Pizza Stone?

I have about 6 different Pampered Chef baking stones...they are AWESOME!!! it's not just about the pizza - it's about the even baking for cookies and rolls, etc...

I love that my crusts are NOT soggy.
I love that the things I bake are EVENLY cooked.

I don't use mine for just pizzas!!! You'll love it!!

I use mine for baking too, it's awesome!
When I make homemade pizza, the crust is cooked evenly and so good!

Yes...I do.

But I am a bread maker so I use stoneware or a dutch oven when I bake. Stoneware bakes more evenly. Also, I have found that it is very hard to burn pizza, bread or cookies in or on stoneware. Stoneware keeps my bread crusty on the outside..and oh so yummy and chewy on the inside.

I use a pizza stone all the time and love it! I don't make pizza very often, but do use it for pizza. It's fabulous for biscuits and cookies! The pizza stone definitely makes a difference. :)

I love the fact that when you take the pizza out of the oven, you can set the stone down on the table and actually cut the pizza without it going wibble wobble because you set the pizza on a rectangular cookie sheet or something else that doesn't fit. What a pain in the butt that was!

It makes the crust crispier. My kids don't actually like pizza to have crispy crust, they like it soft, so I don't use mine for pizza.

But - it's great as a healthy alternative for anything that is usually fried. For example, French fries done in the oven can be a little soggy. But if you bake them in the oven on your pizza stone, they are much crispier. Same for breaded chicken strips or breaded fish sticks or fillets.

I love, love, love my pizza stone. I also got a baking sheet stone and plan to get more. Pampered Chef ones are awesome. It's all I have so I don't know if other ones are just as good, but I love mine. I swear by them for everything but cookies.

I love my pizza stone. I put it in the oven prior to pre-heating, crank the temp up to 500 and roll my homemade pizza crust out on parchment paper. After adding toppings, I use a flat pizza pan to slide the pizza and parchment onto the stone and bake for 10-12 minutes. The crust comes out perfect every time. Before using a pizza stone, my homemade pizzas were only so-so. I'll never use a regular pan again.

My mom uses her pizza stone to bake giant cookies. Press a half a batch of cookie dough onto the stone, and bake. People really get a kick out of receiving a big cookie! :)

If you heat up the stone, then cook the pizza yes the crust is more crispy. we also use the Pizzas pizza cooker... we use that for our frozen pizzas that we get.

i like mine!
khairete
S.

I love mine. I don't cook a lot of pizza, but I use it for freezer breads and anything breaded (like fish or chicken). It really does make it crispier and the stone helps keep the food warm while you eat incase you want seconds.

Heck yeah - they are awesome. We have one specifically made for the grill... open flame pizza is by far the best. It can make a cheap frozen pizza taste like gourmet =)

I use it for a lot of baking because it heats evenly and things crisp up well.

Yup, It's the only way I cook pizza. I also have a bunch of other baking stones from Pampered Chef. If it goes in the oven it goes in/on a stone.

Meh. I have O. and use it for pizza.
Truthfully, I usually have a 2nd pizza on a $6 pizza pan at the same time.
I can't tell the difference.
It does keep the pizza warm longer.
I wouldn't buy another O..
My 0.02.

There's a definite difference - especially if you make your own dough. Be sure not to wash it in the dishwasher or use soap on it, though. There should be care instructions with it if you buy one.

The crust ends up being a little more crispy and even.

I love my Pampered Chef Pizza Stone. When I got it I thought I had been crazy to spend that amount on it. Once I cooked on it a few times it smoothed right out and sealed up.

I occasionally wash it in the dishpan, I don't let it sit there but I do wash it quickly then rinse well. Dip it in then rub the front rapidly then put under running water. Less than 30 seconds I bet. Then I stand it on the drainer.

I also cook my crust half way first. I cook everything that goes on the pizza first. I use Jimmy Dean Sage Sausage and crumble it up, cook it soft, not crunchy. Then I saute the onions, bell peppers, mushrooms, anything I'm putting on the pizza in the sausage grease that's left when I dump it out. So not much at all.

I use real butter on the warm crust and sprinkle garlic powder on it then add a tiny bit of cheese to help everything stick on the crust. Then bake it until the cheese in the middle is melted but nothing is burned.

I'm partial to the Pampered Chef stones - no heating up, crispy light crust & they can be used for lots of other foods besides pizza. When properly cared for, they'll last forever and they're warranteed for 3 years. If you'd like the link to my website to take a look at the shapes/sizes that are available, just send me a private message & I'll send you the link.

for the best crust, do your pizza on the grill. I have stopped using my stone, and prefer the grill for pizza. It makes amazingly thin and crunchy crust.

I love my baking stone for pizza and breads.

I love my baking stone. I got it from Pampered Chef about 20 years ago now! I don't bake pizza on it unless I have made my own crust. I use it for cookies and other baked goods. I love it.
A.