I don't own a pizza stone but just use a perforated pizza pan. Not too
satisfactory for a crisp crust.

Wandering around the kitchen store the other day, I saw a pizza stone with
two handles (good idea). However, the stone was only about 1/3-inch thick.
Any opinions? Would it fracture? Others I've seen have been quite thick.

Dora
--

"limey" > wrote in message
...
>
> I don't own a pizza stone but just use a perforated pizza pan. Not too
> satisfactory for a crisp crust.
>
> Wandering around the kitchen store the other day, I saw a pizza stone with
> two handles (good idea). However, the stone was only about 1/3-inch
> thick.

1/3 inch is not much.. I would not want the handles...

"jay" > wrote in message
. net...
>
> "limey" > wrote in message
> ...
> >
> > I don't own a pizza stone but just use a perforated pizza pan. Not too
> > satisfactory for a crisp crust.
> >
> > Wandering around the kitchen store the other day, I saw a pizza stone
with
> > two handles (good idea). However, the stone was only about 1/3-inch
> > thick.
>
> 1/3 inch is not much.. I would not want the handles...
>

Dora,

I don't think my pizza stone (no handles on it) is much thicker than 1/3"
thick. I've had it now for 2-3 years and it's beautifully seasoned and has
never broken. Also have a pizza peel.

However, we are Big Green Egg owners and I would not use it on the Egg for
fear of breaking it. High temps on the BGE!

Chris in Pearland, TX

limey wrote:
> I don't own a pizza stone but just use a perforated pizza pan. Not too
> satisfactory for a crisp crust.
>
> Wandering around the kitchen store the other day, I saw a pizza stone with
> two handles (good idea). However, the stone was only about 1/3-inch thick.
> Any opinions? Would it fracture? Others I've seen have been quite thick.
>
> Dora
I've been using a stone for a long time and happy with results. I did
though recently get one of those perforated pans and have been cooking
the pizza in the pan on the stone and get great crust results.

I think I'm going to splurge on that pizza stone, handles or not (actually,
it's pretty reasonable, so if it doesn't work out I haven't bought Fort
Knox). Thanks for the comments - they have been most helpful.

Dora

"limey" > wrote in
:

>
> I don't own a pizza stone but just use a perforated pizza pan. Not
> too satisfactory for a crisp crust.
>
> Wandering around the kitchen store the other day, I saw a pizza stone
> with two handles (good idea). However, the stone was only about
> 1/3-inch thick. Any opinions? Would it fracture? Others I've seen
> have been quite thick.

Go to a home center, buy an unglazed floor tile, they are about $6.
I leave mine in my oven all the time as it evens out the heat of my oven.
When cooking a pizza, set the oven to your highest setting and let the
oven heat at least 45 minutes.



--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein