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


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

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  • 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