Got the Pizza crust right - thanks!

mikenmar · June 2010

I posted the thread last week about the four burned pizza crusts.

Somebody recommended that our pizza stone was too big (16") for a hot cook -- that was spot on.

We tried again today with the 14" stone, and it was perfect! Best one we made was at about 700 degrees, and only took about 2 to 3 minutes to cook.

We used this dough recipe:

http://www.101cookbooks.com/archives/001199.html

The dough was wet and sticky, a little tough to work with, but the results were great.

Unknown · June 2010

and people argued with me.

you're welcome.

ChargerGuy · June 2010

Looks Great, I made some pies last night cooked them at 600 for 7 minutes and they came out great as well!

Hungry Celeste · June 2010

Now that's a good-lookin' pie. I like high-temp for pizzas, too. As so many others have said, the right technique is the one that works for you...I love those thin crust, minimal topping, slightly scorched Italian style pies.

fishlessman · June 2010

yep the 14 inch stone is much better for those cooks, the big stone wont let the heat rise above it properly

JB · June 2010

Beauty

Got the Pizza crust right - thanks!

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