Hi..has anyone purchase the Emile Henry Pizza Stone? If so, I was curious if you have to preheat the stone prior to use? thanks
Emile Henry Pizza Stone
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I don't have any experience with that stone, but I think all pizza stones are supposed to be pre-heated before you put the pizza on them. (BTW, DO NOT put frozen pizza on a heated stone, even after defrosting it, it will crack!)
thanks, what I suspected...don't make frozen pizza, only my own. but, thanks for the info
I have the Emile Henry stone. Yes, preheat. In fact, let it heat longer than just the oven light blinking out. I let it go twenty minutes or so. I also leave it in the oven to cool. I know you can use it for serving, but something that massive and hot is going to be a potential disaster for me!
I like it a whole lot for pizza. Have not tested it for bread yet. I don't know if the glaze is going to have a negative impact since it isn't absorbing moisture from the loaves.
Dumping it in the sink the next morning with some hot soapy water sure beats reading all those threads and posts about scraping and sanding unglazed stones and tiles!!!
I've just posted a product review. Here's a copy:
I received the Emile Henry Pizza Stone for Christmas and have already used it three times for pizza. Since my original question (below) the item description has included dimensional information. Note that you might have to divide your "normal" amount of pizza dough. That's fine by me because that way each family member gets a custom pizza.
The glazed surface isn't glossy - it's "crackly" - the sort of smooth roughness that ancient glazed wear has. According to the enclosed literature it is intentional and important to the results. The back side is unglazed and grayish.
The suggestion that you can cut pizza right on the stone plus the handles seem to encourage taking the stone out of the oven and using it as a serving platter. DON'T DO IT when it is hot! I'm not even sure that an iron trivet can protect a table or counter when this stone is hot. Further, this stone can hold heat higher than is safe for even nomex oven gloves.
All three times I've used the same pizza recipe that I've been working with lately. The stone makes a very noticeable-to-the-family improvement. The crust has more crunch and the baking is more uniform from the bottom to the top of the sheet of crust.
I do the parbake on parchment since the dough is too thin and sticky for me to handle any other way. After that it is firm enough that I can get it on and off the stone without parchment or having to scream in frustration over a folded pizza. After the parbake I place the round on a little puddle of olive oil while I dress it out. The oil won't effect the Emile Henry stone and adds to the taste.
Then, the bestest part: when the stone has cooled to room temperature, I dump it right into the sink filled with soapy water! Try that with your common stones!
I don't know anything about the particular stone you have, but mine is 16 x 14 and is 1/2 inch thick, which is ideal for any type of baking I might want. I never take my stone out of the oven, it's always there as a permanent fixture. I never take it out and wash it either.. I think you risk cracking it by washing it and for me, the seasoned stone makes anything I bake taste much better. I bake all my ciabatta's and other breads directly on the stone. Preheat your oven with the stone in for at least 30 minutes before you have to bake.. this ensures your stone is totally heated through. Never handle it when hot.. and I wouldn't add oil to it.. it will only make it smoke in your oven and possibly become a hazard if used during high temperature baking.