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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.

asked by mcnyca almost 5 years ago
5 answers 1799 views
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added almost 5 years ago

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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added almost 5 years ago

I re-read the directions again, and I think the answer is there. Like Mr. Vittles suggested, pre-heat the stone.
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.

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Sam1148

Sam is a trusted home cook.

added almost 5 years ago

Always preheat the stone, slowly if you can.

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.

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added almost 5 years ago

A properly maintained and heated stone should handle up to 800 degrees. Far more than most conventional home ovens or broilers are able to achieve

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

The pizza came out almost great. Top had big black blisters and the dough was really tasty. But the bottom didn't get as crisp. Either I didn't heat the stone enough (oven at 500 for 45 minutes and switch to broiler for 15 minutes) or the parchment paper interfers with the browning.
Will make this again with some little changes.