Does the stone work in a regular oven? Can the holder go in the oven? Do you really assemble the pizza on a hot stone?
1692917
If it fits in your oven it works fine. Assemble the pizza on a paddle with cornmeal then slide it onto the stone to cook. This is an ordinary pizza stone so follow the directions that you find on the web. For a simple example see http://www.youtube.com/watch?v=OrEmMXSgRmU
1692918
while I haven't tried the stone in a regular oven, I would think it would work fine. I wouldn't hesistate to try it - the whole thing pictured goes in my bbq w/o issue. It gets really hot....have your oven mits ready. When assembling pizza....use lots of corn meal on the stone so the dough doesn't stick. I assembled pizza's on a cutting board and then slid them onto the stone. I didn't try assembling on the stone.
1692919
oven use should be fine. other suggestions for using a paddle to slide dough onto stone is probably best way to go about it, but since i don't have one, i just carefully lay the dough (that i've already shaped into a rectangle) on the pre-heated stone (corn meal down first) and then put on the sauce, toppings, cheese, etc.
1692920
Yes, works in a regular oven. Holder too. Do not assemble on a hot stone. Use a pizza peel (available at B,B&Beyond;) with cornmeal and shake it off onto the hot stone.
2124540
I use a wooden pizza paddle. Well worth it. I roll the dough out on the paddle, then put some corn meal for lubrication under the rolled dough and let it rise for a few minutes. Then shake the dough on the paddle to loosen, place on toppings and bake for 10-12 minutes in a preheated 450 degree oven (stone always remains inside).
2163579
I Heat mine at 500, and use it in the oven only. If you are using it for baking a pizza, heat the stone for an hour and you will get a better pizza. Bake the pizza for 10 to 15 mins. This info comes from the American Test Kitchen.
2124541
If you have a large rimless cookie sheet, this works great: Lay a sheet of parchment on the cookie sheet. Sprinkle some cornmeal, or preferably, semolina flour on the parchment. Roll out the pizza dough to desired size and transfer it to the parchment on the cookie sheet. You may need to press the pizza dough back into shape, but it's not much work at this point. Cover dough with your toppings. Meanwhile, your stone is preheating in the oven. When it has thoroughly preheated, simply open the oven door, pull out slightly on the oven shelf with the stone, then slide the pizza, parchment and all, onto the stone. The parchment will make easy work of transferring the pizza and keeps the stone clean too! I've used this method several times, and it works wonders!
936027
HiI've had stones for years and have never "seasoned" them. What I do is I have a wooden "peel" that I sprinkle wondra flour on (some people use cornmeal) and then I put the stuff to be cooked on the wooden "peel" and let it slide off onto the stone that has been heated to the maximum temperature already. The Wondra flour acts like ball bearings so that they slide onto the heated stone. Nothing has ever stuck on the stone except maybe some overrun of cheese when I do pizza. Are you preheating your stone?
488251
Our oven takes five minutes to preheat and I usually leave the stone in there while it's doing so. After the oven is preheated (5mins) I usually let the stone cook for 10-15 more mins (15-20mins total time) before I put something on it. Then after the item (pizza mostly) is scheduled to be pulled out, I instead Leave it in there for another 10 minutes or so (I use my best judgement for when it should come out instead of what the instructions say to do)Thus a 20 min pizza can take 50-60 mins to cook, but its worth the wait.
1015659
No, the stone is too hot, stone cannot be taken out of oven with pizza on it. When cutting the pizza, the sauce and cheese will melt onto the stone and cause black burn spots.
1808378
I don't now the difference sorry. The oven I have has two stones that stack on top of each other and it works really well. I fired four pizzas on Saturday and 12 a couple of weeks ago. This is the best purchase I have made in the cooking world!
961143
Hmm. I don't know. Have never used it for that. But when I use the regular oven for pizza, I put it in the middle....
1792749
It's possible that your dough is too wet. It should be well floured before putting it on the hot stone. You can also sprinkle some flour on the stone as well. The flour will burn but it might help with easy removal. I had this problem the first time I used the pizza maker but after adjusting my dough, I have not had any difficulty removing the pizza. Good luck!
488252
Our oven takes five minutes to preheat and I usually leave the stone in there while it's doing so. After the oven is preheated (5mins) I usually let the stone cook for 10-15 more mins (15-20mins total time) before I put something on it. Then after the item (pizza mostly) is scheduled to be pulled out, I instead Leave it in there for another 10 minutes or so (I use my best judgement for when it should come out instead of what the instructions say to do) Thus a 20 min pizza can take 50-60 mins to cook, but its worth the wait.
2057866
I agree with Riggolette L. Use like any other pizza stone- you want to have the stones in the oven when you turn the oven on. They need to heat up slowly. They may crack if you put a cold stone in an already hot oven. They are darling little pizza stones.
1694056
No, it'll be more prone to breaking. To properly use a pizza stone you need to put it in the oven then start preheating it so it doesn't break. i usually make the pizza on parchment paper and put that on the stone. comes out with a great crust and hardly any clean up.
679160
I normally use mine in a 425 degree oven and put it in before turning oven on. Preheat for at least 30 minutes before placing pizza on the stone. The more you use it the better the stone gets. Never place a wet or moist stone in the oven, it will break.
197128
I can't say exactly it buries the needle on supplied thermometer I would say in the neighbor hood of about 900 F. I will say it cooks a pizza in about 2.5 minutes and it is truly a wood fired pizza. Do not use a cheap stone it will crack. I used one I had used in my home oven for years and second run on Kettle it cracked. I purchased a quality stone 5/8" thick x 15" diam. from California pizza stones it is great and will last. All so keep in mind there is a learning curve with Kettle you have to stay on top of pizza as it bakes spinning and the like as is done in a wood fired brick oven and you will be pleasently suprised at the result.
1643912
I have this holder in the lime green and have add no issues with it burning or becoming hot. I have not used it directly in the oven though. The Lodge Stone holder works great on my cast iron frying pans.
1372799
Im not sure what you mean by "base"..but if your talking about the bottom of the pizza, I get the stone as hot as the Summitt will go...once over 600 I put pizza on and close lid. I check after a few minutes and remove when the bottom crust is the way I like it. We prefer a thin crust..and slightly crispy. Hope this helps. I put the stone in the middle of the grill fyi...and that allows the "oven type" surround heat to finish the toppings. I dont use corn meal, and, I always assemble pizza complete before putting on stone. As you "peek" at the bottom, use your pizza spatula to loosen any cheese or other item that may cause sticking..normally, the ston e is so hot, it burns the materials completely. Im not sure what you mean by "base"..but if your talking about the bottom of the pizza, I get the stone as hot as the Summitt will go...once over 600 I put pizza on and close lid. I check after a few minutes and remove when the bottom crust is the way I like it. We prefer a thin crust..and slightly crispy. Hope this helps. I put the stone in the middle of the grill fyi...and that allows the "oven type" surround heat to finish the toppings. I dont use corn meal, and, I always assemble pizza complete before putting on stone. As you "peek" at the bottom, use your... » Read More Im not sure what you mean by "base"..but if your talking about the bottom of the pizza, I get the stone as hot as the Summitt will go...once over 600 I put pizza on and close lid. I check after a few minutes and remove when the bottom crust is the way I like it. We prefer a thin crust..and slightly crispy. Hope this helps. I put the stone in the middle of the grill fyi...and that allows the "oven type" surround heat to finish the toppings. I dont use corn meal, and, I always assemble pizza complete before putting on stone. As you "peek" at the bottom, use your pizza spatula to loosen any cheese or other item that may cause sticking..normally, the ston e is so hot, it burns the materials completely. « Show Less