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Originally Posted by james Isn't the basic principle that the stone turns dough moisture into steam, which allows the pizza base to spring in the oven? I've always thought that putting a pizza directly on the stone was the way to go. It definitely works that way in a brick oven.
Don't forget that FB carries a nice 15"x20" stone.  |
Well, the loss of oven spring may not be as great with a much hotter oven (550 F is pretty cool for pizza) - at least, most pizza places I know seem to use screens.
The 15"x20" stone looks like a nice big target to hit.
It looks like the edges are bevelled - is the flat surface on top 15"x20", or smaller? (I'm guessing you use one of those at home?) The 3/4" thickness sounds nice, my current stone is about 3/8", and cools down very quick.
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Originally Posted by james Also, what type of mozzarella are you using? I think it well worth the effort to use fresh (packed in water) mozzarella. The vaccuum sealed stuff (can you really call it cheese???) just ins't the same.
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Yup, been using vacuum sealed whole milk mozzarella, the 'best' I can get from Wegman's, I believe (though I'll look harder next time for fresh). Note that the whole milk mozzarella still beats the heck out of the low moisture part skim pre-shredded stuff I was buying. It's just a pain having to stick it in the freezer to shred it.