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Old 04-05-2012, 05:48 AM   #1
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Ceramic Pizza disk for oven?

Some time back there was a discussion about even distribution of the stove oven heat by using a ceramic pizza disk. Well, I ordered one, it has arrived (nice one too). Now my question is, which side do you face up in the oven. I will be using it for only even heat distribution not baking pizza.
It clearly states to use the unfinished side for baking pizza, do I turn the finished side up for even heat distribution or the unfinished side.

Several people gave statements how they used their stone, please refresh my memory as how you use your stone?

Thanks
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Old 04-05-2012, 06:20 AM   #2
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I would think you want the side down that is normally down if you were using it to bake pizza (unfinished side up). It might be that the unfinished side cannot take the temperature extremes of being close to the heating element (or flame). That is just an educated guess...

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Old 04-05-2012, 07:40 AM   #3
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I have the same stone in our oven.
IMO, Pizza side up always.
Last thing you need is for that to crack.
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Old 04-05-2012, 07:45 AM   #4
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Does anyone have a link to the stone you are using? I find the small oven makes a real nice pizza oven, but the one I have at home is round and I think it would cover some of the vent holes in the bottom pan.
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Old 04-05-2012, 07:52 AM   #5
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I use a round one in mine. It is approx 15" in diameter and fits snug. This is good so it dosen't bounce around when traveling. It works great! Night and day difference in the way the oven works.
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Old 04-05-2012, 07:57 AM   #6
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Round one for us too. Perfect for Cinnabons. Yum
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Old 04-05-2012, 08:24 AM   #7
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Round one for us too. Perfect for Cinnabons. Yum
Right away Herk, you HAD to mention Cinnabons...
Now I HAVE to go out and buy some.
My mouth is watering already....

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Old 04-05-2012, 08:27 AM   #8
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Round for us too. Makes a huge difference.
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Old 04-05-2012, 01:23 PM   #9
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Maybe I should clarify------

One side of the pizza stone is unfinished and rough, this is the side that is used to put the pizza on for cooking. The other side is ceramic coated with a design and smooth glazed.

Now I will ask the same question again, does the GLAZED side go up for heat distribution or the rough side?
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Old 04-05-2012, 01:27 PM   #10
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Mine does not have a glazed side. For clean up it would probably be best to have the glazed side up. Other than that the purpose of the stone is really just helping distribute the heat more evenly so I don't think it would make any difference at all which side was up.
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Old 04-05-2012, 01:31 PM   #11
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Amazon.com: Laroma 15-Inch Pizza Stone: Kitchen & Dining

Ditto to no glazed side.
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Old 04-05-2012, 02:09 PM   #12
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We have a Pizzazz Pizza Oven in our camper. It don't take up much room and works great. I never had any luck with pizza the regular oven.
http://www.amazon.com/Presto-03430-P...3652840&sr=8-1
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Old 04-05-2012, 02:26 PM   #13
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Quote:
Originally Posted by DAISY BOYKIN View Post
One side of the pizza stone is unfinished and rough, this is the side that is used to put the pizza on for cooking. The other side is ceramic coated with a design and smooth glazed.

Now I will ask the same question again, does the GLAZED side go up for heat distribution or the rough side?
The distribution is caused by the stone preheating inside the oven and because it acts as a barrier between the oven flame, which is intense, and your food. I don't see why glazed side up or down would have a significant impact.

So, in the absence of hard scientific data proving I should do otherwise, I would follow its instructions and use it with the glazed side down.
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Old 04-05-2012, 02:39 PM   #14
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The distribution is caused by the stone preheating inside the oven and because it acts as a barrier between the oven flame, which is intense, and your food. I don't see why glazed side up or down would have a significant impact.

So, in the absence of hard scientific data proving I should do otherwise, I would follow its instructions and use it with the glazed side down.
I bought a used ceramic kiln about a year ago. Along with the kiln came a few dozen rectangular ceramic "blanks" about 1/4" in thickness that were used to test glazes, etc. on. They fit perfectly in my TT oven. They're unglazed on all sides. I actually wrapped it in aluminum foil before putting it in the oven because I didn't want anything to drip on it. Been working fine....
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Old 04-05-2012, 03:09 PM   #15
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We have a Pizzazz Pizza Oven in our camper. It don't take up much room and works great. I never had any luck with pizza the regular oven.
http://www.amazon.com/Presto-03430-P...3652840&sr=8-1
This is a nice idea but we boondock most of the time and only have power when running the generator to charge the batteries. I make my own pizza sauce and dough but haven't tried making my own Mozzarella.
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Old 04-05-2012, 03:15 PM   #16
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I bought a used ceramic kiln about a year ago. Along with the kiln came a few dozen rectangular ceramic "blanks" about 1/4" in thickness that were used to test glazes, etc. on. They fit perfectly in my TT oven. They're unglazed on all sides. I actually wrapped it in aluminum foil before putting it in the oven because I didn't want anything to drip on it. Been working fine....
Yep - I don't think it matters glazed or not. The aluminum foil is a good idea.

For what its worth, the stone in my oven is unglazed, too.
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Old 04-05-2012, 03:56 PM   #17
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Where in the oven does the stone go? On the bottom pan, blocking some of the holes? What about broiling?
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Old 04-05-2012, 05:14 PM   #18
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Where in the oven does the stone go? On the bottom pan, blocking some of the holes? What about broiling?
My oven has two racks above the flame. I place the stone on the rack right above the burner.

Broiling is cooking by direct radiant heat and requires a burner on the top of the oven. Never had one that did have a top burner but maybe larger trailers have full ovens. Broiling is just upside down barbecue and I do that on my campfire or grill.
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Old 04-05-2012, 05:28 PM   #19
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My oven has two racks above the flame. I place the stone on the rack right above the burner.

Broiling is cooking by direct radiant heat and requires a burner on the top of the oven. Never had one that did have a top burner but maybe larger trailers have full ovens. Broiling is just upside down barbecue and I do that on my campfire or grill.
Thanks, thats what I thought.
I broil with my oven, using the broiler pan I got from Suburban. I place it below the burner.
My question is, if using the stone while broiling, has any effect one way or the other.
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Old 04-10-2012, 07:38 AM   #20
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Pizza stones are great, but since I didn't have one I just used some 3"x3" unglazed stone tiles to cover the oven bottom. We tested it out making tater-tot casserole. It wasn't as baked like the home oven makes it, but we are still experimenting with it.

For those of you that do cook with your 1'x1' ovens, what are you cooking in there?
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