[quote=scaredycat]a pizza stone will help. I use my pizza stone a lot–i put lots of things on it. i cooked french fries and eggs for dinner last night, i put the frozen frenchfries on the stone; not sure it makes a difference, but since i have the stone, i want to use it. i think i may have a low quality pizza stone though. it was very inexpensive. maybe try a better stone, or rent it instead of buying it.[/quote]
Are you getting your stone super hot before using it – that’s the key. We do homemade pizza a lot and the key is to preheat the stone HOT, then put the pizza directly on the stone (not in a pan). (Corn meal helps for sliding the pizza on/off the stone – and you need a pizza paddle.)
It’s all about thermal mass. If you don’t preheat the stone super hot then it actually can draw heat OUT of the cooking item. It should be hotter than the oven temp.
I have a friend who’s got a pizza oven in the backyard – wood fired… He starts getting it hot more than an hour before he wants to cook in it. But he produces FABULOUS crispy, thin crust pizza – like you’d find in Naples. He’s a professional chef so he’s worked hard to perfect his system at home.
