Two baking stones

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LadyCook61

Master Chef
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Feb 3, 2008
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E. Pa.
I've been thinking about baking one pizza with 2 stones in the oven, stone on upper rack and pizza on the stone on lower rack. Anyone try this method ? Suppose to give a crisper crust as well as cook the toppings better.
 

Andy M.

Certified Pretend Chef
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Sep 1, 2004
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Massachusetts
Depending on how close the top stone is to the pizza surface, it may radiate more intense and continuous heat down onto the topping. That would cause the whole pizza to cook faster.
 

kadesma

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 30, 2004
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california
I've been thinking about baking one pizza with 2 stones in the oven, stone on upper rack and pizza on the stone on lower rack. Anyone try this method ? Suppose to give a crisper crust as well as cook the toppings better.
LC,
I have an insert the fits in my oven stone on both sides and the bottom, the crust goes right on the bottom stone and let me tell you it is really nice,we love it.
kades
 

Selkie

Executive Chef
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Aug 20, 2009
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Arkansas
Depending on how close the top stone is to the pizza surface, it may radiate more intense and continuous heat down onto the topping. That would cause the whole pizza to cook faster.

But you'd only have to crank up the oven heat to get the same effect without using an additional stone.
 

GB

Chief Eating Officer
Joined
Jul 14, 2004
Messages
25,510
Location
USA,Massachusetts
Depending on how close the top stone is to the pizza surface, it may radiate more intense and continuous heat down onto the topping. That would cause the whole pizza to cook faster.
I supposed that makes sense. I just have not seen an oven that has slats close enough to each other to be able to really do that.
 
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