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RoundmanRoundman Posts: 43
edited 9:35PM in EggHead Forum
I purchase the 14 inch BGE pizza stone tonight. How big of a pizza can I make on it. Do I leave about an inch around the edge? Is it best to make thin crust pizza?


  • PakakPakak Posts: 523
    Well, 16" doesn't work very well! ;)[p]I actually go pretty much to the edge with mine, even having some hang over on occasion since I eyeball the size. Yeah, that crust get toasty or burnt but ya just rip it off when ya serve it. Actually, I've been thinking of breaking down and getting the pizza screen so I can make the crusts the right size, more consistently. [p]I prefer my crust a little thicker. I'm still learning how to make the crust "done" when the topping is. The screen should help this too.[p]Good luck.
  • RoundmanRoundman Posts: 43
    Does your crust finish before the topping or the topping before the crust. How long do you cook your pizza.

  • StubbyQStubbyQ Posts: 156
    A pizza screen will make a big difference. It makes the crust even out in the cooking process a lot quicker and more even. Get two or three as you can make several pizza's and keep them coming like a pizza joint.
  • The Naked WhizThe Naked Whiz Posts: 7,780
    I use a 16" stone and make 14" pies. I've found 550 degrees with a 30 minute preheat works best for the pies that I bake. Here is a link to my pizza hint and tips page.[p]TNW

    [ul][li]Pizza Hints and Tips[/ul]
    The Naked Whiz
  • The Naked Whiz,
    Just what I need to know and learn about the stone from your "Pizza Hints And Tips"! I got you about the "Dog" as our dog watches us too!

  • The Naked Whiz,
    Woodworking? That's my hobbie too! What did ya make?

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