Author Topic: pizza stone question  (Read 2790 times)

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Offline leopold

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pizza stone question
« on: January 14, 2006, 11:06:31 AM »
could I use  marble for a pizza stone stone?
thanks
grrrrrreat site!!! 


Offline Pete-zza

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Re: pizza stone question
« Reply #1 on: January 14, 2006, 11:53:16 AM »
leopold,

Technically it is possible to use marble but one of the benefits of using a refractory material is that it is much more porous than marble and helps draw moisture out of the dough as it is baking and results in a crispier crust. I would also be concerned about any chemicals or coatings that might have been used on the marble. I personally would go with unglazed quarry tiles, or a pizza stone made of cordierite or soapstone or other similar material.

For an interesting discourse on this subject, you might want to take a look at this: http://forums.egullet.org/index.php?showtopic=64667&hl=pizza. You will also find a lot of useful information on pizza stones and tiles on this forum under the Equipment & Supplies topics.

Peter

Offline leopold

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Re: pizza stone question
« Reply #2 on: January 14, 2006, 09:33:03 PM »
Thank you much Pete!!
I will be back the US soon so I will be sure to buy myself a real pizza stone .
I worked at a pizzaria many moons ago and always wanted to know how to make the dough. well I now know the recipe and made some great pizza during the 2 weeks I was home , and that was before I ran into this wonderful site.
when I go home I will try some of the interesting ideas and recipes that I have learned here.
good day
leo

Offline Ronzo

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Re: pizza stone question
« Reply #3 on: January 14, 2006, 09:39:41 PM »
Thank you much Pete!!
I will be back the US soon so I will be sure to buy myself a real pizza stone .

Save yourself some money... buy unglazed quarry tile. A whole box of them will run much less than a decent pizza stone.

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Offline pondoro

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Re: pizza stone question
« Reply #4 on: January 15, 2006, 12:28:58 PM »
I got four pieces of marble (~1" thick) at a marble center "seconds bin" for about 25 cents each. Together they fit my gas grill very well, I have cooked many pizzas on them. I also bought a marble pastry board, about 1/2" thick, at a cookwares store, I pried the plastic feet off of it and use it in my oven. Then  my mom bought me a comercial refractory pizza stone. I like them all. The pizza stone is lighter weight but when I make bagels the marble is less likely to stick to them.

So if you can get marble cheap give it a try.

Offline leopold

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Re: pizza stone question
« Reply #5 on: January 15, 2006, 07:46:40 PM »
Thanks pondoro,pete and nytex,
I live in a marble producing town and I thougt I might get off easy.
your advise is greatly appreciated.
I work far, far away from home-big oil- and cannot wait to get back home and make some pizza,but I will be going to Los Angeles first -mama lives there- and will buy me some good equipment ,at least the small stuff , screens ,docker and so on.
Grandma always had a wood burning oven used for baking , I will try to recreate one soon but this time to specifications found on this site .
leo