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Pizza stone

Discussion in 'Food Forum' started by 31F20, Aug 13, 2009.

  1. 31F20

    31F20

    439
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    Jul 14, 2009
    CO
    Anyone use a pizza stone?
    I recently ordered a Pampered Chef rectangular pizza stone. The rectangular stone was the only flat model they have now. Everything else has 'handles' built in to the stone itself. I was told by my friend that its best to "season" the stone by baking greasy things for a while, like canned biscuits and cookies to build up a non stick surface before using it for pizza. Also, what about frozen pizzas? Is it ok to put a frozen pizza on there and put it in a hot oven (450F)?

    Do you preheat the stone, then put the pizza on it? Or build the pizza on a peel, then transfer to a pre-heated stone?

    Any suggestions or comments are appreciated.
     
  2. I use a pizza stone. Works much better than a pie sheet. Mine is round and has a metal carry attachment, you don't need if you don't want to use, but it makes it easier to take out of the oven.

    For frozen pizza (or fresh) just slide on the the stone. I keep a flat pie sheet that I cut the lip off of one side and slide the pizza on with. If it is fresh, just make sure you have a nice coat of flour or corn meal on the bottom to slide with. Frozen ones just you can just place on if you like.

    Yes, preheat the stone - I give it 10-15 more minutes once the oven says it's at temp because the stone takes longer to heat that the air.
     

  3. SouthernGal

    SouthernGal What's Up Dox?

    6,801
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    Jun 18, 2004
    NW MS
    Been using one for over 10 years now. I also have the PChef baking bowl and deep dish baker, which combined make a stone "dutch oven". The PChef stones are all top of the line, IMO.

    Your friend gave you good advice. I cook taquitos, pizza, chicken strips, buffalo wings (frozen premade ones), biscuits, rolls, garlic bread and lots of other things on mine. My stone has a surface that is BLACK and nothing sticks to it. DO cook oily stuff on it first to help it build up the coating that is desirable.

    Frozen pizzas as well as fresh ones can be put on them and cooked once your stone is properly seasoned. Put the stone in the oven and allow it to preheat, then put your item on it and cook normally.

    My stone "lives" in the oven and doesn't have any other place in my kitchen. It won't fit in any of my drawers anyway so it seemed logical to just leave it in there.
     
  4. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
    In an effort to "blacken" the stone I made pizza last night. Anybody else make pizza from scratch?

    [​IMG][​IMG][​IMG][​IMG][​IMG]
     
    Last edited: Aug 26, 2009
  5. SouthernGal

    SouthernGal What's Up Dox?

    6,801
    1
    Jun 18, 2004
    NW MS
    Yes. I do. I can my own pizza sauce during the tomato growing season.

    If you haven't tried the Hormel Turkey Pepperoni, it's really good. So is the ground Italian Turkey Sausage found in the frozen department at Wal-Mart and Kroger stores.
     
  6. Tikiwolf

    Tikiwolf

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    Apr 11, 2009
    Illinois
    That's one good looking pie. I've had a stone in my oven for a little over 10 years. I usually just make frozen pizza, But once in a while a home made one is an extra treat.
     
  7. gruntmedik

    gruntmedik Honk Honk CLM

    6,873
    392
    Jan 2, 2005
    Taylorsville, KY
    Looks like someone done ruined your shovel. :shocked:










    :rofl:


    Pizza looks great. :eat:
     
  8. EODLRD

    EODLRD AF Veteran

    575
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    Nov 2, 2003
    Washington
    To fix up our stone for non-stick, I just rubbed olive oil on it. Worked great. I do this about once every 10 uses or so. Nothing sticks. But it will smoke up pretty good the first time you heat it up after putting the oil on.

    Best way to do it is to wash it, then oil it and put it away. Ready to use the next time you need it.
     
  9. 31F20

    31F20

    439
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    Jul 14, 2009
    CO
    Yeah, can you believe it? Some enterprising person actually flattened a shovel and resold it for three times as much! Dang.:rofl:I actually bought the thing.
     
  10. slewfoot

    slewfoot Random Mayhem

    13,557
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    May 13, 2007
    S.E. Pa
    We just completed our spaghetti sauce canning for the year.

    Never thought to make pizza sauce for canning. Maybe next year

    Our pizza dough is store bought. We let it thaw and rise, then roll it. Most of my friends and relatives use pizza stones. I haven't tried one yet.
     
    Last edited: Sep 2, 2009
  11. SouthernGal

    SouthernGal What's Up Dox?

    6,801
    1
    Jun 18, 2004
    NW MS
    I'll be doing my pizza sauce canning this weekend. The last of the tomatoes have been picked and they are being ripened indoors. I look to get some 20-25 half pints out of what is there.

    I have bought storemade crust as well as made my own. I like the from scratch better but it's time consuming when I'm working full time.
     
  12. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO

    I would like to try canning. Also gardening would be good. I do work full time and I can see these hobbies eating in to shooting time! LOL
     
  13. SweetKnuckles

    SweetKnuckles WhatTheFrench?

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    Jan 26, 2009
    Been looking for a stone for awhile...Wally didn't have them, but Target did.

    14.75 inch round with metal rack (handle)

    Nine bucks. NOW I'll be makin me some pizzas on my BBQ!
     
  14. 31F20

    31F20

    439
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    Jul 14, 2009
    CO
    Now go find yourself a peel and get to it. Peels make all the difference.
     
  15. SouthernGal

    SouthernGal What's Up Dox?

    6,801
    1
    Jun 18, 2004
    NW MS
    Sorry for the delay. I did a lot of home canning this weekend, from fresh tomatoes (from my parent's garden) all the way to pizza sauce. I started working scalding the tomatoes at 8 in the morning on Saturday and didn't finish with my 36th halfpint of sauce came out of the water bath at about 4:00. I had a little bit of chopped up tomato left over and I put it in a foodsaver bag and vacuum sealed it and put it in the freezer for use in something like chili or soup.

    My stone--it lives in my oven and as you can see, it's been used a LOT:

    [​IMG]

    Canning process:

    Here's one of the batches in the water bath:

    [​IMG]

    And the finished product:

    [​IMG]

    [​IMG]
     
  16. 31F20

    31F20

    439
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    Jul 14, 2009
    CO
    Awesome!
    Wow your stone is twice the size of mine. I like the seasoning. (patina?) I think we have the same oven. I am wanting to get more into home canning. I dont have anyone to learn from at the moment. Are you reusing jars and bands? Buying new lids? I think the lids are meant to be single use items. I have a boiling canner like yours (a huge pot) for high-acid canning. Im saving for a pressure cooker for low-acid canning. Right now the Hacth green chilis from New Mexico are in town. Id like to can a bushel for the winter. I also want to can a home made bbq sauce and some jalapeno jelly for Xmas presents.

    I think we should start a Cast Iron thread next. Pics, stories, and recipes all about Cast Iron cookware. :upeyes:
     
  17. SouthernGal

    SouthernGal What's Up Dox?

    6,801
    1
    Jun 18, 2004
    NW MS

    Yes, my stone is pretty large and thick, but it is also quite old. I know I got it before I married, so it would have been purchased in 1995 or 1996. I got it when they first came out on the market. It even came with directions on how to take it back to "new" by using a belt sander on it. Of course, I've never taken it back to "new" state. Nothing sticks to it. When I use it, I scrape it clean and put it back into the oven, which is where it "lives".

    My oven is a GE flat top. While I actually prefer gas because it's easier to control the heat, this thing is a breeze to clean and still looks brand new even though it is 6 years old.

    I own both a pressure cooker and a canner. The canner in the picture above is my mom's though because hers is larger than mine is. I use my pressure cooker primarily for cooking meats. I can cook an entire chicken, bones and all in about 20 minutes in a pressure cooker. Lots of people won't use them because they pose some dangers if you don't know what you're doing, but if you read and follow the directions, they're a great thing to hurry along your cooking.

    I reuse my jars and bands. Lids have to be replaced every time you can something new and cannot be reused. What you're doing is putting food in a sterilized (clean) jar, then capping down the lid with a band. When you submerse the jars in the boiling water bath, it kills the bacteria inside the jar. For this pizza sauce, processing time in the bath was 40 minutes. So, for 40 minutes, these jars were submersed in boiling water. When you remove them from the boiling water bath and place them to cool, the heat from inside causes a vacuum to be created and the lid gets pulled down and the jar sealed. I leave my jars overnight to cool, then remove the band the next day and put the canned food away.

    Home canning is fast becoming a lost art. I don't know too many people who still do home canning, but I've been doing it for years. I feel it is stupid to let organic "free" food go to waste. My mom cans relish, pickles, green beans, salsa, tomatoes, and pizza sauce. We used to make jellies and jams as well, but the process there is more involved and difficult. We also freeze corn, peas, squash, zucchini, and green peppers. I should mention that canning is expensive to start up because of the cost of the jars, so keeping up with your jars is pretty important.

    As for cast iron, I own plenty of it, but I inherited most of it. The pan I use for cornbread is about 100 years old and belonged to my great grandmother.
     
  18. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
    Nice!
    Well Im just learning this dying art. I agree that wasting fresh free food is not right. Garden fresh produce is real nice to have. Ill remember to post pics when I make the sauce. Your 100 yr old cast iron pan would make a sweet pic in the new cast iron thread!
    Thanks for posting!

    About $8 for 12 half pint jars w/ lids and bands at Walmart!
     
  19. SouthernGal

    SouthernGal What's Up Dox?

    6,801
    1
    Jun 18, 2004
    NW MS
    Right now, our local Wal-Mart has a closeout sale on jars, lids and bands because it is the end of the season. Try to buy jars (if you know you plan on canning) when the season is ending and they go on special. That's when they are cheapest.

    I also have found jars in the past at estate sales in the area (I live in MS). Some of the older people canned and are passing away and relatives get rid of things like this by the boxload. Some of my quart jars were from my grandmother's estate.

    I'll get pics of my cast iron when the thread gets started. I've got several pieces.
     
  20. EUPHER49

    EUPHER49

    245
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    Jul 22, 2001
    SEPA
    I use a stone also. I heat the oven as hot as it'll get on "Bake" then the pizza is transferred from the peel to the stone. Yes, I make fresh dough, and except for rise time doesn't take too much time to make.

    I also preserve tomatoes, Romas, but I cut them in half and scoop out the clear **** and seeds then place them on a cookie sheet and bake for a bit to soften them for skin and pulp removal. The pulp goes into a sauce pan and simmers for a couple of hours then gets pureed and put into freezer bags and frozen. I only use a bit of Kosher salt for seasoning and then I can season it later for what I want to make. The sauce is so flavorful it could stand on its own for most any dish.

    My next stab at DIY is fresh mozzarella...it's not too difficult and minimal equipment is needed.

    I make my pizza with fresh dough, sliced Roma tomatoes, fresh basil, and fresh mozzarella. Yummy! Oh go ahead and add toppings of your choice, of course :drool: