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Songhunter t1_ix7prxs wrote

Wait... Is a pizza stone a real thing? Are there any other assorted of culinary masonry I'm unaware of? Like a croissant rock or a crumpet throne?

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soulstorm_paradox t1_ix7sr1r wrote

Absolutely. Gives you some of the benefits of a brick oven, since it’s a large solid piece of material that transfers heat quite well.

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mokomi t1_ix85k56 wrote

I do want to add on to that. A pizza stone and a pizza steel are both real things. With advantages and disadvantages. I have both. Using the stone if I'm making a single pizza and just use the stone as the "serving plate". A pizza steel hold the heat much better than a stone would. Making it better for multiple pizzas and not something you want to serve with.

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upvotealready t1_ix8h7kc wrote

The real benefit to using a pizza stone is it doesn't burn anything. It has to do with the porous nature of the stone. Retains heat and distributes it evenly.

The top of a pizza/cookie/tender/fry will burn before the side touching the stone does.

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Warmstar219 t1_ix922iu wrote

It's very real and very good. Other culinary masonry: marble rolling pin, mortar & pestle, and the cooking brick. Let's not get into rock shrimp, though.

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