Does anyone know were in Thailand I can buy a Pizza stone? Or something as a substitute? I was thinking of cutting up a clay water pot and using the base. Not sure if it could take the heat or if there are any nasty lead ot toxins added when they make it?

From google

Pizza stones can be made to varying thicknesses and from a variety of materials such as condensed sand or terra cotta

Pizza stone is a flat stone or piece of ceramic or earthenware ( a generic composition is 25% ball clay, 28% kaolin, 32% quartz, and 15% feldspar.)

Maybe u can ask the Pottery /Ceramic shop to do it for u

spme people use (unglazed) quarry tile/ Clay Tile instead.

Edited September 18, 200619 yr by BambinA

From google

Pizza stones can be made to varying thicknesses and from a variety of materials such as condensed sand or terra cotta

Pizza stone is a flat stone or piece of ceramic or earthenware ( a generic composition is 25% ball clay, 28% kaolin, 32% quartz, and 15% feldspar.)

Maybe u can ask the Pottery /Ceramic shop to do it for u

spme people use (unglazed) quarry tile/ Clay Tile instead.

Thanks Bambina, what do you think about the terra cotta or Clay water pots that you see out in the country, If I used the base of one of these. I have a broken one at home thats why I ask.???

Pizza Stone.

Anybody seen them for sale?

You can use unglazed tile or standard fire bricks. You'd like to get as much mass as possible, while not breaking the shelf. I used to use half-bricks which are a ~ 1.25 inches thick, and my oven (indirect, gas) went up to 600 F. You want to heat the oven for at least one hour. Also great for baking just about anything as you get a much more consistent heat, even at 325 F. Use cornmeal on the board to get the pizza to slide off. Also, you can cheat a little by baking just the shell for ~ 2 minutes, then top and bake off for ~ 12 minutes. Great if you have to heat a house in the winter, but might suck here?

Brick oven pizzeria's ovens go up to 1,000 F.

Get a slab of unglazed Granite from one of the many shops here selling floor coverings - with clay you may want to consider heavy metal content , especially if un-glazed - dutch ovens etc.. are made from specially formulated clay from which all heavy metals are removed - clay containers are glazed to avoid the transference of havy metals -

Its a one off investment and will not only make a great pizza, but also improove bread etc.. - pre-heat for one hour than slap the thin crust pizza doug onto the hot stone and into the oven

Pizza dough - 1KG flour + 550ml temperate water + pinch of salt - dash of olive oil - 2 sachets of dried yeast - mix and need for a least 5 minutes - let rise until doubled -I find the dough is even better if it is than placed into the fridge for 1 hour covered in cling film so it won't dry out before rolling it ....

I will put some detailed Pizza recipies up on our wesite this coming weekend since there seems to be a pizza craving going around

John

Yes, this granite is a nice idea.

I have use standard bricks, the little one for one baht a piece.

I put them right onto the floor of my gas oven and put the pizza

on top (pizza is first put onto a round tablet as the bricks are not

even).

I have baked bred right on top of the bricks with good results too.

Its been a while since the original post. I used terra cotta tiles and they worked great! I became adicted to making pizza to the point were I made my own wood fired pizza oven in my back yard. So no need for the pizza stone anymore! I just wish I could find decent pepperoni ( American or Canadian style).

I use granite, polished side down for very crispy pizza bottoms.

Purchased at Boonthawan? on Rachada Rd., a big shop with slabs of every kind of stone imaginable.

Look for a young guy named Bob. Knows his stuff. He recommends the black Zimbabwe granite for ovens.

Heat it for at least 30-45 minutes prior to cooking.

Terra cotta and unglazed ceramic will work too I hear.

Glazed tile may contain lead.

I got a Granite Bench-Top and have a good selection of off-cuts. These are some great slabs from Saraburi - about 120km North East of Bangkok.

I might test these with the shiny side down.

The unglazed tiles work really well, you just need to stack them up to get a nice thickness. Would anyone care to share good suppliers of cheezes and dough ingredients? Supplies seem to be our largest issue. Any info would be great for buying bulk cheezes , flour, yeast and meats. I know there has to be better sources than Macro mall