Just Bought This New Pizza Stone

[Andy M.]

Well, I replaced the stone and made our dinner on the new stone. I preheated it for about 45 minutes. It cooked just like the old one. The larger size allowed me to stretch the dough out to 16 inches and gave me a nice thin crust. It also gave me some wiggle room when putting the pizza on the stone.

I made a margarita pizza with julienned fresh basil, fresh mozzarella and sliced plum tomatoes.

[Dawgluver]

Originally Posted by Andy M.

Well, I replaced the stone and made our dinner on the new stone. I preheated it for about 45 minutes. It cooked just like the old one. The larger size allowed me to stretch the dough out to 16 inches and gave me a nice thin crust. It also gave me some wiggle room when putting the pizza on the stone.

I made a margarita pizza with julienned fresh basil, fresh mozzarella and sliced plum tomatoes.

I would say it worked. That looks fantastic!

[FrankZ]

Looks good Andy.

So you don't notice a difference in the final product?

[Andy M.]

The edge of the crust was a little more brittle rather than chewy the way I like it, but that may be because it was thinner.

[justplainbill]

Originally Posted by Andy M.

The edge of the crust was a little more brittle rather than chewy the way I like it, but that may be because it was thinner.

Perhaps because the crust edge did not rise enough?

[Andy M.]

Originally Posted by justplainbill

Perhaps because the crust edge did not rise enough?

It rose and you can see the bubbles in the edge. I think I just stretched it too thin and ran the toppings close to the edge.