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Old 03-02-2010, 12:19 PM   #1
aboveH20
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Do you use a pizza stone?

I have a bread maker and have made pizza occasionallly. I would like to do it more. I bought a pizza stone from Pampered Chef and it broke the first time I used it. That was a few years ago, and I'm not sure if I skipped a "prep before you use" step. Anyway, do you use a pizza stone? Would you say there is a big improvement with the crust if you do? Did you formerly use a pizza stone and no longer do? Bottom line, I'm trying to decide whether or not to buy another one. I'm interested in your experiences. Thanks.
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Old 03-02-2010, 05:23 PM   #2
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Yes, I use one. I've had it so long that I honestly can't remember what the crust was like before it.
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Old 03-03-2010, 09:42 AM   #3
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I used to be a PCC, and we were told that a %age of stones may crack on first use if air bubbles creep in during manufacture - the expansion can make it crack. Stones are guaranteed for 3 years, and if they break you just need to send a piece back and they'll replace it.

I use stoneware all the time (as an ex-PCC I have 2 crates of well-loved pieces), and as well as using the pizza stones for pizzas I use them for cookies - if you do spritz cookies, and do one batch on stone and one on metal bakeware, I found the ones on stone did not spread so much and had a more even colour, whereas the ones on bakeware spread more (were flatter) and got browner round the edges. I used to take a batch of each to my shows as a demonstration.
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Old 03-03-2010, 10:00 AM   #4
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MazdaUK - thanks for the info.

I emailed my PCC/friend after I used the stone, expecting her to offer to have it replaced, which she didn't. I think she may not have known she could do that, or was just too busy. At this point it is well past the 3 year mark. I know my sister used to use hers all the time so I think I'll reinvest in another one.
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Old 03-03-2010, 12:16 PM   #5
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I have a pizza stone that I use - we love the way it comes out. I now use the pilsbury dough most of the time so I my rectangular stone now.

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Old 03-03-2010, 03:21 PM   #6
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I used mine, but now that we've switched to homemade whole wheat dough, it is too small. I didn't know they made rectangular ones - guess I'll be hunting for one of those! Thanks
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Old 03-03-2010, 04:28 PM   #7
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Funny that I just see this thread now - my rectangular PC stoneware dish is in the oven right now with fresh rolls rising on it. It is "officially" a baking dish, I think, but it is kinda the size of a jellyroll pan (15x11x1) or something like that and gets used a lot as a pizza stone.

We love it and use it for pizza, rolls, calzones, bread, etc. at least several times weekly. It is one of only three PC things we have - but love, love, love it. We use corn meal to prevent sticking and don't usually have a problem (unless cheese runs out/falls off and gets baked onto the pan - ugh)

We bake pizzas, rolls, etc. at about 450-500 and they always turn out great.
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Old 03-03-2010, 05:56 PM   #8
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PinballFamily - would you be willing to share your calzone recipe?

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Old 03-04-2010, 06:01 AM   #9
MazdaUK
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I've had no sticking probs with well-seasoned stones - cooking something with a lot of fat like cookies or pastry is good to start you off. PC stones cone as a rectangle (10 x 12? or a little bigger?) and round in (I think) 3 sizes - we don't get tehm all over here

I'd love the calzone recipe too
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Old 03-04-2010, 06:29 AM   #10
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I use my pizza stone for heating fried foods also makes crispier, even on left overs! I.e., chicken nuggets, fish sticks and fried chicken!!)
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Old 03-04-2010, 03:01 PM   #11
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Arrgghhhh! I just spent about an hour typing in the recipe and directions - only to have it vanish between DIS refresh screens! Will try again, but not today! Sorry!!!
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Old 03-04-2010, 08:31 PM   #12
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Pinball - I feel your pain. I hate to have you spend another hour typing. Can you just give general instructions? Do you make a bunch and freeze some, or make and eat?
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