Comments on: Baking Pizza Stones

By: Breadtopia

Breadtopia — Thu, 21 Jan 2010 11:00:47 +0000

Best to stick to pizza and bread for baking directly on the stone.

By: Mo

Mo — Thu, 21 Jan 2010 02:41:52 +0000

I’m thinking about buying one stone for my LP gas grill, I’ll be cooking everything under the sun on that thing…at least 5 of 7 days, I wonder if cooking my steak/chicken/seafood directly on the stone or on the upper rack of my grill will reduce the life span. I’ll keep it clean.
I’m concern of the surface build up overtime.
Thanks,
MP

By: Chuck

Chuck — Tue, 12 Jan 2010 21:41:52 +0000

BTW, Gracie, those of us blessed enough to have real, Honest-to-God stone ovens usually heat them to around 900F and then bake things like pizzas, foccacias first and then proceed with the bread baking. That might work on a smaller less-intense scale in your case.

By: Chuck

Chuck — Tue, 12 Jan 2010 21:37:33 +0000

Gracie, I understand your concern about propane. With natural gas prices going up and down (mostly up), I try to plan my backing a little ahead of time. I usually bake several things during the day and that way, the heat “mass” of my oven stays pretty well constant rather than going up and down. I usually make about 6 loves of bread at a time – baking in gangs of two since my oven isn’t the large commercial kind. I give away a lot more than I eat so I usually include something like banana bread or savory biscuits, coffee cake, etc., when I plan my “baking day.” If you’ll read my earlier comment about placing cut tile pieces in the bottom of the oven as well as using the fibrament and villaware stones, you’ll see what I mean about increasing the heat-holding “thermal sink mass” of my oven. This helps with the gas bill as well.

By: Gracie

Gracie — Tue, 12 Jan 2010 20:21:37 +0000

What to do? Just getting started and see the cloche advantages (steam ease) and stone advantage (many shapes). Any advice? Note: I use propane, which is expensive when preheating can take almost an hour, but the versatility of the stone has its allure.

By: Breadtopia

Breadtopia — Thu, 17 Sep 2009 01:04:27 +0000

Hi Claude,

They can be shipped from here but they have to go by UPS and the cost would be high. If you want a quote, use the “Contact” link at the top of the page and tell us which size stone you want and your province and postal code.

By: Claude

Claude — Wed, 16 Sep 2009 23:11:01 +0000

I am located in Quebec Canada.
Do you know where I could buy Fibrament stone?

By: Breadtopia

Breadtopia — Sun, 13 Sep 2009 14:42:22 +0000

Hi Francine,

It doesn’t matter which way you put the upper stone in.

Injecting steam is fine. Most of these stones are sold to commercial bakeries many of which use stream injected ovens. You just don’t want to create steam by spraying water directly on the hot stones.

By: Francine

Francine — Sat, 12 Sep 2009 23:59:57 +0000

I just purchased two 15″x 20″ Fibrament stone’s for use in an electric oven. I intend to use the lower stone only to cook on. The directions given says to bake on the rough side; smooth side down. My question is this; would I place the stone on the upper shelf rough side down, so that I would be baking my bread or pizza between the two rough stones. Also, can I inject steam into the oven between the Fibrament stone’s using a steamer, or would this harm the stones.

Thank you for your response,
Francine

By: Breadtopia

Breadtopia — Mon, 31 Aug 2009 01:51:09 +0000

There are many different styles of gas grills with infrared burners. Some have infrared burners on the side, below and above the grill. The baking stone can not be placed directly on the infrared burner. The key with BBQ grills is keeping the flame from coming in direct contact with the baking stone.