In all honesty I would tend to agree with him irrespective of what you had in naples. Slightly black edges I get but not blackened base. Brown spots are normal & my bases are crispy 3-4mm thick & when you pick up a slice it does not flop over.
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Weber Pizza Stone
- Thread starter TofuMofu
- Start date
In all honesty I would tend to agree with him irrespective of what you had in naples. Slightly black edges I get but not blackened base. Brown spots are normal & my bases are crispy 3-4mm thick & when you pick up a slice it does not flop over.
Good alternative to a pizza stone http://www.potters.co.za/index.php/products/kiln-shelves
Believe me it does not whatsoever taste burned. The base is not actually burnt it's the flour/semliona dusting used to not make it stick and make it slide. Short of the buffalo mozzarella which is too expensive it taste spot on to a Neopolitan Style Pizza.
Electric
Honorary Master
That's not burned.
I make pizza on my pizza stone all the time and semolina/ flour always goes a darker brown.
I make pizza on my pizza stone all the time and semolina/ flour always goes a darker brown.
TofuMofu
Honorary Master
That's the perfect pizza, right there!
It's like the grill marks on a steak. Is the steak burnt? No of course not.
PotatoGuardian
Senior Member
So I tried the Cadac pizza stone on my Weber; as suggested on this thread. So glad I didn't fork out for the Weber one. Cadac one worked great.
Made a cauliflower base with prosciutto, salami, feta and mushrooms.
Anyone know where I can buy another one? Takealot out of stock
Made a cauliflower base with prosciutto, salami, feta and mushrooms.
Anyone know where I can buy another one? Takealot out of stock
Orihalcon
Expert Member
Which recipe did you follow to make the cauliflower base? I've tried two different ones so far without much success. I know these bases won't hold up to being picked up like a normal base...but still mine disintegrated
Would love to know how yours was.
PotatoGuardian
Senior Member
http://m.news24.com/food24/Recipes/Caulipizza-with-mushrooms-and-prosciutto-20140411
I used this one and just added some stuff that I liked.
After many failures I've found that you have to HAVE to squeeze as much of the water out of the cauliflower. A mutton cloth is good for this. Only once the water is out then you mix with the cheese etc
Orihalcon
Expert Member
Thank you. That could be where I've gone wrong. Wonder if I should not just slap the stuff in a pan for a few minutes to dry it out.
Will try this again.
PotatoGuardian
Senior Member
Hmmm maybe, but squeezing is not a lot of effort and mutton cloth is cheap and reusable.
So using the pizza stone was the first time I actually managed to pick it up and eat because it cooked the base nicely.
Also forgot to mention that we used baking paper on the stone since flour not an option for me. Pro-tip: baking paper not the same as wax paper, since the latter sticks and had to eat it once
That looks great. I usually see them in Pick n Pay, Makro or Builders.
PotatoGuardian
Senior Member
Thanks for that tip, will check builders. I love that place
I hate Builders because I walk in needing X and leave with XY and Z.
Baking paper works great but if you are going to use the stone a lot you can try using reusable bake paper, you just need to cut it to the size of your stone. Yuppiechef sell them but you can buy them for cheaper in baking shops like the baking tin.
My pizza stones came with metal plates for the top. Easy to clean, non stick, no fuss
What's the brand?
PotatoGuardian
Senior Member
Another good tip- will look into getting the reusable kind. Thanks