My bread is turning out markedly better looking and I'm enjoying the "brick oven" feel without the expense of building out one. They are unglazed and made in the U.S. Look under unglazed ceramic tiles if quarry is too hard to find. 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. Terracotta plant saucers also make good pizza stones. A friend recently gave me one of her baking stones, and I think it is quite old and has been used many times. Is this suitable? I say we ride some gravity." Below are pics of the quarry tiles I have been using. I have the unglazed red quarry tiles and have put them on the bottom rack in the oven. 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. Btw, how long does it take to heat up/ preheat a tile prior to baking? So if its good enough to use slate in a traditional oven, it should be good enough for a modern one. Unglazed tiles, on the other hand, are quite safe and very inexpensive. very vulnerable to damage from heat variation in use(such as water exposure). Go to the isle that has tiles. while sometimes you get what you pay for, other times you can get 80-90% of the functionality for 10% of the cost, and for some people its either 10% of the cost, or nothing, and the performance difference is nil, either because they are simply not that picky, or because they are inexperienced enough to not be able to see the difference if they had it. Place the stone alternative into the oven before turning the oven on. Go to home depot and pick up an unglazed saltillo tile, I'd be surprised if it was more than $2. It is absolutely essential that they are unglazed. Though I've just used them once, the worked very well for my pizza, and withstood over 500 degrees of heat for more than an hour of preheating. This is what this specific tile lists. I just put the glazed side down and bake on the rough side. I appriciate that tools do matter. The best way to pick them out is to look for something in the brownish-red hue of flowerpots. Looking at Lowe's website they only list ungazed porcelain tiles, are these safe to use, When I had a question about the tiles I wanted to buy, I called ther manufacture. This. One or two a year might break, but at $1 or less each at home improvement stores, they're easy to replace. Agreed Peter, Perhaps we can also discuss how many national pizza chain recipes are also posted here, studied, posts exchanged to duplicate their recipes,seemingly for private use only, of course. Look up "masonry supply " on google and give them a buzz! The one I liked was glazed but I purchased it anyway. I really LOVE my hearth Kit. I wasn't sure what your goal was. there are others where ANY mostly-functional tool is a huge step up from no tool. You can then make a somewhat informed decision about the safety of the tile. Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006. I put the bricks inside the oven with the racks still in it. I'm pleased to say I placed my order on Fibrament's WWW site very early on a Thursday morning and received my stone mid-afternoon Friday using standard shipping. I've enjoyed using them. With the saucer I did keep all of the corn meal inside instead of brushing some off into my oven. Definitely this. Is using unglazed saltillo tile for a pizza stone really safe? there are times where its foolish NOT to get the high grade tool. Is this oven only to be used to bake flatter breads? Richard Bertinet suggests in his book "Dough" to use a simple granite stone from your local quarry - he swears that it will do the job. I have gone through a box of Saltillo tile for they break each time they are used. All original site content copyright 2022 The Fresh Loaf unless stated otherwise. I remove them, if for no other reason than it seems like it takes more time and energy to heat the oven when they are in there. After confusing a couple of Home Depot employees and having them look up some specs on a few tiles I found at their store, I was successful. Likewise soapstones. Look on the box for any kind of warning similiar to that. Six of them line up to make plenty of room (one added advantage is that the surface is a rectangle rather than a circle). So, at least for bread and pizza baking, I don't get the glazed stone thing. I guess i'll go ask my local tile shop about that. The concern is with glazed tiles which may contain and may release lead in your oven - not a good thing! I leave my tiles in the oven all the time, no matter what I'm cooking. 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. Sometimes I use a double layer of tiles to give me the extra thickness of the commercially available bread ovens. They are pretty cheap at the home stores and I think I've only had to replace one in the last eight years. They should be coming out with those things now that the weather is turning here. waiting to recieve it. After you're finished, you can put that tool in a 'safe place' and it doesn't really matter if you never find it again. Also ALWAYS put the tiles into a cold oven and heat with them in place. Thus, not all slates are alike and some are much more prone to shattering than others. I am sure Lowe's has them. I think they also make ones with hollow sections in the middle. But rather than spending $40 on a slab of stone from Williams-Sonoma on which to bake my pizza, though, you can instead go to Home Depot and cobble it together for a few bucks. 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. The room was pretty much filled with a smoky haze, actually. An educational community devoted to the art of pizza making. 12th Feb 2010 Quite frankly, I would be surprised if a patent was granted, and I have a couple of patents myself. 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). so why all of the running around? This is only valid if your home depot knows what the hell saltillo or unglazed quarry tile are. In my last oven - which was larger than my present one - I used a Le Creuset crpe pan which gave excellent results - super heat retention, even heat distribution and extremely good oven spring! Does it work well? I could totally be wrong on that point, thus part of asking, heh. It is a natural product, easy to cut to size. Searching my local area for unglazed quarry tile, without luck. I read all the opinions presented in this site and my head was sent twirling. works superbly. Soapstones are often massive but they cut/saw easily because of the fine micas in them. size, thickness, can you get these at lowes? 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. js.src = "//connect.facebook.net/en_GB/sdk.js#xfbml=1&version=v2.8"; The end result is a more uniform tile, thus it is stronger. 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. I'm not sure what to look for. it may even be worth budgeting to save up for, if you expect to be doing bread baking over the long term, rather than a fleeting hobby. This is because they are made from "refined" clay in a powdered form. I have seen ovens and cooking vessels made out of this. Awhile back, my pizza stone cracked in half, and I never got around to replacing it. My trouble is that I would like to find a 3rd oven rack so I can try some different configurations and don't have to move the rack with the tiles so much. The salesperson knew exactly what I was looking for when I mentioned I needed tiles for lining an oven shelf. The bread cooked faster than usual by about 10 minutes though it did take about 40 minutes for the oven to reach it's max temp. I leave them in all of the time (too lazy to remove them) but that is at a cost of longer preheating times. Both types are made entirely from earth materials, and if unglazed, should be fine for baking on. Just an image I saved from somewhere. 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. 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? They work great! I bought one at Home Depot. They are American made and I had no problem finding a phone number. In woodworking, a professional furniture-maker is likely to use certain drill bits almost every working day of his life and his specialties are likely to need only a few sizes. Note that you would place the saucers upside down in your oven and bake your pizzas on the flat surface of the bottom of the saucer. As an amateur, I have no idea what I might be building for my own use, or for friends, over the next few years, so I spend the same money as the pro to buy a full set of the cheapest reasonably-good bits I can find. Generalizations don't work when saying one granite is good and the other not. 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. pretty sure that was for 8" tiles. per week since then. Pick up a few spares while you're there, too. Now that I am seriously looking at getting tiles for my oven do you remove them or leave them in for regular baking and cooking (cookies, pot roast, etc.)? And on what shelf should I be cooking the bread in the tin? What about just using fire brick, it is expensive up here but then it has all ready been shipped. What is wrong with Terra Cotta? Will it blow up in my oven? 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! I found a 12"x12" tile at Homedepot but the clerk said he didn't know if it contained any harmful substances. It seemed news-worthy enough to merit its own post. Well, now I've joined them. 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. They are a red color. This one does, as does my design.I do stand corrected in my first post on Willard`s design. Also, yes, his applying for a patent is a warning to others that someone has claimed credit for a concept and in the future may take legal action against those that that sell this design as orginal. The tiles have to be unglazed I built a "house" or a square box out of the brick and got about a 12x18 cooking surface that is covered up. Nick Kindelsperger If that is what you have, you should be fine. Much cheaper than a larger, more "official" pizza stone or such, and I'd guess the results are similar. fjs.parentNode.insertBefore(js, fjs); and they, most emphatically, work brilliantly. Whenyou built your little box in the oven did you build it right on the bottom of the oven? He kept it on the bottom rack of the oven on top of another one, in fact. Andrew. Press question mark to learn the rest of the keyboard shortcuts, http://www.amaco.com/prodImages/KPXL29.jpg. The ugly part was my fault as my dough stuck to my cutting board (AKA fake Peel) in spite of the corn meal I had sprinkled down to avoid such an outcome. 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. -Joe. When using tiles as pizza stones, it is sometimes best if you are able to keep them directly on the floor of your oven. Both are about 1/2" to 5/8" thick. I have been using unglazed quarry tile for baking bread over the past several years with no detrimental affects. Please do me a favor and buy a stone from a supplier that will provide a food-safe certification. I bought a whole box at the suggestion of others who notes they were so inexpensive that if one breaks it could be immedicately replaced. It doesnt say what brand it is anywhere on it or what it's made out of, but I'm pretty sure it's a commercial baking stone. A comment early in this thread called Granite a sedimentary rock, it isn't. Much of the time I slide my bread in on parchment paper, but I've often baked directly on them with fine results. they are super easy to make so it shouldnt cost anything at all. This included having them cut several tiles so I could cover a larger area. I'd also like to see what the famous 'quarry tiles', etc, look likeI knew what that meant in 'Australian English' when I lived in Australia. Cool, thanks for the insight. The ingredients in those can vary a lot, and heating them may not be salubrious. yes, a good baking surface will cost more than a stack of tiles, a pile of bricks or a stone remnant at your local floor tile and countertop dealer. engineered stones don't crack: they remain stable to temps of 1000F plus for fibrament and 2000F plus for cordierite. These were the only tile in the store that resembled terra cotta pots. I also use the iron-skillet on the last shelf with boiling water method for steaming. As a result I dropped the money on a 20x16x5/8" cordierite slab. "Slate": foodsafe(its pure cut stone, afterall, right?) (function(d, s, id) { 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. Here's what you need to know. Hi bakers. Most granites don't fracture easily. If I place the bread in a tin, should I put the tin directly on the tiles? Notable Exception: I am aware of one handmade baking stone on the market that is glazed. So my question is: what should I do about this smoking baking stone? Slate can work fine, but needs careful prep. He buys the best ones, individuallyhe always chooses HSS over Carbon steel, or carbide over HSS, if available. Quarry tiles is another name for them, and they look like terra-cotta pots You yourself have done so. Well worth the $46, IMHO. 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? 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. Thanks. 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. 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. Some had a polished surface, with very few 'inclusions' and were often used indoors; about 10-12" was a popular size for 'hacienda'-style homes.They required a fair bit of 'finishing' by the builder or homeowner after being laid. Will unglazed porcelain stones work? Mine came in 6x6 size. or for real fun, throw one yourself. Can ceramic tiles be used instead? If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. 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"? Self-Nominations for the MetaFilter Steering Committee close on August 7. I can't really find any info on this on the googles. This site is powered by Drupal. The pizza crust also came out very good and was enjoyed by all. I was wondering if anyone can advise me. I was just at lowes yesterday, and at least the lowes HERE did NOT have the unglazed tiles. Then using the wood spatula, he placed it directly on the tile. it's known as the "Cry once" philosophyyou cry once when you shell out the big bucks for the 'quality' product. 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. Perfect pictures. This is especially true if youre using the smaller ones and will need to get multiples and line them up. commission one to throw you a custom made pizza stone. Do I know for a fact that manufacturers making synthetic stones intended for garden paths are taking shortcuts and using materials that are not exactly safe? Whats the distinctive smell at the fuel station every time you go to fill your car? It is safe- Iwould never use granite, not for health reasons but because I have seen granite split, crack and pop when heated. He said the tile being porous is key; I think he said something about it absorbing water. Hopefully they'd understand. :). Put the tile in a cold oven. Unfortunately it doesn't fit in my present oven and I've still to find a piece that fits with room for heat to circulate round one, but when I do At present I'm using a pizza stone - good, but not as good. Well thanks for that input about my smoking baking stone. 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. They come in a wide variety of sizes that will enable you to make personal pizzas and large, traditional pizzas. thanks so much and the bread looks terrific. It gets scraped with a spatula (if necessary) and then wiped down with a soapy rag, but it never gets washed like a plate. Bottom line, my oven fits the $66 stone and I consider it money well spent. If you plan your baking day well, you can bake your pizza and then turn off your oven and continue to use the stored heat to bake bread and other baked goods. However, I live in another part of the world nowmost of the stuff in hardware stores is imported, but they "localize" the names of the goods for sale and they don't always mention the country of origin. 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?) All posts copyright their original authors. Anyone have experience? I've read about them for prices as low as 30 cents. Though I did take the time to condition them, ie: washed in warm water, both front and back, allowed to air dry outside in the sun for two days, then placed them in a cold oven and gradually brought the temperature up to 550 degrees over the course of 5 hours. 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. The glazing material used on tiles contains lead, and this is quite naturally bad news for cooking. When I make pizza, I preheat the oven @ 550 for a good 45 minutes and the pizza comes out great. Also - we never wash it. Ceramic tiles are generally thinner and but stronger. 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. So if you can find a piece of cast iron the right size, and about the thickness of a crpe pan, grab it. Are they as good as the highest-quality tones, like the Fibrament that pizza afficionados rave about ? Anyway, having been used a lot already the top is darkened by many places where oil has stained it, etc. as a matter of fact if you look at the kitchen pics in bread bakers apprentice you can see them in peters oven. Tara is a food writer that has been editing and authoring articles for KitchenSanity since its founding. 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. I actually just leave mine in there all the time. The chemical vapour coming from hot oil? I realize I'm jumping in kind of late here, but I know of at least one pizzeria whose oven deck contains asbestos. One item I rarely see people mention when it comes to baking stones is soapstone. Cool them down very rapidly and or unevenely, youre running a risk. 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. So quarry tiles are actually made with the same stuff as the terra cotta flower pots? Yes, absolutely. I'll have to heat it up one of these days and just live with the smoke for an hour or two (hopefully not longer)! I have WAY too many hobbies and have learned all about quality and value the 'hard way'through experience. 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. I was just watching a Good Eats episode (Flat Breads) that had to do with pizza. Good luck! Nice to here it has work well for you, as well. it would be SILLY to buy the expensive one. I think it's called an unglazed saltillo tile (Terracotta). 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. get in touch with reality. (keep in mind I work by O'Hare airport in Chicago and the Fibrament company is located on Chicago's south side but it still was GREAT turnaround). Just always make sure you put it in the oven before you turn the oven on. I don't know if any dangerous chemical in it. I have found that porcelin floor tiles hold up very well as opposed to ceramic floor tile which breaks after a short time. http://www.homedepot.com/h_d1/N-5yc1vZ1xkw/R-100543096/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053. Content posted by community members is their own. I am free where ever I am to build an exact copy of of say a Fender Stratocaster guitar, I just can`t sell it as a Fender Stratocaster guitar. in the case of baking stones, all the more because so many home ovens are "crappy," i.e., they lose heat quickly, heat unevenly and simply aren't designed for the kind of use we demand of them. Putting it directly into a hot oven may break it. Our local lowes has a big 18x18 porcelain tile, unglazed for a whopping $6.50. 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'. Tiles don't have much thermal mass anyway. Could it contain any harmful chemicals, lead or dyes? Be sure you leave a few inches of clearance on the sides for good air circulation in the oven. What does that tell you? anyway, that's my two cents, and that's my rant. Why don't you look at that one? They could be but I haven't ever heard of a single instance where the family was poisoned by clay tiles. 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. 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. Don also in Mexico. > ceramic sheets to go into kilns on which pottery is fired . 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. I decided to google a masonry supply store nearby. Preheat the oven to your desired temperature usually around 450 degrees Fahrenheit for an hour. Your mileage may vary, but it's worth a shot. I use them under a dutch oven for bread and then use a cloche next to that so I can do two loaves at a time. Saltillo tiles are what I use in my oven. Quarry tiles are just a hewn and shaped piece of stone. No. I covered two shelves in my home quality electric range for les than $15.00. I just got home from doing errands, one of which was hitting up Lowes and Home Depot. Ask MetaFilter is where thousands of life's little questions are answered. tile, marble and granite will crack, if not explode (slate will do that on its own, thanks to the air pockets). From a time served baker who has never tired of pulling loaves from an oven. So, I would make sure that you are getting what you want that can be as flexible as you want it to be and it can do what you want it to do with minimal "drama". Like, did you take out the oven shelves and just build the box? He posted it here. Well, I am selling something similar, I came up with a similar idea and I sell them here in Mexico, not copies, my design. Some day I would love to do a complete Cooking for Engineers-style investigation of the whole question of baking surfaces. They are exactly like this. he bought Craftsman only tools for everything. "Porcelain": PROBABLY foodsafe? as a friend's grandmother used to say i'm sorry that you found my post offensive, A Weekend Roundup (And One Simple Formula). You have encouraged me to try this. js = d.createElement(s); js.id = id; Oh. Which oven rack do you put your quarry tiles on? Pizza stones are silly. Mine went for a cool $0.45. Turn on the oven to highest temp and let it heat up for half an hour. said they were something around 22 bucks for a box that'd cover 11 square feet. 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. Thanks! We've had it for 12+ years. i wish i had known about this. How are you storing it? for me, at least, it's something that's always in my oven (they, actually; i have 2) and is my primary baking surface. food grade, won't explode) alternative to the commercial pizza stones. The tile oven we are speaking of in no way copies Williard`s design, where is the rotating base? My Emile Henry stone gets used at least weekly, for the past eight years. This discovery was lost amidst the technical aspects of fermentation and gluten-development in my homemade square pizza post last week (even I was confused by the end). I grew up with a dad that did woodworking, some metalworking, and NEVER that I can ever remember, took a family vehicle to a mechanic. The tile is made in Mexico so I don't know what their standards are. Plus you would be handling a huge chunk of cast iron. 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? I use an unglazed piece of Italian terra cotta that set me back $1.50. Since the floor of the oven is solid, the tiles will not shift if placed there.. i also think, germane to your point, that for a baker a stone is hardly an occasional tool. If you like I can produce numerous documents that prove my point. Granite is formed under high temperature and pressure with a very slow cooling time. Every time I ask a home depot employee for unglazed tiles of any kind I get a blank stare in return. i think that we all ought to use the best we can afford -- afford being the operative term here. All Content Copyright Nick Kindelsperger and Blake Royer. > If you have a potter's supplies near you, there are. Peter, Thank you for your thoughtful reply, as always.But Peter, sorry, you are incorrect. Generally allow an hour for the oven and tiles to heat fully. What section of home depot are those in? 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. In it, he describes using the quarry stone instead of an expensive pizza stone. Kiln shelves are like 20-100 bucks depending on the size/shape. 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. The contented, happy feel good chemicals your body will release will do plenty to keep you healthy and live a bit longer.
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