Unicook Pizza Stone, 10.25 Inch Round Pizza Grilling Stone, Small Pizza Stone for Oven, Baking Stone, Perfect Size for Personal Pizza, Ideal for Baking Crisp Crust Pizza, Bread, Cookies and More
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I just received a response to my email to the company. I'm so disappointed! It is true that the pizza stone is made in China. I make an effort to purchase products made in the United States, but this one fell through the cracks. That is an excellent query.
You can set your store-bought stone in the oven while it's heating up. Place your frozen pizza on the counter and let it thaw. Because it will be flimsy, use a long pancake turner to place your pizza on the stone after coating it with cornmeal or flour as directed. You could always use a pan and stack everything on top of the stone if you have enough space. Keep in mind that an ice cold frozen food item COULD crack your stone.
My fear would be scratching your glass with the pottery, so this could be used as a diffuser. Depending on the size of the pot, you might want to consider using a Wok Ring. It is possible that your results will differ:
What's the big deal about it? Is this a good, high-temperature-resistant product?
Selected User Reviews For Unicook Pizza Stone, 10.25 Inch Round Pizza Grilling Stone, Small Pizza Stone for Oven, Baking Stone, Perfect Size for Personal Pizza, Ideal for Baking Crisp Crust Pizza, Bread, Cookies and More
The product itself has left me very pleased. If you're new to home pizza making, like I was when I bought this product, here's some advice I wish I'd known. br>br>You might think, like I did, that you can just make the pizza right on the stone, pop it in the oven, and enjoy your crispy crust. You must first heat the stone to around 500 degrees Fahrenheit for 30 minutes before transferring the pizza to it! As a result, you'll need a pizza paddle (a flat surface for transferring the pizza to the stone) and a measuring device in addition to the stone. The paddle is simple enough, consisting of a thin slab of aluminum with a handle. You only need to try transferring your painstakingly handcrafted homemade pizza without a paddle once to realize that living without a paddle is a fate worse than death. Second, you'll need a way to ensure that your pie is the correct size and shape before transferring it. It's time to get your hands dirty with a little do-it-yourself project. a picture of Tim Allen, scissors, a piece of cardboard, a pencil, and a picture of Tim Allen br>br>First, place Tim Allen's picture on a shelf. Before starting any DIY project, make sure you have your Tim Allen picture set up. Second, if you don't have a compass, trace your pizza stone onto the piece of cardboard. At this point, you're probably looking at the scissors and thinking, "I can take it from here!" " WRONG. br>br>DO NOT CUT A PIECE THAT IS THE SAME SIZE AS THE TRACED DRAWING! Your pizza should be at least half an inch smaller than the stone to which it will be transferred. When transferring your pizza to the pan, it's unlikely that your aim will be perfect; Allowing for some wiggle room can be beneficial. As a result, cut a half-inch inside the circle you drew. Voila. Take a look at Tim Allen's photo. He admires you and is pleased with your accomplishments. When you're ready to make a pizza, wrap your cardboard in aluminum foil and dust it with flour. Use your handy dandy paddle to transfer the stone to your pizza stone once it has reached the desired temperature. Congratulations on your achievement! You're almost done with a crispy pizza.
I've used several different brands over the years and purchased this to replace a stone that had broken in half while baking due to poor reviews. I was a little concerned when I saw that the instructions said not to use any oil to season the stone before using it. Against my better judgment, I went along with that advice. I'm pleased to report that the pizza was delicious; The bottom of the crust was crispy, and the top was soft (not doughy). There was no offensive or strong odor, as some people have claimed. The pizza didn't stick to the stone either, contrary to what others have said. I believe the sticking is due to the stone not being at the proper temperature when food is placed on it. The pizza stayed warm on the stone until all of the slices had been consumed. I will most likely purchase more of these in the future. Hopefully not to replace a broken one, but to have extras on hand in case of unexpected visitors! br>br>I bake my pizzas in the oven at 550 degrees Fahrenheit, placing the stone in the cold oven and allowing it to heat up slowly alongside the oven. I roll out the crust on parchment paper, then pre-bake it. Bake it for 1 minute on the stone (with the parchment underneath). I place a flat baking sheet underneath the parchment, then take it out of the oven and sprinkle the toppings on top. Finally, with one hand holding down the parchment and baking sheet on the opposite side, I pick up one edge of the crust and slide it away from the parchment onto the hot stone, baking for about 8 minutes. Then, before slicing, I let it rest for another 6 minutes to allow the toppings to set, preventing them from spilling out during the slicing process.
I've gone through a few pizza stones, and unfortunately, the majority of them don't last more than a couple of cooks. I've had this stone for over a year and it's still going strong. I've used it in my Kamado at temperatures as high as 800 degrees and it's still going strong.
This pizza stone was purchased to go with our Big Green Egg. I have two Pampered Chef pizza stones that are 26 years old that I love, but I don't want to use them on the BGE. Because PC's pizza stones now include handles, they won't fit on our grill, so I bought this one. br>I've included a few photos of the new stone next to my 26-year-old one. Prior to making the pizza, I lightly coat my stones in cooking spray. You'll need to season it, and as you can see from the photo of my PC, it's already done. Although some of the crust did stick to the stone, this is not a problem because the stone comes with a handy scraper. Also, I use soapy water to clean my stones. I'm not going to soak them, but I do want them to be clean. br>You can't go wrong with these stones. If the need arises, I will consider purchasing this item again. It's a good-sized stone with a good thickness to it. They're a little thicker than the ones I have on my computer. We'll use it on our BGE once the new one has been properly seasoned.
It took me a couple of pizzas to figure out how to use this properly, but now I can make pizza like I've never made it before. This has been cooked on the grill as well as in the oven. (It wasn't the fault of the stone, but getting the pizza on and off of it was a major issue for me. ) Of course, a pizza peel is required, but the trick is to liberally coat the peel in corn meal or semolina flour so that the pizza does not stick to it or the stone.
Because our oven is propane-powered, it fits perfectly inside and we believe it aids in even cooking and heat distribution. When we're on the road, we simply wrap it in a kitchen towel to keep it from cracking inside the oven due to movement. We also "cure" it according to the instructions.
I made four pizzas, all of which turned out perfectly and did not stick to the stone (I only used flour on the dough). Although the store stains easily, who cares? Its purpose is to cook, not to look petty.
Let's get this over with. I SLOWLY heated and cooled it before using it, and I heated it slowly each time; on the third use, I slowly heated it to temperature, which wasn't even that hot, over 3 hours, and it cracked. I wasn't even making pizza; all I was doing was making pita bread.
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