 Re: Interesting phenomenon using a New York Style Pizza dough
A thin stone may not have much ability to retain heat, I don't know that heating longer will make much difference, but certainly should try higher oven temp. I think those thin stones are pretty worthless and will crack in short order if you are not very careful. They perform no better than a perforated metal pizza pan. Consider picking up some firebrick splits to replace the stone, or better yet buy the real stone from FB.com. |