Question about converting New York Pizza Crust recipe from metal to pizza stone?
Okay New Yorkers! I can't find this particular question in my Chowhound search so please accept my apologies if this question has been asked before.
I am buying my first pizza stone after years of making pizza on a regular "metal pan". I am wondering how to convert my oven temperature and cooking time to adjust for a pizza stone when making a New York pizza dough recipe?
FYI: The pizza dough recipe is a yeast/bread flour recipe that indicates a 500 degree oven for about 7-10 minutes depending on the pizza.
Also, if anyone has a foolproof New York crust (and I mean REAL New York crust) that they want to share, I would be sooooooo grateful to try another one.
Thank you fellow Chowhounds!
Happy Holidays to all!
The trick is getting your oven & pizza stone as hot as you can get it. I preheat for about 30 mins minimum at 500, but some others go so far as to disable the lock on their ovens and use the "clean" feature. (Personally I'm scared of the clean feature, so...)
As for recipes, it's actually more about getting a good feel for your dough. I use a simple dough of about 3 cups flour to 2T yeast, a teaspoon of salt, a bit of honey to if I'm in the mood, and about a tablespoon of olive oil with enough water (about 1 1/2 c?) to make a soft dough. I do proof my yeast in a bit of warm water (and honey if I'm using it) but I don't think it's necessary. My one trick - I want a dough that's *just* pulled together enough to pull out of the bowl, give a few soft kneads on a floured surface, then into a big oiled bowl to rise, sticking to my hands the whole time. I find the soft dough in the initial stage allows the yeast to grow and rise more quickly, so after about a 30 minute rise I should have a dough that I can work with (by giving another few kneads in flour) easily as long as I work quickly. I always get the desired slight char, chewiness and lightness all at once. Honestly, it's really all about the super hot stone, I think.
(I'm a Texan but spent most of my formative years in CT & NY so I feel my NY style pizza cred is legit.)