A D V E R T I S E M E N T


Author Topic: Pizza Stone Theory - Deep/Pan/Stuffed  (Read 724 times)

0 Members and 1 Guest are viewing this topic.

Offline SloW8

  • Registered User
  • Posts: 10
  • Location: Utah
  • Apprentice Pie Man
Pizza Stone Theory - Deep/Pan/Stuffed
« on: February 02, 2016, 11:05:33 AM »
Can someone help me understand why you would use a pizza stone when making a pan pizza?  I am used to using a stone to bake directly on but wonder if there are real advantages to using one when a pan is involved. 

Thanks!   

Offline parallei

  • Supporting Member
  • *
  • Posts: 1881
  • Location: Denver, CO
Re: Pizza Stone Theory - Deep/Pan/Stuffed
« Reply #1 on: February 02, 2016, 12:28:47 PM »
When I use my "official" Detroit style pans, I find I get better bottom browning and a bit better rise when I place the pans on my 1/2-inch steel.  I'm sure this is due to the fact that the steel is much more conductive than the air in the oven.  To a lesser extent, I found the same with a stone.  Your milage may vary with your oven.....
« Last Edit: February 02, 2016, 01:11:01 PM by parallei »

Offline mugwump

  • Registered User
  • Posts: 17
Re: Pizza Stone Theory - Deep/Pan/Stuffed
« Reply #2 on: February 03, 2016, 02:46:44 PM »
I've been placing the stone right above the pizza lately get the pizza really heated up.  Not sure if it make a difference...

Offline Garvey

  • Registered User
  • Posts: 790
  • I wish could have pizza every day.
Re: Pizza Stone Theory - Deep/Pan/Stuffed
« Reply #3 on: February 04, 2016, 11:29:40 PM »
Thermal mass.  Your oven drop 50 degrees when you open it, but the stone is hot. Also, as your oven cycles on and off, te stone moderates the temperature swings.

A D V E R T I S E M E N T