Homestead mailing list

["Lynda" <lurine AT softcom.net>]

I don't know where my d-i-l got the rectangular stone she gave me but it's
been fired up to 500 degrees with no problem.  The two round ones, which
have also been fired up to 500 degrees, are both cheapy K-Mart stones but
they sure do make a marvelous round loaf using Rob's recipe, Russian potato 
bread and foccacia.  Well, and of course, yummy pizza using either Noni's 
(Tuscany) or DH's (his grandmother from Naples) recipe.

Lynda
----- Original Message ----- 
From: "Gene GeRue" <genegerue AT ruralize.com>


> I have baked on pizza stones for almost as long as I can remember
> making the glorious pies. Yes, bread, too. As I raised the bake
> temperature over the years the ones from Sassafras cracked apart. The
> one here in the Phoenix oven is rectangular and was fired at a much
> higher temperature so I can bake pizzas at five hundred degrees with
> impunity.
>
> Impunity is one of my favorite seasonings.