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.
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.
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