"Janet Bostwick" > wrote in message
m...
>
> "Piedmont" > wrote in message
> ...
>> http://www.fabulousfoods.com/recipes/article/46/28295
>>
>> OK, It's Friday night and I'm stuffed with pizza, (sound of pants button
>> coming unbuttoned). I tried the pizza dough from the link above, followed
SNIP
>> rack the top heated too fast. Next Friday I'll do the new changes!
>> Regards,
>> Piedmont
> Great to hear of your progress! I think pizza is a challenge to get
> right. Generally, it's recommended to heat the stone for 30-45 minutes.
> 20 minutes really only preheats the oven interior but not the body of the
> oven or the stone. I made two pizza the other night and didn't let my
> stone reheat between pies and the crust really suffered for it. You are
> planning on making 2 changes next time around that could really make a
> difference with your crust -- maybe good and maybe bad. If your heat
> coils are on the bottom of the oven, you are thinking correctly that
> you'll get more heat underneath by lowering your rack. But you're also
> thinking of raising the oven temp. Be careful, it may be too much of a
> good thing, you don't want your crust to burn on the bottom. Can't wait
> to hear how it goes next week.
> Janet
>
Thanks for the oven/stone tip! I'll incorporate that next week and only make
one change of placing stone on lowest rack setting.
Regards, Piedmont