On Sat, 20 Jun 2020 11:47:28 +0100, Janet > wrote:
>In article >, says...
>>
>> On 6/19/2020 5:05 PM, Thomas wrote:
>> > Using 00 flour, making thin pies.
>> > Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>> > I tried up top in oven and down low.
>> > I tried low then opening oven door to let top heat out.
>> > The pies are really good but could be better.
>> > What do I need to do to get the crust better?
>> >
>>
>> How long do you heat up the stone? I always gave it 20 to 30 minutes.
>> Bottom rack. Could your sauce be making your crust too wet before it
>> bakes?
>
> Forget the stone, its just a fancy folderol.
'Zactly! Pizza stones are just an added expense for those who know
zero about cooking. As soon as a raw cold pizza is placed on a heated
stone it's temperature drops signicantly into the COLD zone and a home
oven can't reheat it for at least 10 minutes. Most pizzarias with
real pizza ovens use perforated pizza pans for baking and that's what
I've been using for some 40 years. The pizza in the perforated pan
should be set to serve in its matching deep dish pan to prevent
condensation at the bottom of the pizza. When a hot from the oven
pizza is set on a solid metal serving pan or in a cardboard pizza box
condensation occurs removing the crispness of the pizza crust.
A real modern pizza oven has electric elements embedded inside the
stone bottom or they use the original style oven with the flames from
wood/coal/gas licking the bottom of the fire bricks.