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Newbie Pizza Stone - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Newbie Pizza Stone

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  • Newbie Pizza Stone

    Hi Guys

    I have recently been given a pizza stone as I love pizza especially the thin crust, new york italian style.

    I wondered if anyone had any tips on which dough to make and anything to think about with regards to the stone before I take my first pizza making venture this weekend!



  • #2
    Re: Newbie Pizza Stone

    Ausie to US translation - griller = broiler



    • #3
      Re: Newbie Pizza Stone

      It has been our experience that the broiler just can't keep up with a thoroughly heated pizza stone. The bottom burns before the top is done as the pizza stone transfers heat so effectively. So, we preheat the oven to 450 with the stone on the bottom rack. We put the pizza on a tray on the top rack to cook. When the top is mostly done transfer the pizza to the stone to finish the crust. Very good results so far. Btw, be sure you preheat the oven for 45 minutes or so to saturate the stone.

      This for making American style medium thick pies.
      Last edited by Sparky005s; 10-07-2011, 07:17 PM.


      • #4
        Re: Newbie Pizza Stone

        That's the thing. Each oven, stone and pizza prep is different. If at first you don't succeed, bake another pizza!


        • #5
          Re: Newbie Pizza Stone

          I don't think your thermometer is faulty, boiling temp is linked to altitude. 100 degrees is at exactly see level.