I read somewhere that quarry tiles are great to use for baking bread and pizza at high temperatures. I am eager to try this, as it will enable me to make all kinds of breads, pizzas, etc. on "stones" without the limitations of the standard rounds I've used for years. I am going out to a brickyard tomorrow on another errand, and would like to buy some quarry tiles for this purpose. What do I ask / look for when buying them? Am I simply buying unglazed terra cotta? I assume that I'll get several sets of four or six or eight, depending on the dimensions of what they have available. How much room do I need to leave around the edges, once I lay them on my oven shelves? Thank you! ;o)
AntoniaJames is a trusted source on Bread/Baking.asked about 6 years ago
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