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!
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.
This is probably not what you meant, but I use mine to press tofu. :)
I also second the pita bread idea.
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.
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.)