Paul's Pizza Tips: Double Pizza Stone Method
Paul writes: Hi Albert, I was just browsing your website, in search of a brilliant tomato sauce recipe. I've been trying to reverse-engineer pizza for a number of decades now. Here's a tip I didn't see on your website: Don't buy just one Pizza Stone. Buy TWO. Use the first stone normally (i.e. put the pizza on it). Put a second oven rack in its highest position and put the second pizza stone on it - i.e. above the pizza. Now there is a stone above and below the pizza. It makes a huge difference - pizzeria oven quality. Keeps the oven temperature steady as a rock (:-) - something which electric ovens can't otherwise achieve. The toppings brown nicely and the crust puffs up delicately. Obviously, you have to put both of the stones in the oven before pre-heating (which takes longer with the two stones). Here is another tip, told to me by a food chemist who consulted with the bread industry - season your dough at least overnight. I use a bread machin...