kgsilvas

This should probably be a PM to sourdough, but lets see if any G|A'rs know about baking / pizza stones.

Looking to buy a nice one for a gift. I checked on-line and found a square one at Williams-Sonoma.

Don't know anything about stones so I have no idea what to look for. It will probably be used primarily for pizza, but also bread baking.

Thoughts? Suggestions? Referrals? Looking to buy this weekend. Help!

InfiniteNothing

I hear you shouldn't get them wet (like for washing). I've heard good things but I haven't used one. I'd say it'd make a good gift if you could find one that was big and not too too thick.

oblongmelon

a stone is a stone is a stone..that's my opinion..I have quite a few. The one I use most is one I got at Sams Club a few years back. They darken with age and usage. Oil it-and stick in the oven on a really high temp (500) for about an hour..then let it cool..once it's cool take it out and kind of paper towel off any excess oil that's pooling around. Dry it off good. You can start to use it now..just remember to oil prior to each usage until it's seasoned well..and YES you can wash them..I wash mine all the time. Now, actual pizzaria's don't wash theirs because obviously, their ovens are on all day at really high temps..so whatever "drips" on the stones turns to ash sooner or later-but home models..yeh, you have to wash them if you slop something on it or it just gets funky. Soap and water..then dry, and re-oil and heat. That's all..I always leave mine in the oven when I'm baking-the heat does it good..

Jenny

Weird. I've always been told about Pampered Chef stones not to soap them, just use hot water...

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clutchy

You're not supposed to heat them when they've been wet, they might explode or something....

The willy-sonoma is a great one. I have one of those and it's weathered many ,from-scratch pizza bake-offs.


I also have a round one with a metal baseplate, don't like it as much.

let me tell you though, pizza baked on a stone is much better than a tray. Cooks the bottom evenly no soggy crust type deal...

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sourdough

This is the one I currently bake on:

http://www.amazon.com/gp/product/B0000CF36D

It's a ceramic stone and it works great for bread, pizza, etc. It doesn't match a brick oven, but it's as close as I can get without a major construction project out in the yard.

This one is a little bit thicker (and therefore more expensive):

http://www.amazon.com/gp/product/B0000VLQRK

If you really want to go overboard, you can do this:

http://www.hearthkitchen.com/store/

My baker has seriously thought about getting this one, but it's a bit expensive where the one he has right now bakes me just fine.

You can get them wet as long as it is not hot, but you should avoid using anything oily on them as the stone will absorb the oil and then smoke when you use it the next 5-10 times. My baker has a friend who did this and had to get a new one for making bread because of the smoke problem. My baker normally cleans my baking stone with hot water. He doesn't use soap on it, as per the instructions that came with it.

I would also recommend getting a baking peel. The one my baker uses is wood and was very inexpensive.

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Markel

My wife hosted a Pampered Chef party a few months ago, and she was able to pick up quite a few items for free. She got the round stone and the "3 bread pan" stone. She likes having them.

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johnnymk

What is the purpose of a baking stone?

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oblongmelon

ever try to wash gummy oil off with just water? I have a pampered Chef one too-trust me ,a good quick soaping doesn't hurt it at all..it gets rid of the old gummed up oil and makes for a nice smooth seasoned surface. People have been told for years not to use soap (and water at times) on cast iron fry pans either..imagine what those would be like after a year or so of not washing them with soap...UGH. (I even use a scrubby brush on mine..and as soon as it's done being washed and re-oiled, I stick it in a hot oven to dry it...I"ve done it for years and years)


they produce a nice evenly distributed amount of heat. Unlike ovens that get "pockets" and hotspots..
for things like pizza..if you heat the stone first before putting the pizza on it..it will produce a lovely crispy crust. I make cookies and everything on mine.

Also..I made some quilted covers for mine (I call them "stone bags")..when the kids are all home for dinner (and we get talking and talking during it)..instead of the food getting cold as soon as it's put out-I heat up the stones, then slided them into one of the quilted bags and put it under casserole dishes etc to keep it warm..(it lasts for the duration of one "average" meal=about an hour and a half)

sourdough

Normally my baker uses his baking stone to make bread like me. He lets the stone sit in the oven while it heats up to 450-500 degrees before he brings me out of the refrigerator in my banneton. All he usually has to do is slash my top a few times to allow for expansion, then he drops me in off on my baking stone using the peel.

My baker also likes to put an empty pan in the bottom of the oven and pour a cup of boiling water into it after he puts the me in the oven. He has to shut the door quickly afterward and make sure to avoid the hot steam. The idea is to provide a burst of steam during the initial part of my baking, which gelatinises the outside of my dough. Professional ovens have steam injection for just this purpose. It gives me a shiny, thinner crust that people tend to like better.

Bires

I have a deep-wall stone that I make enchiladas in. Works much better than a casserole dish. Same as nickel, it's a pampered chef-no soap, just water and scraping to clean.

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johnnymk

There is a pizza restaurant in Trenton that makes the best thin crust tomato pies. The crust has air pockets in it and is almost crispy. Sometimes it is crispy.

I had assumed that they use brick fired ovens at 700 degrees to get this kind of crust. Maybe a baking stone would do the same?

Would a stone work in a toaster oven?

RIVERWIDOW

I also go the Pampered Chef route. NO SOAP. If you continually use soap your stone will start absorbing it and your food will taste like Palmolive. I
think the stones make everything you cook on them come out more evenly
cooked. I even bake cookies on them They come out great. And no toaster oven. The stones are made specifically for the oven. on your stove. :bunny:

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oblongmelon

NOOO no toaster oven!..you can get that same kind of crust if you heat up a stone to about 500 degrees...before putting COLD dough on it.
(and I totally disagree with the No Soap issue..you'd have to soak it in soapy water over night for the stone to absorb any soapy taste..there is nothing wrong with a quick washing and drying cycle in a hot oven.
We've always oiled our stones..I can remember my dad using an olive oil soaked cheesecloth on his..once the oil bakes into them, it seasons them nicely..just remember to wipe the excess off..(who knows pizza stones better than the old Italian guys right?)..

sizemic1

I'm surprised you still talk to your baker after the repeated slashings.

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johnnymk

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CornMonkey

this thread is quite useful. i got a pizza/baking stone as a wedding present but have never used it...since i had no idea how. but after reading some of the posts here, i'll give it a whirl!

welfareloser

i've never had one that didn't work as well as any other. oil em up, clean em with water if you want but don't soak them, and dry them immediately.

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kgsilvas

Got the square stone from Williams-Sonoma. It's going to be presented with some fresh dough and four cheese blend from Trader Joe's plus some homemade sauce. Should be fun and yummy.

Thanks for the information everyone!