Old 02-16-2010, 06:52 AM
dsgreco's Avatar
Join Date: Oct 2009
Location: Long Island, NY
Posts: 82
Default 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.
Attached Thumbnails
A few key factors involved in using a stone....-plainpiefeb2010.jpg   A few key factors involved in using a stone....-buffalochickenfeb2010.jpg  
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Reply With Quote
Old 02-16-2010, 07:11 AM
heliman's Avatar
Il Pizzaiolo
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,168
Default 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.
/ Rossco
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pros and Cons to Seasoning a Pizza Stone cerreta Pizza Stone Baking 19 05-17-2011 07:26 AM
Weber Genesis with Pizza Que Stone Project w/PICS cerreta Pizza Stone Baking 20 04-12-2010 06:29 PM
Just got my first stone... it's the start of a legendary addiction. RevJToad Pizza Stone Baking 19 02-13-2009 07:24 AM
Field Stone for Stand and Hearth mnshel Getting Started 3 07-30-2008 03:45 AM
Pizza Stone Thermal Characteristics james Pizza Stone Baking 2 08-28-2006 05:41 PM

All times are GMT -7. The time now is 01:07 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC