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Just make a granny pizza in a sheet pan.
I regret ever buying the pizza stone. Not only do you have to follow these specific instructions, you'll need to preheat the oven for an hour too.
Steel. If y’all using stone ur pizza belongs in the trash
Use the up and down heating. Cook your pizza on the bottom first and then put the pizza on top shelf inside the oven. Problem solved
Team cast iron here.
I use the One Hour pizza dough from ATK and a different uncooked ATK pizza sauce. I shred my own cheeses- low moisture mozzarella and smoked cheddar or gouda. I also do a tiny bit of parmesan. Put my cast iron pizza pans in a cold oven and preheat the oven AND the cast iron to as hot as my oven goes. When the oven is heated I carefully remove the cast iron and quickly assemble my NY style pizza directly in the hot cast iron. Thin coat of the uncooked pizza sauce. Thin layers of the mozzarella and cheddar plus the parmesan. Sprinkle some Italian seasoning blend and crushed red pepper flakes. Cover it with taste test winning pepperoni and then back in the oven to cook for only a few minutes.
I've also made the ATK deep dish pepperoni cast iron pizza using the same uncooked sauce as my NY style pizza. That was fantastic as written! I would only skip the step of partially cooking the pizza on the stovetop cause unless the cast iron pizza pan is preheated in the oven it will NOT cook evenly. The portion of crust directly over the burner was slightly burnt. Still fantastic, though, so now I know to skip that step.
The best way I have found is using the stone in an outside grill as if it's an oven. My grill will superheat from 0 to about 850 degrees. Using your stone in the grill as you preheat the grill (now pizza oven) will bake your pizza super fast Napolitano style. Works great. I happen to find a rectangular stone of all places at Aldi's LoL
The stone is ceramic not real stone ??
how would you clean the stone tho
Restaurant quality? Maybe if the exemplar is California Pizza Kitchen or Pizza Hut. But it’s going to take a hotter oven if the exemplar is Patsy’s or Totonno’s in NYC.
Extra tip – a large pizza stone or steel is Large and can be difficult to store outside of your oven. For the past several years I've been using stone baking tiles. Only about 6 – 7 inches square they can be stacked inside a drawer or under your pots on a shelf. Very convenient easy to handle because each is lighter weight than the large stone or plate.
And if you use corn or other course meal under your bread or pizza dough- just place a sheet pan on the lower rack before you remove the tiles. This will catch the remaining meal and keep cleanup to a minimum.
No wonder my pizza tastes like Dawn soap. 😂
Those ceramic stones can be cleaned in a self cleaning stove just leave it in stove nothing else needed
I would love more details please. Maybe I missed the video 😢
I use a huge flat cast iron griddle. Love it for my sourdough baking too.
Baking steel is bomb. Turns out good everytime
The most important thing to making good pizza is to make sure you are as far away from NYC as possible.
Very interesting
I‘m on team baking steel. The thermal mass is just a lot higher than with the stone.
This tells us nothing on how to achieve restaurant quality pizza at home.
I used a pizza stone and it imparted this nasty flavor into the crust. Never again!
God she reminds me of chef Marianne from the old PBS Victory Garden series. Like a Little Me, I could swear they're related.
Wood burning.