Hi. Pizza stones are great for making crusty breads like Italian or
French breads. Find a good recipe and place a pan of water in the base
of your oven for a moist atmosphere. You can place the risen bread dough
right on the pizza stone for baking. I'll see if I can find a recipe for
crusty bread. It can be made into all sorts of fantastic shapes that
will impress anyone.
~Lisa
-----Original Message-----
From: fatfree-nd-request [SMTP:fatfree-nd-request@xxxxxxxxxxx]
Sent: Thursday, September 25, 1997 3:29 PM
To: fatfree
Subject: how do I use my pizza stone?
Folks --
I just received a pizza stone as a gift! Joy!
It came with no directions! Bummer!
Anyway, I tried using it last night. I had a prepackaged (just add water
and
wait 5 minutes) pizza dough mix... the directions said to make the dough,
spread it out on a cookie sheet, put olive o*l on it and then my
toppings,
and cook at 400 degrees for 12-14 minutes.
I *tried* to adapt this to use on my pizza stone, but FAILED miserably. I
spread out the dough and added chopped tomatoes, peppers, mushrooms, and
garlic. Put it in the oven at 400 and after over 20 minutes it STILL
wasn't
done in the middle, but the edges were burning and drying out. PLUS it
stuck to the stone LIKE CRAZY.
If anybody has ANY experience using a pizza stone, I'd love to know:
- recommended oven temperature
- recommended cooking times
- how to keep the dough from sticking to the stone (without copious use
of
olive o*l)
plus any recipe ideas for dough would be more than welcome... I think
part
of my problem was the brand of dough I used...
aTdHvAaNnKcSe!!!!
Kellie
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