Corys Blog

My Sword and Shield

by Cory on February 9, 2020 3:48 PM (Edited February 9, 2020 5:42 PM)

The pizza stone came in! And the pizza peel too. Here's the stone in the oven. It's 15" x 17":

Pizza stone in oven

For those following along at home, I looked up reviews on Google and Amazon, and found a company in Illinois that makes highly regarded stones called the Fibrament-D.

The instructions said I need to "pre-dry" this thing and make sure never to expose it to oil, liquid, or rapid changes in temperature. The pre-drying process is where you put it in the oven, start the oven at the lowest temperature, and then raise the temperature by 100 degrees each hour until it's at 550 and let it sit for an hour. This only needs to be done once, before I use the stone for the first time. This process drys out any residual water in the stone and makes it so that it is less likely to crack when preheating the oven straight to 550 degress fahrenheit.

The normal baking process is to let the oven heat to 550 (or the highest temperature it supports) and then let it stay there for at least an hour. Then you take the pizza and stuff it in there with the peel and let it sit for 6 minutes. At this point, the pizza should be burning up, like a parapelegic jedi stuck at the bottom of a river of lava. The cheese boils, the crust browns on the bottom, it gets leopard spots, the whole shebang.

I didn't know it was so fragile; it's making me nervous. But hopefully, I'll get used it to and start to like it. I'll think of this like a second iron skillet, but not as sturdy.

The pizza stone box. Contains tons of peanuts.

I opted to go with a single metal pizza peel. Big Pizza says that it's ideal to have 2 pizza peels--a wooden one for prep, and a metal one for taking the pizza out. I don't want to carry around two pizza peels so I bought a metal one and I'm just going to use a lot of flour and cross my fingers.

Metal Pizza peel from Chef Pomodoro

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