[Clayart] Pizza Stones/was: kilns etc
David Woof via Clayart
clayart at lists.clayartworld.com
Fri Jul 31 22:19:49 EDT 2015
Snail touched on something important; Snail said:<" Seems to me a pizza stone shouldn't be too tightly vitrified,>"
Amen! Yes! There is a long standing idea that un-vitrified dough baking pans and stones absorb moisture from the dough in early stages of baking and then release it back to the baking dough in the later critical stage of finishing the bake and influencing the condition and texture of the dough. If one just wants the dough to hold the pizza fixings one puts on it and swilled down with copious amounts of beers (no judgments here) then vit or un-vit doesn't matter.
However if one wants the whole "make and bake your self" epicurean experience one would do well to chose the un-vitrified earthen or stoneware. These "stones" will develop a wonderful patina if one uses a good oil like olive, and holds the anchovies. Each bite should be accompanied by a moan of pleasure and a lingering finish. Why else should we eat at all?
David...... ain't Woofin on this! Ask any higher end chef who doesn't have "Billy," "Pump Shotgun," or "Road Kill Burger" somewhere in his name or establishment.
> Date: Fri, 31 Jul 2015 09:13:29 -0500
> To: clayart at lists.clayartworld.com
> Subject: Re: [Clayart] kilns etc
> From: clayart at lists.clayartworld.com
> On Jul 30, 2015, at 6:15 PM, gary lee via Clayart wrote:
>> ...If you make a pizza stone from Speckled Brownstone from Highwater Clays, would you just bisque fire to cone 05 or go on up to cone 6?..
> I don't know that particular body, but why are these the only two
> temps you're considering? Bisque (a.k.a. firing without glaze) to
> ^05 makes sense if you are going to glaze later, and firing to full
> vitrification makes sense for many purposes, especially if glaze
> is involved, but if it's not to be glazed, and doesn't have to hold
> water or be frostproof, there are many other options. Seems to me
> a pizza stone shouldn't be too tightly vitrified, but the reasons that
> make ^05 a 'standard' bisque temp are irrelevant, here. Why not
> fire it in one shot to ^3 or so - enough to be strong and fairly tight,
> but not too glassified? Conventional 'standard' temperatures are
> standard for reasons, but they don't suit every purpose.
> You may have to do a few tests if you don't like the first outcome,
> and it's inconvenient to have an 'odd' temp that doesn't match the
> rest of your work when it comes time to load the kiln, but once you
> nail down the new optimum for this purpose, you can do whole
> loads at that temp. R&D can feel like a time-and-money sink, but
> you can't advance without it.
> (I fire the L&R so-called '^5 Brown Stoneware' to ^2. It's a nearly
> overvitrified, warp-prone fussbudget at its nominal temp, but it
> makes a far more attractive and stronger terra cotta than the clay
> body the same company actually markets as 'terra cotta'. Labels
> ain't the boss of me!)
> MAILMAN_MIMEDEFANG WRAP
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