New Orleans Eats Forums at NOLAEats.com

I'm in need of a decent pizza/baking stone for moderate use. I don't need to pay extra for some high-end houseware store logo stamped on it if I can find something that will get the job done and not crack after three uses. A short-handled peel to go with would be nice, too. Anyone have one they're happy with?

I went to Home Depot and just bought some non glazed saltillo tile. Very cheap and it works great.

What is a "short handled peel", please?

That's the wooden paddle that you use to put the pie on the stone and then take it off again.

BTW, I just bought a rectangular stone (15"x14") from Bed, Bath and Beyond for about $14. Unfortunately, I haven't had a chance to try it out, but I will try to remember to post here once I have.

I ended up buying the 14x15" one from BB&B as well. Their accepting their own expired coupons helped. I'm still looking for a peel, but when I find one, I have a feeling it will cost more than the stone. I think, depending on how serious I get about this baking jag I'm on, that I may spring for a Fibrament stone, which seems to be all the rage on the pizza making forum, and then use the cheapie as a top stone.

I've seen peels at Marshall's & TJ Maxx for a good price.
Not lately, only because it's been ages since I went shopping in a store,
but could be they have them now.

So, I've used the stone twice now and been pleased with the results. Both times, the pizzas came out with a nice crispy crust. I used a store bought (Pilsbury) dough so the next step will be to dust off the Kitchenaid mixer and actually make my own. I am positive that will make for a much better crust. Overall, I would say the end product is not as good as some of my local delivery options here in the Heights of Houston (Pink's and Candelari's) but then again, this costs significantly less and they use fancier ingredients for the toppings. We'll have to wait and see how it does in terms of durability and I have to point out that it's a little unwieldly to scrape clean.

I also need to get a new peel because the one I have is just too small to really do the trick. Finally, like Low-n-Slow, I used a coupon on a seventy dollar pan and the twenty percent off covered the cost of the stone more or less.

wish I never left wrote:so the next step will be to dust off the Kitchenaid mixer and actually make my own.

I don't even pull out the KA anymore. Between the high hydration I'm using and the cold ferment, it doesn't really seem to require much in the way of kneading. I just mix up all the ingredients, form it into a big sticky ball, let it rest 30 minutes in a warm spot, divide the dough in two, "cloak" each piece into a smooth ball, and tuck them away in the fridge.

Low-N-Slow wrote:I don't even pull out the KA anymore. Between the high hydration I'm using and the cold ferment, it doesn't really seem to require much in the way of kneading. I just mix up all the ingredients, form it into a big sticky ball, let it rest 30 minutes in a warm spot, divide the dough in two, "cloak" each piece into a smooth ball, and tuck them away in the fridge.

LNS, walk me through the "cloaking" process, please? I understand there's such a thing as handling the dough for too long? And do you use olive oil instead of dusting with flour?

Cloaking is that process where you hold the dough in both hands, off the bench, and stretch the top out towards the edges with your thumbs, tucking it under the bottom with your fingers. Then turn the piece 90° and repeat. Just keep stretching and tucking, turning and repeating until the surface of the ball becomes smooth-- no more than a minute or so. I suppose what's going on is you're aligning the protein sufficiently, which is what kneading does, but not so much as to risk toughening it up by kneading on the board. Since I currently don't do any bench kneading with my pizza dough, I've started adding the bench flour I used to use to the mix up front. I'm also probably adding an extra tablespoon or so of water above my written recipe. The result is a sticky-but-not-gooey dough that clings hard to the bowl, but if you pull it out of the bowl, it stretches but releases just before the dough tears. The recipe does call for a tablespoon of oil, but it's incorporated into the dough during the mixing.

Incidentally, I asked for and received the book "Artisan Bread In 5 Minutes a Day" for Christmas, only to find its "secret" basic bread dough recipe is fundamentally the same as my pizza dough.