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Dec 27, 2007 06:06 AM

Other uses for pizza stone?

I received a pizza / baking stone (Pampered Chef) as a gift. I have owned a pizza stone in the past (although it has gone missing) and am looking forward to making pizza again. I want to try making spinach pizza, white/garlic pizza, bbq chicken, as well as margharita style.

However, I was wondering if there are other uses for the stone. I'm told that it is good for reheating some crispy leftovers or baking bread. I do like roasting, but do not do much baking or desserts. I might try making a flatbread, like naan, though.

Any suggestions appreciated!

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  1. My friend uses it for cookies. They come out nice and crisp. When I am baking, I always leave it in the oven (on the lower rack). It is my hope that it conducts heat in my not-always-reliable oven. But I have no proof of that.

    1 Reply
    1. re: WildSwede

      that's exactly how my sister uses hers - pizza, cookies, rolls, heat conductor. I think she has 2 now because she prefers to use it instead of regular cookie sheets.

    2. Appetizers with a phyllo, bread, breadcrumb or batter coating all do well on pizza stones. Once the stone is hot, place appy's on surface and bake as usual. They will all crisp up better than lying on metal, foil or glass. No oil needed.

      For fresh bread baking stones are wonderful. For roasting bulbs of garlic or drying herbs also a wonderful tool.

      1. Fresh made pita bread is to die for. :)

        1. This is probably not what you meant, but I use mine to press tofu. :)

          I also second the pita bread idea.

          1. Keep it in the oven, always, and it helps regulate/maintain the temperature of the oven, especially if you open it mid-cooking. I never rotate my cookie sheets anymore, just keep a pizza stone in the middle (from Shirley Corriher). It also works great baked on low to keep the oven warm for proofing bread.

            2 Replies
            1. re: chowser

              Since I've cracked several pizza stones (kept in oven at all times), I've moved to tiles made of the same material. I lined the bottom of my oven and also have them on the top rack.
              My husband bakes breads and swears by them.

              1. re: sebetti

                We use unglazed tiles on the lower rack after having a pizza stone crack. Have had the same tiles in use for over a decade. I leave them in the oven. Does anyone know if you get better heat on the top rack (heat rises) rather than the lower rack (closer to the heating element)?