One thing that really helped me was to put a baking stone in the oven right away when I turn it on and then transferring the pizza to the hot stone (using a pizza piel or rimless baking sheet). It seems to work better than putting the stone in at the same time as the pizza.
Baking stones must always heat up with your oven if you want to get any benifit out of them. If you put them in the oven with your bread, after the pre-heat, it will not absorb enough heat to be effective.
Here's my pizza recipe http://www.food52.com/recipes/4502_una_pizza_rustica_e_autentica_for_sophia_loren If you click the arrows on the picture you can watch Amanda and Merrill demonstrate how it's done.
The three key things to remember; use high gluten flour, let the dough rest overnight, and crank your oven as high as it will go.
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The three key things to remember; use high gluten flour, let the dough rest overnight, and crank your oven as high as it will go.