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canadmos

Cake Tease
May 29, 2011
21,024
20,179
Canaderp
Been working on my pizza game. This was damn near perfect. Nice browning on the bottom of the crust. Perfect crispy to chewy ratio. Seems like the dough is actually better after being frozen, perhaps more time for hydration is in order. May want to raise the pizza stone in the oven a little bit for better browning on the top.

View attachment 194947
I got a pizza stone recently and have been playing around with it.

We set the oven to 500f and once warmed up and whatnot, the pizza goes on the stone, which is on a rack near the bottom. The girlfriend turns the broiler on at this time and cooks the pizza 98% of the way, then for the last minute or two it gets moved to the rack in the highest setting. Seems to get a good crisp on top that way.

I do it the same, though I keep the oven on 500f when I slide the pizza in, for a few minutes. Then after turn the broiler on..
 

Westy

the teste
Nov 22, 2002
54,832
20,692
Sleazattle
I got a pizza stone recently and have been playing around with it.

We set the oven to 500f and once warmed up and whatnot, the pizza goes on the stone, which is on a rack near the bottom. The girlfriend turns the broiler on at this time and cooks the pizza 98% of the way, then for the last minute or two it gets moved to the rack in the highest setting. Seems to get a good crisp on top that way.

I do it the same, though I keep the oven on 500f when I slide the pizza in, for a few minutes. Then after turn the broiler on..
I tried a pizza stone, it sucked. A light colored insulator isn't exactly the best thing to cook something quickly. And at least the one I had was a nightmare to clean if any toppings dropped onto it. Got a PizzaRhino cast iron dealio and it works much much better and is a breeze to clean.
 
I tried a pizza stone, it sucked. A light colored insulator isn't exactly the best thing to cook something quickly. And at least the one I had was a nightmare to clean if any toppings dropped onto it. Got a PizzaRhino cast iron dealio and it works much much better and is a breeze to clean.
Wull, the idea is thermal mass, and cleaning ain't much of an issue at that temp.
 

Westy

the teste
Nov 22, 2002
54,832
20,692
Sleazattle
Wull, the idea is thermal mass, and cleaning ain't much of an issue at that temp.

I guess the intensive scrubbing and swearing necessary to remove burnt cheese on a ceramic plate was just an illusion. I question what I assume is the entirety of my life experiences. I will just rely on you to inform me of my reality.
 

canadmos

Cake Tease
May 29, 2011
21,024
20,179
Canaderp
I just get stoned and let the oven keep cooking the cheese until it turns into a delicate fine powder. Problem seems to solve itself.

I will post up if the oven turns my house into a pile of charred timber.
 
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jdcamb

Tool Time!
Feb 17, 2002
19,917
8,557
Nowhere Man!
I just go to Pontillos. They usually have a coupon. For the cash I would pay for the ingredients, time and struggle to assemble them to my liking. I can buy a delicious pie for $20. Comes in a box which is very convenient to save it in. No potential risk of a fire is also a plus.
 

eric strt6

Resident Curmudgeon
Sep 8, 2001
23,568
13,945
directly above the center of the earth
I tried a pizza stone, it sucked. A light colored insulator isn't exactly the best thing to cook something quickly. And at least the one I had was a nightmare to clean if any toppings dropped onto it. Got a PizzaRhino cast iron dealio and it works much much better and is a breeze to clean.
you just let it cool and use a scraper to get the spillage off. Secret to a pizza stone is that you yu have to let the stone reach the oven temperature which is at least 30 minutes after the oven reaches the programmed temp.
 

rideit

Bob the Builder
Aug 24, 2004
23,595
11,724
In the cleavage of the Tetons
True, or longer. (I turn my oven on ah hour early to get the stone to a real 550, not just the surface temp.
I rarely, rarely ever have to actually clean the stone. I'm super careful not to let cheese or sauce drip on it, but 10 minutes at 550 usually evaporates it. They work better when ugly and seasoned, like a cast iron pan.
 

Westy

the teste
Nov 22, 2002
54,832
20,692
Sleazattle
True, or longer. (I turn my oven on ah hour early to get the stone to a real 550, not just the surface temp.
I rarely, rarely ever have to actually clean the stone. I'm super careful not to let cheese or sauce drip on it, but 10 minutes at 550 usually evaporates it. They work better when ugly and seasoned, like a cast iron pan.
Know what works better? Actual cast iron.
 

Westy

the teste
Nov 22, 2002
54,832
20,692
Sleazattle
Made another pie. For my little oven at max temp, the steel and convection on high seems to do the trick. A thin crust can be done in less than 5 minutes. Would be nice if I could get it hotter. Toast mode is time based and seems to have no temp control, just full tilt so may try that, at least to get the temp up.
 

scrublover

Turbo Monkey
Sep 1, 2004
2,994
6,481
Japanese BBQ pork loin. Shishitos roasted with onion, S&P, EVOO. Baby French Breakfast radish, broccoli stem.

Yum!

20230613_170655.jpg
 

canadmos

Cake Tease
May 29, 2011
21,024
20,179
Canaderp
I prefer a ribeye, but that looks stellar.

And from boogenman's previous posts, I'm sure there are some goods on other grills there :brows::brows::brows: