"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-06-2020, 08:04 PM   #21
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,559
All told, the single most important thing for a crispy crust is a very hot oven and a pizza stone that’s heated through. I heat my oven to 500F and let it heat my stone for 30-45 minutes before putting the pizza in.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-06-2020, 08:14 PM   #22
Senior Cook
 
Join Date: Oct 2019
Posts: 303
Quote:
Originally Posted by Andy M. View Post
All told, the single most important thing for a crispy crust is a very hot oven and a pizza stone that’s heated through. I heat my oven to 500F and let it heat my stone for 30-45 minutes before putting the pizza in.

Agreed although that is 2 things. :)
Yep the rest r all just expanding in the topic. all good points as well. Every inch starts getting a yard so to speak once you get these main points down.
__________________

GimmeAnother1 is offline   Reply With Quote
Old 04-06-2020, 08:21 PM   #23
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 965
Quote:
Originally Posted by Andy M. View Post
All told, the single most important thing for a crispy crust is a very hot oven and a pizza stone that’s heated through. I heat my oven to 500F and let it heat my stone for 30-45 minutes before putting the pizza in.
I use a pizza stone, letting it preheat before adding the pizza. Still not as crisp as I want it to be, so I'm assuming I need another pizza dough recipe.
Linda0818 is offline   Reply With Quote
Old 04-06-2020, 08:38 PM   #24
Master Chef
 
DaveSoMD's Avatar
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,231
How long did you preheat the stone? I preheat mine for an hour at the highest oven setting.
Quote:
Originally Posted by Linda0818 View Post
I use a pizza stone, letting it preheat before adding the pizza. Still not as crisp as I want it to be, so I'm assuming I need another pizza dough recipe.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 04-06-2020, 08:42 PM   #25
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 965
Quote:
Originally Posted by DaveSoMD View Post
How long did you preheat the stone? I preheat mine for an hour at the highest oven setting.
Definitely not that long. I simply heat the stone until the oven is temp.
Linda0818 is offline   Reply With Quote
Old 04-06-2020, 08:51 PM   #26
Master Chef
 
DaveSoMD's Avatar
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,231
Ah Okay. You need to heat the stone much longer. That should get help get a crispy bottom crust. An hour at high temp should do it.
Quote:
Originally Posted by Linda0818 View Post
Definitely not that long. I simply heat the stone until the oven is temp.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 04-06-2020, 08:54 PM   #27
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 965
Quote:
Originally Posted by DaveSoMD View Post
Ah Okay. You need to heat the stone much longer. That should get help get a crispy bottom crust. An hour at high temp should do it.
Thank you, I will try that next time. I've heard some people just leave their stones in the oven at all times, whether they're using it or not. But I always take mine out when not in use.
Linda0818 is offline   Reply With Quote
Old 04-06-2020, 10:30 PM   #28
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,559
Quote:
Originally Posted by Linda0818 View Post
Thank you, I will try that next time. I've heard some people just leave their stones in the oven at all times, whether they're using it or not. But I always take mine out when not in use.
I leave mine in the oven all the time simply because it's easier. But that is not important to a crispy crust.

The stone takes a long time to heat through. It should be heated for 45-60 minutes after the oven reaches temp.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-06-2020, 10:32 PM   #29
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,559
Quote:
Originally Posted by GimmeAnother1 View Post
Agreed although that is 2 things. :)...
Getting everything uniformly hot is the single most important issue.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-07-2020, 09:11 AM   #30
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 965
Quote:
Originally Posted by Andy M. View Post
I leave mine in the oven all the time simply because it's easier. But that is not important to a crispy crust.

The stone takes a long time to heat through. It should be heated for 45-60 minutes after the oven reaches temp.
Got it. I'll keep that in mind for next time. Thanks
Linda0818 is offline   Reply With Quote
Old 04-07-2020, 10:00 AM   #31
Senior Cook
 
Join Date: Oct 2019
Posts: 303
Quote:
Originally Posted by Andy M. View Post
Getting everything uniformly hot is the single most important issue.

I would consider it a detail. The most important thing is the heat collector (stone, cast iron, metal, etc) unless u have commercial oven. The rest r details.
GimmeAnother1 is offline   Reply With Quote
Old 04-07-2020, 10:12 AM   #32
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,559
Quote:
Originally Posted by Andy M. View Post
All told, the single most important thing for a crispy crust is a very hot oven and a pizza stone that’s heated through. I heat my oven to 500F and let it heat my stone for 30-45 minutes before putting the pizza in.
Quote:
Originally Posted by GimmeAnother1 View Post
I would consider it a detail. The most important thing is the heat collector (stone, cast iron, metal, etc) unless u have commercial oven. The rest r details.
...as I mentioned in my original post.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-07-2020, 04:49 PM   #33
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,311
I prefer cast iron for a couple of reasons. First, it heats up much faster than a stone; second, it allows me to make whatever kind of crust I want, crispy and thin, crispy and thick, thick and soft, chewy, etc.; third, I can use it to make all kinds of other foods in; fourth, I can use it on a campfire, over a camp stove, on any kind of range top, under a broiler, in an oven, or even on top of an air-tight stove, if I had one. It is just super versatile. When I can get the same results from my cast iron that I can get from a pizza stone, why should I get another one-trick cooking device?

Just saying...

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-07-2020, 05:13 PM   #34
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 965
Quote:
Originally Posted by Chief Longwind Of The North View Post
I prefer cast iron for a couple of reasons. First, it heats up much faster than a stone; second, it allows me to make whatever kind of crust I want, crispy and thin, crispy and thick, thick and soft, chewy, etc.; third, I can use it to make all kinds of other foods in; fourth, I can use it on a campfire, over a camp stove, on any kind of range top, under a broiler, in an oven, or even on top of an air-tight stove, if I had one. It is just super versatile. When I can get the same results from my cast iron that I can get from a pizza stone, why should I get another one-trick cooking device?

Just saying...

Seeeeeya; Chief Longwind of the North
I think I'm the odd man out, but I don't like the way cast iron makes the food taste. That and the smell of it makes me gag. Not sure why, it just always has.
Linda0818 is offline   Reply With Quote
Old 04-07-2020, 06:29 PM   #35
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,192
Quote:
Originally Posted by Chief Longwind Of The North View Post
I prefer cast iron for a couple of reasons. First, it heats up much faster than a stone; second, it allows me to make whatever kind of crust I want, crispy and thin, crispy and thick, thick and soft, chewy, etc.; third, I can use it to make all kinds of other foods in; fourth, I can use it on a campfire, over a camp stove, on any kind of range top, under a broiler, in an oven, or even on top of an air-tight stove, if I had one. It is just super versatile. When I can get the same results from my cast iron that I can get from a pizza stone, why should I get another one-trick cooking device?

Just saying...

Seeeeeya; Chief Longwind of the North
I just have to say that "pizza stone" is a misnomer. I bake all kinds of breads on my baking stone. I also have a cast-iron griddle because it has its uses, too. Both are valuable for different reasons, imo.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-07-2020, 06:30 PM   #36
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,501
Quote:
Originally Posted by Chief Longwind Of The North View Post
I prefer cast iron for a couple of reasons. First, it heats up much faster than a stone; second, it allows me to make whatever kind of crust I want, crispy and thin, crispy and thick, thick and soft, chewy, etc.; third, I can use it to make all kinds of other foods in; fourth, I can use it on a campfire, over a camp stove, on any kind of range top, under a broiler, in an oven, or even on top of an air-tight stove, if I had one. It is just super versatile. When I can get the same results from my cast iron that I can get from a pizza stone, why should I get another one-trick cooking device?

Just saying...

Seeeeeya; Chief Longwind of the North
Sam I am ...
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 04-07-2020, 06:30 PM   #37
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,192
Quote:
Originally Posted by Linda0818 View Post
I think I'm the odd man out, but I don't like the way cast iron makes the food taste. That and the smell of it makes me gag. Not sure why, it just always has.
I wonder if it's the iron taste you don't like. I don't mind it myself, and since I'm usually anemic, it doesn't bother me to get extra from the cast iron cookware I use.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 04-07-2020, 08:04 PM   #38
Sous Chef
 
Linda0818's Avatar
 
Join Date: Dec 2018
Location: Columbus, Ohio
Posts: 965
Quote:
Originally Posted by GotGarlic View Post
I just have to say that "pizza stone" is a misnomer. I bake all kinds of breads on my baking stone. I also have a cast-iron griddle because it has its uses, too. Both are valuable for different reasons, imo.
Great ideas

Quote:
Originally Posted by msmofet View Post
Sam I am ...


Quote:
Originally Posted by GotGarlic View Post
I wonder if it's the iron taste you don't like. I don't mind it myself, and since I'm usually anemic, it doesn't bother me to get extra from the cast iron cookware I use.
Definitely don't like the iron taste. It's so... metallic. It's like blood - I don't mind the sight of blood, but the smell of it makes me want to toss my cookies.
Linda0818 is offline   Reply With Quote
Old 04-08-2020, 12:08 AM   #39
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,311
Quote:
Originally Posted by GotGarlic View Post
I just have to say that "pizza stone" is a misnomer. I bake all kinds of breads on my baking stone. I also have a cast-iron griddle because it has its uses, too. Both are valuable for different reasons, imo.
I can agree with that

Seeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
crust, homemade, pizza

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 Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 10:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×