Stone Pizza Ovens Articles and Resources

Hope you find our Pizza resources useful:

Open Question: Does anybody own a cast iron "pizza stone"?

I'm thinking of getting one but I have one big question. Do you put the pan in the oven and heat it with the oven like a pizza stone and then use a peel to put the pizza onto the pan? I was very curious about that mainly because the size of most of the cast iron pizza pans were smaller than a typical pizza stone and therefore would be difficult for an amateur like me to slide the pizza from a peel onto a small pan.I assure you, this is a cast iron pizza pan I am talking about. I have owned pizza stones and I make pizza dough just about every week. If you look at the reviews on Amazon, just about every cast iron pizza pan has high marks. I'm sure these things must work well. I'm just curious about the mechanics of making the pie. As I said earlier, I have yet mastered the art of the peel.Like This http://www.amazon.com/Lodge-Pro-Logic-Pizza-Pan/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1245508167&sr=8-1Tugar I have been unsuccessful in finding those unglazed quarry tiles you are referring to. My concerns have been that the boxes on the tiles I have seen have indicated unsafe for cooking (yes they were unglazed). They contained lead or some other caustic materials. If you see this, please post a brand name of a safe tile manufacturer. more

Resolved Question: i want to lose two stone?

whats the best and fast way to lose two stone, i know i should exercise and have joined a gym but i cant seam to find the time to go being a single mum, i've been thinking of trying alli but i just always seam to be hungry all the time when i diet, like i said im a working single mum and struggle for time to cook a healthy meal. shoving a pizza in the oven seams to be so much easiermy bmi is 30 more

Resolved Question: Is a pizza stone necessary for this recipe?

Hi. I want to make this "taco ring" recipe. This is a pampered chef recipe that looks pretty and is super easy to make. This recipe makes 16 rolls. Also if you dont want to try and get the shape right you can also use a 9X13 and do a single flat layer of crescent rolls, then the meat mixture and then a layer of crescent rolls. To serve cut into squares. Not as pretty but you may find it more simple to do. Ingredients: 3/4 lb lean ground beef or turkey 1 (1 1/4 ounce) package taco seasoning mix 1 cup shredded Mexican cheese (4oz.) 2 tablespoons water 2 (8 ounce) packages refrigerated crescent dinner rolls 1 medium bell pepper 1 cup salsa 3 cups lettuce, shredded 1 medium tomato 1/2 cup pitted ripe olives (optional) sour cream (optional) Directions: Cook ground turkey/beef in large skillet over medium heat 7-9 minutes or until it's no longer pink; drain. Stir in taco seasoning mix, cheese and water. Preheat oven to 375 degrees. Unroll crescent dough;separate into triangles.6 Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Bake at 20-25 minutes or until golden brown. Shred Lettuce,and chop tomato,onion,and olives,and bell pepper if desired. If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring. Add your toppings to top of ring and finish with more shredded cheese and sour cream. This is great with a salad. It says to cook it on a "classic round pizza stone". Do you think I could just cook it on a pan or do you have any suggestions on what to use? Otherwise, although i'd rather have an answer to my first question, is there a common store I could get a pizza stone at (something like target or kohls or something, although neither of them have one in stores). Thanks. more

Resolved Question: Ok I messed up on my baking stone, what should I do?

Ok I should have researched first, but mistakes happen... I have a baking stone, I had left it in the oven, on the bottom rack, when I made an apple pie. Go figure the apple pie boiled over onto the baking stone so there are 2 black apple filling stains on the stone, so I took some baking soda, water and a small bit of dawn dish washing liquid to try to clean it. didn't work and now I am wondering what I should do. should I do a self cleaning oven cycle to cook any adverse flavor out? or cook a pizza crust on it just to pull the crappy flavor out? Will that pull the bad flavors out? HELP!!! thanks for all the info. more

Resolved Question: How do you make homemade pizza dough?

I want to make enough dough that I can make a large pizza at home in my own oven without having to buy a pizza stone. more

Resolved Question: cleaning stone plate pizza oven???

does anyone know how to clean my mums stone base pizza oven!?!?! any help is great ☺ more

Resolved Question: Cast iron or pizza stone?

I'm a huge pizza fan and am on a never ending quest to make a better pizza at home. I use a (broken) pizza stone that sits on the bottom of my gas oven. It works very well, but as I've said it has broken many times. I love cast iron for other cooking jobs and was wondering if people who own a cast iron pizza pan prefer it to the stone.kfaulk211, you sound like a Good Eats fan. I can spot our own kind. more

Voting Question: Is it safe to use a ceramic tile in the oven?

I'm trying to emulate a tandoor clay oven, and one way is to create a ceramic heat cavity between two shelves in a conventional oven, with two pizza stones on each shelf. I only have one pizza stone and don't want to buy another, so I was thinking that it may be cheaper to buy a 15"x15" piece of unglazed ceramic tile and put it in the oven. I read that these are safe but I'm not quite sure. I guess that the worst that could happen is that it would crack, right? more

Resolved Question: Does a pizza baking stone need any pre-use preparation?

Or do you just stick it in the oven and start using it? more

Resolved Question: I have a pizza stone that I bought at a garage sale. ?

It was Brand new in the box except had no instructions Do I heat up the stone in the oven before putting Pizza on it or can I make the pizza on the stone and insert the whole thing in a preheated oven?Thank you "Sparklys" Never thought about the clean up part. I am making homemade pizza tonight. Yummythanks " spring " You both really helped me !!! more

Resolved Question: Pizza cooking time, commercial stone bottom pizza oven?

A friend bought a gas fired, stone lined pizza oven for his restaurant, big enough to do 6 large pizzas at once. He has not yet connected the oven so he can only guess how long it will take to cook a pizza. He would like me to make a unit with 6 timers that would signal when each of the pizzas is ready to come out of the oven. This is an easy project for me but I need to know what range of times it will need to accomodate. I envision having a display that would show the remaining time for the 6 timers, a button corresponding to each timer and then a row of buttons to select a time. For example, you would push the button marked "16 minutes" and then the button marked "oven location #4". In 16 minutes it will start beeping and the light for location #4 would flash telling you to remove that pizza. I dont want to have too many time select buttons, 6 might do it I think; 12 14 16 18 20 and 22 minutes would be my guess but honestly I dont have a clue. Would I need it in 1 minute increments? Would 12 be too short for even a thin pizza with few toppings? 22 too long for even a heavily loaded pizza? I could use some input here! Thanks more

Resolved Question: How do the Greek from southeastern MA make their pizza? The pizza from areas like Taunton, MA are the best!?

The Greek pizza restaurants from the southeastern Massachusetts area is the very best! They cook their pizza in a shallow pan and the crust is oily and crunchy as well as thin. A small pizza is generally enough for one person. I have moved away from this area and cannot seem to recreate that great pizza. I have a stone and a pan, I have tried in the oven and the grill. Any one know how they do it? more

Resolved Question: which'of'these'waring'labels are'the/dumbest?

Product Warnings: "Do not use if you cannot see clearly to read the information in the information booklet." -- In the information booklet. "Caution: The contents of this bottle should not be fed to fish." -- On a bottle of shampoo for dogs. "For external use only!" -- On a curling iron. "Warning: This product can burn eyes." -- On a curling iron. "Do not use in shower." -- On a hair dryer. "Do not use while sleeping." -- On a hair dryer. "Do not use while sleeping or unconscious." -- On a hand-held massaging device. "Do not place this product into any electronic equipment." -- On the case of a chocolate CD in a gift basket. "Recycled flush water unsafe for drinking." -- On a toilet at a public sports facility in Ann Arbor, Michigan. "Shin pads cannot protect any part of the body they do not cover." -- On a pair of shin guards made for bicyclists. "This product not intended for use as a dental drill." -- On an electric rotary tool. "Caution: Do not spray in eyes." -- On a container of underarm deodorant. "Do not drive with sunshield in place." -- On a cardboard sunshield that keeps the sun off the dashboard. "Caution: This is not a safety protective device." -- On a plastic toy helmet used as a container for popcorn. "Do not use near fire, flame, or sparks." -- On an "Aim-n-Flame" fireplace lighter. "Battery may explore or leak." -- On a battery. See a scanned image. "Do not eat toner." -- On a toner cartridge for a laser printer. "Not intended for highway use." -- On a 13-inch wheel on a wheelbarrow. "This product is not to be used in bathrooms." -- On a Holmes bathroom heater. "May irritate eyes." -- On a can of self-defense pepper spray. "Eating rocks may lead to broken teeth." -- On a novelty rock garden set called "Popcorn Rock." "Caution! Contents hot!" -- On a Domino's Pizza box. "Caution: Hot beverages are hot!" -- On a coffee cup. "Caution: Shoots rubber bands." -- On a product called "Rubber Band Shooter." "Warning: May contain small parts." -- On a frisbee. "Do not use orally." -- On a toilet bowl cleaning brush. "Please keep out of children." -- On a butcher knife. "Not suitable for children aged 36 months or less." -- On a birthday card for a 1 year old. "Do not recharge, put in backwards, or use." -- On a battery. "Warning: Do not use on eyes." -- In the manual for a heated seat cushion. "Do not look into laser with remaining eye." -- On a laser pointer. "Do not use for drying pets." -- In the manual for a microwave oven. "For use on animals only." -- On an electric cattle prod. "For use by trained personnel only." -- On a can of air freshener. "Keep out of reach of children and teenagers." -- On a can of air freshener. "Remember, objects in the mirror are actually behind you." -- On a motorcycle helmet-mounted rear-view mirror. "Warning: Riders of personal watercraft may suffer injury due to the forceful injection of water into body cavities either by falling into the water or while mounting the craft." -- In the manual for a jetski. "Warning: Do not climb inside this bag and zip it up. Doing so will cause injury and death." -- A label inside a protective bag (for fragile objects), which measures 15cm by 15cm by 12cm. "Do not use as ear plugs." -- On a package of silly putty. "Please store in the cold section of the refrigerator." -- On a bag of fresh grapes in Australia. "Warning: knives are sharp!" -- On the packaging of a sharpening stone. "Not for weight control." -- On a pack of Breath Savers. "Twist top off with hands. Throw top away. Do not put top in mouth." -- On the label of a bottled drink. "Theft of this container is a crime." -- On a milk crate. "Do not use intimately." -- On a tube of deodorant. "Warning: has been found to cause cancer in laboratory mice." -- On a box of rat poison. "Fragile. Do not drop." -- Posted on a Boeing 757. "Cannot be made non-poisonous." -- On the back of a can of de-icing windshield fluid. "Caution: Remove infant before folding for storage." -- On a portable stroller. "Excessive dust may be irritating to shin and eyes." -- On a tube of agarose powder, used to make gels. "Look before driving." -- On the dash board of a mail truck. "Do not iron clothes on body." -- On packaging for a Rowenta iron. "Do not drive car or operate machinery." -- On Boot's children's cough medicine. "For indoor or outdoor use only." -- On a string of Christmas lights. "Wearing of this garment does not enable you to fly." -- On a child sized Superman costume. "This door is alarmed from 7:00pm - 7:00am." -- On a hospital's outside access door. "Beware! To touch these wires is instant death. Anyone found doing so will be prosecuted." -- On a sign at a railroad station. "Warning: do not use if you have prostate problems." -- On a box of Midol PMS relief tablets. "Product will be hot after heating." -- On more

Resolved Question: can i use a ceramic floor tile as a pizza stone in the oven?

Resolved Question: Does anybody have a good pizza recipe for cooking in an electric oven?

I'm attempting to make my own homemade pizza but I have a standard electric oven in my small apartment and have been unable to find a pizza stone anywhere. I have a pizza cooking tray (it's coated steel) which is supposed to help spread the heat across the base of the pizza evenly. I guess I want to know: (1) is it possible to make a decent pizza without a pizza stone? (2) do you have a good recipe for both the base and the suace? All answers much appreciated!Clown and Cookingkay - thanks a mill for the suggestions. Couldn't decide on a BA (Clown - thanks re pizza stone and Cookingkay thanks re recipes!) Have to put this one to the vote! more

Resolved Question: What is the diference between a wood fired pizza oven and pizza stone?????

i really would like to know how they work like wih temprature and stff and how long it takes to cook a pizza with hem more

Voting Question: I'm redoing my kitchen and would like a pizza oven.?

Is there such a thing for home use - wall mounted, with a stone bottom just like the real ones?Note: I'm redoing my KITCHEN, not my backyard. And I'm looking for a built-in pizza oven for home use - if such a thing exists. I already know about pizza stones. Thanks. more

Resolved Question: Has anyone barbecued a frozen pizza?

I am going to be without a kitchen for a few days (kitchen remodel, yippee) and I bought some frozen pizzas. But without a kitchen also means no oven. I thought about using the gas grill for one but I have no clue how to go about it. I have a Pampered Chef pizza stone, but I don't want to break it. Any ideas and suggestions? more

Resolved Question: Can I use a pizza baking dish as a pizza stone?

I have a normal pizza-baking dish, probably made for easy homemade pizzas or frozen pizzas. Could I use this, allow it to heat in a very hot oven like I would a pizza stone, and use it as such? (Slide my pizza onto the substitute-stone and let it cook on there.) I don't care if it doesn't "heat" as well as a baking stone, or if it isn't traditional or is inconvenient, I'm just wondering if it can be done, and if there are any advisories against doing it. more

Resolved Question: I got a pizza stone, an i was wondering if i should pre-heat it?

How long should i preheat the stone if i do need to preheat it. And i dont have a pizza peel so whats the best way to get that bad bo out of the oven...cause its hot as hell? more

Resolved Question: How do I cook a Pizza without a Pizza Stone?

I have a conveyer pizza oven but no pizza stone and I wanted to cook a handmade pizza in it how do I do this? more

Resolved Question: Pizza crust made a home.?

My husband and I like thin crispy pizza dough. We've tried a hot over and a pizza stone, yet nothing will give us a great NY pizza. We have an electric over. Any suggestions? Go gas? Buy a convention oven? Make homemade dough? (we currenly buy store made dough). more

Resolved Question: Can you use quarry tiles in your oven as a pizza stone?

I read in a book where someone used quarry tiles in her oven and they were better than any pizza stone because they were big. With a pizza stone your pizza can only be a certain size and you can only cook one at a time. Is quarry the best tile to use or can you use something else from the home improvement store for this purpose? Thanks for your answers!! more

Resolved Question: Why did the pizza stone break!!! I don't understand!?

At my house I have a pizza stone from pampered chef that i use all the time when baking frozen pizzas, chicken nuggets, etc.. I babysit for my aunt and uncle who also have a pampered chef pizza stone. About a year ago I used their pizza stone to set under some frozen lasagna. Midway through cooking I hear something and look in the oven and it is broken into 5 or 6 pieces. Today I was babysitting at their house again and use their pizza stone to bake a frozen pizza and the same thing happened. I didnt preheat the oven or anything so it wasnt a sudden temperature change and i used it exactly how i use mine. I understand how it could've broke while cooking the lasagna, but I dont understand why it would break with the pizza. more

Resolved Question: Please help- how do I find the stone essence on My Sims for Wii?

(Just to give you an idea of what I can or cannot do and use at this point, this is for Chef Gino's pizza oven.) To get the stone essence, do I need to be able to get through those rocks near the train station? Or can I go a little farther down and go into that boarded-up barn-type place? If you recommend the barn place, please tell me if there is a special way to do it, because I prospected there for 45 minutes and all I got was video games and action figures. Is there another way to prospect, other than just following wherever your detector turns red, which led me each time to the essences I mentioned above? Thanks in advance. more

Resolved Question: How do you get cookies to stay soft?

When I buy storebought cookies they are nice and soft, even the kind from the grocery bakery, fresh baked. But if I do them at home out of a tube of cookie dough or even from scratch, on my pizza stone which heats nice and evenly and doesn't burn the bottoms, the cookies are soft when they come out of the oven but the next day they are hard as a rock? How do you keep them soft, or what do you put in them to make them bake up that way? more

Resolved Question: What's better for cooking pizza-- a pizza stone or stone oven?

My plan is to make authentic italian pizza, more tasteful than what the fast food franchises can make. They say the trick to doing this is owning a stone/brick oven because the surrounding stone walls flavor the pizza as well as help to insulate and preserve the flavor. However, they go for thousands of dollars. Will a simple $40 pizza stone have the same effect on my pizza? Or is it more worth it to splurge on a cumbersome pizza oven (only to be in use once a month or so)? more

Resolved Question: what are the cooking instructions 4 cooking a pizza in a standard shiny pan?

i know how to cook pizza on a stone but i dont know if its the same because u have to preheat the oven to heat the stone more

Resolved Question: how do i avoid a soggy pizza base?

I am making my own pizza tonight, the ingredients i'm using are: A premade pizza base Mozzarella cheese Tomato puree Parma ham Fresh pineapple Herbs/Spices/Garlic. It's sort of a surprise for somebody and i really want it to turn out well, so my main question is, how do i avoid a soggy pizza base? I have a microwave-oven that acts as a normal oven when used on the oven setting i.e. it's not just a microwave to heat things up. I'll be putting the base on a normal oven tray as i don't own a pizza stone or a perforated pizza tray. Does anyone have any tips to ensure the base turns out crispy? I was thinking of spreading a little oil on the oven tray before cooking the pizza on it to get it nice and crispy, or would that just overcook it? Any answers appreciated!!Ok, i'm adding a few details cause i can't figure out how to reply to answers :S. The oven has a different element, i've cooked many things on a tray in it and it's not blown up yet! :P. The oven has no shelves i.e. it's just a big open square, so i can't really get any heat to the bottom of the pizza as i'll have to put it on a tray on the floor of the oven. Would some foil over the tray and a drizzle of oil be ok dya think? Or should i bake the base for half the full baking time before doing the toppings? Or both?! Thankyou all. more

Resolved Question: How do you keep a home made veggie pizza from being too soggy and moist?

My dad makes homemade pizza every now and then. The meat pizzas are always delicious, but the veggie pizzas turn out soggy and they fall apart really easily. My girl friend said that the moisture from the vegetables gets absorbed in to the dough. My question is basically, how do you avoid this? I would love to have a delicious slice of pizza, with delicious nutritious vegetables instead of greasy meat! My dad cooks them in the oven on a pizza stone using store mixed crust and fresh ingredients. Any answers? more

Resolved Question: Pizza Stone?

Hi Im having trouble moving prepared pizza dough from greaseproof paper onto my hot pizza stone which sits inside my bar b q oven. I dont use a paddle . I just slide it onto the hot stone at an angle.The dough starts to break up as i slide it from the greaseproof paper onto the stone and I end up with a mess. My preference are thin and crispy style pizzas.Is there a trick to doing this? Thanks DerekWow thanks for all the replies.. you people are wonderful Many thanks derek more

Resolved Question: How do I get a pizza from a cutting board onto a pizza stone in the oven without spilling stuff everywhere?

Please don't tell me flour or cornstarch - I've tried it and it doesn't seem to help no matter how much I use. There has got to be some very simple way to do this that I just haven't thought of. more

Resolved Question: Will cooking pizza on the lowest rack setting in the oven make the bottom less soggy?

Okay, I'm just wondering here... I'm going to attempt to make my own pizza tonight, I've done it before but have always used pre-made dough... making the dough from scratch tonight. I'm concerned about the bottom of the pizza becoming soggy from the toppings/sauce and not crisping up like it does when made in a restaurant. I've had this problem before with premade dough. I've heard that cooking pizza on a pre-warmed pizza stone will solve this problem, however I do not have a pizza stone. I'm wondering if I just put the baking sheet on the bottom rack in the oven, so that it's super close to the heating coil, if that would help cook the bottom of the pizza more and help prevent the soggyness. Ideas? Thanks! more

Resolved Question: What Is The Start Up Cost For A Small Specialty Restaurant?

I am starting culinary school in late May to attain an Associate's Degree. My long term goal is to open a pizzeria/Italian restaurant. As I am a vegan, I would like the menu to be almost exclusive (with perhaps SOME dairy variation, but NO meat) to vegan choices. I have seen this done to great success in a few other major cities and believe that with the proliferation of restaurants catering to vegans here in Chicago - a vegan based pizzeria/Italian restaurant would be a huge hit. I have looked into spaces in busy parts of town and have found several 1,200 to 2,000 sq ft places for 3 to 4,000 a month in rent. Is this a suitable space to fit a full kitchen (this would include the stone pizza oven and all of the other equipment necessary for this particular kind of food) alongside 10 to 12 tables (I want the dining room to be somewhat small with only 40 to 50 persons dining at a time) and a waiting area for takeout orders? I also would like to know the costs of advertising, staffing, etcTo expound - I have read that the average food cost is 30%. For every $10,000 net in food, a third of that is taken by cost of ingredients. Is this realistic? In terms of staffing, since it's pizza and simple italian dishes (stuffed shells, heroes, calzones, lasagna, etc) - what size staff should I anticipate? This would include dishwasher, cooks, waitstaff, etc. I am only 23 at the moment and would like to do this in the next ten years or so and I would like things to be planned to the T in that decade of time before doing this. I want to open a restaurant that becomes a mainstay and staple wherever it is located - not a venture that simply folds after a few months to a year or two.My goal immediately following the attainment of my Associates is to become a fulltime personal chef for several years. As this particular field boosts a pretty comfortable salary yearly if done right, I would like to ideally have a couple hundred thousand saved up within the next ten years time. Is this figure a decent one to start and keep the restaurant afloat with? I'm well aware that opening a restaurant will take 80 to 100 hours a week of my time - I don't really care though. As this is my dream, I would naively imagine that while stressful, it would ultimately be worthwhile. I would however like to know if the financial benefits would match the sense of accomplishment. I'm not desiring to get rich off of owning a restaurant, but I would definitely like for my future family and I to be comfortable... more

Resolved Question: How can I keep my pizza from sticking to my pizza peel?

I just got a new pizza stone and wooden pizza peel. The directions said to roll out the dough and then to place it on the peel (dusted with corn meal) to add the sauce, cheese, and other toppings, and then to slide it off onto the stone in the oven. However, it just hasn't worked out that way. Any tips? more

Resolved Question: Any recommendations for restaurants then bars/clubs in Chelsea, NYC?

I will have a group of 8-10 for my wife's 30th birthday. I would consider going down to the village as well. For dinner I was looking at either Havanna - Alma de Cuba, Jake's Saloon, Chelsea Ristorante, or perhaps Brick Oven Pizza 33 (if we go cheap). Then, Brite Bar and Kanvas seem like places that aren't dives, but aren't ultra trendy where we will have to wait in a line. This isn't until May, but I am trying to prepare a little in advance. By no means is this set in stone, so any other recomendations in this part of NYC would be welcomed! more

Resolved Question: Where do I find a Stone Essence on MySims for Wii?

I need to make a pizza oven for Chef Gino. more

Resolved Question: Fattttttttyyyyyyy :(?

right, get this ... just now, i decided i would do an intense workout, im not obese, just fat, and i got my gym clothes on, got on my treadmill, jogged for 10 minutes, then litterally couldnt be botherd, got on my cross trainer did a bit, got off after like 10 seconds, so i thort ill do some sit ups and push ups, i managed 12 sit ups and 2 push ups, after this all happened i went to my kitchen opened the fridge, there right in front of my was box of chocolate buscuits, i got the box out intending to eat one! i finished up eating the whole packet, thats about 40! this was yesterday, today, got home from school, stuck a pizza in the oven and ate that, u know what i did after that ?? stuck another pizza in the oven, ate that! WTF is wrong with me, i used to be toned, skinny, healthy and in the last 2 months ive gained 2 stone, im 5,5 i used to be 9 stone which put me in healthy, now im 11 stone!!!!!!!!!!!!!!! 11 god dam stone! thats HUGE! I went from a size 6, to a size 14!!!!!!!!! more

Resolved Question: On my sims (wii) how do i get 4 stones for chef giao's pizza oven?

PLEASE HELP!!! more

Resolved Question: How long does it take a pizza to cook on a PIZZA STONE? I used a Philsbury pizza dough?

oven is at 400 degrees? more

Resolved Question: what stone should i use to build a proper pizza oven?

Resolved Question: pizza, stone baked vs oven baked?

whats the difference which one do you prefer and why more

Resolved Question: On My Sims for the wii where do you find the stones for the pizza oven?

Resolved Question: Help - I just broke my pizza stone. It broke into two pieces and begs to be glued back together, but what next

Is there an adhesive that would connect two pieces of unglazed tile, withstand oven temperatures and not release deadly poison when heated more

Voting Question: mysims question?

chef gino need me to get him 4 stones for his pizza oven how do i get the 4 stones? more

Resolved Question: Anyone think that certain DiGiorno pizzas are better than most delivery pizzas?

Before you scream "Ewwwww, frozen pizza sux!!!1" I dare you to try either DiGiorno Stuffed Crust Pepperoni pizza or DiGiorno Ultimate Cheese pizza and tell me that it is not superior to delivery pizzas. It's important to get one of these styles because they are FAR superior in taste to the other styles they sell. But it is VERY IMPORTANT to cook the pizza the right way - place one of the racks in the oven in the lowest or second lowest position, and put the pizza DIRECTLY on the rack - DO NOT use a pizza stone or a cookie sheet or anything, it will make the crust soft and soggy. Another thing I love to do is sprinkle a hearty amount of italian seasoning (or just oregano) on the pizza BEFORE putting it in the oven for some great flavor. If you still prefer crap like Dominoes, Pizza Hut or Papa Johns, then you just have horrible taste. I would never confuse these DiGiorno pizzas with delivery because they taste much better. I like them even more than some local pizzerias.Oh, and if you've never tried these before, get the DiGiorno Ultimate style if you like more of a thin crust pizza, and get the stuffed crust style if you like more of a thick crust (the stuffed crust is absolutely delicious, DiGiorno should just sell breadsticks that taste like the stuffed crust). The only downside to these pizzas are that they are horrible for you...so don't eat more than one a week. They are absolutely loaded with saturated fat and sodium. So please, eat them in moderation.And for those who are still skeptical, I consider myself a pizza connoisseur. I am Italian and live in a highly Italian populated region. There are dozens of local Italian restaurants around, and most if not all of them have pizza (some are more devoted to pizza and delivery while others are more formal dine in places, but still serve pizza). I absolutely HATE the chain pizza places like Pizza Hut, Dominoes and Papa Johns, they are just greasy, low quality crap. I've had pizza at authentic Italian restaurants in NY, California, Florida, even Amsterdam. And I must say, these DiGiorno pizzas when properly cooked (with the Italian seasoning added to them beforehand) rival the taste of even the best pizzas I've had. They are a much different taste, but as far as just how good they taste, they are right up there with the best. more

Resolved Question: Where can I get stones from MySims on the Wii?

I have to build the oven for the Pizza Chef...guy. I have the apples but then it said something about stones. I rushed a big and where can I get the stones? They're not in my inventory or anything. And if they are can you tell me where to look? Thanks. more

Resolved Question: can you put a treated pan on a pizza stone?

i just bought a pizza place and the origional owners did nt really know much about how to cook pizza. they just put the pan in the oven at the bottom , could you put the pan on the pizza stone and fit extra pizzas in the oven. the pans are seasoned (treated with oil).they used the stone to reheat pizza slices. any information would help . thank you more

Resolved Question: small hopme pizza oven?

well i bought this small pizza maker a long time ago i didnt know how to use it but i reall want to make a pizza now. so, it is a small oven that has a stone in it, as soon as you plug it it starts to heat you can not control the temprature all you have is a timer. i might make a big pizza or mini pizzas how do i know if they they are done? and if you have a recipe for a crust that i can use right away without waiting for it to rise would you share it with me? thank you very much ;) more

Resolved Question: Recipe Ideas?

I have made this Pampered Chef recipe that turns out so great and it's really easy. I love the idea and and simplicity of buying the refrigerated french loaf dough, filling it and twisting it. The pizza recipe tastes awesome, but I would like some ideas on other fillings to put in it instead of pizza toppings. What other fillings would be good inside of a nice french bread? Here is the original recipe: Ingredients 1 pkg (3.5oz) pepperoni slices 1 can Olives -chopped 2 Tlbs. fresh parsley 1/2 cup Shredded mozzarella 2 Tlbs flour 1 Garlic clove 2 Pkgs refrigerated bread dough 1 Egg 1 tsp Italian Seasoning 2 Tlbs Grated Parmesan 1 can Pizza sauce Preparation Preheat oven to 375 Dice pepperoni. Combine pepperoni, olives, parsley, mozzarella, flour, garlic. Place bread dough, seam sides up, slice each loaf length wise, end to end, cutting halfway through to center of loaf, spread open flat. Lightly sprinkle additional flour evenly over dough. Create well down center of each loaf. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves seam sides down in an X pattern on Rectangle Stone. Crissross ends. Brush egg white on loaf, sprinkle with seasoning. Cut 3-inch slit in each of the top sections of the twist to reveal filling using a serrated bread knife. Sprinkle with parmesan cheese. Bake 30-32 min. Serve with warm pizza sauce if desired. more