bridgetbakes
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It is for the smaller ones BUT with all the upsizing we have Pizza's are usually larger and I would recommend the Large round stone 15" It doesn't hurt to have a stone a little big BUT if it's too small the pizza will hang/fall off the edge. JMHO I hth Laurelbklofft said:I have a customer who is wondering if the Medium Round Stone is sufficient for frozen pizzas. Does anyone know?
DebbieJ said:I always say if you have a larger stone you can make smaller things on it, but you can't make bigger things on a smaller stone.
Go for the LRS!
sillylittlechef said:I have had a lot of customers who say that they never get their LRS out because it is too large to fit in their cabinets so they keep it in garage, basement, ect...out of reach, but would really like to make frozen pizza on it. SO, since they have spent so much money on a stone and not used it they are afraid to buy more stones that they won't use. In these cases, I tell them if all they plan to use it for is frozen pizza then buy the medium stone becaue it is so much easier to store. Then they will atleast get to see the benefits of the stones and how great they are and be more willing to buy the other pieces. JMHO
KellyTheChef said:My vote is for the large round stone! The frozen pizzas I buy are usually the DiGornio ones and they would be too large for the medium stone.
If they don't have cabinet space for it, tell them to keep it INSIDE the oven! (Just remember to take it out when you turn the oven on.) That way they will get to use it more often cuz it's right there in front of their face! I keep my Large round stone, Large Bar Pan, Small round stone AND my Exec. Griddle in my oven! These are the pieces that I use almost daily!
pamperedharriet said:I've been thinking about the 12 cup muffin stone too--got to make up my mind!
Ginger428 said:The reason I dont have it is because it wont fit in my oven.... Neither does the Bar Pan or the Mini Fluted...
Come on over - would love some perfect brownies! (Although you may want to wait...we're in a blizzard warning right now. Still waiting for the 8-11" we're supposed to get starting 3 hours ago, but it sure is windy!)pamperedharriet said:I'll have to come to your place and do them for you!
dianevill said:How big is your oven
The best stone for frozen pizza is a ceramic or pizza stone. These types of stones are able to evenly distribute heat and absorb excess moisture, resulting in a crispy crust.
While a regular baking sheet can be used for frozen pizza, it may not result in the best crust. Baking sheets do not absorb moisture as well as stones, which can result in a soggy crust.
Yes, it is important to preheat the stone before cooking frozen pizza. This helps ensure that the stone is evenly heated and will result in a crispy crust. Preheat the stone in the oven for at least 30 minutes before placing the pizza on it.
After using the pizza stone for frozen pizza, allow it to cool completely. Then, use a scraper or brush to remove any leftover crumbs or residue. Avoid using soap or harsh chemicals, as they can be absorbed into the stone and affect the taste of future pizzas.
Yes, a pizza stone can be used on the grill for frozen pizza. Just make sure to preheat the stone on the grill before placing the pizza on it. It is also important to monitor the temperature to ensure the pizza does not burn.