oldwomanc6 60 #1 February 21, 2015 I can't even count all the pizza stones that I've had, over the years, that have cracked, so I finally broke down and bought a Baking Steel! I wish I'd done it years ago, when I first heard of them! It makes the crust so much crisper and tastier. It weighs a ton, but I just leave it in the oven. Has anybody else tried one of these?lisa WSCR 594 FB 1023 CBDB 9 Quote Share this post Link to post Share on other sites
ryoder 1,590 #2 February 21, 2015 I opened this thread expecting a discussion of the munchies. "There are only three things of value: younger women, faster airplanes, and bigger crocodiles" - Arthur Jones. Quote Share this post Link to post Share on other sites
sfzombie13 324 #3 February 21, 2015 you must be doing something wrong. i have had two pizza stones, both for over 6 years. a steel wouldn't be good for me, i don't like crisp crust. thanx for the link though. hope ya don't break it..._________________________________________ Si hoc legere scis nimium eruditionis habes Quote Share this post Link to post Share on other sites
oldwomanc6 60 #4 February 22, 2015 sfzombie13 you must be doing something wrong. i have had two pizza stones, both for over 6 years. a steel wouldn't be good for me, i don't like crisp crust. thanx for the link though. hope ya don't break it... Doesn't sound like you use yours much, so all can be forgiven, and a steel would be something you don't need. I don't think there is one (that is touted as a pizza stone commercially) that won't give up the ghost after a few years of continual (several heatings a week) use. But if I break this one, you are right, I'm doing something horribly wrong. lisa WSCR 594 FB 1023 CBDB 9 Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #5 February 22, 2015 I had a pizza stone when I was living down in Lafayette that the entire time I lived there. I just left it in the oven most of the time. I don't do a whole lot of baking, though, so I really didn't use it enough to justify having one. They're also supposed to absorb the heat and smooth out your oven's on-off cycles, but I never noticed a huge difference whether it was in or not.I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
tkhayes 348 #6 February 22, 2015 $80 for a piece of steel? http://www.amazon.com/Bayou-Classic-7438-20-Inch-Cast-Iron/dp/B00062WTS8 probably do the same for less money and has more than one purpose. also http://www.amazon.com/Lodge-LJSCP3-Platter-12-inch-15-inch/dp/B004QM8SKW/ref=sr_1_cc_3?s=aps&ie=UTF8&qid=1424605901&sr=1-3-catcorr&keywords=cast-iron+platter Quote Share this post Link to post Share on other sites
keithbar 1 #7 February 22, 2015 Alton Brown from the Food Network the" good eats "show. says. For the cheapest and best pizza stone. Get a unglazed terracotta tile from your local home improvement store i have on occasion been accused of pulling low . My response. Naw I wasn't low I'm just such a big guy I look closer than I really am . Quote Share this post Link to post Share on other sites
sfzombie13 324 #8 February 22, 2015 i am learning a lot from you, thanx a lot. i do not use it much, i didn't have any idea that they break with use...seems like a piece of steel would be just like a cookie pan, though. non stick and a whole lot cheaper...but as you have pointed out, i don't cook with such things much._________________________________________ Si hoc legere scis nimium eruditionis habes Quote Share this post Link to post Share on other sites
medic0079 0 #9 February 22, 2015 Two thing I learned about cooking pizza. A. most people use a stone the wrong way. I.E. you need to cook at a high temp and preheat the stone for at least an hour. B. pizzas cooked on the grill are far superior to pizzas cooked in the oven Quote Share this post Link to post Share on other sites
Rick 67 #10 February 23, 2015 I have one like the attached pic I love it has lasted for at least 4 years now. We recently switched to a gas convection oven. Really liking the gas in combo with cast ironYou can't be drunk all day if you don't start early! Quote Share this post Link to post Share on other sites
oldwomanc6 60 #11 February 23, 2015 I've never done pizza on the grill. I guess I'll need to try it when the weather gets warmer. Do you put it directly over the heat or use indirect heat?lisa WSCR 594 FB 1023 CBDB 9 Quote Share this post Link to post Share on other sites
champu 1 #12 February 24, 2015 I always cook thin crust pizza on my grill with a stone. I've found direct heat is fine if you start out with the burners on medium so you don't overheat the bottom of the stone while the top is still cold. Once you get everything to 375F or so you can then turn it up higher to crispy temperatures. Tuning this, of course, is going to depend on your specific grill and stone. Quote Share this post Link to post Share on other sites
Rick 67 #13 February 24, 2015 I always put the crust directly on the grill. What I have done is cook the crust on 1 side for a couple of minutes. Then pull it off the grill, flip it over and put all the good stuff on it and cook it for a few more minutes.You can't be drunk all day if you don't start early! Quote Share this post Link to post Share on other sites
