Tweet
I have had a couple of email questions recently on how to get char marks using a pizza stone. While it is definitely easier to get great oven spring and char marks with a wood oven, you can do it with the FB pizza stone. We had pizza with the kids this weekend, and here are a couple of so-so photos. I think one man's char is another man's burned pizza. :-)
Things I would add are:
This was two FB stones in an oven set to 550?F, with the top burner, bottom burner and convection all going. Because the convection blows from the back, I should have turned the pizzas once (ooops). These both cooking in a little less than 5 minutes.
The dough was 65% Caputo Rosso, which I have completely fallen in love with. I threw (actually threw), these two pizza bases two feet in the air and the dough was great. No tears and nice, even extension.
Wahoo!
James
Things I would add are:
This was two FB stones in an oven set to 550?F, with the top burner, bottom burner and convection all going. Because the convection blows from the back, I should have turned the pizzas once (ooops). These both cooking in a little less than 5 minutes.
The dough was 65% Caputo Rosso, which I have completely fallen in love with. I threw (actually threw), these two pizza bases two feet in the air and the dough was great. No tears and nice, even extension.
Wahoo!
James
Comment