula. make
the
> pizza, slide the peel underneath it, then toss the pizza into the oven off
> of the peel. the tricky bit is jerking the peel just right, so the pizza
> doesn't lose its shape.
>
>
I use a Pampered Chef stone mainly to reheat takeout pizza. In addition,
it's wonderful for roasting vegetables such as thick zucchini and yellow
squash slices and carrots and sliced potatoes and turnips and occasionally
eggplant. Just toss with olive oil and sprinkle with herbs and pepper or
toss with crushed garlic.Cook a while on one side and flip 'em over to toast
the other. It's great for french fries, too. Oh, and peppers. Probably
apples.
James Mcdonough on thu 12 apr 01
A little corn meal under the pizza will allow it to slide off the peel.
Work a scraper under the edges around the pizza and give it a little bump to
make sure it will slide before moving the pizza from peel to hot stone. six
terra cotta tiles fit into a commercial oven nicely and work just fine for
this purpose
----- Original Message -----
From: "Brian Molanphy"
To:
Sent: Wednesday, April 11, 2001 4:57 PM
Subject: using a Pizza Stone (OT)
> rebecca gregory wrote:
>
> > the instructions for the stone said " DO NOT PLACE IN HOT
> > OVEN. Stone could break from thermal shock." So, I don't. I make the
> > crust,
> > put it on the stone into a cold oven and heat from there. I haven't had
> > any
> > problems with the stone nor the crust by doing it this way.
> >
> to make cripy thin-crust pizza, the stone and the oven should be very hot
> when the pizza first contacts it. but how to get raw pizza onto the hot
> stone in the oven? use a 'peel', which looks like a giant spatula. make
the
> pizza, slide the peel underneath it, then toss the pizza into the oven off
> of the peel. the tricky bit is jerking the peel just right, so the pizza
> doesn't lose its shape.
>
>
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Millie Carpenter on thu 12 apr 01
how do you clean the oil off, do you just run it thru the clean cycle on the
oven.
Pam wrote:
> >
> I use a Pampered Chef stone mainly to reheat takeout pizza. In addition,
> it's wonderful for roasting vegetables such as thick zucchini and yellow
> squash slices and carrots and sliced potatoes and turnips and occasionally
> eggplant. Just toss with olive oil and sprinkle with herbs and pepper or
> toss with crushed garlic.Cook a while on one side and flip 'em over to toast
> the other. It's great for french fries, too. Oh, and peppers. Probably
> apples.
>
> _____
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