Andy M.
Certified Pretend Chef
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.
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.
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.
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.
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.
Agreed although that is 2 things. ...
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.
Getting everything uniformly hot is the single most important issue.
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 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.
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.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 ...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 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.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 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.
Sam I am ...
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.
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.