HOME > Chowhound > Home Cooking >
Do you create unique foods? Share your adventure
TELL US

Other uses for pizza stone?

natureboy Dec 27, 2007 06:06 AM

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!

  1. WildSwede Dec 27, 2007 06:54 AM

    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
      j
      jujuthomas Dec 27, 2007 07:54 AM

      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. h
      HillJ Dec 27, 2007 07:41 AM

      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. Morganna Dec 27, 2007 07:43 AM

        Fresh made pita bread is to die for. :)

        1. c
          corgette Dec 27, 2007 08:21 AM

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

          I also second the pita bread idea.

          1. chowser Dec 27, 2007 08:25 AM

            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
              sebetti Dec 27, 2007 09:47 AM

              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
                b
                blackpointyboots Nov 16, 2013 08:29 PM

                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)?

            2. k
              karykat Dec 27, 2007 08:55 AM

              In the summer I have used mine to make "sandwiches" with a flour tortilla. I put a tortilla on the stone, cover with sauteed mushrooms and onions and other vegies, and some cheese. Fold the tortilla over and let everything cook. Doesn't take too long with a hot stone. (I put some parchment paper on the stone and then put the tortilla on it for easier clean up.)

              Show Hidden Posts