How does a pizza stone help?

"IronMaster" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I've been wondering how exactly does a pizza stone help?
Will it cook your pizza quicker, make the crust crisper,
or softer?

When I make thin crust pizza, I roll out the dough and
bake it on a flat pizza pan. I really like a soft crust
much more than a crisp crust. How would the stone
affect it?

Also if I make stuffed pizza, then I need to keep it in
the pan. Do you still use a stone with deep dish pizza?

From a google saearch.

Dimitri

When baking rustic breads, ie: sourdough, baguettes, etc or
pizzas, baking stones retain and radiate heat while
remaining fireproof and resistant to warping or cracking. (I
don't use them when baking regular bread recipes). Cooks put
the stone on the lowest rack of the oven before preheating,
(or directly on the floor of a gas oven) to replicate the
brick floor of a traditional baker's oven. I also use them
when baking a pie. I place my pie pan directly on it during
baking and the bottom crust bakes better.

Quoted message said:

Quoted message said:

Quoted message said:

>>>>>>>>>>Instead of a baking stone, home improvement
>>>>>>>>>>stores sell quarry

tiles that can be used like the larger baking stone when
baking bread. The larger the tile, the better especially
when placing bread directly on them; during baking, the
dough expands and is easily stuck between the seams if too
small. (You can also place a pan on top of the tiles). P.S.
A single, heated tile also makes an ideal warmer for a
breadbasket.

IronMaster said:

I've been wondering how exactly does a pizza stone help?
Will it cook your pizza quicker, make the crust crisper,
or softer?

When I make thin crust pizza, I roll out the dough and bake
it on a flat pizza pan. I really like a soft crust much
more than a crisp crust. How would the stone affect it?

If you place the pizza directly on the hot porous stone it
will absorb moisture from the dough and make it crisper.

Sue(tm) Lead me not into temptation... I can find it myself!

IronMaster said:

I've been wondering how exactly does a pizza stone help?
Will it cook your pizza quicker, make the crust crisper,
or softer?

When I make thin crust pizza, I roll out the dough and
bake it on a flat pizza pan. I really like a soft crust
much more than a crisp crust. How would the stone
affect it?

If you bake at a lower temperature (400), it will be softer.

Quoted message said:

Also if I make stuffed pizza, then I need to keep it in
the pan.

Absolutely NOT!!! Bake them directly on the tiles.

Quoted message said:

Do you still use a stone with deep dish pizza?

Deep dish is completely different. Use a specialized deep
dish pan or a cast iron skillet for that.

Practice safe eating - always use condiments

Dimitri said:

"IronMaster" <[email hidden]> wrote in message news:IronMaster1-
[email hidden]...

Quoted message said:

I've been wondering how exactly does a pizza stone help?
Will it cook your pizza quicker, make the crust crisper,
or softer?

When I make thin crust pizza, I roll out the dough and
bake it on a flat pizza pan. I really like a soft crust
much more than a crisp crust. How would the stone
affect it?

The stone will generally make a more crisp crust.

Quoted message said:

Quoted message said:

Also if I make stuffed pizza, then I need to keep it in
the pan. Do you still use a stone with deep dish pizza?

Sure. Deep dish pizza has a fried crust if you oil the pan
first. It works fine.

Quoted message said:

From a google saearch.

Dimitri

When baking rustic breads, ie: sourdough, baguettes, etc
or pizzas, baking stones retain and radiate heat while
remaining fireproof and resistant to warping or
cracking. (I don't use them when baking regular bread
recipes). Cooks put the stone on the lowest rack of the
oven before preheating, (or directly on the floor of a
gas oven) to replicate the brick floor of a traditional
baker's oven. I also use them when baking a pie. I place
my pie pan directly on it during baking and the bottom
crust bakes better.

Quoted message said:

Quoted message said:

>>>>>>>>>>>Instead of a baking stone, home improvement
>>>>>>>>>>>stores sell quarry

tiles that can be used like the larger baking stone when
baking bread. The larger the tile, the better especially
when placing bread directly on them; during baking, the
dough expands and is easily stuck between the seams if too
small. (You can also place a pan on top of the tiles).
P.S. A single, heated tile also makes an ideal warmer for
a breadbasket.

Yes. With the single proviso that, if you're going to put
the foods directly on the tiles, you check them to be sure
they doesn't have a lead glaze.

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Yes. With the single proviso that, if you're going to put
the foods directly on the tiles, you check them to be sure
they doesn't have a lead glaze.

You don;t want any kind of glaze. My understanding is that
one way a pizza stone makes a better crust is because it is
porous and will let some moisture escape from the bottom of
the crust. Almost all glazes are imprevious.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

"Bob (this one)" <[email hidden]> wrote in message
"]news:[email hidden]...
=20

Quoted message said:

Yes. With the single proviso that, if you're going to put
the foods directly on the tiles, you check them to be sure
they doesn't have a lead glaze.

You don;t want any kind of glaze. My understanding is that
one way a pi=

zza

Quoted message said:

stone makes a better crust is because it is porous and
will let some moisture escape from the bottom of the
crust. Almost all glazes are imprevious.

That's the explanation I got way back then, too, but it
doesn't seem=20 to actually matter. I have some thick terra
cotta floor tiles (7/8"😉,=20 unglazed and I have some 4-inch
square tiles (assembled in a baking=20 sheet with sides)
like the ones usually reserved for bathroom walls=20
(3/8"😉. I've done pizza and bread on each of them with no
discernibly=20 different results.

Once the tiles are at 500=B0F, it would seem to me that any
moisture=20 coming in contact with them flashes over to
steam instantly. Porosity=20 or smoothness at that point
seems to be a non-issue.

Pastorio