Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Pizza Stone Baking (http://www.fornobravo.com/forum/f24/)
-   -   A few key factors involved in using a stone.... (http://www.fornobravo.com/forum/f24/few-key-factors-involved-using-stone-10988.html)

dsgreco 02-16-2010 06:52 AM

A few key factors involved in using a stone....
 
2 Attachment(s)
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.

heliman 02-16-2010 07:11 AM

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.


All times are GMT -7. The time now is 02:59 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC