Pizza baking stone?

On Mon, 7 Mar 2011 06:27:02 +0000, lilycheese
wrote:


Use the stone for pizza and use it for bread if you're not using a
pan. Any other baking uses some kind of baking pan. Do you have an
oven?
http://www.williams-sonoma.com/products/baking-and-pizza-stone/?catalogId=59&
or buy unglazed quarry tiles for about $1 each and line your oven
shelf with them. You'll need six 6x6 and three 4x6 tiles.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 6, 10:27?pm, lilycheese wrote:


I've used a round one from Sassafras for years -- less than $30 at
Amazon. Amazon carries that model, but it's for outdoor grills.
 
On Mon, 7 Mar 2011 13:13:55 -0800, "Kent"
wrote:


I doubt the rectangle is any lighter, but I think it's more versatile.
Looks like you can bake one or two loaves of bread on it.
The WS stone is in that range.


I think that mantra goes for any product. Pictures just don't tell
the entire story. I still don't see how people can buy from tv
shopping channels either, you get the product and it looks entirely
different. I did that a couple of times and stopped wasting my money.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 7 Mar 2011 13:38:41 -0800 (PST), spamtrap1888
wrote:


"But" it's for outdoor grills? Why can't it be used inside?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 8 Mar 2011 01:08:17 +0000, lilycheese
wrote:


I'm glad you have a shelf. What do you want to bake?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 7, 10:01?pm, sf wrote:

I don't know if it can or not. What struck me is that the outdoor
grill model costs twice to three times what the indoor oven model does.
 
"spamtrap1888" wrote in message
news:a2f56b40-db5b-4766-be33-73d612337b0b@i39g2000prd.googlegroups.com...
On Mar 7, 10:01 pm, sf wrote:

I don't know if it can or not. What struck me is that the outdoor
grill model costs twice to three times what the indoor oven model does.
I've been trying to find the "Pizza-Que" locally to see what all the fuss is
about. I have the feeling it's a plain old 14" X 16" stone sitting on a
frame to raise it above the grates on a grill to more evenly distribute the
heat. William Sonoma carries it, but our local store doesn't have it.

I think the product is kind of a joke, a way to steal another $50 from the
buyer. However, elevating the grate a bit might create more even heat on the
top and bottom of the pizza. The few times I've "grilled pizza", using an
old stone on our Weber Genesis the crust overcooked by the time the topping
cooked. When you open your grill to check, you're almost starting over with
heat distribution.

Kent
 
On Tue, 8 Mar 2011 08:46:59 -0800 (PST), spamtrap1888
wrote:


Aha - now I understand. TY

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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