Would you like to learn the key to baking the perfect pizza at your home? If you have been wondering why some people manage to prepare home made pizza with crispy and tasty crust, then I can let you know that the secret is to cook your pizza using a baking stone.
Apparently, baking a pizza on top of a baking stone makes a huge difference since the stone can turn your pizza crust from normal to crispy without having any added effort. Using a baking stone is key to baking an awesome handmade pizza.
Here I will share some tips with you:
Buy The Right Size Stone
This really is obvious, when you're purchasing a baking stone, be sure you measure your stove first and then try to find the biggest stone which fits your oven. This makes things easier for you when you want to move your pizza to your stove.
Buy A Pizza Paddle
It is rather handy to get a pizza paddle if you are planning to utilize the stone. Make sure to spread some flour on the stone just before putting the pizza so that it will likely to be much easier to get the pizza from the stone once it is prepared
Be Sure Your Oven Is Hot Enough
Your oven should be hot enough, prior to cooking the pizza, turn up the heat a minimum of 500F/250F and next heat the stone first for thirty minutes, the longer the better. And put the pizza on the top of the stone with your pizza paddle. Make sure to season some flour or corn meal over it. Let it bake for eight minutes and your pizza will be ready!
One other good material is soapstone. Generally, soapstone is much more pricey than terra cotta, but it will yield a terrific pie that's crispy from edge to edge. A few models also have a stainless-steel serving tray and cutter so you can bring your creation to your table.
To achieve the best results, you'll also require a peel for moving the pizza to and from the stone. Both wood and metal can be purchased. No matter what type you use, top it with a thin layer of corn meal, which will help the dough slide off and on. Sometimes you can buy the stone and peel as a set.
Bary Whyde is a full time author and writes for www.bakingstone.org and other various sites.