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Why does nobody talk about using a pizza stone in a regular oven for better crust
I was sick of floppy delivery pizza so I grabbed a $20 pizza stone from Walmart last month and threw it in my oven at 500. First try gave me a crust that actually had crunch and color like a pizzeria, not a soggy mess. Has anyone else found weird tricks that make a big difference with basic home equipment?
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grace_knight7024d ago
Your pizza stone needs a good 45 minute preheat to store enough heat for that crisp crust.
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the_rowan24d ago
Oh man, @grace_knight70 is totally right about the preheat - I once got impatient and only let it sit for 20 minutes, ended up with a pale soggy bottom that was basically just sad bread. I actually tried putting my pizza stone on the floor of the oven instead of a rack once, thought it would get even hotter, but it just sat on the element and made a weird burning smell for like an hour.
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