Author Topic: Pizza stone / Max temp 482 F  (Read 2428 times)

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Offline GarlicLover

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Pizza stone / Max temp 482 F
« on: October 30, 2013, 10:31:22 PM »
I have a regular electric stove, and the oven has a max. temperature of 250 C (482 F).

Is it worth buying a pizza stone, or would I need to have a higher temperature?

So far I have been baking my pizzas on screens and cutter pans. Would a pizza stone on 482 F be able to make a much better pizza than a screen/cutter pan?


Offline JD

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Re: Pizza stone / Max temp 482 F
« Reply #1 on: October 31, 2013, 07:51:39 AM »
Do you have a top broiler?
Josh

Offline mkevenson

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Re: Pizza stone / Max temp 482 F
« Reply #2 on: October 31, 2013, 11:35:03 AM »
GarlicLover,Welcome, are you happy with the pies you are baking now?
 
Mark
"Gettin' better all the time" Beatles

Offline GarlicLover

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Re: Pizza stone / Max temp 482 F
« Reply #3 on: October 31, 2013, 07:54:22 PM »
Do you have a top broiler?

Yes.

GarlicLover,Welcome, are you happy with the pies you are baking now?

Yes, however I believe with pizza there's so many things you can do in order to improve. If a pizza stone can do anything at 482 F, I'd be willing to try it. :)

So what are your thoughts?

Offline JD

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Re: Pizza stone / Max temp 482 F
« Reply #4 on: October 31, 2013, 08:09:20 PM »
1/2" steel is probably your best bet. I'd bet you can get your bake time to at least 6-7 minutes using your broiler for 2-5 minutes depending on its strength. Do a search for 1/2" steel and don't look back.
Josh

Offline GarlicLover

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Re: Pizza stone / Max temp 482 F
« Reply #5 on: October 31, 2013, 09:07:47 PM »
1/2" steel is probably your best bet. I'd bet you can get your bake time to at least 6-7 minutes using your broiler for 2-5 minutes depending on its strength. Do a search for 1/2" steel and don't look back.

Huh? Sorry, I have no idea what you mean. ???

Offline Aimless Ryan

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Re: Pizza stone / Max temp 482 F
« Reply #6 on: November 01, 2013, 12:49:28 AM »
Is it worth buying a pizza stone...?

Yes. Stone, steel, whatever. Thermal mass.

The objective with many styles of pizza is to have thermal mass so your dough will start baking immediately after you put it in the oven. Pans and screens do not have thermal mass. With pans and screens, your dough doesn't really start baking until the pan or screen gets hot, which may be a couple minutes after you put it in the oven. It can make a big difference.

I use a stone even when I use pans because a hot stone transfers heat to pans much faster than hot air transfers heat to pans. (Reach into a hot oven. It's bearable, right? Now touch the hot stone, or even a hot rack. See how it immediately starts baking your hand? Same thing with pizza.)

Offline GarlicLover

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Re: Pizza stone / Max temp 482 F
« Reply #7 on: November 01, 2013, 10:19:10 AM »
I understand that, but does a pizza stone require a higher max. temperature than what my oven is capable of? That's what I want to know.

Offline CDNpielover

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Re: Pizza stone / Max temp 482 F
« Reply #8 on: November 01, 2013, 11:14:10 AM »
the short answer is YES you should buy a stone.  it will work in your oven.

Offline mkevenson

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Re: Pizza stone / Max temp 482 F
« Reply #9 on: November 01, 2013, 11:28:34 AM »
Yes.

Yes, however I believe with pizza there's so many things you can do in order to improve. If a pizza stone can do anything at 482 F, I'd be willing to try it. :)

So what are your thoughts?

I use my stone for reheating at about that temp or a little lower. I think that the stones ability to store heat and transfer that heat to the pie is beneficial. When I was using my home oven with a max temp rating of 550F, my stone measured hotter than that after an hour preheat and even more with the top broiler on.
I would say, yes, get a good stone and experiment. Stones can be a versatile tool in the kitchen.

Mark
"Gettin' better all the time" Beatles


Offline dylandylan

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Re: Pizza stone / Max temp 482 F
« Reply #10 on: November 01, 2013, 01:12:38 PM »
Hi garliclover.    I've cooked for a long time in an oven that didn't even get to 250c (I think it maxed out at about 230c)!

I would simply say Yes!  grab a stone, they're cheap, and once you get the hang of it, you could 'graduate' to a piece of steel instead.

The stone (for me) was essential in a low-temperature oven to get heat into the pizza more quickly, and be able to reduce the bake time - I couldn't imagine cooking pizza in a home oven without one.

Offline Surffisher2A

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Re: Pizza stone / Max temp 482 F
« Reply #11 on: November 01, 2013, 01:33:47 PM »
the stone isn't magical, all it does it help store heat that the oven produces. you don't need to reach a certain temp in order for the stone to turn on/work.

So Yes get yourself a stone and pre-heat it as long as possible (1.5 hours is great).


Offline GarlicLover

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Re: Pizza stone / Max temp 482 F
« Reply #12 on: November 01, 2013, 05:24:21 PM »
Thank you all for your help, I very much appreciate it. Is there anything I should pay attention to as far as the stone is concerned? What's good, what's bad? Thickness/material? Right now I'm looking at Amazon.de:

http://www.amazon.de/s/ref=nb_sb_noss_1/278-6779263-7746338?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&url=search-alias%3Daps&field-keywords=pizzastein&sprefix=pizzastei%2Caps&rh=i%3Aaps%2Ck%3Apizzastein

Should I just find the proper size and that's it?

Online TXCraig1

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Re: Pizza stone / Max temp 482 F
« Reply #13 on: November 01, 2013, 07:49:53 PM »
the stone isn't magical, all it does it help store heat that the oven produces.

It also transfers the heat to the pizza much faster than the hot air in the oven can. Not magical - but meaningful.
Pizza is not bread.

Offline GarlicLover

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Re: Pizza stone / Max temp 482 F
« Reply #14 on: November 01, 2013, 09:05:34 PM »

Offline Surffisher2A

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Re: Pizza stone / Max temp 482 F
« Reply #15 on: November 01, 2013, 09:58:39 PM »
Anything important I should pay attention to when ordering, aside from the size of the stone?

I'm planning to order from Amazon.de: http://www.amazon.de/s/ref=nb_sb_noss_1/278-6779263-7746338?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&url=search-alias%3Daps&field-keywords=pizzastein&sprefix=pizzastei%2Caps&rh=i%3Aaps%2Ck%3Apizzastein


Usually the ticker the better. Do a search on these forums for people who are having good luck with new Kiln shelf's you can get pretty cheap, a step up from that is 1/2 steel baking plates.
I personally use a 3/4" fibrament stone, but its expensive and knowing what I know now, i would go with the kiln shelf or steel.

Don't waste your money on a thin stone either, it will more than likely crack sooner rather than later, I was going through 1 one those cheap stones every month or so until I ponied up for the fibrament stone 3 or 4 years ago.

Online Pete-zza

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Re: Pizza stone / Max temp 482 F
« Reply #16 on: November 01, 2013, 10:12:26 PM »
GarlicLover is in Germany, so his choices may be limited.

Peter

Offline GarlicLover

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Re: Pizza stone / Max temp 482 F
« Reply #17 on: November 01, 2013, 10:40:29 PM »
Usually the ticker the better. Do a search on these forums for people who are having good luck with new Kiln shelf's you can get pretty cheap, a step up from that is 1/2 steel baking plates.
I personally use a 3/4" fibrament stone, but its expensive and knowing what I know now, i would go with the kiln shelf or steel.

Don't waste your money on a thin stone either, it will more than likely crack sooner rather than later, I was going through 1 one those cheap stones every month or so until I ponied up for the fibrament stone 3 or 4 years ago.


How about 2,5 cm thickness, that's 0.98 inches? They're being sold on www.pizzastein.com.

Dimensions: 40 x 30 cm x 2,5 cm (inches: 15.74 x 11.8 x 0.98)
Material: "Chamotte" (other names: grog, firesand, clay)


Also found one with 3 cm thickness (1.18 inches): http://shop.strato.de/epages/61223432.sf/de_DE/?ObjectPath=/Shops/61223432/Products/090401

Thoughts? Which one is better? ;D
« Last Edit: November 01, 2013, 11:02:30 PM by GarlicLover »

Online Pete-zza

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Re: Pizza stone / Max temp 482 F
« Reply #18 on: November 01, 2013, 10:54:49 PM »
GarlicLover,

This is an old post but you might find it of interest nonetheless: Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,2866.msg24621/topicseen.html#msg24621

Peter

Offline GarlicLover

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Re: Pizza stone / Max temp 482 F
« Reply #19 on: November 01, 2013, 11:00:21 PM »
Thanks Pete-zza, I checked out the post. Well I can tell you the ovens don't seem to be smaller here in Germany than they are in the States, and there are tons of great tomato products here as well.

The only thing that might be somewhat "tricky" is the choice of flour, but there are many varieties of flour here as well. :) I'll have to research and try different flour... but right now my next step is buying a good pizza stone. :D
« Last Edit: November 01, 2013, 11:03:05 PM by GarlicLover »