Over-Pre-Heat Pizza Stone, Then Reduce Heat...
I'm a n00b compared to ya'll, but wanted to ask something...
Cooking Digiorno pizzas, I use a pizza stone, and I've been trying something new...
The box says (for crisper crust) to cook on the rack for 23-26 mins @ 400F, or to cook (for softer crust) for 25-28 mins at 425F...
Anyways, I've been pre-heating the oven to much higher temps like ~470F with the pizza stone inside, and letting it sit for about 10 minutes to let the stone get to full temp... Then I open the oven and throw the pizza onto the stone (air temp obviously drops)... I turn the heat down to like 400-410F and let it cook until it looks done.
This way, the stone is wayyy hotter than the air in the stove, so the crust/dough cooks fast while the cheese/sauce/toppings cook slower, so they don't get all burned.
Basically trying to cook the dough/crust at a different speed than the cheese/toppings.
It's working out great.
I was just wondering if this was some already common technique and if there's any advice related to this type of cooking pizza. I can't be the first person to use a pizza stone this way.
Just throwing this out there to get some advice from any of ya'll pros.
Appreciate any feedback :)