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.
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4 Comments
Will make this again with some little changes.
One other thing you should NEVER do a stone. Is wash it, adding moisture to it. Some like pristine stones. Get over that. They should be kinda of stained and used and 'rustic' looking.
I'm very, very, bad about cracking pizza stones. Which is mostly cause by me being sloppy adding water to steam a loaf of bread. Cold water stone=crack. Or letting a pot of stew boil over before the stone (which I keep in the bottom rack) before it's up to temp, also 'crack'. Or getting too anxious when using a grill and blasting it with high heat from the outdoor grill..instead of gently raising the temp.
Lahey says pre-heat at 500 degrees for 30 minutes, then turn the broiler on for 10 minutes. The 8" inches Lahey suggests for the stone to be placed away from the broiler, is the middle rack in my electic oven. Will post again tomorrow to report how well it worked.