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Thread: Bread Thread

  1. #1
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    Default Bread Thread

    Someone tell me what a pizza stone is.

    xvvvv.jpg
     

  2. #2
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    Default Re: Bread Thread

    It's a terracotta tile that you preheat in your oven. Whatever you're baking (pizza, bread) goes directly on the tile. It sort of replicates baking in a wood fired oven with fire bricks. Everyone should own one.

  3. #3
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    Default Re: Bread Thread

    And they are useful for baking rustic breads, or just increasing the thermal mass of your oven. Buy the heaviest one you can fit in your oven with proper circulation.

    That said, there is a lot of buzz around the pizza steel. The Pizza Lab: The Baking Steel Delivers | Slice Pizza Blog
     

  4. #4
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    Default Re: Bread Thread

    Since we are drifting to stones - I have heard that an unglazed tile, which you can get at Home Depot for a couple of bucks, does the same as a pizza stone. I'd like to know if anyone can give any input on this - my ultimate goal being doing pizzas and bread in my gas weber grill, which gets a whole lot hotter than my oven in the house.
     

  5. #5
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    Default Re: Bread Thread

    Quote Originally Posted by maunahaole View Post
    Since we are drifting to stones - I have heard that an unglazed tile, which you can get at Home Depot for a couple of bucks, does the same as a pizza stone. I'd like to know if anyone can give any input on this - my ultimate goal being doing pizzas and bread in my gas weber grill, which gets a whole lot hotter than my oven in the house.
    I've tried them, but had chronic problems with cracking. Might have had moisture problems. They work well otherwise. For that matter they even work when cracked, but are inconvenient. Cheap to try. Some Internet denizens worry about food-safety issues. But they're all made from dirt and water.
     

  6. #6
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    Default Re: Bread Thread

    What food safety issues exist at 500 deg F?
     

  7. #7
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    Default Re: Bread Thread

    Quote Originally Posted by maunahaole View Post
    What food safety issues exist at 500 deg F?
    I can't imagine. I suppose people are imagining toxins in the tiles somehow transferring in trace amounts to the food.

    I believe any such toxins can be neutralized with alcohol.
     

  8. #8
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    Default Re: Bread Thread

    Quote Originally Posted by Noteddy View Post
    I can't imagine. I suppose people are imagining toxins in the tiles somehow transferring in trace amounts to the food.

    I believe any such toxins can be neutralized with alcohol.
    What are you getting at? blink blink

    In dark past before I found really large square pizza stones from William's Sonoma I used firebrick.

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    Default Re: Bread Thread

    Quote Originally Posted by Too Tall View Post
    What are you getting at? blink blink
    Sorry. Trying to be humorous. Which I suck at according to my children.
    Ride. Make great pizza, consume with beer, and you don't have to worry about toxins of any kind.
     

  10. #10
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    Default Re: Bread Thread

    dammit.
    i want chi town pizza, of which none seemingly exists on this left coast. grrrr

    edit: pnw. forgot about patxi's. not really in mood for pizza when in san fran tho..
     

  11. #11
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    Default Re: Bread Thread

    Quote Originally Posted by sonny View Post
    dammit.
    i want chi town pizza, of which none seemingly exists on this left coast. grrrr

    edit: pnw. forgot about patxi's. not really in mood for pizza when in san fran tho..
    Little Star, Zachary's, Patxi's.

    Used to see Mrs. Patxi when she was like 16, then for years after, working at Zach's. I suspected some world-dominating plan hatching.

    Mr. Patxi is cool, a few years ago he let me stash my bike in the dough room. Cx rider. Had a standing bet with the staff I could eat an entire stuffed large when I was riding a lot.
    "Old and standing in the way of progress"

  12. #12
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    Default Re: Bread Thread

    dudes. Tony's Pizza Napoletana in North Beach. I'm a convert. It's the best pizza I've ever had.

    Locally, East End Pizza here is very tasty, though not super crisp like Tony's.
    steve cortez

    FNG

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