domestic bread steaming -> will my stone be okay?

Question

Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone?

Asked by Mild Fuzz

Answer

I would not go ahead and just toss water on the oven floor as this can both damage your oven, as well as lower its temperature.

Instead, I would use a baking pan with some boiling water, put it on the lowest rack. The temperature of the oven will keep the water boiling, and thus releasing steam throughout the baking.

Answered by Magnus Nordlander

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What are the impacts of a worn pizza stone?

Question

While cleaning out my oven I noticed that there were some chips in my pizza stone (the one below is about 1.5" long). I would like to know what the impact is, if any, of worn pizza stone.

• What degree of wear and tear is to be expected, and what is dangerous or otherwise the point at which you just need to get a new one? (I.E. Do I need to replace mine for what appears to be such a minor, superficial problem?)
  • Is there anything that can be done to repair cracks, or is it even necessary or advisable?
• What would be the impact of those varying degree of wear and tear, be it uneven heat transference or the likelihood of it cracking in half?

Asked by mfg

Answer

Pizza stones are typically either:

• Refractory ceramic with a high thermal conductivity, moulded into a useful shapes. Fired, but unglazed
• Diamond saw cut slabs of suitable natural stone

Either type will respond well to heating and cooling in a normal oven. And take reasonable amounts of general wear and tear

Both types will chip on the edges if whacked, and will develop cracks over time that will cause it to split, normally only into two pieces

If they crack during normal use, and are fully supported by a metal oven rack, they will still perform fine, and may even continue to be used in the future

Warning: Natural stone that has been submerged in water for a long time may explode when next heated in the oven. But normal washing and care should not cause this situation

Note: According to many recent studies and famous books like "Modernist Cuisine", a pizza stone is not enough, you really need a large slab. e.g. a 10 kg steel sheet

Answered by TFD

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How do I ensure my deep dish crust gets cooked

Question

I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting it into a 400-450 degree oven for say around 25 minutes. By then the crust around the edges is threatening on burning but the crust on the bottom might still be doughy.

I've thought of a couple things and I'd love to hear some feedback on what you may have tried and found successful:

• "sear" the pizza on the stove for a little bit (Wondering if just a minute or two would suffice
• Bake the pizza with the pan on my baking stone

I'm nervous that the cast iron might suck enough heat out of the stone to risk cracking it.

As always your feedback is appreciated.

Asked by Brian

Answer

Deep dish modifications successful.

I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.

On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.

The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.

Answered by Brian

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Why you shouldn't use soap to clean a pizza stone? or some pans and pots?

Question

I was reading answers to this question How do I season my new pizza stone? and many people advised not to use soap on a pizza stone, I don't have a pizza stone but I have read similar advice for some pots and pans,

My question is why you can't use soap to clean this stuff, is it just unnecessary (because a pizza stone is always in the oven and every thing on it will burn) or there is a reason NOT to do it?

Answer

Some cookware are 'cured'. Mostly cast iron pots and pans. I never heard of a pizza stone being cured, so I'm guessing this is to avoid eating soap. Other than that, I wouldn't know.

Cast iron gets cured for two reasons: 1. Create a non-stick layer 2. Avoid oxidation. Neither of these reasons apply to stones (or do they?)

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How do I season my new pizza stone?

Question

I just bought my first pizza stone. The instructions that came with it recommend that I wash it thoroughly with plain water before using it for the first time. Is there anything else I should do to it to season it so it lasts and performs optimally?

Answer

I've never done anything in particular. I just don't use soap on it.

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