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For better results with a pizza stone.... - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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For better results with a pizza stone....

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  • For better results with a pizza stone....

    Here's a baking tip that's about as simple as one could ask: instead of that bed of flour or corn meal you've been using to ease the slide of the pizza onto the baking stone, substitute a sheet of non-stick aluminum foil.

    A couple of advantages to this technique are obvious: you eliminate the chance that the pizza will stick to the peel (rather, you need to take a bit of care to keep it from sliding off at the wrong moment), as well as the inevitable mess and waste that dusting of powder creates.

    Not so obvious: it does rather a better job of baking the crust. From crusts with no visible browning on the bottom at all using the dusted-peel method, I went to crusts that were pretty decently browned -- using just this single change in technique.

    Now, I'm nothing resembling a professor of thermal physics, but it would seem that the reason this works so well is that the same layer of powder that lubricates the slide from peel to stone also places an all-too-effective layer of thermal insulation between the stone and the dough. This effect will only arise when using a consumer-grade oven, where you need to make best use of every bit of heat you have available; the much greater heat of a pro-grade oven will blow through that layer of insulation essentially as if it wasn't there.

    I can imagine this might sound a bit too good to be true, but if you're trying to get the best results you can with a home oven, I urge you to give it a try -- and leave the corn meal for the muffins where it belongs!
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