Beyond Pizza: What Else Loves the Stone

A charged stone doesn't care what you put on it — it just gives back ferocious, even heat. Once the pizzas are done and the oven is still glowing, that stored heat is free. Here's what we cook in the tail of the fire.

IDEAS · Uses the residual heat after your pizza session

WHILE IT'S STILL ROARING

• Flatbreads and manakish — same launch, same turn, done in about a minute. Za'atar goes on before the bake, cheese halfway.
• Naan brushed with garlic butter — the blister you can't get in a pan.
• Whole peppers and tomatoes for a smoky mezze — straight on the stone edge, skins on.

AS THE HEAT FALLS

• Chicken thighs or kofta in a cast-iron pan — the falling heat roasts without scorching.
• Halloumi in a small skillet until the edges frill.
• Last of all: dough knots in olive oil, dusted with salt while hot. The cook's reward.

Safety first: run the oven on a stable heat-resistant surface, keep children away, and follow the supplied manual.

From the Flavor Forge Kitchen — stone heat, done right.