web analytics
A few key factors involved in using a stone.... - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Forum Issues Update

We are continuing to work diligently to resolve the issues currently being experienced with the PhotoPlog. Thank you for your patience!
See more
See less

A few key factors involved in using a stone....

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • A few key factors involved in using a stone....

    I have found in my own electric oven there are a few key factors to making a decent pizza using a good quality stone.

    1. The temp of the oven should be cranked up as high as it goes 500-550 on most ovens.
    2. Position of the stone in the oven. I have tried every level including using no rack and placing the stone directly on the electric coil. I have found the best position to be lower 1/3 of the oven (not directly on the coil).
    3. Preheat the stone for a good 45 minutes.
    4. I have been using a pizza dough with 66% hydration and cooking the pizzas for about 8-9.
    Attached Files
    Thread: http://www.fornobravo.com/forum/f8/g...land-8759.html

    Member WFOAMBA

  • #2
    Re: A few key factors involved in using a stone....

    Nice looking pizzas!!!

    Thanks for the tips - I have been cooking at the highest possible level in the over (for easier access and because I thought that it was the hotest spot). Will give it a try lower down next time.
    / Rossco

    Comment

    Working...
    X