Do you crave crisp-crusted pizza, but each time you bake it in your own home, you end up with a soggy bottom? Don’t worry, this is something that happens to many at-home chefs preparing their pizzas in their ovens on those fabulous metal baking pans.
Long ago, I discovered a pizza stone and this is totally the game-changer of baking pizzas at home, but the pizza stone has so much more to offer than just baking a crisp crust on a home-prepped pizza.
For those of you who are not all into cooking, this item will really impress you and its simplicity to use is even better. Lavishly live food out loud and let’s check out the Pizza Stone and how it translates into a universally awesome kitchen product you have to have!
First, if you have never seen a pizza stone or heard of one, let me share its purpose. The pizza stone effectively and efficiently absorbs the moisture that a pizza crust emits and in turn, it crisps the pizza.
Most of us do not have a pizza oven in our back yard right?
Pizza stones often are used pre-heated, and heat while the oven is coming to temperature, this truly depends on the recipe and the cook. Next, did you know that pizza stones come in different sizes, and shapes? Some are round, some are rectangular, but they all work under the same premise: removing moisture while pizza crust bakes, creating a crispy final pizza crust. Stones are made of either clay or ceramic. Finally, if you shop a bit you will see there are differing price points, and a purchase of one in a particular price category is personal.
I can tell you, we have had ‘cheaper’ stones and regretted it, from the taste they created on the pizza to the point that one even cracked under a 400° F heat. So choose wisely is my best advice, don’t go too cheap.
WHAT YOU HAVE DONE AND FAILED AT
If you are looking for a great way to crisp up those pizzas that you make at home, short of installing a brick oven a pizza stone is your ticket! Cooking your pizza on the oven racks does nothing more than make a mess in the bottom of your oven and burn your fingers when you try to pry it off the racks. not work.
Trying to cook a pizza on foil is a sure fire way to burn your fingers or have the foil rip when you slide it out, because who wants to spray non-stick stuff on the foil and then get that taste on a pizza? The famed round pizza pans don’t suck up the moisture and you end up with soggy bottoms or unevenly cooked pies. This is a must have tool of the trade that every pizza chef needs in their home!
TIPS, TRICKS AND WHY TO LOVE THE PIZZA STONE
Pizza night is always fun in my house and we love our stone but, did you know that you can use the stone to bake chicken strips and french fries as well? In fact, they turn out perfectly. Consider tortilla strips and any food that you want without sogginess. Sometimes we even cook butter cookies on the tray, it just depends. Here’s something else, we have more than one, so we can cook more than one pizza at a time. It is probably one of the
It is probably one of the handiest trays in the kitchen. The stoneware actually wicks away moisture from the shell or from the frozen foods you prepare on it and makes it crisp. The more you cook with it the darker the stone color gets and that is what you want because you will get great crusty results.
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