hi all,
I need help please on what kind of natural quarry stone to use in my oven.
thanks
BAR-TONE-E
I've been using a piece of natural sandstone for years. It's not very big, just under 12 x 12 inches, but that just happens to fit perfectly in the slide out tray of my griller/broiler. 3 to 4 minutes for a pizza.
After a series of broken/cracked pizza stones, I happened on these wet sawn, smooth surface, natural sandstone pavers in a Bunnings hardware store. So cheap I decided I had to try it. I picked out one with no obvious seams/colour changes that might indicate a weak spot. Turnover in pizza stones dropped to zero. I get the surface to about 320 degrees C, drop the pizza on it, then slide it back under the burner.
I assume whatever country you are in has sandstone similar to ours. Surely wouldn't vary that much around the world?
https://www.pizzamaking.com/forum/index.php?topic=53128.msg534531#msg534531
