Pizza Stone - Anybody have one?

[Army Wife'79]

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????

[aephi alum]

Originally Posted by aopirose

Those baked brie wrapped in pastry come out good too.

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

Originally Posted by Army Wife'79

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????

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.

[AOIIalum]

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.)