285080 Tue May 09 00:13:41 -0700 2006 14 31 Home Cooking 0 1525724 just bought a pizza stone. i was thinking of buying some already made pizza dough and making a pizza. how should the temperature be and how long should i bake for? also, i would like to know your best recipes for home made pizza..including pizza sauces. thanks for sharing! Tue May 09 00:13:41 -0700 2006 0 yum 1 1525732 I set my oven to max and let the stones pre-heat, on bottom rack of the oven for quite awhile, >30 min. once it is at high temp. I use a bread machine recipe for dough and a bottled tomato sauce with whatever cheeses are on hand that sound good. I would suggest smallish pizzas at first, as they are easier to slide off of a peel with cornmeal as a sliding agent. Tue May 09 01:04:46 -0700 2006 1525724 0 sel 2 1525741 Put the pie on parchment paper atop the peel, and sliding is all the easier. Tue May 09 04:51:37 -0700 2006 1525732 0 Karl S 3 1525762 just be sure the parchment doesn't overhang the stone Tue May 09 08:25:47 -0700 2006 1525741 0 mark 4 1525814 Mine overhangs and it's not a problem. So it gets black. I do make thin-crust pizza though, which cooks quicker. I don't use sauce, but shredded, well-drained canned tomatoes. Tue May 09 11:41:59 -0700 2006 1525762 0 Aromatherapy 3 1525782 Good tip. I've never thought of that. Thanks. Tue May 09 09:59:13 -0700 2006 1525741 0 Scott V 1 1525789 If you can, set your pizza stone on the floor of the oven rather than on a rack. I heat my gas oven to 550 for at least an hour. When I make thin-crust pizza, which is what I usually do, it bakes in no more than 6 minutes--and I start checking at 5. Depending on where you place your stone, how thick your crust is, and how hot your oven gets, it could take 10 to 12 minutes to bake. I'm sure you'll have lots of fun experimenting to see what works best for you. Tue May 09 10:34:28 -0700 2006 1525724 0 JoanN 2 1525813 Ya know, I've set my stone on the floor of my oven, and now, I swear, it's a little warped (the oven floor) Has this happened to anyone? Do you think it matters? Link: http://www.bistrodraw.com/ Tue May 09 11:34:28 -0700 2006 1525789 0 galleygirl 3 1525867 Truth to tell, I use tiles, not a stone. But, no. No warping of the oven floor. Haven't heard of that one before. Tue May 09 14:37:56 -0700 2006 1525813 0 JoanN 3 1525985 I leave my pizza stones on the bottom of my oven and there's no warping. BTW: I bake my pies directly on the pizza stones to brown the bottom crusts, and it works great! Tue May 09 22:21:36 -0700 2006 1525813 0 Claudette 1 1525858 In case you ever break or lose your pizza stone, you can do what I did after taking a tip from Alton Brown (Good Eats on Food Network) I bought unglazed quarry tile from Home Depot for a total of $1.72, and it works just as well as the $20 pizza stone I got for Xmas. If you like a nice crispy crust, even on thick crust (the inside still stays chewy), I put the stone on the bottom rack of the oven and preheat the oven to the highest temp it can reach. Right before I slide the pizza in, I put a pan of hot water underneath the stone. This will create steam when combined with the warm oven, and the steam helps create and set a nice crisp crust. We used this method a lot in culinary school when making french baguettes, and my pal Alton Brown also reminded me of this tip for pizza making. Definately use corn meal to keep the dough from sticking, it works great and tastes good too. The best sauce I have ever tasted was made as follows: buy a jar of olive oil soaked sun dried tomatoes, preferably the kind that also has garlic and seasonings in it. I take the whole thing, with a little oil from the jar, and puree it. Spread on the dough, top with spicy italian sausage and mozzarella, and you are all set. Have fun experimenting! Tue May 09 14:11:05 -0700 2006 1525724 0 Leena T. 1 1525926 I just tried the Alton Brown pizza dough recipe and it turned out great. Only issue, you have to plan to make it the day before because it rises for at least 24 hours in the fridge. You could also make it several days ahead too I think. Tue May 09 17:17:13 -0700 2006 1525724 0 gp 1 1526048 Try and be careful not to drop anything cold on the stone. Mine broke when trying to add tomatoes to a pizza already cooking and they hit the stone. Happily, I have a new one. They are so awesome for baking bread and rolls as well. Wed May 10 13:10:56 -0700 2006 1525724 0 Mila 1 1526567 This might be a little late but if you have a Trader Joe's nearby I love their pizza dough with their jarred sun-dried tomato pesto for sauce, topped with some of their quattro formaggio cheese and diced chicken breast. If I'm really in a hurry I use their 'just chicken' pieces. (Can you tell I have a TJ's on my way home from work?) And I put my pizza stone on my grill instead of in the oven. This way I can have pizza all summer without heating up the house. Sun May 14 03:14:51 -0700 2006 1525724 0 Cindy 1 1528862 for sauce I drain a can of San Marzano tomatoes, add some Penzeys pizza seasoning and blend it. Like the dough, let it sit for 24 hours before you use it. The stone is great but you can also use a pizza screen you can buy off ebay for a few bucks. For cheese, try 1/3 whole milk mozzarella, 1/3 provalone and 1/3 monterey jack. Mozz by itself is kind of bland. Sat May 27 13:28:08 -0700 2006 1525724 0 mike