TOPIC:

"Tube":1ipgfnqt wrote:

"emmetg":1ipgfnqt wrote: yep in many ways yeast bread is much like brewing bread. the cooler the slower the process and the slower the process the better the result. thats and the oven are the tricks to artisan breadmaking.[/quote:1ipgfnqt]
Ironically the trick to cooking pizza (if kettlepizza man is right) is to cook fast and really hot. Will a domestic cooker oven even get hot enough in the first place do pizza justice?[/quote:1ipgfnqt]
Not even in the ballpark

"Spud 395":94gpirtr wrote: Not even in the ballpark[/quote:94gpirtr]
So is a pizza stone in a domestic oven a waste of money?

Also, do anyone par bake the base before they dress it?

Shane (Tube !) I got a Jamie Oliver Pizza Stone in heatons last year - the recommendation was to leave it in the oven so that subsequent incidental heatings would toughen it - It broke after a while - so don't get one of those !!
I also bought the river cottage bread hand book[/url:202cto5c]- a lovely little book - would offer to loan it to you - but I refer to it frequently enough - in that they go as far as recommending throwing a patio slab into your oven !! (Incidentally I have some to spare should you want to try it !!)

Shane (Spud !)
I did a fair bit of research on pizza ovens @ a year ago - pulled down some free plans & what not from the net - a lot of the sites recommended the bread builders book[/url:202cto5c]

I have this at home - it's a good read - (haven't get to build it yet though !!)
you can borrow it any time - there's some good design sections in it - how to's - reasons for etc. and some interesting history & stuff

"Spud 395":3nel40vf wrote:

"Tube":3nel40vf wrote:

"emmetg":3nel40vf wrote: yep in many ways yeast bread is much like brewing bread. the cooler the slower the process and the slower the process the better the result. thats and the oven are the tricks to artisan breadmaking.[/quote:3nel40vf]
Ironically the trick to cooking pizza (if kettlepizza man is right) is to cook fast and really hot. Will a domestic cooker oven even get hot enough in the first place do pizza justice?[/quote:3nel40vf]
Not even in the ballpark[/quote:3nel40vf]

when i siad slower is better i was refering to proving not baking.

pizza ovens work at very high temps 700f upwards a temp that a charcoal bbq approaches but a domestic oven never will.

pizza needs lots of heat to cook and crisp a pizza stone gets a good base even in a domestic oven if left long enogh to heatup. but they are fragile dont drop,hit,cool down to fast or heat up too fast,dont get wet ect

"Tube":26jdmuqf wrote:

"Spud 395":26jdmuqf wrote: Not even in the ballpark[/quote:26jdmuqf]
So is a pizza stone in a domestic oven a waste of money?

Also, do anyone par bake the base before they dress it?[/quote:26jdmuqf]

I blew my pizza stone- it cracked when I put a pizza on it to bake. However I got a seriously good baking tray from Kitchen Compliments in Chatham Street. I don't know what it's made of (metal of some form) but it gets seriously hot and produces some fantastic pizzas.

"emmetg":1nrivld2 wrote: when i siad slower is better i was refering to proving not baking.[/quote:1nrivld2]
Yes, I know that.

I'm fairly happy with my plain pizza base recipe that I've been using for about 10 years. The recently acquired bread maker takes a bit of work out of it and makes it consistent. But you can improve on anything except Cheryl Cole, so I'm always open to suggestions on how to improve it.

"Andrew":1nrivld2 wrote: However I got a seriously good baking tray[/quote:1nrivld2]
I have a fair few baking trays at the moment, but I've never had a pizza stone. Logic would suggest tho that as my oven maxes out at 230°C that a pizza stone will go no hotter. Maybe I need to get a new oven?