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Pizza Stone?

  • c

Anyone seen any around town? I was thinking Monas but I'd rather not trek around, if anyone has seen one lately.

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  1. They can be found almost everywhere but I would suggest you to invest time in finding a thicker granite stone or anything stronger than the usual pizza stone. I probably broke 5 of them in less than two years... due to the thermal shock caused by placing a cold pizza on top. Some people also use patio tiles and I have also heard that large cast iron griddles make excellent substitutes and they obviously serve more than one function.

    3 Replies
    1. re: Magictofu

      can you specify where "almost everywhere" is?

      1. re: C70

        General kitchen supply stores like Ares, and I've seen them at smaller stores too. I'm sure Dante carries them. All the ones I've seen were 1/2 inch thick at the most, and yes, mine also cracked on first use.

        You could look into getting an unglazed terracotta tile such as the ones sold in ceramic stores. I know Ceragres sells unglazed Mexican Saltillo tiles, and these are at least 1 if not 1.5 inches thick.

    2. magictofu gives some very good advice. i have cracked countless pizza stones and tiles in my twenty years of making thousands of thin crust at home.

      4 Replies
      1. re: kolachman

        The best pizza stone I have found, is what magictofu suggested. I preheat my cast iron frying pan in the oven - at 450, and then use the bottom side of that (so upside down). The size might be smaller than that of a pizza stone, but it will never crack (like the 3-4 pizza stones I've had did) and conduct the heat very well. Still the result is not equal to that of a pizza stone (I mean it's inferior) but not enough to make me stop using it.

        1. re: maisonbistro

          (whines) I WANT A PIZZA STONE!!

          1. re: maisonbistro

            I just saw a round 14 inch cast iron pizza pan, specifically for pizza while doing my nightly Amazon.com cookware porn browsing. I saw two actually, one Lodge and another "fancy" Mario Batali. I am in love; now I need to find a local source that stocks these. Any leads?

            1. re: emerilcantcook

              I know that Dante carries the Batali line. The cast iron skillets seem to be of good quality.

        2. Cuisine Gourmet (2005 Drummond, 514 845 2112) had some the last time I visited, probably a couple of months ago. I've had mine for years and have no problems with cracking.

          5 Replies
          1. re: carswell

            nor has my friend who is guiding me through my first 'home pie', Carswell. I think preheating it properly and leaving it in the oven when done is key. If you have any other tips I'm all ears.

            you don't remember the price off hand, do you? I may just buy this one:


            1. re: C70

              Actually, I leave mine in my oven all the time. Helps stabilize the temperature. When not using it for pizza or bread, I keep it covered with a double thickness of heavy-duty aluminum foil to protect against spills and splatters. I never soak it or wash it with soap (only water), and I let it dry thoroughly before returning it to the oven. Stains I remove with fine sandpaper. I also use a wooden peel.

              As I recall, CG's stones were priced in the $40 range, but you could always call and ask.

              1. re: carswell

                These are more expensive than those I bought (all in the 10$-25$ range)... They might be of better quality.

                I also preheat, avoid washing with water and use a peel but my record number of pizza on a single stone is 8... In general they all broke after 3 or 4 sessions.

                By the way, I'm sorry for not giving better directions in my original post C70... I live in Ottawa and have little knowledge of Montreal. The only thing I can say is that I always found a section with one or two kinds of pizza stone in kitchen/cooking stores.

                1. re: Magictofu

                  Interesting. As I recall, I paid around $35 for mine in the US about 15 years ago. Am pretty sure it was the same brand as the ones I saw at Cuisine Gourmet.

                  1. re: Magictofu

                    no problem, magictofu, & thanks to both of you for the tips & price info.

            2. I have seen some at Winners, of all places, just a couple of weeks ago; but due to the nature of the store there is a chance that they are already gone. It is also possible that they won't receive any in the next 20 years. The inventory of Winners always vary, so it is a place to go when you are not specifically looking for something and are open for surprises.

              I don't know if you would prefer a designated pizza stone for aesthetic reasons, but many homemade pizza enthusiasts swear by the ceramic floor tiles from hardware stores. Just make sure you get the unglazed ones, the glaze is toxic.

              1 Reply
              1. re: emerilcantcook

                I've seen inexpensive ones at Stokes, a chain with stores all over the city. Don't know how special they are, however.

              2. There was a boxing week blowout at Benix which might be over now, but I think their pizza stones were something ridiculous like $5.99. In my opinion it's better to go the slate tile route, but at $5.99 a pop you're not going to be too unhappy if it shatters on you.

                1 Reply
                1. re: afoodyear

                  I bought mine at Dante's, a couple years ago. But I bought the rectangular one rather than the round one. $40.
                  Yup, it split down the middle after a few uses, but I still use it. At the time, I assumed it split because I was baking bread, and spritzing water into the oven.
                  I think I'll try to pick up slate tiles the next time I'm at Home Depot, but only if I can ever chase down a "customer service representative" who's willing to help me.

                2. My apologioes if I am repeating stuff said. I get my stone at Dante on Dante, I have cracked one in about 10 years and paid 30$ for it. I leave in the ven all the time, it`s a benefit, it will only dissipate the heat better.

                  As far as using it with pizza, I basically pump the hell out of the oven (even use autoclean if possible) I do have a transfer pizza board. Make sure that you build your pie on the spot on a good layer of wheat seminola. That will make the crust slid on the rock much better. I also throw a bit of seminola on the rock. The wheat simply locks out any remaining humidity in the crust and also creates tiny burns in the crust, this as close as you could get from wood ash burns.

                  1. I have used pizza stones from Fox run for years before they crack. I rarely took them out of the oven, as the cool air will certainly limit their longevity.

                    On the subject of floor tiles, I had considered this but dismissed this as I was suspect about the composition of the tiles. These tiles are designed for use as flooring, in countries where the use of food grade materials may not be a consideration. I would think twice before using a ceramic floor tile for baking.

                    Same goes for using lumber grade cedar as a plank for your fish. This lumber is treated to prevent decay, or mold. Pay the $5.99 for the untreated plank sold for food use. It may be better than growing a third leg...

                    1 Reply
                    1. re: fedelst1

                      Foreget about expensive pizza stones that always break. Find a quarry, stone supplier, home reno store, etc. and get a piece of granite from them. Often you can get a piece of remnant granite (left over from a kitchen counter remodel) for a very cheap price.