Dee Randall wrote:
> "Moka Java" > wrote in message
> ...
>> Janet Wilder wrote:
>>> Moka Java wrote:
>>>> I see from another thread here that a baking stone will withstand the
>>>> self clean cycle of an electric or gas oven. My oven doesn't really
>>>> need to be cleaned yet but the stone is a mess from pizza accidents and
>>>> drips that it catches from above. I've scraped all the solid matter off
>>>> but there are various food stains and grease spots. Any suggestions?
>>> I have been using pizza stones for years and years. Besides wiping up any
>>> fresh spills when possible, I never clean mine. If it gets too ucky, I go
>>> to the discount store and buy another for $10 or so. I'm on number 3
>>> stone for the last 20 years. Number 2 stone broke in the RV.
>>>
>>>
>>>
>> I may be heading for # 3 pretty soon. The 14" x 15" ones I like are as
>> low as $#16.95 on Amazon.
>
>
> Thanks for the heads-up. I will be purchasing that configuration myself.
> Round is certainly limiting -- sometimes it's nice to make a
> square/rectangle pizza.
>
> Yes, I know -- one can make a square pizza on a round stone :-)))))
> Dee Dee
>
>

I make round pizzas on the square stone. My aim is lousy to begin with
but trying to get a decent sized pizza on a round stone is too much of a
challenge for me. Actually, my round pizzas are rarely "round" more
often shaped like the continent of Africa or Australia though I've been
getting better in recent years.

To those who are putting parchment or silpats on their stones, doesn't
that defeat the purpose of using a stone to absorb moisture from your
baked goods?