Amazon[amazon.com] has for Prime Members: Nuwave Heavy-Duty Cordierite Pizza & Baking Stone on sale for $14.99. Shipping is free.
Product Info
Manufacturer:
NuWave
Product SKU:
B09HSRK37V
UPC:
652185268210
ASIN:
B09HSRK37V
Brand:
Nuwave
Item Weight:
1 Pounds
Manufacturer:
NuWave
Community Notes
This collaborative space allows users to contribute additional information, tips, and insights to enhance the original deal post. Feel free to share your knowledge and help fellow shoppers make informed decisions.
Model: Nuwave Heavy-Duty Cordierite Pizza & Baking Stone, Heat Resistant up to 1472°F, Great for Indoor Electric Ovens, Outdoor Gas, Wood Fire Grills, BBQ Grilling, & NuWave Bravo XL, Fits Most Frozen Pizzas
Deal History
Deal History includes data from multiple reputable stores, such as Best Buy, Target, and Walmart. The lowest price among stores for a given day is selected as the "Sale Price".
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
If you read it that way, then the pizza is made of Cordierite! Going to be a bit tough to chew!
Cordierite (mineralogy) or iolite (gemology) is a magnesium iron aluminium cyclosilicate. Iron is almost always present and a solid solution exists between Mg-rich cordierite and Fe-rich sekaninaite with a series formula: (Mg,Fe)2Al3(Si5AlO18) to (Fe,Mg)2Al3(Si5AlO18).[3] (from Wikipedia)
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Stones are there to hold heat, so they can transfer it to the pizza (mostly the crust) to get a better cook. Ideally, for pizza, baking steels are better since steel can transfer heat more quickly. Stones are good for multi-purpose, but if you just want pizza, I'd invest in a steel. Steel also have the benefit of not being fairly likely to break over time due to thermal cycling/shock.
is there anything special about this stone? Just that it can get really hot?
It's basically just 3/8" thick instead of 1/4", which is what you will mostly find at this size. This thing is small at 11.5" diameter, a pre-heated cast iron pan would work better. I'd recommend getting a pizza steel instead. if youre using it for a grill, make sure to leave a couple inches around the edges so that the top can cook properly. If your oven cant go above 550, than 3/8" thickness will work fine. Over 650 temps should be using 1/2", it'll be HEAVY though. I think the pro move is to call up your local steel shop and ask for "A36" Steel (never tried this).
If you're looking to make a pizza stone setup on the cheap though, check your local hardware stores for "Unglazed Quarry Tile". I've never seen it in store anywhere, but it's apparently stocked in some HDs. Buying a pallet of them online just kinda ruins the "deal" 🤷
Stones are there to hold heat, so they can transfer it to the pizza (mostly the crust) to get a better cook. Ideally, for pizza, baking steels are better since steel can transfer heat more quickly. Stones are good for multi-purpose, but if you just want pizza, I'd invest in a steel. Steel also have the benefit of not being fairly likely to break over time due to thermal cycling/shock.
Stones do more than just transfer heat. They also pull moisture from the dough to give your crust the best texture. I'd take a stone cooked pizza over steel any day...unless we are talking deep dish.
AMA: I am a self-proclaimed expert at heating up frozen and leftover pizza. Seriously, stop laughing
Here are three secrets that I learned over the past two years:
1) If you are around many pizza places, get the Too Good to Go app, and see if the places you frequent are listed there. Youll likely be able to score a TON of leftover pizza for pennies on the dollar at the end of the day. They have tons of other food too...but it excels at food which is often overmade, like pizza, bagels, and pastries. I freeze the leftover slices I get.
2) I forgot which video I watched, maybe Americas Test Kitchen, or Eater NY, or Adam Ragusea, Tasty, whatever...but apparently you can disregard every single instruction for cooking temperature or time for reheating pizza, and just use this number:
550 degrees (usually the max for a wall/range oven) - 6 minutes.
This was supposedly advice from the floor of one of the frozen pizza factories. It works WONDERFULLY. All the frozen brands I have purchased, I used this instruction set, and the crust is chewy, but the toppings arent burnt, and the pizza isnt a dried-up breadstick. Sometimes 5 minutes is enough if its a margherita slice or something else on the thin side. Youll need more for calzones and strombolis, obviously.
3) You need the oven to be preheated for a long time, and a pizza stone thats been preheating with it. I will do it for at a minimum of a half hour. Dont skimp on this, or youll probably be hit with crust which is still frozen, or cheese thats burnt/crust thats dried up.
I heated up frozen pizza (either from the app or just supermarket purchased) for guests for the past year, especially while my wife was on maternity for the first half of 2023, and no one can believe how good it is. Again, the short time with the intense heat helps keep the moisture in the pizza while crisping up the crust at the same time.
4) Not really a tip...but pizza stones are easy to get for cheap because they are almost perennial clearance items at places like Aldi/Lidl, TJ Maxx, etc. I got my stone for $6 (a 14 inch).
AMA: I am a self-proclaimed expert at heating up frozen and leftover pizza. Seriously, stop laughing
(snipped)
At first I thought, oh boy here we go again😉, but you're exactly correct on the 550° - 5-6 minute duration for a great reheating of pizza.
It does lock in the moisture/flavor without drying the pizza out.
This stone is small, at only 11.5". A 12" pizza will have an exposed edge.
I have a 16" stone, nearly 3/4" thick, but admit I've gotten away from using it for about 2 years now.
Mainly because of the very key part you mentioned, which is that's it's vital that you must preheat any stone and have it at cooking temp for at least 30 minutes (not including oven pre-heat time) bare minimum, before you even place the pizza on it, for it to really cook the pizza properly.
That stone heating wait time is the drawback.
550 degrees (usually the max for a wall/range oven) - 6 minutes.[/B]
Does this work with Digornio stuffed crust? I always have trouble cooking these, like 3 of 10 the middle part is actually gets cooked all the way. The rest of the time, it's pretty doughy in the middle
I have a oven thermometer, do I preheat the oven till it gets to 550 then put the pizza directly on the rack or can I use a steel pizza pan (with holes) that's been preheated along with the oven and just put the frozen pizza on that?
I'm usually scared of putting pizza directly on the oven rack because some times the cheese or toppings fall to the bottom of the oven and then gets burnt and super smokey in the house .
Does this work with Digornio stuffed crust? I always have trouble cooking these, like 3 of 10 the middle part is actually gets cooked all the way. The rest of the time, it's pretty doughy in the middle
I have a oven thermometer, do I preheat the oven till it gets to 550 then put the pizza directly on the rack or can I use a steel pizza pan (with holes) that's been preheated along with the oven and just put the frozen pizza on that?
I'm usually scared of putting pizza directly on the oven rack because some times the cheese or toppings fall to the bottom of the oven and then gets burnt and super smokey in the house .
You missed a key word in our posts.
The 550° / 5-6 minutes is for reheating a pizza or portion thereof.
You missed a key word in our posts.
The 550° / 5-6 minutes is for reheating a pizza or portion thereof.
Aw dang it. I have no issues reheating already perfectly cooked pizza lol. And definitely not gonna wait 30mins for a stone/oven to heat up just to reheat leftover pizza.
I guess it'll forever remain a mystery on how to cook perfectly a frozen Digornio.
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16 Comments
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The way it reads you get pizza & the stone.
Our community has rated this post as helpful. If you agree, why not thank Lomic
If you're looking to make a pizza stone setup on the cheap though, check your local hardware stores for "Unglazed Quarry Tile". I've never seen it in store anywhere, but it's apparently stocked in some HDs. Buying a pallet of them online just kinda ruins the "deal" 🤷
The way it reads you get pizza & the stone.
Sign up for a Slickdeals account to remove this ad.
Here are three secrets that I learned over the past two years:
1) If you are around many pizza places, get the Too Good to Go app, and see if the places you frequent are listed there. Youll likely be able to score a TON of leftover pizza for pennies on the dollar at the end of the day. They have tons of other food too...but it excels at food which is often overmade, like pizza, bagels, and pastries. I freeze the leftover slices I get.
2) I forgot which video I watched, maybe Americas Test Kitchen, or Eater NY, or Adam Ragusea, Tasty, whatever...but apparently you can disregard every single instruction for cooking temperature or time for reheating pizza, and just use this number:
550 degrees (usually the max for a wall/range oven) - 6 minutes.
This was supposedly advice from the floor of one of the frozen pizza factories. It works WONDERFULLY. All the frozen brands I have purchased, I used this instruction set, and the crust is chewy, but the toppings arent burnt, and the pizza isnt a dried-up breadstick. Sometimes 5 minutes is enough if its a margherita slice or something else on the thin side. Youll need more for calzones and strombolis, obviously.
3) You need the oven to be preheated for a long time, and a pizza stone thats been preheating with it. I will do it for at a minimum of a half hour. Dont skimp on this, or youll probably be hit with crust which is still frozen, or cheese thats burnt/crust thats dried up.
I heated up frozen pizza (either from the app or just supermarket purchased) for guests for the past year, especially while my wife was on maternity for the first half of 2023, and no one can believe how good it is. Again, the short time with the intense heat helps keep the moisture in the pizza while crisping up the crust at the same time.
4) Not really a tip...but pizza stones are easy to get for cheap because they are almost perennial clearance items at places like Aldi/Lidl, TJ Maxx, etc. I got my stone for $6 (a 14 inch).
(snipped)
It does lock in the moisture/flavor without drying the pizza out.
This stone is small, at only 11.5". A 12" pizza will have an exposed edge.
I have a 16" stone, nearly 3/4" thick, but admit I've gotten away from using it for about 2 years now.
Mainly because of the very key part you mentioned, which is that's it's vital that you must preheat any stone and have it at cooking temp for at least 30 minutes (not including oven pre-heat time) bare minimum, before you even place the pizza on it, for it to really cook the pizza properly.
That stone heating wait time is the drawback.
The way it reads you get pizza & the stone.
Does this work with Digornio stuffed crust? I always have trouble cooking these, like 3 of 10 the middle part is actually gets cooked all the way. The rest of the time, it's pretty doughy in the middle
I have a oven thermometer, do I preheat the oven till it gets to 550 then put the pizza directly on the rack or can I use a steel pizza pan (with holes) that's been preheated along with the oven and just put the frozen pizza on that?
I'm usually scared of putting pizza directly on the oven rack because some times the cheese or toppings fall to the bottom of the oven and then gets burnt and super smokey in the house
I have a oven thermometer, do I preheat the oven till it gets to 550 then put the pizza directly on the rack or can I use a steel pizza pan (with holes) that's been preheated along with the oven and just put the frozen pizza on that?
I'm usually scared of putting pizza directly on the oven rack because some times the cheese or toppings fall to the bottom of the oven and then gets burnt and super smokey in the house
The 550° / 5-6 minutes is for reheating a pizza or portion thereof.
The 550° / 5-6 minutes is for reheating a pizza or portion thereof.
I guess it'll forever remain a mystery on how to cook perfectly a frozen Digornio.
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