Prior to getting my Primavera 70 I cooked pizza on a stone in my oven (probably like everyone other WFO owner). When the outdoor weather is bad, I still use the stone.
Indoors, I have always cooked on the upper oven grate, but never used the broiler function as the heat source. You'd think the broiler-stone combo would give a lot better results than a standard oven bake at 550F, since the stone and oven ceiling would get much closer to 800F. Is this true?
I don't want to burn a pizza by trying the broiler method. And I don't want to crack my stone due to the rapid heat application from the broiler.
If anyone has experience with a broiler-stone pizza, I'd like to hear it.
Indoors, I have always cooked on the upper oven grate, but never used the broiler function as the heat source. You'd think the broiler-stone combo would give a lot better results than a standard oven bake at 550F, since the stone and oven ceiling would get much closer to 800F. Is this true?
I don't want to burn a pizza by trying the broiler method. And I don't want to crack my stone due to the rapid heat application from the broiler.
If anyone has experience with a broiler-stone pizza, I'd like to hear it.
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