back to board Main Page
Quest for a Better Pizza Stone
From the WFO board
Posted by Jonathan Miller on August 02, 2004 at 12:55:23:
In Reply to: Re: Quest for a Better Pizza Stone posted by Robert Grimes on April 30, 2004 at 03:29:33:
I've got one of those 16" diameter walmart stones, but I can't figure out what I'm doing wrong. No matter what, my crust never cooks properly. I preheat at 500 degrees for an hour before placing the pizza on it. I then cook the pizza at 400 degrees. However, only the top gets cookes. The crust does not brown at all!
I've tried placing the stone with the pizza on it at several places in the oven, but nothing works.
Any ideas here? I'm a little stumped.
Jamie and Katrina's brick oven with temperature gauge, in Victoria.-
Concrete blocks used for the oven’s outer walls. By Joe in Connecticut USA -
Wood fired family oven and chimney project by Robert in Austria -
My oven with fireplace, cook food and heat water, by Joel in Philippines -
Baking sourdough breads in quantity in Canada -
Pizza oven and hut built by Tony in Philippines
