How to maintain a pizza stone

[judydawn]

How do you get on when you want to make 3 pizzas at once and only have 1 stone?  Doesn't the everyday cookbook dough make 3 pizza bases? I know it says divide into 4 balls but apparently these are too thin and most people only make 3. Does a stone make a whole heap of difference to the end product?

[judydawn]

UnConundrum is a  BGE the same as our weber over here? It certainly looks like one and that's a pretty big pizza stone you have there, isn't it?

[UnConundrum]

With a stone, you have to make one pizza at a time, and really should give it a few minutes to recover temperature between them, unless you burnt the first one

A BGE (Big Green Egg) is a ceramic cooker, usually used for smoking, and has a temperature range from about 180F to 1200F.  It is far different from a Webber.  You use only lump charcoal with one, as opposed to gas or briquettes.  It's ceramic is about an inch thick, so it holds temps for a long time and keeps moisture in for those long cooks.

[Thermomixer]

A BGE (Big Green Egg) is a ceramic cooker, usually used for smoking, and has a temperature range from about 180F to 1200F.  ... It's ceramic is about an inch thick, so it holds temps for a long time and keeps moisture in for those long cooks.

That's serious !!!!!

[cookie1]

Looks lovely Warren. I also use my pizza stone for the Naan bread.

[Paul]

Looks lovely Warren. I also use my pizza stone for the Naan bread.

I use mine for pitta bread too

[MrSpock]

With a stone, you have to make one pizza at a time, and really should give it a few minutes to recover temperature between them, unless you burnt the first one

Since the stones are so affordable, wouldn't you be able to cook 3 pizzas on 3 stones in a convection oven?

[MrSpock]

Looks lovely Warren. I also use my pizza stone for the Naan bread.

I use mine for pitta bread too

It actually works great with any kind of bread when you don't want to use a bread pan. I use it for my French baguettes 

[UnConundrum]

You mean you don't go to Premier Moison? 

If you're a bread baker, try my baguette recipe.  You can find step by step instructions HERE .  Do you remember Passe Partout ?  I took a class with the former owner/chef/baker who showed us the method I use in that recipe.

[MrSpock]

You mean you don't go to Premier Moison? 

I actually go to Première Moisson to buy my yeast

Do you remember Passe Partout ?  I took a class with the former owner/chef/baker who showed us the method I use in that recipe.

The only Passe Partout I know was a children show in the 80's... Don't think that's what you're talking about!  I'll check out your recipe for sure. I just love making bread.

Edit: Wait a second! That's not a baguette!!!

[Thermomixer]

Edit: Wait a second! That's not a baguette!!!

Mon dieu, sacre bleu, c'est vrai - but it is two baguettes that Warren makes in the video !!

[trudy o]

UnConundrum, mine looks like yours
I was a  bit worried until i saw pics on here so thank you so much

[Thermomixer]

UnConundrum, mine looks like yours
I was a  bit worried until i saw pics on here so thank you so much

Good point - has anybody seen the bottom of wood-fired ovens ??  They are not spotless, but bread and pizzas just get tossed onto the bricks and come out fine.  That's what has been done for centuries - no scrubbing down the ovens.

[UnConundrum]

Edit: Wait a second! That's not a baguette!!!

Ok.... so it's a boule.  I just thought it was a great picture that I added after the recipe was already up.  I use the same formula for the dough..... baguette or boule   

The restaurant was traditional French owned by James McGuire (who taught the class).  I found an old review HERE