And here I was goin to offer a stone that I have. I have been out of sorts for awhile. Mebbee I’ll ketchup. You will love that Lodge.
Announcement
Collapse
No announcement yet.
Cracked my pizza stone. Now what?
Collapse
X
-
Club Member
- Apr 2018
- 4865
- Western Mass
-
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Did a calzone tonight on pamper chef stone. In oven at 500 preheated with stone in oven. Results below.
My wife looked it up and this came up.
https://bakingsteel.com/blogs/news/w...-to-prevent-it
Going to look into some of the stuff you folks posted.
I should add the calzone was great.
Used my wife's Thanksgiving sauce. A tomato based sauce with meat. Added pepperoni and mozzarella cheese. I added FlatIron 4 Pepper to kick it up.
Last edited by RichieB; November 20, 2020, 09:10 PM.
Comment
-
Club Member
- May 2018
- 1322
- Grants Pass OR
-
- Rec Tec Trailblazer RT-340
- O-Grill 600 Portable Grill with O-Dock
- Cuisinart 360 Griddle
- Ooni Fyra (coming soon)
Dang - that's too bad! Those baking steels seem terribly expensive to me - worth it?
Comment
-
Nope for the amount of times I do pizza/calzone I can't justify that $$.
The stone was given to us by my daugter, she never used it. Think it was a wedding gift. For now I'll for go a purchase and use one of my Lodge skillets or pans. 10 and 12 inch respectivly. If that doen't work then I'll rethink.
-
If anyone is looking to get a baking steel, instead go for the baking steel griddle flat side for baked goods and a channel for grease on the other side for a griddle over two burners or a fire. I use the griddle side way more often and that alone makes it a good choice. It’s also pretty seriously indestructible.
Though as stated before to bake pizzas in a grill or smoker above 450F, the steel transfers too much heat from the bottom unless you’ve got the means to push just as much heat at the top of the pizza. If running that high, the stone is the better choice. If running indoor oven or lower temps, I think the steel can work to your advantage. (Steel very hot + broiler from the top works well).
- Likes 1
Comment
-
Club Member
- May 2020
- 2691
- Long Beach, CA
-
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I cracked a stone once. I "assembled" it back and it now sits on the bottom of my range just as an additional heat conductor. I couldn’t tell you the brand it was. Gotta a new stone from a commercial chef store by me.
a steel fascinates me, though!
Comment
Announcement
Collapse
No announcement yet.
Comment