imperious primitive stoned over pizza

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x56449

I'm starting to suspect the cooking primitive's kitchens have acres and acres of shelves, given all the cooking implements they use.

I'll bet some of them have one 2-quart pot for boiling corn, another 2-quart pot for boiling peas, a third 2-quart pot for boiling beans, a fourth 2-quart pot for boiling rice, a fifth 2-quart pot for boiling chicken noodle soup, &c., &c., &c.

"Multi-use" of something apparently is too complex for the primitive mind to understand.

Anyway.

The empressof all   (1000+ posts)        Fri Feb-13-09 02:09 PM
Original message
 
Yuckie Greasy Pizza Stone

You all know I haven't been cooking that much lately due to the diet thingie. I normally keep my pizza stone in my oven 24/7. I went in to adjust the racks today because I'm roasting a chicken and needed to take the stone out and OMG....I don't think the SO has done anything more than brush the crumbs off it in 3 months. He makes his greasy pepperoni frozen pizzas on it at least once a week.

Obviously, I don't want to scrub it. I washed it with dish detergent but it still feels way more greasy than I'm comfortable with. I've had this stone for years. It's got the really dark brown patina that you strive for....But the greasy feel is just Gross.

Any suggestions?

Now, I'm assuming a "pizza stone" is a flat rock.

Probably the imperious primitive has a cookie-sheet for chocolate-chip cookies, another cookie-sheet for sugar cookies, a third cookie-sheet for lemon cookies, a fourth cookie-sheet for Dutch windmill cookies, a fifth cookie-sheet for springerle cookies, a sixth cookie-sheet for square cookies, a seventh cookie-sheet for round cookies, &c., &c., &c.

With all those cookie-sheets, why have a "pizza stone"?

"Multi-use" of something is apparently too complex for the simple primitive mind to grasp.

Lucinda  (1000+ posts)        Fri Feb-13-09 02:53 PM
Response to Original message
 
1. Crank up the oven to 500 and bake it off?

Is it nice enough outside that you could open some windows and just try to burn it off?

I've heard of people running the broiler with the stone on an upper rack, and also running the stone through a self cleaning oven cycle. I don't think i'd do the broiler option, and I'd research how hot my oven cleaning cycle was....

Some people say lemon juice will cut through the grease.

I think i'd just try and bake it off.

I dunno.

If it's warm enough outside, I think I'd just toss it into a pond, like a rock, to see if it, like a rock, can skip.

[Wineslob]

Now, I'm assuming a "pizza stone" is a flat rock.

Usually it's a ceramic (unglazed) tile that makes the crust come out crispy. I've used them and like the results. You can get the same thing done with 4 abobe(12") type* floor tiles, for cheap.






* possibly saltillo (tera cotta) tiles?

[LC EFA]

Now, I'm assuming a "pizza stone" is a flat rock.

If it's warm enough outside, I think I'd just toss it into a pond, like a rock, to see if it, like a rock, can skip.

Yes, that's pretty much right.

You get them if you are picky about how your pizza base turns out and don't feel like ponying up the dough for a real pizza oven.

The stone I got for pizzas is about 2/3" thick and about 18" in diameter. It does make quite a noticeable difference to pizza bases over the usual metal pizza pan.

[Thor]

One is NOT supposed to wash a pizza stone.......

[LC EFA]

One is NOT supposed to wash a pizza stone.......

I suspect in a dummie household the burning filth on the stone would detract from the flavor of the pizza, if allowed to remain unwashed.

[rich_t]

Question:

How do you clean a pizza stone?  Oil was spilled on the pizza stone and now it smokes terribly while cooking.   Can you get a pizza stone wet?  Please help.

Answer:

Think of your pizza baking stone as a sponge; it will soak up everything put on it. These "stones" are actually molded sand, tightly compacted under high pressure. Like sand on the beach, they will suck in any liquid exposed to the surface. Anything else in the water -- including soap -- goes right into the stone. Manufacturers warn you to use only clear, plain water to clean a baking stone.

Do not wash with soap.  EVER!