Old 08-02-2011, 08:06 AM
stoveup's Avatar
Join Date: Sep 2010
Location: Winston-Salem, North Carolina, USA
Posts: 86
Default Re: Getting the most from your Pizza Stone

I always put the pizza directly on the stone. I don't even have a pizza pan. My stone is over 20 years old and, like yours, is much discolored from use. It makes great pizza so I really don't care how it looks.

I also use the stone for bread baking. Again, directly on the stone.
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Old 10-31-2014, 12:37 AM
Join Date: Oct 2014
Location: Las Vegas
Posts: 12
Default Re: Getting the most from your Pizza Stone

I am using “stone oven” for pizzas. It gives the flat dough and thin dough. Brick-oven’s baking rock absorb the oven’s temperature, then transfers it to dough for equally crusty pizza crusts.

Last edited by JoeBaker; 11-12-2014 at 08:48 PM.
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