How do you cut the pizza without ruining the pan? Is there a non-metallic pizza cutter that you recommend?
1685389
I usually take the pizza out of the pan and place it onto a cutting board and then cut it. In all honesty, I've left it in the pan and cut the pizza before and haven't had any problems - but I'm not going to push my luck.
1685390
The pizza comes out of the pan really easy so we just pop it out and cut it on a flat surface. We use a round roller cutter.
1685391
On Amazon, they sell a "Cuisine Offset Pizza Scissors/cutter", it is half the price of the one I bought, exactly the same one. I wrote a review on it. It's the best. I bought one for a gift too. It is easier to cut flatpan pizzas of course with any cutter, but if you lift the crust a bit from this deep dish pan just to get started with the 'scissors', then you will be fine.
1685392
We take ours out of the pan first. We spray the pan with non-stick cooking spray before putting in the pizza crust. When it's finished baking, we let it sit 5 minutes or so, slide a spatula under it, tilt the pan a little and it slides right out onto the cutting board. Hope this helps!
1140991
The metal used seems to be aluminum. It really isn't great at making ravioli since the cutting process leaves some of the dough stuck in the "press". I wouldn't recommend it but I have bought another single ravioli cutter that works great. since u roll your dough and place your mix on the rolled dough, you will get a more precise cut. It is also available at Amazon.
2023796
That's just the way it is with a pizza stone. Let it go. Scrubbing it with water can harm it. If you put it in the oven while it still has moisture in it it could crack. Just wipe it off with a damp sponge and let it air dry.
1378967
Personally I would never consider cutting it. I don't know what it would do but I know they stress not to ever cut anything on it with a knife. I would recommend buying a perforated pan (the one with all the tiny holes). I think those pans truly are what these silicon mats are meant to be used with. Sil-Eco makes a perforated pan that has big enough measurements for these mats for about $15 on Amazon. I have a similar one I bought elsewhere and the holes makes for some nice even baking.
1792748
Use the stone as a template to cut a round of parchment paper. Put your dough on the paper that you've placed on the peel. Put paper and pizza on hot stone to bake. The paper will scorch, but not catch fire. You will have a perfectly crisp crust and zero sticking...the pizza will slide right off the paper!! Hope that helps!
109735
The oven has a pizza stone for making "standard" pizza. It works quite well. I love it! It also comes with a teflon coated pan for "deep dish" pizza with I never use. I don't care for deep dish pizza.
1019136
I use it for making bread dough all the time. You are supposed to use the plastic blade instead of the metal blade to prevent to the dough from overheating, but I've use both blades with no problems. (If you process the dough too long and it overheats you will kill the yeast.) Perfect for pizza night.
778698
You can use a pizza spatula to place dough on stone. It's wise to sprinkle stone with corn meal or flour before sliding pizza on to stone. Or I place a pizza pan (the kind with breathing holes) with the pizza on the stone. The stone still gives off nice flavors even with the pizza pan in between. Don't forget to grease and flour pan if it's not non-stick.
1374629
I've used a knife for years..... but what is under your pizza when you are cutting it? A pizza stone? That ruins the edge on the knife in no time...even if you have the patience to rock a chef's knife, the stone is brutal. A cookie sheet? That's easier on the knife, but the sheet gains cuts. Seems like this tool or a rolling pizza cutter would work better.
1392423
Put a little oil on the pan, or spray it with Pam first. Remember to take it off the pan before you cut your pizza. Enjoy!
482141
We re-heat pizza directly on the mat. We also re-heat french fries, onion rings, and just about anything you can think of that needs to stay crispy. No, we do not place a pan under it. It cleans up easily.
1048180
Cast iron is great for pizza. We use it on our grill, preheated to 650 degrees. Works great. Makes a crispy crust. Oil the pan with paper towel and dust with cornmeal or semolina flour before placing dough in pan.
965551
I use a standard rolling type pizza cutter and have had no trouble with the stone
1015654
I wouldn't recommend it. An aluminum pizza pan is made for that purpose. Try ablekitchen.com for pizza pans as low as $3.00 each. Also get a "pizza screen" to let pizza cool a little and prevent crust from getting soggy.
1290041
You can cut the pizza on it but that would damage the pan, I move it to a cutting board for slicing.
1909381
Being that it's Teflon I haven't taken the chance. I slide the pizza on to a cutting board before slicing. Hope this helps.
1374631
I would agree. Unless you are a frequent pizza eater, this extra tool probably isn't worth the extra space in your kitchen. A knife could be multi purpose. I do like the round wheel pizza cutters though.