The Culinary Arts Thread

#40,837
#40,837
@Behr

Do you use a pizza stone? If so, who makes it, or generally, what do you look for in a pizza stone?

Even with cooking in a gas oven directly on the rack, pizza is soggy in the middle. I’m going to try convection setting tonight, but a stone still sounds useful.
 
#40,840
#40,840
VolNExile said:
@Behr

Do you use a pizza stone? If so, who makes it, or generally, what do you look for in a pizza stone?

Even with cooking in a gas oven directly on the rack, pizza is soggy in the middle. I’m going to try convection setting tonight, but a stone still sounds useful.
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Yes I do. Pfaltzgraff. It's around 18 years old. It was $100 or so. I recommend it or Fibrament, but it depends on what you want one for and how often you'll use it. Not gonna use it too often or you'll use it once a day, you'll be fine with a $40 one. Lodge and Nerdchef makes a good steel one, Honey can do is a good ceramic one. I don't know for a fact but have heard that Cuisinart has a peculiar smell when they get hot.

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#40,841
#40,841
Behr said:
Yes I do. Pfaltzgraff. It's around 18 years old. It was $100 or so. I recommend it or Fibrament, but it depends on what you want one for and how often you'll use it. Not gonna use it too often or you'll use it once a day, you'll be fine with a $40 one. Lodge and Nerdchef makes a good steel one, Honey can do is a good ceramic one. I don't know for a fact but have heard that Cuisinart has a peculiar smell when they get hot.

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View attachment 396719
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Thanks! Just ordered the Honey Can Do one. And a pizza paddle or whatever they’re called, as the otherwise-wonderful fish spatula doesn’t quite get it for pies.
 
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