"Ever wondered why pizzeria pizza has that signature snap while homemade pizza crust can taste dense and soft? The answer lies in moisture and temperature. Home ovens trap steam, which is the enemy of a crisp crust. Home ovens also only reach 500°F, whereas wood-fired ovens can reach temperatures of 900°F to 1000°F. A pizza stone is porous. When you add homemade pizza dough onto a blazing hot surface, the stone absorbs moisture from the dough while simultaneously blasting it with stored heat."
"I'll admit it, even after years of experience I still get a little nervous transferring my dough to the blazing hot stone. But here's the thing: using a pizza stone is the only way to achieve that perfect crispy on the outside, chewy on the inside pizza crust. Outdoor pizza ovens are expensive, so at around $35, a pizza stone is a steal for a homemade margherita pizza that tastes like it's straight out of Naples!"
A pizza stone's porosity and stored heat create a crisp exterior and chewy interior by absorbing moisture from dough and radiating intense heat. Home ovens trap steam and run much cooler than wood-fired ovens, which limits crust snap without a heat-retaining surface. Ceramic stones require long preheating because ceramic absorbs heat slowly. Proper stone care includes avoiding placing a cold stone into a hot oven, never submerging the stone in water, minimizing movement, and transporting only when room temperature. A pizza stone offers an affordable way to approximate outdoor-oven results at home.
Read at A Couple Cooks
Unable to calculate read time
Collection
[
|
...
]