Electric pizza machine

[Cuilidh]

I may be worrying needlessly, but I have strong concerns about using the silicone liners in cooking, especially at the high heats, it just doesn't seem right to cook something on such an artificial surface then eat the product at the end - I would have concerns about chemicals used in the manufacturing process venting off or leaking into the food.

[Yvette]

Oh really Marie that is interesting mine are a steel I am assuming all the new machines should have the steel ones

[Cuilidh]

Mine are steel and I was surprised at how easy they were to use.

[Yvette]

Yes Marina they are very effective

[CreamPuff63]

I never use these. These are really thin and flimsy. My pizzas just slide off the baking paper or I chop up the pizza with the paper on the chopping board  to save mess

[Yvette]

The new ones are really good CP really sturdy 

[JulieO]

I saw this today, for anyone wanting the black one $140 (disregard if you find one cheaper).

http://www.everten.com.au/newsletters/20121010/TopSellersOnSale.htm?trk_msg=UE4AIAN1U3A4D3GGFNL3RKH564&trk_contact=MR5JD41F12T5OH4VM5TIV432E4

[Cuilidh]

The black one from Victoria's Basement is $129.00 plus postage (my total came to $141.00)

[judydawn]

These are the metal paddles - Katie posted a picture further back in the thread but I thought I'd post them again for those who missed that conversation.

[CreamPuff63]

They look great! Good to use I should imagine, but me thinks ill stick to my baking paper 

[mcmich]

The silver thingies are for lifting the pizza on and off the stone, I put the base on these make the pizza and then put on the stone.

Had the bazaar bases last night as the others were sold out. They don't crisp as well as the Pittes brand but still nice.

Thanks Yvette,  good to know.

I have a huge spatula. It came with the pizza stones.

This is what Katie and I use.

[cookie1]

Mine are like yours CP.. I bought a silver one with a handle from Kitchen warehouse. I think it is a Pete Evans one.

[maddy]

Um, can I ask why people are using baking paper?
As the stone blackens, it becomes more non stick and seasoned (as long as you scrape off debris).  Using semolina does stop fresh dough from sticking, and cooking directly on stone gives a crisper crust.
 I would have thought paper and liners (which concerns me also Marina) defeats the purpose of the stone.
please feel free to put me back in my box 

[achookwoman]

Maddy,  wouldn't dream of putting you in any box,,,,!!!!!!  I use the baking paper as it makes moving the uncooked and cooked pizza around easy.  The base still crisps up nicely. 

A word of warning.  Don't use your machine on an unprotected  LAMINATE bench as it may damage it.

[Mama Fergie]

Mine are the same as yours CP.