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Author Topic: $3 pizza stone  (Read 3777 times)

MNM

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$3 pizza stone
« on: February 01, 2014, 05:03:33 PM »
I've been wanting to get a pizza stone, but not wanting to pay $20 for one.  Here's a guy who MacGyver'd it for $3.

http://www.thepauperedchef.com/2010/02/how-to-make-a-3-dollar-pizza-stone.html
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Rural

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Re: $3 pizza stone
« Reply #1 on: February 02, 2014, 05:24:54 PM »
Hey, if unglazed tiles work, so would fire bricks for a woodstove, and I have an as-yet-unused box of those! The could transfer to the woodstove when needed, but they could be useful in the meantime.

Of course, I'm apparently a pizza Philistine, because I've never detected anything wrong with homemade pizza on a metal pizza pan.
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Caoineag

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Re: $3 pizza stone
« Reply #2 on: February 02, 2014, 06:07:56 PM »
We did this about 5-6 years ago and the tiles are still going strong. They are great if you want to do artisan bread which is why we bought them at the time. Its funny because we make homemade pizza on personal sized pizza pans because I eat my crust so thin that I wouldn't trust it to make it to the tiles from the pizza peel (which we again, got solely to make artisan bread).
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grantmeaname

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Re: $3 pizza stone
« Reply #3 on: February 06, 2014, 06:55:25 AM »
I have pizza stones that live in the oven all the time to help it maintain a more consistent temperature. Ovens only have two settings, off and on, and they switch between them at approximately the temperature you suggest. More thermal mass means narrower fluctuations.

But if (when) they die I'm definitely getting quarry tiles. I've liked the idea since I saw Alton Brown suggest it way back in the day.
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MNM

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Re: $3 pizza stone
« Reply #4 on: February 06, 2014, 07:30:13 PM »
Yes, I was thinking of it for making my own bread.  Just a fun thing to do and a great way to save money, too!
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Fireman

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Re: $3 pizza stone
« Reply #5 on: February 07, 2014, 02:38:18 PM »
Quote from: Rural on February 02, 2014, 05:24:54 PM
Of course, I'm apparently a pizza Philistine, because I've never detected anything wrong with homemade pizza on a metal pizza pan.

Ditto.  In fact, the few times that I tried a pizza stone, it didn't come out as good.
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rocksinmyhead

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Re: $3 pizza stone
« Reply #6 on: February 11, 2014, 04:41:01 PM »
great tip! we've been experimenting with homemade pizza lately, with lackluster results (the crust gets too tough on the bottom and soggy on top... anyone else have this problem?) I'll have to try this!
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markstache

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Re: $3 pizza stone
« Reply #7 on: February 11, 2014, 04:50:40 PM »
We have a small stone (a gift) that we put on our grill. It's a great way to move the cooking outside in the summer. We threw a few parties last year were people could make up little personal pizzas (the stone isn't that big) and cook them in turn.

For indoors, I recommend pre-cooking the crust for 8-10 minutes. Helps minimize (but entirely eliminate) soggy tops.
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dragonstache

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Re: $3 pizza stone
« Reply #8 on: March 11, 2014, 08:25:12 PM »
My roommate has a cast iron skillet which I've been using to great success.
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