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Post by Kimby on Jun 17, 2011 13:52:17 GMT
My sister used to work for The Pampered Chef, and gave me two of their "pizza stones" a round one and a rectangular one. They "season" like a cast-iron pan, becoming oily and stick-free over time. www.pamperedchef.com/ordering/prod_search.tpcThey work better than a metal pan, though perhaps not as good as just putting the pizza on the wire rack without a pan. But they do prevent the cheese dripping onto the oven elements and floor. |
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Post by imec on Jun 17, 2011 14:08:25 GMT
I've tried just about everything - perforated pans, screens, pizza stones, unglazed quarry tiles, granite... I finally (I hope) settled on kiln shelves made of 1" thick corderite and cut to fit my ovens. I heat the oven to its highest temperature (550f), make the pizzas on parchment paper and slide them right onto the shelf. As the pizza cooks, I remove the parchment to allow a final crisping of the crust. I am finally VERY happy with the approach AND the results!
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Post by bixaorellana on Jun 20, 2011 23:58:18 GMT
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Post by lagatta on Jun 26, 2011 22:59:47 GMT
bixa, I did that successfully using the bottom part of a metal quiche pan (they consist of a flat bottom and a surround with a partial bottom). I have a large one that I rarely used to make savoury tarts as I prefer them smaller, and will make several for a crowd.
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Post by Deleted on Jun 27, 2011 22:35:55 GMT
I've tried and with some success the unglazed quarry tiles. Admittedly,I don't bake pizza very often.
Who did you get to size/cut the corderite Imec? I have a tiny oven.
I'm in the mood for making some pizza....
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Post by imec on Jun 28, 2011 1:31:02 GMT
I bought the corderite at a pottery supply store - they had a saw on the premises and cut it for me. I'm SO happy with this setup!  |
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Post by Deleted on Jun 28, 2011 9:44:39 GMT
Thanks Imec!
I may look into this but,only after summertime is over with. The idea of getting the oven to that high a temperature positively has me breaking out in a sweat.
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Post by Kimby on Jul 12, 2011 21:48:49 GMT
imec, does the corderite sit on the metal shelves, or did you have it cut to replace the metal shelves? Is it important to leave room for the hot air to circulate around the edges, or do you want all the heat to come from below?
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Post by imec on Jul 15, 2011 18:41:06 GMT
imec, does the corderite sit on the metal shelves, or did you have it cut to replace the metal shelves? Is it important to leave room for the hot air to circulate around the edges, or do you want all the heat to come from below? Sorry kimby, not been here for a while... Yes it sits directly on one of the oven racks so can be removed/replaced easily or moved to different sections of the oven. I don't think I'd want it "sealed" up against the sides of the oven as I believe it is important to have some air circulation - I have about an inch on either side and probably a 1/2 inch at the back and front. I have two ovens and have one of these in each oven so I can do two pizzas at once. It works a treat! |
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Post by Deleted on Jul 15, 2011 21:16:48 GMT
It sounds like the ideal setup for making flatbreads as well. Something I've always wanted to master and haven't.  |
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Post by Kimby on Jul 17, 2011 16:36:19 GMT
Imec, how long do you preheat the corderite shelves? I assume it takes far longer than for the preheat light to go out.
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Post by imec on Jul 17, 2011 16:52:19 GMT
Imec, how long do you preheat the corderite shelves? I assume it takes far longer than for the preheat light to go out. Ideally, about an hour at 550 - but I've done it less with reasonable results. If you want it REALLY hot - say for very thin crusted pizzas - you can give it a blast with the broiler. Remember, this stuff is designed for the much hotter temps of a kiln so they'll take a SIGNIFICANT amount of heat. (my ovens are conventional and convection - I typically preheat using conventional heat and then switch to convection as I place the pies on the shelves.) |
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Post by Kimby on Jul 17, 2011 17:02:17 GMT
Thanks, Imec. Guess pizza-baking makes a better winter than summer pasttime - I can't imagine an hour of 550 degree heat being added to a summer kitchen!
Has anyone been successful making pizza on a grill? (I apologize if that's already covered in pages 1-5.)
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Post by imec on Jul 17, 2011 17:06:09 GMT
I tried with my new grill last fall - but had it WAY too hot. Am gonna try again soon.
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Post by Don Cuevas on Jul 17, 2011 17:16:38 GMT
Thanks, Imec. Guess pizza-baking makes a better winter than summer pasttime - I can't imagine an hour of 550 degree heat being added to a summer kitchen! Has anyone been successful making pizza on a grill? (I apologize if that's already covered in pages 1-5.) Tentatively successful, but it's been over two years since we experimented with grilled pizza.  |
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Post by Kimby on Jul 17, 2011 17:45:31 GMT
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Post by Kimby on Jul 17, 2011 17:48:18 GMT
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Post by lagatta on Jul 17, 2011 19:10:20 GMT
imec, I know people who have done pizza on the grill successfully and I'm sure you'll manage with just a bit of practice. Just start with a very simple round of pizza dough if you don't want to waste more expensive ingredients.
Flatbreads will be nice with other grilled foods too; eggplants/aubergines, peppers and onions as well as meats, poultry, fish.
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Post by imec on Jul 19, 2011 2:21:24 GMT
It sounds like the ideal setup for making flatbreads as well. Something I've always wanted to master and haven't. Yes! This is on my list of tings to try too! I seem to recall someone here (lola?) posting a recipe for naan - maybe I'll give that a go. Stay tuned! |
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Post by Deleted on Sept 15, 2011 18:25:37 GMT
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Post by imec on Apr 24, 2012 12:39:56 GMT
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Post by Don Cuevas on Apr 24, 2012 13:30:16 GMT
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Post by imec on Apr 24, 2012 13:51:35 GMT
Looks like a great time! Good for you! (and the señoritas!)
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Post by auntieannie on Apr 24, 2012 15:28:26 GMT
Has any of you looked at these videos on youtube on how to build your own pizza oven in the garden?
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Post by Deleted on Apr 24, 2012 20:17:14 GMT
There is no heretical pizza to me -- it is just flat bread with things thrown on top, hopefully the things that appeal to you the most.
However, when people put pineapple on a pizza, I can't help but want to puke.
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Post by bixaorellana on Apr 24, 2012 21:50:02 GMT
Couldn't have barfed that better myself!
Imec ~~ Reuben pizza .............. corned beef? sauerkraut? swiss cheese? Surely not the dressing?! How do you keep it from being too salty?
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Post by imec on Apr 24, 2012 23:41:32 GMT
Wouldn't be a Reuben pizza without the dressing! Yes, a VERY thin brushing of TI dressing, corned beef made in house at a local butcher - not over processed or overly salty - sauerkraut very well rinsed and squeezed and then sautéed with a little onion and yes Swiss cheese. It's nowhere near as salty as a pepperoni pizza. So far everyone who's tried it loves it and I've been making it at least 20 years.
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Post by bixaorellana on Apr 25, 2012 0:07:41 GMT
Sounds fabulous! Do you ever make it with a rye crust? Really, it's an inspired pizza.
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Post by Don Cuevas on Apr 25, 2012 0:14:11 GMT
Pineapple on pizza can be very good if it's fresh pineapple, not excessive, and in conjunction with some smokey, salty meat ingredients.
While I have not made Rueben pizza, I did once make a rye crust pizza topped with kraut and smoked sausage. It wasn't bad, but I didn't have an urge to do it again.
I have made potato and onion pizza more than once. It's a good, hearty winter pizza, when the snow is piled 12 feet high.
Today, a lazier than usual day in la Casa Cuevas, I reheated a frozen homemade Italian sausage and peppers pizza for our lunch.
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Post by Kimby on Apr 26, 2012 7:03:16 GMT
How do you keep it from being too salty? Aren't ALL pizzas too salty? I'm always so thirsty after eating a pizza. |
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