A question about a recipe: Jim Lahey's No-Knead Pizza Dough

I have a question about the recipe "Jim Lahey's No-Knead Pizza Dough" from Genius Recipes. I am a little apprehensive about puting my pizza stone so close to the broiler. I usally heat the stone on the bottom rack at 500 degrees for 30-45 minutes. The same way I'm hesitant to use the stone on my gas Weber grill, I think so close to the broiler would also be high enough heat to crack the stone. My stone is 1/2" thick and have used it for years. Hate to lose it.

  • Posted by: mcnyca
  • February 6, 2012
  • 1738 views
  • 1 Comment

1 Comment

Mr_Vittles February 6, 2012
Preheat the stone, on the top rack. If the stone is good, then your stone won't crack. Honestly, if you are worried about worry stone, keep in the middle. You won't get as good of results, but your stone will be safer. I use cast iron so it is not as big of a worry for me, just make sure it was adegqute (i.e. 45 minutes) to preheat, start it when the oven is cold.
 
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