Need a large Baking / Pizza stone.
I have a round stone that will hold a 14 inch pizza ..i would like a larger stone to put baguettes on and some other breads etc.
i have seen this
does anyone know of a equally good and larger stone?
or do you use tiles?
I hear tiles dont hold that much heat..and get out of place.
I would shell out more dollars for a stone that will make my bread and pizza better.
what do you suggest?
Well, I'm no good for helping you with a larger one, BUT if you decide to get the one you link to, it's cheaper at Amazon. My daughter got me this for Christmas and its been living in my oven ever since, and works beautifully. Some complain of cracking, but perhaps they had the misfortune to receive a "lemon"....most are quite pleased, as am I:
My suggestion would be to use two rectangular stones -- if you get two 12x15 stones, side by side that gives you a 15x24 area. (Check the size of your oven first.) If the seam is an issue, maybe "bridge" the gap with parchment. My guess is that really big stones are hard to find because they are heavy and they break easily.
Fibrament stones are available in larger sizes, but measure the inside of your oven to make sure you don't order one that won't fit. I've never used one myself. I'm sure it's a fine stone, but I doubt it makes better bread than traditional stones. If you look at their 10 reasons for using Fibrament, the only one that doesn't apply to every other baking stone is their 10 yr warranty (it's fiber reinforced so it's probably much less prone to cracking than a traditional stone).
As for tiles, consider: 1) you need to find unglazed tiles, and other than low fired Mexican tiles, these are hard to find, 2) they do shift around a lot, so you can easily mess up your pizza or loaf when putting it in the oven, and 3) unless you have a tile cutter, you are stuck with using some combination of standard sizes to make your cooking surface. The only advantage of tiles is low cost.
Get out your yellow pages. Look up "refractories" and "Ceramics -- equipment". Make some calls. What you're looking for is a cordierite or cordierite mullite kiln shelf of 1/2 to 1" thick (thicker isn't necessarily better: it will take much, much longer to heat up.) by whatever dimension will fit the oven, with about 1/2 inch or so clearance every side. (or smaller, of course,)
That's what the king aruthur and the old stone oven pieces are (I suspect KA is selling the Old stone oven product.)
That's a much superior solution than tiles, and quite a bit better than fibrament (which has a good marketing machine promoting a less than wonderful product.).
i will look into this. thank you;.
so the oven is about 2 feet across. so 24 inches. so i should get a stone that is 23 inchles across? that will be enough for the heat to get through?
i just dont want to make it easy for the heat to rise to the top to bake my bread.
also... if i have to use 2 cordierite side by side.. would the heat be too much in the crack between the 2?
oh and so quarry tiles are far inferior? i know those are more available... i want serious crust for my baguettes and pizza.
I've been using 6" unglazed quarry tiles for about 12 years and am quite satisfied with them. They are easily found at Home Depot and cost less than $1 apiece. Prior to the quarry stones I used half-width bricks (VERY heavy!) and have been just as happy with the quarry tiles. They don't completely cover my oven rack but someone at Home Depot can cut them to size for you.
I am having a hard time finding a ceramics supply store here in NYC.
Can anyone recommend one i can call and order or link me to a site?
I am looking at this one on ebay.. perfect size... but will cost about 60 bucks
perhaps theres a cheaper option? or should i spring for this one?
I saw one that was made of granite... would that work? because surely some offcut of polished granite would be far cheaper...