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May 19, 201114 yr

I take it those pampered cheif stones are junk? Or now the best thing to use?

Terrible, broke my (at that time) soon to be wives the first time I tried to use it. They can't take heat and they don't hold heat and they are retardedly expensive for being complete pieces of shit.

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May 19, 201114 yr

next time it'll be on a stone on the grill; stone in the oven at 500F just doesn't cut it
A couple things. Grill or oven, it takes 45 minutes to heat up the stone. Your stone also better be at least an inch thick otherwise it is pretty useless anyways. (cheap slate landscaping tiles ftw, btw). 550F in an oven will almost do it right, but if your oven won't go there and it isn't a new computer controlled one just put the stone in, get the oven hot for 30min at 500, then turn the oven to self clean and wait 15 minutes and then cook your pizza. It'll be hot enough then
An inch? Well, there's the issue right there. Stone is 1/2 inch, if that I guess an extra half an inch wouldn't hurt

Did the bottom of your crust or the top finish first? Obviously the goal with the stone is to hold as much heat as possible and the thicker the longer. If your oven isn't particularly great I'd recommend a stone on top (closest possible rack) and of course the one you slide the pizza on. This will help hold the heat.

May 19, 201114 yr

I take it those pampered cheif stones are junk? Or now the best thing to use?
Terrible, broke my (at that time) soon to be wives the first time I tried to use it. They can't take heat and they don't hold heat and they are retardedly expensive for being complete pieces of shit.

And I didn't break it with moisture, just putting a pizza on it. They don't like heat above 500. IIRC, the grill was only around 625 when it happened. My slate has hit 1300F before, which btw, will instantaneously render your pizza crust into a thick black layer of carbon that is pretty much inedible Since it was hot I threw just a crust on it to see what would happen, and what I expected did :P

May 19, 201114 yr

Jaffa Cakes are awesome!

May 19, 201114 yr

next time it'll be on a stone on the grill; stone in the oven at 500F just doesn't cut it
A couple things. Grill or oven, it takes 45 minutes to heat up the stone. Your stone also better be at least an inch thick otherwise it is pretty useless anyways. (cheap slate landscaping tiles ftw, btw). 550F in an oven will almost do it right, but if your oven won't go there and it isn't a new computer controlled one just put the stone in, get the oven hot for 30min at 500, then turn the oven to self clean and wait 15 minutes and then cook your pizza. It'll be hot enough then
An inch? Well, there's the issue right there. Stone is 1/2 inch, if that I guess an extra half an inch wouldn't hurt
Did the bottom of your crust or the top finish first? Obviously the goal with the stone is to hold as much heat as possible and the thicker the longer. If your oven isn't particularly great I'd recommend a stone on top (closest possible rack) and of course the one you slide the pizza on. This will help hold the heat.

Where is this pizza recipe posted ?