Do those pizza "stones" make better pizza than say a
metal tray to cook it on?

Bottom line... what is best thing to cook one on?

On Sat 04 Jul 2009 04:54:14p, told us...

> Do those pizza "stones" make better pizza than say a
> metal tray to cook it on?
>
> Bottom line... what is best thing to cook one on?
>

On the odd occasion I buy a frozen pizza, I usually bake it directly on the
oven rack.

--
Wayne Boatwright
------------------------------------------------------------------------
As the days grow short, some faces grow long. But not mine. Every
autumn, when the wind turns cold and darkness comes early, I am
suddenly happy. It's time to start making soup again. ~Leslie Newman

On Sat, 04 Jul 2009 18:54:14 -0500, wrote:

>Do those pizza "stones" make better pizza than say a
>metal tray to cook it on?
>
>Bottom line... what is best thing to cook one on?

Bottom line: Yes.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 04 Jul 2009 18:54:14 -0500, wrote:

> Do those pizza "stones" make better pizza than say a
> metal tray to cook it on?
>
> Bottom line... what is best thing to cook one on?

Whatever they suggest. There's really no help for most pre-loaded
pizza doughs. But maybe they've made in advances int he 15 years
since I've had a genuine frozen pizza other than Stouffers(*).

(&*) Stouffers still makes a pretty darn good french bread pizza -
better than I remember - but their Sweedish Meatballs taste
different, and not in a good way. I haven't had either of those for
5-8 years until just recently.

-sw

In article >,
Sqwertz > wrote:

> (&*) Stouffers still makes a pretty darn good french bread pizza -
> better than I remember - but their Sweedish Meatballs taste
> different, and not in a good way. I haven't had either of those for
> 5-8 years until just recently.

Stouffers is now making a chicken enchilada dinner that ain't bad.
Anyone could make a better one, but that would require real work. I
haven't tried the french bread pizza. Guess I oughta look for it.
I'm a fan of those non-Mexican frozen big fat tamales (not Stouffers) as
well. Someone has to eat them.

leo

Leonard Blaisdell wrote:

> Stouffers is now making a chicken enchilada dinner that ain't bad.
> Anyone could make a better one, but that would require real work. I
> haven't tried the french bread pizza. Guess I oughta look for it.

I would say that Stouffer's french bread pizza is the only frozen
pizza I'd eat, but I don't consider it to be pizza. I get the deluxe
or the pepperoni. Once in a while it's a nice snack to share, or
a quick lunch.

nancy

"Wayne Boatwright" > wrote in message
5.247...
> On Sat 04 Jul 2009 04:54:14p, told us...
>
>> Do those pizza "stones" make better pizza than say a
>> metal tray to cook it on?
>>
>> Bottom line... what is best thing to cook one on?
>>
>
> On the odd occasion I buy a frozen pizza, I usually bake it directly on
> the
> oven rack.
>
> --
> Wayne Boatwright
> ------------------------------------------------------------------------
> As the days grow short, some faces grow long. But not mine. Every
> autumn, when the wind turns cold and darkness comes early, I am
> suddenly happy. It's time to start making soup again. ~Leslie Newman
>
>
The frozen pizzas do best on the middle rack, or wherever the package tells
you. They're "designed" to bake best that way. I make a lot of fresh pizza
on a stone, and frozen pizzas brown too much on the bottom by the time the
cheese and toppings are finished cooking.

Ed

On Jul 4, 7:54�pm, wrote:
> Do those pizza "stones" make better pizza than say a
> metal tray to cook it on?
>
> Bottom line... what is best thing to cook one on?

Believe it or not, the best thing I've found for frozen pizza is one
of those Pizzazz Pizza cookers with the rotating tray. I got one for
Christmas several years ago and I use it all the time. The next best
thing would be to simply follow the directions on the package. I
don't recommend using a stone for baking frozen pizzas. I've had two
of them crack on me when I put the frozen pizza on the hot stone.

On Jul 5, 5:26*pm, " > wrote:
(snip)
> Believe it or not, the best thing I've found for frozen pizza is one
> of those Pizzazz Pizza cookers with the rotating tray. *I got one for
> Christmas several years ago and I use it all the time. *The next best
> thing would be to simply follow the directions on the package. *I
> don't recommend using a stone for baking frozen pizzas. *I've had two
> of them crack on me when I put the frozen pizza on the hot stone.

===================================
I think it depends on what kind of pizza you eat at home. DD and her
fiance have one of those Pizazz things. They love it and do only
frozen pizza.

I have a seasoned 13" diam pizza stone. I do not bake pizza on it. I
call the pizza place then i put the stone on the middle rack and
preheat the oven to 425.

When the delivery guy shows up, I take the stone out of the oven, put
the stone on top of the stove and put the freshly delivered pizza on
the stone. The stone will get a lot of the travel/delay steam out o
the bottom crust bottom and keep the whole pizza hot for at least an
hour.
Lynn from Fargo

On Mon, 6 Jul 2009 09:13:54 -0700 (PDT), Lynn from Fargo Ografmorffig
wrote:

> On Jul 5, 5:26*pm, " > wrote:
> (snip)
>> Believe it or not, the best thing I've found for frozen pizza is one
>> of those Pizzazz Pizza cookers with the rotating tray. *I got one for
>> Christmas several years ago and I use it all the time. *The next best
>> thing would be to simply follow the directions on the package. *I
>> don't recommend using a stone for baking frozen pizzas. *I've had two
>> of them crack on me when I put the frozen pizza on the hot stone.
>
> ===================================
> I think it depends on what kind of pizza you eat at home. DD and her
> fiance have one of those Pizazz things. They love it and do only
> frozen pizza.
>
> I have a seasoned 13" diam pizza stone. I do not bake pizza on it. I
> call the pizza place then i put the stone on the middle rack and
> preheat the oven to 425.
>
> When the delivery guy shows up, I take the stone out of the oven, put
> the stone on top of the stove and put the freshly delivered pizza on
> the stone. The stone will get a lot of the travel/delay steam out o
> the bottom crust bottom and keep the whole pizza hot for at least an
> hour.
> Lynn from Fargo

this strikes me as very clever, lynn.

your pal,
blake