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  1. #11
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    I use this recipe for pizza crust, or when I'm lazy I use Papa Sal's frozen dough. I also have a pizza stone. I place it on the bottom of the stove and cook the pizza at 475, preheating the oven for at least 30 minutes I roll the whole wheat crust out, but I hand stretch the Papa Sal's. I use a bamboo pizza peel, dusting it will semolina flour to make the dough slide off the peel.

    Homemade Whole Wheat Pizza Crust Recipe. - Sallys Baking Addiction

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  3. #12
    Senior Dog Snowshoe's Avatar
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    I just googled up pizza stones and was surprised to find they can be made of different materials. Stone, yes, but also cast iron and cordite. Cordite? Isn't that something used in explosives? Other stuff too, that didn't look like stone but wasn't identified. What do you have? What's best? And boy, are they expensive.
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  4. #13
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    I have one similiar to this https://www.amazon.com/Pizza-Baking-...grill+and+oven

    I've used it in the oven and on the grill, and it does a good job.

  5. #14
    Senior Dog Snowshoe's Avatar
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    $118.82 C$

    And looks like it's cordierite.
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  6. #15
    Senior Dog smartrock's Avatar
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    Quote Originally Posted by Snowshoe View Post
    Cordite?
    I looked on my favorite cooking sites, Cook's Illustrated and Serious Eats to see if they expressed a preference for stones, etc. Cook's Illustrated said some are made from something called "cordierite", which I'd never heard of. Sounds like it's some variant of mineral or gemstone but can be produced synthetically, too. Yeah, I don't know any more than that.

    Serious Eats seems to prefer baking steels. CI recommended some stones and steels but the Old Stone Oven Pizza Baking Stone was their favorite and it's made of cordierite as is their second favorite. I have a baking stone (cordierite?) but haven't used it for a while because someone in the household is restricting carbs and I'm not a short order cook. I like to use pesto in place of tomato sauce, sort of a Greek style with tomatoes, spinach, feta cheese.

  7. #16
    Senior Dog janedoe's Avatar
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    Quote Originally Posted by barry581 View Post
    I use this recipe for pizza crust, or when I'm lazy I use Papa Sal's frozen dough. I also have a pizza stone. I place it on the bottom of the stove and cook the pizza at 475, preheating the oven for at least 30 minutes I roll the whole wheat crust out, but I hand stretch the Papa Sal's. I use a bamboo pizza peel, dusting it will semolina flour to make the dough slide off the peel.

    Homemade Whole Wheat Pizza Crust Recipe. - Sallys Baking Addiction
    Thanks Barry. My husband told me this morning that he wants whole wheat crust so great timing.

    He also said that he didn't want non-stick coating or stone so I ordered a couple of stainless steel pans. Super cheap. I was surprised. $5 each.

  8. #17
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    We have a pizza stone and one of the pans with holes in it. I have a terrible time getting the pizza to slide onto the stone, so I make the pizza on the perforated pan and place it on the stone. We preheat the stone for 20-30 minutes. If we are doing it on the grill, I just use the pan. I also use garlic scape pesto, basil pesto, roasted garlic or Alfredo sauce for the first layer. Than it’s just play around with the toppings.
    Hmm, think you’ve given me an idea for tonight’s supper. It’s cool enough that I won’t mind turning the oven on.



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  10. #18
    Senior Dog smartrock's Avatar
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    I use an old aluminum cookie sheet without sides as my peel to slip the pizza onto and off the pizza stone. And cornmeal to help it slide.


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  12. #19
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    Quote Originally Posted by smartrock View Post
    I use an old aluminum cookie sheet without sides as my peel to slip the pizza onto and off the pizza stone. And cornmeal to help it slide.
    I’ve used an aluminium cookie sheet and cornmeal to. Maybe I’m just not using enough cornmeal??



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