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.
Roast a chicken, save a dinner
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
How Wabi-Sabi Works
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)