Pizza Stone - Anybody have one?
 

On an impulse I bought a round stone on sale for baking pizza. Has anyone ever used one? Does it really bake a better pizza? (debating on returning it before I use it). Do you just put pizza on it or do you preheat the stone? Thanks.

They are pretty good. The pizza might stick a little until it's seasoned. After that, there is no problem. We use it for pizza, bread, and cookies. I do pre-heat it but not always.

I don't usually preheat it. I find that it cooks the crust more evenly. I never thought of using it for cookies though, I'll have to try that.

Those baked brie wrapped in pastry come out good too.

We have two. I don't actually cook, but my husband uses the things pretty religiously.

We have one, and we really like it. We never preheat it, we just put the pizza on the stone and stick it in the oven.

OK I'm obviously an idiot but what about the metal rack thingy with handles. Do I put that in the oven also so I can lift the pizza out easier or do I put the stone directly on the oven rack and then try to scootch it onto the carrying rack when I'm removing it from the oven????

I have one from Pampered Chef. I adore it! Stuff will stick until it becomes seasoned and then pizzas I've prepared on it (both frozen and fresh) brown very evenly. I put the stone on the metal frame with handles to put it in and take it out of the oven.

Put the metal thingy under the stone. This will allow you to lift it easier when you remove the finished goods from the oven.

I use mine when I bake bread or rolls. Typically, I wet it down and place it in the oven when it's preheating. This gives the bread a crisper crust.

I don't use it for cookies because it's so hard to get the grease out. The stone holds in flavors so don't soak it in soapy water. You are suppose to scrape it off and run water over it.

I wish I'd known that a couple of days ago...

The metal rack is a cooling rack. (At least, that's how I use it.) Pull the stone and pizza out of the oven and then set it onto the rack - just like you would do with a cookie sheet full of cookies.

You are supposed to preheat the pizza stone - just stick it into the cold oven, preheat the oven, then put the prepared pizza onto the hot stone.

The stone is also great for reheating cold pizza. Pizza reheated in the microwave can get soggy, but pizza reheated on a stone stays nice and crisp.

A lot of bakers recommend using a stone for all baking. You are supposed to heat the oven with the stone in the oven. Supposedly it maintains even temperature when you open the oven and assists in more even cooking. I heard on NPR to even cook cakes on top of the stone...just put the pan directly on the preheated stone.

I have a lot of stoneware, all from Pampered Chef and LOVE it. The stones are great for pizzas and calzones AND french fries, oven-frying, baking casseroles, roasting meats, dips, breads, muffins...

Okay, so the only things I don't use stones for are cookies and cakes, as I haven't had any luck with those. Don't put a baking stone under a broiler, either (that's how my 1st pizza stone died.)

I love mine. Throw a little corn meal on it and you will prevent sticking and it will be like the pizza place. My kids love make their own pizza dinner nights.

My husband loves to grill anything at all, so we've used it to grill pizzas, as well. Easy cleanup, too!

wait you put the stone on the grill? I wish it was warmer, i want to try that!