 Re: Interesting phenomenon using a New York Style Pizza dough
Quote:
Originally Posted by BrianShaw  Another consideration is where the stone is located in your oven. Overs differ in how they conduct heat. One oven I had (an vintage Chambers) cooked best with the stone on the lowest shelf. My current oven (a run-of-the-mill Tappan) cooks best with the stone on the middle shelf. Experiment often and make sure you eat the mistakes! | Agreed, sometimes you might find that the lower oven postion tends to do the top slower because of the lower reflected heat but the bottom does better and vice versa. Experiment with different oven positions an pay attention to the pizza so you can get a good handle on the cook time.
Best
Dutch
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