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It occurred to me one day that, when I know I'm having pizza for dinner, I'm in a better mood during the day. It was a lovely little realization. Since toaster ovens don't hold heat very well, I decided to buy my first pizza stone; I want that biz crispy! The prices on most of the best selling pizza stones made my jaw drop, though. I mean, it's a hunk of stone, right? Since this pizza stone had some great reviews, and the only complaint of stone cracking seemed avoidable with proper preheating and care, I figured I'd give it a whirl.
Keep in mind, I'm giving this stone a workout. I usually bake 5 pizzas on Monday, then freeze 4 of them to eat throughout the week. Based on other reviews and comments, I'm probably being overly careful with my preheating, but I'd really rather not lose a pizza because my stone suddenly cracked.
That would be the worst: Just, you know, follow instructions; preheat it, and basically just scrape off the old pizza instead of washing it with soap like a metal pizza pan. Blessings to you and your pizzas! Just let this sit in the bottom of your oven. It will darken over time, but I've had mine since and it has not cracked or broken.
I use the broiler when I make pizza after preheating my oven so it can stand pretty intense temperatures. It makes the crust taste a lot better --and remember to use cornmeal on the bottom of your pizza! I ordered one and it arrived broken. I returned it and Amazon replaced it very quickly-my experience is Amazon is great with customer satisfaction. The replacement came and I used it for four pizzas which turned out perfectly.
Possibly the best Neapolitan pizza I ever ate. I leave it on the bottom rack of my electric oven and place a piece foil when I am not using it. However, a few weeks later when I made the next pizzas, the stone cracked in half. I only use as directed by the instructions so this wouldn't happen. The good news is that it still works like a champ.
I pushed the halves together since it was a "clean" break. The pizzas slide on and off perfectly and the crusts are perfect. I use Alton Brown's dough recipe and refrigeration technique. Since it cracked, I started cranking the heat up to degrees F, nothing to lose now, and it works even better and faster I would rate at 5 stars if it stayed in one piece. Overall I am very happy with the results it produces.
They stay on the racks in our lower oven. The key was to age then initially by light oiling then and then baking them at medium heat for one hour. Did this 4 times. I make my own NY Stunkel oizza dough. Sometimes we buy thin crusts already made. And sometimes we buy already frozen pizzas with toppings. The stones make all the difference in the world. Only use dough scraper and water. An aged stone is worth its weight in happy pizza smiles. Update Review - Well I cook the pizzas at so I preheat the oven with it in there to first then every time.
So now I need to check the warranty. It works good, I'll give it that, just don't expect it to last very long. Original review "The only complaint I have is weight gain. I like deep dish pizzas but the bottom crust never gets crunchy like the edges do, but not with this, they come out perfect. Good Cook See all reviews. See all customer images. Most recent customer reviews. Published 12 days ago. Published 1 month ago. We just leave them in the stove Published 2 months ago.
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