Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 I've got a pizza stone. I think I've used it only a few times though. The first time I made an excellent homemade pizza (dough and all). The dough puffed up really high. I don't know if I had messed that up at the time but it tasted incredible. This is going to sound silly. Do you all know if a pizza stone can take direct open flame heat? I'd like to place it on an open flame grill and try to grill up a pizza. Any ideas? Shawn , " Amy " <sandpiperhiker> wrote: > There ya go! :-) And they're really not that expensive anymore either... > > Good luck with the bread!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 There is a micro-brewery here where I live and they fix pizzas on a stone and put them in a wood-fired oven to bake. Of course... they also control the heat and the placement of the stone relative to the flames and I don't know the particulars of that. ken matrixenos wrote: > > I've got a pizza stone. I think I've used it only a few times though. > The first time I made an excellent homemade pizza (dough and all). > The dough puffed up really high. I don't know if I had messed that up > at the time but it tasted incredible. > > This is going to sound silly. Do you all know if a pizza stone can > take direct open flame heat? I'd like to place it on an open flame > grill and try to grill up a pizza. Any ideas? > > Shawn > > , " Amy " <sandpiperhiker> > wrote: > > > There ya go! :-) And they're really not that expensive anymore > either... > > > > Good luck with the bread!! > > > > > * Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 > This is going to sound silly. Do you all know if a pizza stone can > take direct open flame heat? I'd like to place it on an open flame > grill and try to grill up a pizza. Any ideas? I'd be nervous - if there's any moisture in the stone, it will heat up faster than the stone, possibly expanding enough to explode. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2005 Report Share Posted April 14, 2005 Shawn, both Amy and Ken brought up really good points. To do this properly on a grill, first you would need to do the " indirect " heat method. Next, you'd need to buy a good quality stone. Not all stoneware is made the same. I used to sell the stuff and I cook with my Pampered Chef stoneware all the time. It really cooks things up nicely. They do say not to use it under the broiler. I would do some research, though, because I'm sure there is a way to do it, just like those restaurants. But again, those restaurants are using fire in an indirect way to heat. Denise , " matrixenos " <matrixenos@h...> wrote: > > I've got a pizza stone. I think I've used it only a few times though. > The first time I made an excellent homemade pizza (dough and all). > The dough puffed up really high. I don't know if I had messed that up > at the time but it tasted incredible. > > This is going to sound silly. Do you all know if a pizza stone can > take direct open flame heat? I'd like to place it on an open flame > grill and try to grill up a pizza. Any ideas? > > Shawn > > , " Amy " <sandpiperhiker> > wrote: > > > There ya go! :-) And they're really not that expensive anymore > either... > > > > Good luck with the bread!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2005 Report Share Posted April 14, 2005 Good points, Denise, Thanks. I've even been trying to picture how they use them at the restaurants and they always slide the pizzas or pans on a flat surface (not on grills - at least that I've seen). I think it was Ken that mentioned the pan might explode, and at that point I decided not to experiment, LOL. I've thought about trying to grill up a frozen pizza at the very least, lol. Also, those MSF tomato/basil patties are very good grilled. I might grill those up, chop it up and add it as a topping to a frozen cheese pizza or something. Thanks for the advice, Shawn , " organic_homestead " <organic_homestead> wrote: > > Shawn, > both Amy and Ken brought up really good points. To do this properly > on a grill, first you would need to do the " indirect " heat method. > Next, you'd need to buy a good quality stone. Not all stoneware is > made the same. > > I used to sell the stuff and I cook with my Pampered Chef stoneware > all the time. It really cooks things up nicely. They do say not to > use it under the broiler. > > I would do some research, though, because I'm sure there is a way to > do it, just like those restaurants. But again, those restaurants are > using fire in an indirect way to heat. > > Denise Quote Link to comment Share on other sites More sharing options...
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