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pizza on quarry tile

post #1 of 9
Thread Starter 

I have been trying my hands on making pizza a couple of times. Not always perfect, but most often very edible.

I have been making them on a flipped over oven tray and sometimes on a cast iron hot plate (if I use my big gas oven).

The little electrical one gets hotter so I prefer to use that one.

I have been looking for a pizza stone for quite a long time, but never found one.

Then I found a place that sells quarry tiles, so I decided to use those.

I placed them inside the oven tray and started experimenting.

 

The ingrediens: 3 different cheeses, tomatoes, tapenade, caramelised onions. That was for 2 different type pizza. The first one had tapenade as a base and tomato and cheese, the 2nd was made with the caramelised onions, tomato and cheese.

    

 

And then in the oven. Not without problems as the quarry stones are quite heavy and the tray collapsed out of the rails. I solved it in the end by placing 2 metal cups under the tray to take its weight

 

I think I checked a couple of times too many and got impatient with the first one. It didn't turn brown enough so I finished it under the broiler.

 

I learned with the second one and left the oven unopened, till the pizza turned brown and then gave it a turn and let it go a bit longer.

This one had a very nice crust!

 

Although not scarred, crispy  and airy non the less

 

 

  

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
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post #2 of 9

That 2nd one looks good!

 

One thing about pizza stones is you have to take your time preheating them. It's much longer to pre-heat than your oven. 

post #3 of 9

I let mine go two hrs @550 before I put anything on it.

post #4 of 9
... And often it is necessary to wait between pizza for the tiles to get back to temperature.

Good looking pie! I had a visceral reaction to your cheese blend, though. In my house there is great debate about cheddar on a pizza. I'm against but everyone else is for.
post #5 of 9

Besides the mandatory hot oven and/or stone, what makes a big difference in taste and texture, is retarded fermentation, from 3 to 5 days in the fridge.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #6 of 9

I have a stone from here http://bakingstone.com/ they work very well!

post #7 of 9
Quote:
Originally Posted by MaryB View Post
 

I have a stone from here http://bakingstone.com/ they work very well!


Yup, I've been using a fibrament stone (same source) since 2010 with great results, Ms. MaryB!!!!   :bounce:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #8 of 9
I use Terra cotta flower pot bottoms, they're cheap enough that I keep 5 of them in the bottom of the oven to cycle though as I bake pizzas
post #9 of 9
Thread Starter 
I did make a mistake with the first one in not heating up the stone long enough. I waited sufficiently long for the second to be up to temperature.

I have been looking for terra cotta pots (to make a tandoor, but that's a different story) but can't find them. Always a problem here with finding stuff that is so easy to get elsewhere.

I used quite a wet dough (which included some instant yeast and sourdough starter, mixed herbs and garlic) that rested for about 24 hours in the fridge. Then plans changed and I moved all dough balls to the freezers.
It only takes about 1.5 to 2 hours to defrost (which gives enough time for pre-heating and prep) wink.gif

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
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