Heat is distributed throughout a pizza stone to create an evenly-cooked pizza. The stone also absorbs moisture so you end up with a crispy crust. A pizza stone is also known as a baking stone and can be used to cook cookies, bread and even vegetables, creating the same crispy consistency you find in your pizza. However, a baking stone takes on the flavor of the food you cook on it. For this reason, you might want more than one baking stone to prevent your cookies from tasting like pizza or vice versa.
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You can cook homemade or frozen pizza on your pizza stone. First, put cornmeal on the stone so your pizza won't stick. Then, put the pizza stone in a cold oven and preheat the oven to 450 degrees Fahrenheit for 15 to 20 minutes. Put the pizza on the stone and cook it for 15 to 20 minutes, until the crust is brown and the cheese is bubbly.
A baking stone will give you bread with a crispy crust and large volume. Put the stone in the oven, preheat the oven to 375 degrees Fahrenheit and let the stone heat up for 30 minutes. Mix the bread dough by hand, in a stand mixer or in a bread machine. After letting the dough rise, shape it and put it on the pizza stone to cook for 30 to 35 minutes or until you hear a hollow sound when you tap the bottom of the bread loaf.
You can make crispy, golden cookies on a baking stone. You can even buy specialty cookie sheet baking stones that come with lips so the cookie dough does not drip off the stone. Preheat your oven to 375 degrees Fahrenheit, and make your favorite cookie recipe. Drop small mounds of cookie dough two inches apart on the baking stone. Cook them for 10 to 15 minutes.
The stone also gives vegetables a crispy, golden crust. Choose potatoes, sweet potatoes, peppers, zucchini, tomatoes and a variety of additional vegetables. Preheat the oven to 400 degrees Fahrenheit, and cut the vegetables into 1/4-inch slices. Put the vegetables in a bowl, and coat them with vegetable oil and a sprinkling of seasonings such as salt, pepper, thyme, oregano and parsley. Lay the vegetable slices on the baking stone without overlapping them, and bake for about 40 to 45 minutes.