Cracked pizza stone

[Ronzo]

That's what I figured would be best too. Just wanted to make sure.





Y'all are awesome. I really appreciate your advice.


thank you very much.

[davtrent]

An alternative to purchasing a "pizza stone" might be to buy a kiln shelf from a ceramic supply company.  Kiln furniture is used to support and separate wares that are being fired in a kiln.  They are available in different compositions; mostly Cordierite and  high alumina, but also re-crystallized silicon carbide, and even stabilized zirconia.

Kiln shelves are available in many different sizes, shapes, and thicknesses and are generally less expensive than the same item being marketed as a "pizza stone", though not as cheap as unglazed quarry tiles.

One supplier (www.euclids.com) sells a 15 1/2"  x 1/2"  high alumina shelf for $18.48 and an oven filling 17" x 23" x 3/4"  shelf for $47.74 (shipping not included).

A  21" x 3/4" full round shelf is available from www.kruegarpottery.com for $39.95.
Other suppliers can be found by typing "kiln furniture" in your favorite search engine.

These kiln shelves are rated for cone 10 (2380 degrees F)!   I wonder how a small home kiln would perform baking pizza and how short the cook would be?

[Ronzo]

I wonder how a small home kiln would perform baking pizza and how short the cook would be?

Well... don't just stand there a-wonderin'! Get busy, find out, and report back to us, bruddah!

 

[Ronzo]

So I fired up the oven last night to let the new tiles bake for a little while.

I was pleasantly suprised to see that my oven racks are wide enough for exactly three of these 8x8 tiles and deep enough for 2. They fit perfectly.



Those things hold heat pretty well. I ran the oven for over an hour at a final temp of 500. Two hours later, I opened the oven to see how far they'd cooled down and they were still pretty hot.


Great alternative to a pizza stone. I'll never buy one of them things again... Unglazed Quarry tile is the way to go folks.

Go get ya some...

[Pete-zza]

I didn't realize how many threads there are on this forum concerning pizza stones, tiles, Hearth-Kits, etc. Here are some of the more significant threads I found on this subject.

http://www.pizzamaking.com/forum/index.php/topic,440.0.html
http://www.pizzamaking.com/forum/index.php/topic,1213.0.html
http://www.pizzamaking.com/forum/index.php/topic,1204.0.html
http://www.pizzamaking.com/forum/index.php/topic,935.0.html
http://www.pizzamaking.com/forum/index.php/topic,476.0.html
http://www.pizzamaking.com/forum/index.php/topic,540.0.html
http://www.pizzamaking.com/forum/index.php/topic,344.0.html
http://www.pizzamaking.com/forum/index.php/topic,104.0.html
http://www.pizzamaking.com/forum/index.php/topic,99.0.html
http://www.pizzamaking.com/forum/index.php/topic,5122.msg43479.html#msg43479

Peter

[ChristineW]

Hi
My name is Christine and I am a new member of the forum. I found your comments whilst looking for clay baking stones that I could use industrially as I have just launched a new business baking cookies on clay stones. My kitchen is full of them, all shapes and sizes for domestic use, but none big enough for use in an industrial oven. I work for an American company, based in Chicago called The Pampered Chef, which also operates in Canada, UK and Germany. I am a UK consultant, have been with the company 6 years, based in the beautiful county of North Yorkshire. If anyone would like more info on Pampered Chef baking stones, please put a message on the forum giving me the area where you are living and I will send you the necessary contacts

[rebeltruce]

Hi
My name is Christine and I am a new member of the forum. I found your comments whilst looking for clay baking stones that I could use industrially as I have just launched a new business baking cookies on clay stones. My kitchen is full of them, all shapes and sizes for domestic use, but none big enough for use in an industrial oven. I work for an American company, based in Chicago called The Pampered Chef, which also operates in Canada, UK and Germany. I am a UK consultant, have been with the company 6 years, based in the beautiful county of North Yorkshire. If anyone would like more info on Pampered Chef baking stones, please put a message on the forum giving me the area where you are living and I will send you the necessary contacts

I have and use a very old Pampered Chef pizza stone (15 years old) and it's never let me down. The original paperwork says 'No need to preheat the stone' I've ignored this particular advice. It rarely leaves my oven, and I always preheat the oven and stone for at least an hour before baking.

It is a thin stone probably about 1/2 inch thick...needless to say it is very well seasoned. If I clean it at all it's with a couple tablespoons of kosher salt and hot water rubbed with a paper towel, then air dried.

I've also had several baking stones that have cracked or split in two while sliding a dressed pizza onto the hot stone, these were all much thicker then my Pampered Chef stone. Not sure why this is, and it always worries me when I slide a pie onto the Pampered Chef stone, but the thing seems indestructible.

I don't remember what I paid for it being so long ago, I remember a woman at work was selling Pamapered Chef stuff so I bought it through her, kinda like the Avon lady, only cooking things.

Truce

[Jack]

I agree.  Before going to my 19 inch fibrament stone, I cooked my pizzas on a 15 inch (+/-) Pampered Chef stone, even using it on the barbeque grill, with no steel liner under it and no issues.

They are good stones.  They might be a few dollars more than the ones folks have bought in stores, but it's been bullet proof.

Jack