/ck/ - Food & Cooking

soak it in water for about an hour before putting it in a pre-heated oven to "break in"

That's a bad pizza.

why would you? what would that even do?
it retains heat by nature of being a big chunk of rock. it's not going to get any better or worse at doing that.

Without the stone, you'll never have a good crispy bottom.

>>4052309
I'm not stupid, the thing is porous and that's just going to make it crack

I like to fry bacon on my stone to give the bottom of the crust a nice taste.

No, you don't need to break it in. Simply never wash it or get it wet, always put the stone in the oven before you set the temperature, so temperature of the stone rises with the oven.

A pizza stone is simply a large heavy object that you "charge up" with heat and then cook your pizza on it. It approximates the heat stored in the hearth of a traditional baking oven. In a traditional oven the oven is first preheated by burning a fire in the oven. Once the oven is up to temperature the coals are pushed aside and the bread (or pizza) is baked using the residual heat in the stones of the oven. A pizza stone simulates this in your home oven.

Anything that is food-safe, thick, and heavy will work. you could use a stone, a large plate of metal, etc. It doesn't need to be "seasoned" or treated because its sole function is to act as a store of heat.

>>4052318

OH, I thought you wanted it to "break in" the oven

Thanks guys, one more question for you.

Does it make a difference if you put it in with the pizza on it? That is, have it out while it preheats, then put it in after I finish preparing the pizza.

>>4052339

if you have the stone out of the oven while the oven is heating, the stone isn't heating, which defeats the purpose of the stone.

>>4052339
Are you retarded? Did you even read what they said?

>>4052345
That's all, thanks /ck/

>>4052318
>I'm not stupid
>asks 4chan for advice