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How long to heat up a pizza stone?

KiterTodd
KiterTodd Posts: 2,466
in EggHead Forum

I have to be honest, this is more of an oven question than an egg question.  When I cook pizza in the egg the stone seems to get up to temperature quickly.  I think this is because I am cooking at a higher temperature and there is an unrelenting blast of heat from below and the stone just gets where it needs to quickly.

When I cook pizza in the oven (the oven only goes to 500 degrees) I just can't get a crisp crust.  People tell me it is possible, but you have to let the stone/oven warm up for 45 minutes or so.  It doesn't make sense to me that once the oven is at temp it would take a 1/2+ inch thick stone so much longer to get up to temp?

Is there a rule of thumb on how long it takes?   Thanks!
LBGE/Maryland
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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    Give it an hour. 45 minutes might be enough. It takes a while for enough heat to be adsorbed by the stone.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • KiterTodd
    KiterTodd Posts: 2,466
    Wow!  Surprised but I guess that is consistent guideance. 
    Who knew it took so long to warm up a rock! 

    They should put a temperature indicator on the side of those things...
    LBGE/Maryland
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  • EggSpinner
    EggSpinner Posts: 69
    An infrared thermometer such as this one would take the guess work out of it.  Thermoworks has them reasonably priced as well.
    Michael 

    Winston Salem, NC


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  • Carolina Q
    Carolina Q Posts: 14,831
    It does take a while. I have a Thermoworks 1000+ degree IR thermo so I can tell when it's ready. I just never think to time it.

    Haven't tried my scrap steel plate yet. Maybe it's faster?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Smoker317
    Smoker317 Posts: 238
    When we cook pizzas in the oven we put foil on bottom rack and place pizza directly on top rack.  I cook at 475 for about 6 minutes and then put on broil until I like the color of the cheese, usually about another 4-6 minutes.  I let cool on a cookie cutter rack.  We have had very good success using this method.  When it comes time to take off, I just use my peel and gently loosen the couple places the crust tends to stick to the rack.  Overall it comes out all but perfectly intact.

    I personally don't have the patience to wait an hour for the stone to warm up in an oven.
    Egghead since November 2014, XL-BGE & ET-732
    Smobot
    Living near Indy
    36" Blackstone
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  • KiterTodd
    KiterTodd Posts: 2,466
    Smoker317 said:
    When we cook pizzas in the oven we put foil on bottom rack and place pizza directly on top rack.  ...

    I personally don't have the patience to wait an hour for the stone to warm up in an oven.
    Smoker, appeciate your tips and experience.   In my case, I'll hand toss dough and stretch it out pretty thin.  I wouldn't be able to put mine right on an oven rack...it'd droop through the grates or get stuck mangled up in the transfer from my peel to the rack.  But, I may par-cook the crust on a stone (I've done that before) and then try your method.

    I agree, I usually don't have the time to wait an hour.  I get home from work and everybody is hungry!
    LBGE/Maryland
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