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Apr 16, 2011 12:20 PM

How would you make a better home pizza oven?

I've been making pizzas at home now and I'm having a little problem with heat distibution.
I have my stone on the bottom of my oven, heat it up for an hour at 550, but when I put in my pizza,
the bottom of the pizza cooks more rapidly than the top. I was thinking about getting a second stone and placing it on a rack in the middle of the oven. Do you think that would help with my problem?

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  1. The Idea of a Pizza stone is that the bottom cooks faster than the top.

    1. And on that thought you could just skip the pizza stone entirely and just bake it on a sheet.

      1. but when I put in my pizza, the bottom of the pizza cooks more rapidly than the top.


        That's a good thing.

        Unless you are making a calzone, you want the crust to cook quicker than the toppings

        1. Maybe you don't need to heat it for so long. Half an hour is plenty with our stone.

          1. I find that putting my stone on the lowest rack setting works better than having the stone on the floor of my (gas) stove. My stove goes to about 550 degree F. If I totally preheat the stone on the floor, the bottom crust burns before the top cooks. I think it's best to preheat the stone 30 minutes at a minimum, preferably 45+

            But also keep in mind: different pizza dough recipes vary in their behaviors at high temp, so you ultimately need to find what works best for your preferred dough through experimentation. Good luck!

            5 Replies
            1. re: Bada Bing

              a little "Brusca" on the crust is a good thing.

              1. re: ospreycove

                Sorry if i was a little unclear, but the the bottom burns before the top has a chance to get any color or ,if i'm making a pizza with cheese, before the cheese melts. I thought maybe a second stone would serve two purposes, help the top bake a bit quicker, and maybe increase the ovens overall temperature. Isn't a scalding hot oven the one of secrets to good pizza anyway?

                1. re: TVC15

                  Move the stone up to a higher rack. I'd also make sure that your crust is thin enough and you don't have too many toppings. As pizza gets thicker it needs a lower temp to cook evenly through all that crust and topping. Super high heat makes awesome pizza but it needs to be thin crust and not a lot of toppings. I cook mine outside on a ceramic grill with a stone at 700+ dome temp.

                  1. re: rasputina

                    +1. Where the stone is, is not the problem. For a better result with the same style pie the OP could try to use room temperature cheese. If there's meat like sausage, per-cook it. I think a thinner crust would also help.

                2. re: ospreycove

                  Agreed. But I'm talking way more than a little!