When you need to cook 4 pizzas at once but don't have the oven space this is the ideal solution
18 comments
Midge
19 Jun 16#1
A good set, got this the last time round and the trays are good quality.
starbomberman
19 Jun 161#2
got one today, the frame is not like the one in the picture or the website. only 2 sides
woldranger
19 Jun 16#3
Think I'd rather have a pizza stone - does anyone use them, if so would you recommend them?
holyoake to woldranger
19 Jun 162#5
yeah, pizza stones are the best. got to give them a bit of time in a really hot oven to get to temperature, but well worth the wait. enjoy
RuudBullit to woldranger
19 Jun 16#9
we have one, and it gives better results for frozen, chilled and fresh homemade pizzas. a no brainer really. like someone has said, the trick is to get the pizza stone hot first.
tek-monkey
19 Jun 162#4
I use a pizza stone and love it, gives a nice crispy base. Not sure I fancy going back to metal.
woldranger
19 Jun 16#6
I'll have a look then. I need to find a large one though as the pizza's I make tend to be bigger than the regular sized pizza trays - guess it's time to check out eBay....
hayleylj
19 Jun 161#7
If you've got a ProCook near you, have a look in there. I got a 15" stone and it comes with a metal thing to rest it on - £10 normal price! :smiley:
tek-monkey
19 Jun 161#8
Home bargains do one for £4, not sure on the size but it takes a large pizza from asda!
woldranger to tek-monkey
19 Jun 16#10
On their website it's listed as 13", but there's no way to find the shipping cost without putting in ALL your details! Have you seen them in store?
The Procook one's look decent but I've read a lot of people having problems with them cracking (if I buy 2 at £4 and one goes pop that's not too bad!)
woldranger to tek-monkey
19 Jun 161#13
Cheers. Nipped into my local store and they have them for £3.99. Job done
part2
19 Jun 16#11
I've cracked a few pizza stones, not sure what brand. The trouble comes when any liquid gets into the stone.
I make my own sourdough base and it's usually mushroom, courgette or the tomato sauce that's the problem. Solution is probably to avoid cutting the pizza on the stone.
cowbutt to part2
19 Jun 16#12
Yeah, avoid thermal shock (i.e. let it cool down gradually in the open and off oven), and mechanical shock especially whilst hot (simply slide the pizza onto a plate for cutting).
tek-monkey
19 Jun 16#14
Happy to help :smiley:
As for cracking, my last 2 went where oils from the pizzas had completely penetrated the stone to the other side. I now cut the pizzas off the stone and the current one is about 18 months old and doing fine.
brilly
19 Jun 16#15
whats all the crap about a pizza stone? can you cook 4 at once on one? :neutral_face:
Gollywood to brilly
19 Jun 161#16
Sounds a bit snobby :smiley:
brilly
20 Jun 161#17
the utterly irrelevant pizza stone? yes
its like all the DE shavers that find themselves posting 'its a pleasure not a chore' in smug tones in gillette mach 3 threads
Bl1ng
20 Jun 16#18
I use the granite worktop/chopping board sold at Tesco as my Pizza stone. Use the underside which is not polished to put the pizza on.
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Opening post
18 comments
The Procook one's look decent but I've read a lot of people having problems with them cracking (if I buy 2 at £4 and one goes pop that's not too bad!)
I make my own sourdough base and it's usually mushroom, courgette or the tomato sauce that's the problem. Solution is probably to avoid cutting the pizza on the stone.
As for cracking, my last 2 went where oils from the pizzas had completely penetrated the stone to the other side. I now cut the pizzas off the stone and the current one is about 18 months old and doing fine.
its like all the DE shavers that find themselves posting 'its a pleasure not a chore' in smug tones in gillette mach 3 threads
About 1" thick so unlikely to crack.