### Author Topic: Pizza stone temperature  (Read 1080 times)

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#### cualcrees

• Registered User
• Posts: 3
• I Love Pizza!
##### Pizza stone temperature
« on: July 19, 2014, 01:19:56 PM »
Hello! I've got a question regarding the temperature of my pizza stone.

I've read that you should preheat your oven with the stone inside for at least an hour before placing your pizza on it.

However, my oven reaches 500 Fahrenheit in less than 20 minutes, and using a IR thermometer, it shows that the stone is at the same temperature after those 20 minutes, as well. So, I'm confused, should I still wait an extra 45 minutes or an hour before placing the pizza on the stone, even if the thermometer shows the stone is already at 500 Fahrenheit?

Because a part of me thinks that there's no way the stone is as hot and ready after only 20 minutes or less...

Thoughts?

#### TXCraig1

• Supporting Member
• Posts: 19414
• Location: Houston, TX
##### Re: Pizza stone temperature
« Reply #1 on: July 19, 2014, 01:34:34 PM »
The surface temp doesn't necessarily represent the internal temp. If the stone is not thoroughly saturated with heat, you would be better off not using it. The extended time is to see that it is.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### cualcrees

• Registered User
• Posts: 3
• I Love Pizza!
##### Re: Pizza stone temperature
« Reply #2 on: July 19, 2014, 01:58:19 PM »
The surface temp doesn't necessarily represent the internal temp. If the stone is not thoroughly saturated with heat, you would be better off not using it. The extended time is to see that it is.

Thanks!

#### Chicago Bob

• Posts: 12618
• Location: Durham,NC
• Easy peazzy
##### Re: Pizza stone temperature
« Reply #3 on: July 19, 2014, 03:31:01 PM »
The surface temp doesn't necessarily represent the internal temp. If the stone is not thoroughly saturated with heat, you would be better off not using it. The extended time is to see that it is.
you can use perforated pans or screens cualcrees but depending on the style of pizza, it may suffer quality of bake.

this is why i went to the blackstone pizza oven.
"Care Free Highway...let me slip away on you"

#### TXCraig1

• Supporting Member
• Posts: 19414
• Location: Houston, TX
##### Re: Pizza stone temperature
« Reply #4 on: July 19, 2014, 03:50:19 PM »
you can use perforated pans or screens cualcrees but depending on the style of pizza, it may suffer quality of bake.

this is why i went to the blackstone pizza oven.

Make Bob give you half his commission if you buy one.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### Chicago Bob

• Posts: 12618
• Location: Durham,NC
• Easy peazzy
##### Re: Pizza stone temperature
« Reply #5 on: July 19, 2014, 03:59:21 PM »

Make Bob give you half his commission if you buy one.
just pm me caul an i`ll see if we can get my BS Boys to slice you a nice newb introductory price.
"Care Free Highway...let me slip away on you"

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