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  1. #1
    Senior Dog janedoe's Avatar
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    Pizza pan / stone question.

    I want to start making my own pizza because I want to start using my own veg, especially peppers. The recipes look pretty straightforward but what I don't get is the huge variety of pizza pans and stones available.

    Does anyone make their own pizza? What's the deal with the holes in the bottom of some pans vs solid pans? Someone once gave me a pizza stone. Not sure where exactly it is but it's somewhere. Can I make the pizza directly on that? What are the advantages of each? We're not looking for deep dish.

    Thanks!

  2. #2
    Senior Dog MightyThor's Avatar
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    I make my own frequently on a pizza stone. I spread the dough out with a little flour or cornmeal and bake it at 450 until it just starts to brown. I pull it out and throw on the toppings then finish it off. I usually make my own dough and use bread flour, it comes out less chewy.
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  4. #3
    Senior Dog janedoe's Avatar
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    Quote Originally Posted by MightyThor View Post
    I make my own frequently on a pizza stone. I spread the dough out with a little flour or cornmeal and bake it at 450 until it just starts to brown. I pull it out and throw on the toppings then finish it off. I usually make my own dough and use bread flour, it comes out less chewy.
    Thanks! I found the pizza stone(s). It's a two pack. Great tips! I really appreciate it.

  5. #4
    Senior Dog SamsonsMom's Avatar
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    I make mine like MightyThor. Precook the dough just a bit. Bake at 450. I've used a stone before but I didn't really see any difference in that and the basic pizza pan? I go to a local bakery and purchase their homemade dough. It's phenomenal! Nothing better than homemade pizza. It's my families favorite special request. I also make on while on our beach vacations.

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  7. #5
    Senior Dog Macy's Avatar
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    I also buy dough at a local bakery (yum) but my husband makes a great homemade dough. And I agree about precooking the dough. We also throw pizzas on the grill in the summer and use Naan Bread or pre cooked pizza crust from the same bakery.
    I gave my stone away because I never really used it.

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  9. #6
    Senior Dog JackK's Avatar
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    Ditto on the pizza stone and bakery dough (too lazy to make my own most times). I have had a couple of different pizza stones. I found thicker stones work better than the really thin ones. On a side note, don't make my mistake and place a hot pizza stone on top of a cold stone pot holder, they crack pretty darn fast.

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  11. #7
    Senior Dog MightyThor's Avatar
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    Oh and treat pizza stones like you would good cast iron - let it season! I had a perfectly seasoned 15 year old stone that my husband put in the dishwasher a couple of months ago. I was unaware and it cracked when I used it the next day. Grrr.

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  13. #8
    Senior Dog POPTOP's Avatar
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    Have used a stone for years either with home made or store bought. Always used cornmeal, really helps to keep from sticking. The more it's used the better. The best stones are the ones used for a long time and look like you just found them in an archaeology dig.
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  15. #9
    Senior Dog Snowshoe's Avatar
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    LOL, I made pizza last night. I don't have a stone but I did pre-warm my cookie sheet instead. Same as said above, I cooked the crust a bit, then added the toppings. I didn't want my toppings to cook for the whole time the crust needed. I put home made garlic scape pesto, chopped swiss chard, feta, smoked salmon and black olives on and it was SO GOOD. Maybe I should buy a stone. Cornmeal too. I use my blender dough recipe, yummmmm
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  17. #10
    Senior Dog janedoe's Avatar
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    Quote Originally Posted by Snowshoe View Post
    LOL, I made pizza last night. I don't have a stone but I did pre-warm my cookie sheet instead. Same as said above, I cooked the crust a bit, then added the toppings. I didn't want my toppings to cook for the whole time the crust needed. I put home made garlic scape pesto, chopped swiss chard, feta, smoked salmon and black olives on and it was SO GOOD. Maybe I should buy a stone. Cornmeal too. I use my blender dough recipe, yummmmm
    Wow. It sounds like I can make pizza out of just about anything. Love the garlic scape pesto idea! My husband would snarf that right up.

 



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