A lot of folks have found sink cutouts from counter top shops to be good for scary sharp surfaces.
If you have a chance, pick up two. Use the other in the kitchen for heating pizza in the oven. That is if you like a crispy crust.
jtk
[OP]
Contributor
A lot of folks have found sink cutouts from counter top shops to be good for scary sharp surfaces.
If you have a chance, pick up two. Use the other in the kitchen for heating pizza in the oven. That is if you like a crispy crust.
jtk
"A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty."
- Sir Winston Churchill (1874-1965)
In Memoriam
The Samples the cabinet dealers toss out when the styles change is good for sharpening too.
Jr.
Hand tools are very modern- they are all cordless
NORMAL is just a setting on the washing machine.
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I got a 12 x 12 granite tile that checks out to be pretty flat for a dollar. works for me.
[OP]
Contributor
For scary sharp of for pizzas?Originally Posted by bridger berdel
That would be to small a pizza in this house.
The idea with a pizza is to get the stone hot so it makes the crust crisp.
jtk
"A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty."
- Sir Winston Churchill (1874-1965)
Member
Do you recommend the LV straight edge to see how flat the pizza crust is?
Member
They look pretty flat when frozen; it's what the heat process does to it that distorts it. The pizza guys not the granite.
Member
Pepperoni-- inlay or overlay?
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[OP]
Contributor
My favorite pizza is from Zachary's in Berkeley, CA. It is a stuffed pizza so I guess it is an inlay.
jtk
--Pepperoni and sausage, yumm!
"A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty."
- Sir Winston Churchill (1874-1965)
Member
Jim,
What temps do you use cooking pizza? Pizza is very important in our house too! I know some rock can explode when heated to high temps, have you ever had a piece of granite crack in the oven?
[OP]
Contributor
Jeff,
This was a suggestion I am sharing from another site. I have not done this yet.
Their recommendation was to preheat the oven/stone to 450-500º for a crispy crust.
jtk
"A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty."
- Sir Winston Churchill (1874-1965)
Member
Do you also preheat the granite for scary sharp?
If the thunder don't get you, the lightning will.
[OP]
Contributor
No, the aggressiveness of sharpening will usually do that.
jtk
"A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty."
- Sir Winston Churchill (1874-1965)
Member
Not to be a nay-sayer, but I'm not putting a natural granite in a 450 degree oven. I do have a sink cut out as a surface plate.
Price was right. FREE!!!
Bill
On the other hand, I still have five fingers.
Member
That distortion is due to the heat treating process, the only solution is a gentle cooling in air and then quenching in the mouth
“I am enough of an artist to draw freely upon my imagination. Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world.” ~ Albert Einstein
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That place rocks!! My wife won their poster contest one year. I think the poster is still hanging up in the restaurant. That's the only pizza in California that can hang with Lou Malnati's.
I was back in Chicago over the holidays and packed the trunk of my car with frozen Malnati's. My freezer is pretty full right now.
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