Thicker stone?

Thicker stone?

Submitted by bread1965 on December 5, 2015 – 7:48pm.

Hi Everyone..

I made some pizza tonight and after thought that I need a thicker stone. The stone I have is about a centimeter thick and 12 inches in diameter. It’s a typical store bought inexpensive pizza stone.

I set the oven to 550 with the stone in it while it heated up. The stone was set about 8 inches from the top of my stove. About three minutes before I put the pizza in, i set the stove to broil to get the stone extra hot. Just before I put the pizza in, I set the stove to broil in an attempt to add extra heat to the stone (a tip from FWSY). 

In goes the pizza (on parchment paper). It cooks for about 3-5 minutes. I then put the broil back on for about 2-3 minutes to give the top a nice cook / almost-char. But the bottom of the pizza is, while cooked, “white”. I’d like to get the bottom of the pizza to come out with a dark almost burnt crust like you get with a wood fired oven. Is that possible?

I’m thinking if my stone was thicker, it would absorb more heat an that would burn/char the bottom of the pizza just a bit. Thoughts?

Thanks!

 

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