View Single Post
  #47 (permalink)   Report Post  
Posted to rec.food.cooking
Kalmia Kalmia is offline
external usenet poster
 
Posts: 4,987
Default baking stone for pizza

On Apr 4, 6:44*pm, Jim Elbrecht > wrote:
> On Wed, 4 Apr 2012 15:33:26 -0700 (PDT), Kalmia
>
>
>
>
>
>
>
>
>
> > wrote:
> >On Apr 4, 3:07*pm, Jim Elbrecht > wrote:
> >> Kalmia > wrote:

>
> >> -snip-

>
> >> >If you buy a stone, be sure you have the lifting handles, too --
> >> >although I can't imagine a sonte being sold without them.

>
> >> Mine didn't come with handles. *And if it did I would have lost them
> >> by now. * *I put the stone on the bottom rack of the oven several
> >> years ago. * *I do take it out to clean the oven, but otherwise it
> >> stays there.

>
> >> When I roast veggies, I use that rack and think it helps caramelize
> >> them.

>
> >> Jim

>
> >See, I use the handles to remove the entire stone when the pizza's
> >done. *I'd rather cut the pizza on the stone than on the peel, which
> >be in splinters by now. *My stone lives on the handles, except for the
> >rare occasion when a roasting pan won't fit level on the stone.

>
> Too heavy for me. * I take it out with the peel and slip it off onto a
> cutting board. * * *But I'd still *eat *your* pizza-- and I'd
> appreciate the extra effort you went through to move that stone.<g>
>
> Jim


Anything to not dirty another tool!! I have a good back, so moving it
ain't a problem, altho it's when I wish my oven door opened to the
side rather than down toward the floor. PLUS, lying on that stone
keeps the pizza hot for a longer while in case I want seconds or
thirds..