Post # 1
From advice from family and a few other bees I’m going to register for a pizza/baking stone, but I’m not sure which shape/size to order. Do you use a round pizza stone? Or a rectangular one? Anyone have experience with the Emily Henry ones?
Rectangular baking stone
Round pizza stone
Post # 3
We have not recieved it, but I registered for the round Emily Henry one =)
Post # 4
Post # 5
Yes, we use one. Ours is rectangular, and fits exactly on the slide out rack in our oven. I used to have a round one, but I like this a lot better.
Post # 6
Ok thanks for the tips!
@Elvis: True, and rectangular will probably fit in my cabinet better too. Do you just store yours in the oven?
Post # 7
I have a round pizza stone. I don’t use it very often, but when I do, it’s pretty badass!! I love how if bakes the crust. I think I should maybe invest in a rectangular one as we’ve been making a lot of rectangular pizza lately (there’s a great bakery here and they’re rectangular crust is to.die.for).
Post # 8
I forgot about rectangular ones! I was worried about finding a place to store a round one!
Post # 9
We have this one and I love it! Although if we were to get another, I’d probably go for a rectangular one as it’s more versatile. http://www.amazon.co.uk/ProCook-Pizza-Stone-38cm-15in/dp/B0026OND1G
Post # 10
I have the round lodge cast iron one.
Post # 11
I registered for and received the first one you listed (rectangular, red, Emile Henri) but we haven’t tried it out yet. The online reviews at WS are really good though. I originally had the circular one on there, but then the rectangular seemed more utilitarian as you can still put a round pizza on there, but leaves you the option of rectangular pizzas and flatbreads as well. Plus, the one at WS is glazed, so it’s dishwasher safe. There’s a round, less expensive one available that is not glazed (it’s like beige or something) and that’s handwash only.
Post # 12
We have a cheap-o round one. Haven’t used it in a while since the oven was out of commission, but it was pretty badass. We can make good pizza! We store it on top of the breadmaker. 🙂
Post # 13
I have a wall mounted oven and store it on the flat shelf with my baking sheets, directly above the oven, when not in use. It hasn’t been a problem at all, I just put it on the bottom because it’s heavier. (For a while I had it standing on end beside the microwave in its cabinet, but then I thought I’d like more air flow in there.)
Post # 14
I have a 10-12 in round one and I just leave it in my oven at all times…. We just put casserole dishes, etc. on top of it when we’re cooking things because DH thinks that it helps everything cook more evenly. We’ve been doing this for 2.5 yrs and no problems. We used to make pizza and bread on it all the time and I would definitely recommend getting a “pizza peel” to get the pizza off.
It’s not an essential thing, but it is nice : ). Ours is from Rada, I think. They have a terrible website but AWESOME knives and pizza stones! I don’t work for them, just a big fan!