 Re: Two Stone Baking
My only insight is to check the timing of the higher rack positions. I assume you normally place your stone on the bottom rack. This is the coolest location so that the crust gets done while the topping doesn't burn. I am also assuming you only have one stone at home.
You can try higher rack positions with your stone, record the time, and compare identical pie at the bottom rack. You could then stagger the insertions at your friends' house. Or you could make different toppings for the upper racks than the lower racks -- more burn resistant?
. . . idle thoughts. I've never tried since I only have one pizza stone. |