 Re: Infrared thermometer on a pizza stone
I had the 15 x 20" stone from Forno Bravo at the bottom of my oven and a
16" round stone on the top rack today. After an hour the stone temp was measured at 586.5 degrees.
I try to let my little Hotpoint oven heat up for at least an hour so that there is some reserve heat when cooking multiple pizzas.
Today I used the Caputo recipe that came with the flour and I divided it into three dough balls to rest in the fridge overnight.
My cooking time at this temperature was approx. 6 minutes.
By using certain recipes, times and heats as a guideline it helps when I make minor changes to see the effects.
Note- when I first cracked the oven door my Infrared thermometer was at 600 degrees. It only took seconds for the heat to fall off.
I couldn't see this with any other measuring device that I know of. |