Quote:
Originally Posted by eribrav
I was puzzled by this too and somewhere in the last few weeks heard the answer: It's because the heat reflects off the top of the oven interior, so you get blazing heat both from the stone below and from above. Set the stone lower and the top is not getting as much heat.
And BTW if your oven will go to 500 degrees, go for it. Your stone will be fine.
If you have a BBQ grill even better. My best pizzas come off my grill and cook at just under 550 F.
|
It's not my stone. Thus, I do not exceed the manufacturer's maximum temperature.
And yeah, when I posted my response this morning, I was in a rush to get out the door to work, so didn't have time to go back and find the Pizza Lab post on pizza where I got the top rack thing, but here it is:
The Pizza Lab: Which Rack Should I Put My Stone On? | Slice Pizza Blog
I read the whole thing weeks ago, started doing the pizza on the top rack (we eat homemade pizza like once every couple of weeks, I love making pizza dough), and I think it's been great. I should emphasize that it is REALLY NOT THAT HARD. In fact, I think StrangeFamous's method takes more work, especially if you have a stand mixer. It takes me maybe 5 minutes of active time to make pizza dough, and 15 minutes total to whip out two pizzas, including cheese-shredding time (did I mention the sweet KitchenAid? It shreds cheese too). Obviously, that doesn't include the ferment (rise) or the baking time.