| The home cook that wants to create a great | | | | have no additives that could affect the food being |
| homemade pizza should take a cue from professional | | | | cooked, then give them a try if you want. Otherwise, |
| pizza chefs. Half of the battle is in the crust. Whether | | | | the money spent on a commercial pizza stone is |
| thick or thin, the crust can make or break a pizza. No | | | | money well spent. |
| matter what the toppings are, if the crust is not done | | | | Always place your stone in the oven before you turn it |
| all the way through, or done too much to the point of | | | | on. Placing a cold stone in a hot oven is inviting disaster, |
| being burnt, the pizza is ruined. | | | | for the stone could break. Heat the stone for at least |
| The home cook can come real close to the quality of | | | | 30 minutes; an hour would be even better. For pizza, |
| cooked pizza crust of professional pizza chefs by | | | | most times the temperature to set your oven at is |
| using a pizza stone. With a pizza stone, a home oven | | | | 500-550. This allows the pizza to cook rapidly, another |
| can approximate the heat and cooking method of a | | | | secret of professional pizza chefs. |
| commercial oven. A pizza stone increases the | | | | Of course, after being in a 500-degree oven for an |
| temperature and amount of heat that is directly applied | | | | hour, the stone will be HOT! That's where the peel |
| to the pizza, so that it not only cooks on the top, but | | | | comes in. Liberally sprinkle the peel with corn meal, |
| from the bottom also. As a good pizza stone is | | | | place your dough onto it and build your pizza. When |
| unglazed, it also wicks the moisture from the crust, | | | | ready to cook, CAREFULLY slide your pizza from the |
| which helps to ensure the crust is completely done. | | | | peel to the stone. The corn meal helps the pizza slide |
| To cook pizza on a stone, you of course need a | | | | onto the stone. |
| stone and a paddle, or peel. The peel is usually made | | | | After use and the stone has cooled, anything stuck to |
| of wood, and transfers the raw pizza directly onto the | | | | the stone can be scraped off with a plastic spatula or |
| hot stone, and also removes it when done. But first, the | | | | other utensil. There's really no need to ever wash the |
| stone. | | | | stone, but if you must, rinse it off with warm water |
| There are many pizza stones available commercially. | | | | only. Don't use detergents because the stone is porous |
| Make sure that the stone you get is not glazed. These | | | | and can absorb it and transfer tastes to the pizza. The |
| stones can be rather expensive, but with care a pizza | | | | stone will turn a dark brown color with use, but this is |
| stone can last for a long time. Some have said that | | | | just the sign of a well-used, seasoned stone and will |
| you can use regular unglazed terracotta tiles, which | | | | make it cook even better. |
| are not only cheaper but you can make the cooking | | | | With a little experience, a pizza stone will not only bake |
| are bigger or small by adding or subtracting tiles. I | | | | a great pizza, but also bread, calzone, focaccia, |
| would advise using caution when using unglazed | | | | stromboli, practically anything. With a little care and |
| terracotta tiles that were manufactured for other uses | | | | proper use, your pizza stone will last a long time, |
| besides cooking on. If you are positive that the tiles | | | | develop a patina and get better with age! |