When I brought it home for the fist time and started preheating the oven with it inside, it started producing a lot of smoke and that burning oil smell. (though ceramic is more of a heat insulator). I'm sorry that I don't read Thai or I would be able to better understand what features this oven offers that you want. Good luck! If you prefer to have a circular pizza stone, get your hands on a cheap ceramic plant saucer it works in the same way as the tiles. To use the smaller ones as a baking surface, you must line them up on your oven rack or the floor of your oven. I really LOVE my hearth Kit. I think it's called an unglazed saltillo tile (Terracotta). Can ceramic tiles be used instead? what i would be concerned about, however, it porcelain's low resistance to thermal shock, which means that if you're spraying loaves in the oven and some of that water hits hot porcelain, there's a higher likelihood of cracking than with other materials. Thanks! I'm searching for a pizza stone that won't break in 6-12 months of (moderate?) meh. are you REALLY asserting that the new fancy stones make that huge of a difference to the hot-rocks that people have been cooking on for centuries? The end result is a more uniform tile, thus it is stronger. And it's great for high-heat applications. I have found that porcelin floor tiles hold up very well as opposed to ceramic floor tile which breaks after a short time. very vulnerable to damage from heat variation in use(such as water exposure). I guess I'm still confused as to what is an acceptable (i.e. I'll try different configurations to see what results they produce but I think it was a good start. There is also asbestos in some of them. He posted it here. Home Depot will cut it for you. I only have two oven racks and have lined both of them. [1] The Hearthstone works very well for me when I preheat it to 525 using the convect setting, but it is very large, heavy, and expensive. asking the guy at Lowes, he seemed to know *exactly* what I was referring to as "unglazed quarry tiles", and said that they did not carry that anymore. These were the only tile in the store that resembled terra cotta pots. I would bet that there are many people here who would LOVE to get one of those fancy stones, but simply can't afford it, or do not consider the difference, even if they could make themselves afford it, to be worthwhile. I made the Napoletana pizza dough from Peter Reinhart's "American Pie" book and it was the best thin crust, but not much oven spring in my electric oven without oven tiles. Dont despair if you are a financially challenged pizza chef and balk at the idea of spending a lot of money on a professionally styled pizza stone take heart! Will unglazed porcelain stones work? Thanks to the FreshLoaf community for turning me back on to a hobby that my mother started me on when I was a wee little lad with a tiny little loaf pan making bread with her. I can`t find the later posts, though I marked them Unread, about some possible patent infringement on the 2stone which is patent pending,meaning nothing,really. and I'm sure there are people like that here too. I went to Home Depot here in the Washington DC USA area and they didn't know what a saltillo tile was. He also said they can be left in the oven rather than having to remove it after use. I have seen ovens and cooking vessels made out of this. > ceramic sheets to go into kilns on which pottery is fired . I leave it in the bottom of the oven and occasionally relocate it to a rack for specific baking purposes. I imagine I could flip the saucer upside down if I didn't want to deal with getting my boules over the lip. They work great! When you go this route, be sure to choose tiles that have not been glazed. now, admittedly, i'm in the business of selling baking stones, among other things, and i have a financial interest in what people buy and who they buy it from, but that said, a great stone -- whether you buy from me or someone else -- is an investment that's literally going to last several lifetimes (as long as you don't try to bounce it) and will help you bake great bread. What does that tell you? As a consumer, there are few assurances that the materials produced for a non food application are safe for contact with food. It seemed news-worthy enough to merit its own post. I think it was $15 and is a lot better than the really thin pizza stones sold at Target or other discount stores. This is only valid if your home depot knows what the hell saltillo or unglazed quarry tile are. Some cities have Thoousands and thousands of tons of the stuff in buildings. I've read about them for prices as low as 30 cents. All Content Copyright Nick Kindelsperger and Blake Royer. Is it to be able to heat up hotter than the one you currently have? However I can build anything I like for my personal use, and so can anyone else, well except a still for distilling alcohol, actually here in Mexico I can, but I digress. Which to buy? I bought a whole box of them, I think I paid $24 in case any of them break. Generally allow an hour for the oven and tiles to heat fully. The guys were very easy to talk and I ended up getting a dozen firebricks that were half the thickness of normal brick (i know this is not uncommon, i just don't know the terminology). this debate has been going on for years and i expect it will continue ad infinitum. How are you storing it? I actually live in Saltillo, Mexico. I also use the iron-skillet on the last shelf with boiling water method for steaming. I explained what it was for, and neither said "oh no that sounds dangerous and/or poisonous!" This will enable you to lift your pizza off the saucer using a standard wooden pizza paddle., The Best Way How To Cook Sausage In The Oven, How To Tell If A Pumpkin Is Bad (7 Rotten Signs), How Long Do Pumpkins Last? Just make sure ypu leave a gap of at lease 1-2" on all sides for air circulation. The 11 x 11 terra-cotta tiles can be quite thick and heavy and tend to conduct heat more evenly and to perform better than the smaller, thinner tiles. I've used unglazed quarry tiles for years in my oven--I just leave them there all the time. as a friend's grandmother used to say i'm sorry that you found my post offensive, A Weekend Roundup (And One Simple Formula). He kept it on the bottom rack of the oven on top of another one, in fact. Hi bakers. The problem that I have is that many of these discussions turn on using tiles and other refractory materials purchased in garden centers, flooring departments, scrap bins, and other sources never intended for food preparation use. one of the things that rarely gets discussed is thermal stability, i.e., what happens when you pour a cup or two of ice water on a stone that's been sitting in a 500F oven for a couple of hours. Don also in Mexico. If youre looking for simple tips, she will make your journey in the kitchen straightforward with a dash of fun. With the saucer I did keep all of the corn meal inside instead of brushing some off into my oven. We keep ours in the oven full time, and leave it in there no matter what we're cooking. Sometimes, you only need a tool once, or perhaps a dozen times on a single job. i also just generic pizza stones and our primary one is about 10 years old (and seasoned so beautifully at this point). Thus it has other things in it besides clay. http://www.homedepot.com/h_d1/N-5yc1vZ1xkw/R-100543096/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053. Like, did you take out the oven shelves and just build the box? Please do me a favor and buy a stone from a supplier that will provide a food-safe certification. But until then, my thought would be that cast iron has substantially different heat transfer properties than ceramic, and I suspect it would not work well. Both work out good. Cool them down very rapidly and or unevenely, youre running a risk. if you really want to get fancy, usually where you can find kiln shelves you can find potters. I have WAY too many hobbies and have learned all about quality and value the 'hard way'through experience. Unglazed quarry tiles are thick and are made of fired clay, basically as it comes from the ground. I found a 12"x12" tile at Homedepot but the clerk said he didn't know if it contained any harmful substances. An educational community devoted to the art of pizza making. Much cheaper than a larger, more "official" pizza stone or such, and I'd guess the results are similar. I could totally be wrong on that point, thus part of asking, heh. Well thanks for that input about my smoking baking stone. I'd read about people who were cool and did this, eschewing the overpriced piece of stone and visiting building-supply stores instead, where they bought unglazed tiles for pennies. Find something that works for you and use it. it is just my opinion that you could have recognized that some people may not find the investment worthwhile, and/or simply not be able to afford it, better than you do. I've enjoyed using them. Pick up a few spares while you're there, too. This site is powered by Drupal. How bothered about naked gas flames in your kitchcen? Is using unglazed saltillo tile for a pizza stone really safe? I just put the glazed side down and bake on the rough side. I have built ovens very similar to Willard`s and will continue to do so, I wish him much success, but no way this forum could have some lawsuit come down, because we are not selling them and taking away from his profits from his work. Andrew. I have read many theories and tried some experiements myself, but I am not convinced that we amateur bakers really know what is going on when the dough hits the flat hot part. Also - we never wash it. They are thick and if the ones in my wood stove are any indication very tough. use. size, thickness, can you get these at lowes? Whether it "looks" professional or not, does not necessarily matter. (Whole & Carved). Below are pics of the quarry tiles I have been using. If I have p[robelsm I'll def try this one. Go to home depot and pick up an unglazed saltillo tile, I'd be surprised if it was more than $2. I couldn't wrap my brain around anything that wasn't a large slab (IE: quarry tiles, bricks, very small rocks) so my choices seemed to be kiln-bottoms or Firbrament. However, the other buyers cry repeatedly, when the inferior product fails, or malfunctions and spoils a job, or needs replacement just when the budget won't stretch far enough to buy another 'cheapie'. He said the tile being porous is key; I think he said something about it absorbing water. They are pretty cheap at the home stores and I think I've only had to replace one in the last eight years. -Joe. You can then make a somewhat informed decision about the safety of the tile. My pizza stone just cracked into a third piece, and I'm thinking about replacing it with a kiln shelf. Searching my local area for unglazed quarry tile, without luck. he bought Craftsman only tools for everything. The concern is with glazed tiles which may contain and may release lead in your oven - not a good thing! Do I know for a fact that any of the tiles or "stone" you purchase in a garden center are industrial refractories purchased out of the scrap bin and "repurposed"? ive used them for years, they are great. Its all in the crust, and using a pizza stone helps create a crispy, delectable pizza crust like no other. A visit to your local home improvement store can reveal some remarkably inexpensive pizza stone alternatives in the form of terracotta (ceramic) tiles or plant saucers. King Arthur is now carrying a reasonably-priced 14x16 pizza stone in addition to the Hearthstone [1] and I am sure their customer service would talk to you about food safety. Thanks. Image of quarry tiles. I bought a big flat piece of slate and I am having it cut to fit the oven. Tara is a food writer that has been editing and authoring articles for KitchenSanity since its founding. Nice to here it has work well for you, as well. Here is the real deal, one can make an improvement to a previous patent, it happens all the time, and be issued a new patent, even though some one else came up with the orginal idea. I needed two inches taken off of one side so that it would fit into my oven. Much of the time I slide my bread in on parchment paper, but I've often baked directly on them with fine results. Here a link: Tatoosh, it looks as if it was a well thought out job. Look on the box for any kind of warning similiar to that. I have the unglazed red quarry tiles and have put them on the bottom rack in the oven. Slate was used tradtitionally here in UK for old fashioned wood fired ovens in older houses - the floor is of slate, walls of brick. My dream is to have a thatched house with inglenook and faggot oven - which I would use, for bread. I applaud the thrift and frugality that is displayed on this group, but I have also seen the results of long-term industrial poisoning and they are not pretty. perhaps if i refrained from having a point of view and stating it, no one would be discouraged and then i could double or triple my prices to the point where they're comparable to those charged by other sellers of quality bread baking ingredients. When you say unglazed tiles, what do these look like, grey, brown, etc. The tile is made in Mexico so I don't know what their standards are. I think your best bet is to read the manufacturer's spec sheet on the stone/tile. Both are made in the US and I couldn't tell any difference - love the results from both. I leave my tiles in the oven all the time, no matter what I'm cooking. Slates are rocks that were once sedimentary shales, that since then have been subjected to additional temperature and pressure; shales tend to break along cleavage planes-where the clays in them were deposited; slates can break along the orginal cleavage of the original shales as well as along secondary cleavage directions tied to the temperature and pressures applied to turn them into slates. This post and all my others are just my $.02. I heard that unglazed quarry tiles can be used to substitute for pizza baking stones. Unglazed tiles, on the other hand, are quite safe and very inexpensive. Let the tile or saucer dry all the way through. Six of them line up to make plenty of room (one added advantage is that the surface is a rectangle rather than a circle). Theres just something about a pizza that was made using a pizza stone that is that little bit extra mouth-wateringly delicious. Well, now I've joined them. Brick-clay tilesunglazed earthenware tilesthat's what 'quarry tiles' were, where I lived before. The home of pizza on reddit. i also recognize that finances are always an issue, especially in these tough times, which is one of the reasons i started NYB. From a time served baker who has never tired of pulling loaves from an oven. but, and this is sort of to the point Copyu is saying just below, (I think its below crazy forum program) if someone is very tight on money, and they need to buy a drill bit for what is most likely a one-time project, or that would do "good enough" for 90% of the projects they are likely to see in the next 5 years, unless they expect some of those projects to appriciate the difference, the buck-fifty drill bit will probably serve perfectly well as the $5-10 carbide one would. call me a curmudgeon, if you will (others have, by the way), but i've been following this thread for years and i'm just amazed at how much effort folks spend in pursuit of a great baking surface. There likely are others. Then using the wood spatula, he placed it directly on the tile. he said he could special order it though, and showed me a page in his product catalog with it, and he called in and checked the price for it. but more fragile, and needs to be heated gradually at first, or when exposed to water (I assume not counting the water IN the bread?) I built a "house" or a square box out of the brick and got about a 12x18 cooking surface that is covered up. This is especially true if youre using the smaller ones and will need to get multiples and line them up. look in the phone book for tile suppliers, if you have a dal-tile nearby its garanteed they have em or call a tile installer, he'll know who is selling commercial tile in town. interestingly for my experience, *BOTH* people I talked to, knew exactly what it was, said they used to carry it, and that they didn't know why they didn't still carry it. yes, its better and more durable, but it seems a bit exaggerated that you NEED one of those expensive things to make bread that comes out great. Since they are industrial products you should be able to get a Material Safety Data Sheet (MSDS) for them, but then again refractory producers don't usually do food safety testing except for certain food-oven liners. Quarry tiles are just a hewn and shaped piece of stone. No. Should I be placing the bread directly on parchment paper on the tiles and cook the bread on the bottom shelf? I actually just leave mine in there all the time. You yourself have done so. For $3 or $4 at home depot you cant go to far wrong. I think most regard it bad business to present a bad attitude in association with a store. They are unglazed and made in the U.S. Look under unglazed ceramic tiles if quarry is too hard to find. These things are essentially just really cheap tiles often installed in commercial settings or other high-traffic areas. The salesperson knew exactly what I was looking for when I mentioned I needed tiles for lining an oven shelf. Or, should I put the tiles on the center shelf and cook the bread there? 12th Feb 2010 One or two a year might break, but at $1 or less each at home improvement stores, they're easy to replace. I thought someone said in one of these threads, that it could have lead or other non-foodsafe things, if its not a variety actually made for cooking? yet, folks here will think nothing of spending a couple of hundred (if not more) bucks on a new mixer -- which, by the way, is not a requisite to baking great bread -- while holding back on the extra 30, 40, 50 bucks it will cost to buy a great stone, which IS essential to producing great artisan loaves IMO. For the toime being I use a similar product I received from my father, when the large commercial bakery he worked for was refitting their ovens with baking stones surfaces. Place the stone alternative into the oven before turning the oven on. I can't really find any info on this on the googles. The room was pretty much filled with a smoky haze, actually. I'm very happy with the results. for me, this is less about making money than it is about starting a business aimed at addressing my own and others' frustrations at not being able to find what we all need. I was wondering if anyone can advise me. Soapstones are often massive but they cut/saw easily because of the fine micas in them. js.src = "//connect.facebook.net/en_GB/sdk.js#xfbml=1&version=v2.8"; plus, all the money you save by baking your own instead of buying (not to mention the nutritional and emotional satisfactions, but that's another story) will more than pay for the extra up front cost of the stone. is it bizzare that people who could EASILY afford a fancy expensive one, to spend the time and hassle with ultra-budget but ultimately, in the long run, inferior solutions? I have had good results with this method. Sounds very interesting. Your mileage may vary, but it's worth a shot. A comment early in this thread called Granite a sedimentary rock, it isn't. I hope Willard has termendous success with his design, I publicly and privately have stated that, none the less, a patent does not prevent a person to outright copy a trademarked and patented design for personal use. I have gone through a box of Saltillo tile for they break each time they are used. The best way to pick them out is to look for something in the brownish-red hue of flowerpots. Having worked for a company that made pottery firing supplies and firebrick, among other refractory products, I can report that they are not necessarily food safe. Quarry tiles is another name for them, and they look like terra-cotta pots as for my attitude discouraging "at least one person" from buying from The New York Bakers, i'm sorry that's the case. Sometimes I use a double layer of tiles to give me the extra thickness of the commercially available bread ovens. I bought unglazed 6 x 6 inch tiles at Home Depot on sale for less than $2 each. Whenyou built your little box in the oven did you build it right on the bottom of the oven? "Porcelain": PROBABLY foodsafe? Bread-bakers and home pizza afficionados praise them for their heat-retaining, moisture-wicking ability to imitate the floor of a brick oven. I do believe his lazy susan rotating base to be quite patentable, outside of that, it`s a single pizza oven that many,including myself have built and have posted many pics of. Bottom line, my oven fits the $66 stone and I consider it money well spent. Is this suitable? pretty sure that was for 8" tiles. Quite frankly, I would be surprised if a patent was granted, and I have a couple of patents myself. It has never, Stones of all types can retain a lot of water. Preheat the oven to your desired temperature usually around 450 degrees Fahrenheit for an hour. Likewise slates. > If you have a potter's supplies near you, there are. that said, i am still very much of the opinion that tools matter, and that people who have more than a passing commitment to bread baking -- like anyone who's passionate about a creative pastime -- ought to invest in the best tools they can afford -- no matter where they acquire them. Anyone have experience? Self-Nominations for the MetaFilter Steering Committee close on August 7. My first15 x 3/8" "pizza" stone. So if its good enough to use slate in a traditional oven, it should be good enough for a modern one. If I place the bread in a tin, should I put the tin directly on the tiles? but you don't show that clearly, and your attitude about it has discouraged at least one person who might have bought (that, some day, or other things) from you, from doing so. They can ALL be used to provide solid, sustained heat to emulate a commercial bread oven to give great even colour and crust formation. I use a slab of granite right now, works a treat. From a performance standpoint, I would say if you don't want to spend for a high value stone like NY Bakers sells, get yourself a stack of parchment paper and bake on a sheet pan. i think that we all ought to use the best we can afford -- afford being the operative term here. there are times where its foolish NOT to get the high grade tool. is it a matter of economics? But at $1 a piece, its worth ita heck of alot better than the 30 bills for the "true pizza stones". They are a red color. Whats the distinctive smell at the fuel station every time you go to fill your car? I have an inexpensive terra cotta planter saucer I recently bought from Home Depot that I tried out last night with good results. They are made to cover floor and walls. Also, the tile was 16 x 16 inches. Put heavy, uneven weight on one suddenly and you will eventually break it. Press J to jump to the feed. Having worked for a number of years for one of the world's largest manufacturers of industrial refractory products I know that industrial refractories often contain, and can leach, materials which you do not want to ingest (or breath as vapors) under any circumstances. Pizza stones are silly. my point is simply this and i believe i made it in my earlier post that all of those other materials will work i'm certainly not disputing that, nor am i suggesting that everyone needs to buy a quality stone in order to get great bread. They should be coming out with those things now that the weather is turning here. They could be but I haven't ever heard of a single instance where the family was poisoned by clay tiles. I decided to google a masonry supply store nearby. I have been using unglazed quarry tile for baking bread over the past several years with no detrimental affects. You put it in your oven and it not only provides a rustic surface to bake the bread on, but it also keeps the heat of the oven steady. When I looked at the box they came in, the bottom of the box indicated that the tile contained silica and could be harmful if broken. I have learned more in the last few weeks and am looking forward to continuing to explore this wonderful world of bread baking. Just a thought. "Unglazed Quarry Tile": (as in, the specific item of "quarry tile" that is unglazed) is the ideal, foodsafe and cheap. and they, most emphatically, work brilliantly. What is wrong with Terra Cotta? Even after all this, I still had a tile crack on me after 4 months of usage (breads and pizza), and I got one with a hairline crack. I can build an exact copy of whatever I want for personal use, as long as I do not infringe on the trademark patent and sell it as an orginal idea. get in touch with reality. This is what this specific tile lists. Perfect pictures. It's 17 1/2" x 14 3/8", a whopping 3/4" thick, and comes with a 10-year warranty and free shipping. It is safe- Iwould never use granite, not for health reasons but because I have seen granite split, crack and pop when heated. For me, they get the job done and the price is right. Big fan of firebrick splits here - all of the cost advantage of tile but much more durable and better baking properties as well (more mass = better heat retention). Cool, thanks for the insight. I have the same Old Stone Oven stone that uncleozzy recommends, and I have had it for more than twenty years now. 0 Members and 1 Guest are viewing this topic. yes, unglazed tiles work. I read all the opinions presented in this site and my head was sent twirling. I wasn't sure what your goal was. they are super easy to make so it shouldnt cost anything at all. said they were something around 22 bucks for a box that'd cover 11 square feet. var js, fjs = d.getElementsByTagName(s)[0]; Ever walked down a busy street or been stuck in traffic? That's just a guess though. I can't tell you anything about that, but generally speaking I don't think there are any chemicals to worry about because a kiln gets so hot that they would be get burned. as a baker and a businessman, i sell or recommend only what i believe in and use myself -- at prices that are much more within reach of those on limited budgets. Are they as good as the highest-quality tones, like the Fibrament that pizza afficionados rave about ? All other tiles are fired, teracota, ceramic, wall, floor. All original site content copyright 2022 The Fresh Loaf unless stated otherwise. Using our guide, you can learn how to get your hands on a perfectly good pizza stone alternative, so you too can enjoy authentic homemade pizzas at a fraction of the price. The small space inside seems like it could be very confining for a good amount of money. Only difference is the flower pot saucer has a lip and is round and for most projects I think I prefer the flat square stone. works superbly.
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