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Pizza Stone Posted by Witley (786 days ago) What's the best way of transferring a (home-made) pizza on to the heated stone just before slamming it in the hot oven? When I try to, even scattering lots of flour down first, the pizza dough base is too elastic and sticks to the surface it was resting on, so I end up yanking it out of shape and slopping off the topping before plopping what's left of the pizza on the stone, which by now has lost most of its heat. Which was the prime reason for using it - to help give a crispy base. I'm sure it's elementary, but I'm rapidly giving up on the stone! (I am based in Hong Kong)  Posted by Ruth at Clifford (785 days ago) Just do a google search for How to use a Pizza Stone. Great ideas there. (I am based in Guangzhou) Posted by sam i am (783 days ago) Simply place your pizza on a baking sheet and place the whole thing on the pizza stone. Good luck! (I am based in Hong Kong) Posted by Witley (781 days ago) Ruth, many thanks! Don't know why I didn't think to Google as you were right and I found out lots of good advice. And sam i am, thanks too, but I thought the point of the pizza stone is its ability to retain heat and to absorb moisture therefore giving a crisp base, so there wouldn't be much point in using both the stone and a baking tray. It's also way too big (and round) for even my largest baking trays, which are all oblong. (I am based in Hong Kong) Posted by hksoul (780 days ago) where did you get the pizza stone from anyway? (I am based in Hong Kong) Posted by Witley (779 days ago) That new kitchenware shop in Pedder Building, called Pantry Magic or something like that. (It is/was advertising on this site.) I bought it when the shop first opened, for a bargain $68. (I am based in Hong Kong) |
