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


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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.