I find my pizza crusts are better if I heat the stone for 45 minutes at
500-550 degrees. I cook my pizzas at this temperature. They take no time
to cook and they are thin, chewey and not limp.

Dee



"Eric d'Entremont" > wrote in message
...
>
> Question: ---"I have been making my own pizzas for a while know, but do
not
> understand why some recipes say to let the dough rise twice? Why is it ?
> Answer ------The reason for this is two fold... Without seeing the recipe
I
> assume that you kneaded the dough twice as well therefore you have to let
> the gluten relax again, as well as letting the yeast work it's
> magic
>
> Question -----Also, I can achieve a very good thin crust pizza base, by
> rolling it out, but cannot get a good crust on it. Can anyone surgess some
> thing?
> Answer ------Again there's two very simple procedures that I use in order
to
> get a good crust after many attempts....
> 1) Use a "smokin" oven ( 450 degree F)
> 2) Get a pizza stone, they're not expensive and heat
> that stone in your "smokin" oven for about 30 mins before you add the raw
> pizza to it..
>
> I hope that these suggestions are of some use to you
>
> Happy Eating
>
> Eric
>
>