in nyc, the only stone are used for brick oven pizza
otherwise its just on a pan when they use stove, there arre 3-4 pizza shops per mile in nyc

On Saturday, June 20, 2020 at 8:46:41 AM UTC-4, Sheldon wrote:
> 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.