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How To Use And Care For A Williams-Sonoma Pizza Stone

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Pizza is one of the most popular snacks in the world. What is so amazing about it is the fact that it provides more or less a balanced diet that consists of carbohydrates, lipids, vitamins, minerals and protein. It is very easy to make for yourself at home and this allows you to garnish as you wish and add the toppings you prefer, if any. Pizza can be baked in a modern oven using an aluminum or metal pan, but there is no denying the superior taste quality of pizza made using a hot stone. The Williams-Sonoma pizza stone is a great example of bakeware that is able to replicate the pizzas made in popular in pizzerias that use brick ovens. These pieces of stoneware make it possible to literally create that taste at home in the comfort of your own kitchen.

The Williams-Sonoma Company is one that chefs and leisure cooks have sworn by for years. They provide amazing high quality kitchenware and rare spices, as well as cookbooks and special recipe websites. Anything that will help your life in the kitchen easier, they can provide. They are one of the leading manufacturers of kitchen appliances for both commercial and home use.

Features of The Williams-Sonoma Pizza Stone

The Williams-Sonoma stone is made of a ceramic material. This material is a major advantage as it ensures even distribution of heat allowing food to cook slowly and thoroughly. For pizza, this mean a perfect crust and an evenly cooked pie overall. The stone is usually rectangular and has enough space for standard large size pizzas.

Some of the stones from Williams-Sonoma come with handles and stands. This allows the user to use the stone as the serving surface. Care should however be taken to ensure that the stone is cooled enough to prevent chances of it cracking due to sudden heat change.

How to Use a Williams-Sonoma Pizza Stone

Williams-Sonoma stones work using the old hot stone technique. Just follow these steps:

1. Prepare the pizza by adding pastes, toppings and cheese.

2. Pre-heat the stone in your oven to the recommended heat of your recipe.

3. Sprinkle some flour or bread crumbs on the Williams-Sonoma stone to prevent sticking.

4. Place your raw pizza on the hot stone using a peel.

5. Close the oven door and allow the pizza to cook for the recommended amount of time.

6. After it is ready, remove it using the shovel and place on the serving plate.

How To Take Care of a Williams-Sonoma Pizza Stone

I. This bakeware is ceramic making it susceptible to cracks or breakages if dropped. To prevent this, place it on a level surface preferably close to the ground when not in use. When in use, make sure that you handle it using gloves to prevent from dropping it in case you get burnt.

ii. Wash using a soft brush and clean with soap-less water. The soft brush is to ensure that you won’t wear out the surface due to friction. Using clean water without soap is essential because the Williams-Sonoma stone is made of absorbent material. Using soap will affect the taste of the food being baked on it.

iii. Store in a clean dry place to avoid fungus formation on the absorbent surface.

iv. Allow the device to cool slowly to prevent cracking due to sudden cooling.

v. Do not place any objects on it when in storage.

Pros and Cons of the Williams-Sonoma Pizza Stone

The Williams-Sonoma stone is a great product because:

The material minimizes chances of overcooking or undercooking the pizza. It is easy to use and maintain. It can be seasoned with salt and herbs to add flavor to the pizza. The ceramic material used is absorbent and absorbs moisture from the dough giving it a nice crusty finish. The one con of Williams-Sonoma pizza stones is the likelihood of cracking when mishandled. This can be avoided by following the care steps that have been provided above.

The Williams-Sonoma pizza stone is a must-have item in your kitchen if you want to bake better and healthier foods. It will make it easy for you to make tasty pizzas and other great foods without worrying about kitchen embarrassments and mishaps.

Source by Victor Alba

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