Hi all, long time no post.
I'm getting back into pizza making after moving to Nova Scotia. I didn't bring my quarry tiles for my oven with me, I figured I'd buy a new set here. Turned out to be harder to find them than I thought it'd be.
I finally found an unglazed quarry tile called Mayflower Red, the same sold by Home Depot in the States. However, I had to order them sight unseen, as they were only available at a retailer via a wholesale phone order. They said the only unglazed tiles they had available were listed as "abrasive," and I saw what they meant when I got the tiles home. They're just like regular quarry tiles, except these have a rough kind of surface. It looks like there's little black pieces of hard "sand" embedded within, and protruding from, the tile; it's as if they injected large bits of sand throughout the clay while the tile was still being formed. If I run my hand really hard over the tile surface, my fingers come away with a piece or two of the little black sand.
My question is--is it chemically safe to use abrasive unglazed quarry tiles to bake on? This is a new animal to me. I tested sanding the tile down so it'd be smoother, and I can do that if need be, so that at least the "loose" bits of sand on the top of the tile don't get stuck on the dough. I just wasn't sure if the process of inserting the abrasive material somehow adds harmful chemicals to the "unglazed" quarry tile.
Thanks in advance for your replies--