Compare a pizza cooked in your conventional oven with one cooked in a masonry oven. The first thing you will notice is how much crispier the base is. Generally, a crispier base means a tastier pizza! It only makes sense to want the best out of your home made pizzas, so lets talk about exactly that.
Not everyone has access to a masonry oven. If you are lucky enough to have one built in your backyard this isn’t going to apply to you (and if you don’t, feel free to check out some of the pizza oven plans on this site to build your own DIY pizza oven).
Essentially, the whole idea behind pizza stones is to mimic the floor of a masonry pizza oven. The stone is able to store much more heat than any metal of glass pans you may be cooking your pizza in, and because of its porous nature, it will actually absorb some of the moisture from the pizza base. The end result? A crisper base and a better pizza.
Pizza stones can be found in a variety of shapes and sizes, to fit in vitually any oven. So if you love square pizzas, there is a stone for that too. Some counter top pizza ovens and built of only a heated stone for the base grill for the top. These make a good pizza even for their cheaper price.
Using A Pizza Stone
When using your pizza stone, be sure to heat up gradually over a period of time (around 45 minutes), otherwise you may crack it. The same goes for the cooling process, as it should cool naturally without any water or liquids which cause the pizza stone to rapidly change temperature.
Before putting the pizza base down on the stone, sprinkle the surface with come cornmeal or bread crumbs to stop the base sticking to the stone and potentially ruining your creation.
Finally, when washing it, do not use detergent as the stone will abosrb. Your next pizza will then have the lovely flavour of detergent. Tasty.
There really isn’t much to using a pizza stone, so just enjoy the awesome pizza you will be making!
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