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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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[ERROR] No.16810013 [Reply] [Original]

>> No.16810020

>>16810013
I know. Pizza oriented strand board is king.

>> No.16810026
File: 132 KB, 500x500, 1607160477905.jpg [View same] [iqdb] [saucenao] [google]
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I have a pizza stone but I prefer making pan pizzas anyway

>> No.16810045

>>16810026
I'd buy a new fucking oven at that point

>> No.16810048
File: 3.86 MB, 2752x4788, 20200523_123606.jpg [View same] [iqdb] [saucenao] [google]
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>>16810013
take the Welsh bakestone pill, 1/4 inch cast iron, fits on my bbq. steels are better for browning that stones anyway

>> No.16810102

>>16810013
yeah you should use a pizza steel instead

>> No.16810215

>>16810013
Yep. For me, it's a Lodge cast iron pan.

>> No.16810223

>>16810013
No they aren't, the one I use was <$10 and it's lasted me over a year easily. Makes the best crust (compared to a baking sheet)

>> No.16810270

>>16810013
i use a cast iron, cook the base for a couple minutes on the hob then throw it in the oven to. works great for thicc crust and thin.

>> No.16810399

For me, its soapstone

>> No.16810426

>>16810026
What the fuck is happening in that oven?

>> No.16810458

>>16810026
Did they stuff their pizza with icing? What the fuck is that?

>> No.16810490

>>16810026
Did someone attempt to use a plastic cutting board as a pizza stone?

>> No.16810500

>>16810426
It's pretty obvious. Dude puts pizza on cutting board (plastic),then puts the whole thing in the oven, plastic cutting board melts, pizza cooks but is unsafe to eat due to plastic vapors and molten plastic

>> No.16810528

i use a pizza stone only for reheating bunch of pizza slices at once

>> No.16810554

I did similar, had forgotten that i put some stuff in the oven, to get it out of my way, preheated for pizza. Smoky stinky mess from plastic colander. No pizza that night
*sadclownface.gif

>> No.16811330

>>16810013
not great for pizza, but i've used them to transfer more heat into the bottom of my biscuits

>> No.16811338

>>16810048
haha that looks like a smiley face lol :^)

>> No.16811348

why are they a scam? how else can I cook pizza at home?

>> No.16811413

>>16810490
That is EXACTLY what went down in that rather cursed photo.

>> No.16811419

>>16810048
Iron actually heats too quickly for it to be good for pizza. You need the relatively slow heating of a stone to cook it through without burning it.

>> No.16811508
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[ERROR]

>>16810013

>> No.16811523

>>16811508
ID'S HABBEDIG

>> No.16811528

>>16810013
Someone tell me. Do you really need to put these things in the oven for an hour before putting your pizza on? I know stoneware needs to heat up with the oven, but another hole hour? Or is it just some autist that keeps posting that shit?

>> No.16811547

>>16811528
an hour is generally advised, but I've gone 30 minutes and even 45 and it still does well. I think your area and general climate play a role in the time necessary to heat it up.

>> No.16811560

>>16811547
Is it the stone itself that needs that long, or is it to get it hot enough to cook the pizza properly? What happens to your pizza if you just heat the stone just until the oven is preheated and then place your pizza on it?

>> No.16811562

>>16811528
Just turn the oven on after you make the dough.

>> No.16811583

>>16811560
Then you're defeating the purpose of the stone since it won't be up to temperature with the rest of the oven yet.

The whole point of a stone or steel is to have a large thermal mass that you get as hot as you can so you can dump a ton of heat into the bottom of the pizza to get a closer result to what you'd get in an actual pizza oven. The air in the oven is going to heat up faster than the stone so if you don't wait longer than the time it takes to let the oven itself preheat then at best the stone will do nothing for you and at worst you're effectively insulating the bottom of the pizza against the heat of the oven so you'd get a worse result than not using it at all.

>> No.16811608

>>16811528
just turn the broiler on.

>> No.16811611

>>16810013
Just build a stone one, best idea I had.

>> No.16811636

>>16811528
Yes. The whole point is to get it to 500ish degrees before you put the pizza on it. That's usually about an hour. If you are srs you have an IR thermometer and know exactly how hot it is. After a lot of trial and error, I've found that 515F is perfect on my steel, on the middle rack. Light char on the bottom and the top gets done.
>>16810013
Stones are good. Steels are better.

>> No.16811910

>>16811348
Upside down baking tray.

>> No.16811942

>>16811910
Works in a pinch but you won't get as good results as you would from a stone or an actual baking steel

>> No.16812385
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>>16810426
I came in it

>> No.16812390
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>>16811508
>>16811523

>> No.16812396

>>16810048
Why would you want this? It's like a cast iron pan but does less shit because it lacks sidewalls

>> No.16812412

>>16811636
>Stones are good. Steels are better
I've seen this meme multiple times and got me wondering, what makes steel better? I want to get serious about my pizza and want to decide what to get.

>> No.16812413

They make fine pizza but they end up breaking. I went through two of them in a year before I said fuck this and bought a pizza steel. That shit ain't ever gonna break.

>> No.16812418

>>16810026
IMAGINE the smell

>> No.16812427

>>16811528
It's not just about the stone's temperature. It's about the walls of the oven, so you don't lose all the heat the moment you open the door.

An hour is probably excessive though; 30 minutes should be fine.

>> No.16812467

>>16811419
You preheat the stone though. The cast iron and the stone will be exactly the same temperature when the pizza is placed on them.

>> No.16812469

>>16812467
Conduction.

>> No.16813252

>>16812412
Better heat transfer, and more thermal mass

>> No.16813359

>>16810026
Pizza's great and all, but there's no reason to get that excited about it.

>> No.16813365

>>16810026
Damn

>> No.16813372
File: 112 KB, 900x900, LPGI3_L.jpg [View same] [iqdb] [saucenao] [google]
[ERROR]

Iron under and stone above.