Pizza Stone and Peel

This large ceramic stone and wooden paddle, or peel, are sold ostensibly for making pizzas. I didn’t include pizza recipes in this book (there is a whole chapter on pizza in The Greens Cookbook), but I use a stone constantly; in fact, it’s always in my oven. It’s great for baking breadstuffs that don’t require a pan—round or braided breads, rolls, biscuits, scones. The peel is needed to transfer large loaves to the stone since moving them with your hands will usually destroy their shapes. I also set baking dishes and cake pans directly on the stone with no ill effects.