Dan Richer

Yes, it is very important. People are chronically under preheating their oven.

Yes, it is very important. People are chronically under preheating their oven.

minimum of 45 minutes.

minimum of 45 minutes.

The best thing to do is turn your oven on when you take your dough out of the refrigerator.

The best thing to do is turn your oven on when you take your dough out of the refrigerator.

So I'm turning the oven on well in advance. I use the broiler in a couple of different ways. Sometimes I'll use it in between bakes to reheat the pizza stone. So we take a pizza out. I know I need to close the oven and get that stone hot again. I'll flip on the broiler and that gives that pizza stone a blast of heat.

So I'm turning the oven on well in advance. I use the broiler in a couple of different ways. Sometimes I'll use it in between bakes to reheat the pizza stone. So we take a pizza out. I know I need to close the oven and get that stone hot again. I'll flip on the broiler and that gives that pizza stone a blast of heat.

Let's say you're the bottom of your pizza or the undercarriage has baked at a faster rate than the cheese has melted. throw it under the broiler, finish up the top. If you can afford to have two pizza stones or two pizza steels, that's always best. It increases the amount of thermal mass that you have and it increases your options.

Let's say you're the bottom of your pizza or the undercarriage has baked at a faster rate than the cheese has melted. throw it under the broiler, finish up the top. If you can afford to have two pizza stones or two pizza steels, that's always best. It increases the amount of thermal mass that you have and it increases your options.

Baking pizza is kind of this game of strategy where you know what your end product should be. How you get there, who cares how you get there? So having two pizza stones or pizza steels on two different racks gives you options. So you can start it on the top stone.

Baking pizza is kind of this game of strategy where you know what your end product should be. How you get there, who cares how you get there? So having two pizza stones or pizza steels on two different racks gives you options. So you can start it on the top stone.

And if you notice that the cheese is melting faster than the undercarriage is baking, move it to the other pizza steel that still is fully preheated from your hour-long preheat. That's smart. Every time you you attempt to make pizza, you are you have the opportunity to learn something about the flour, about your oven, about.

And if you notice that the cheese is melting faster than the undercarriage is baking, move it to the other pizza steel that still is fully preheated from your hour-long preheat. That's smart. Every time you you attempt to make pizza, you are you have the opportunity to learn something about the flour, about your oven, about.

needing about anything so you have to bake with your eyes wide open and constantly be thinking about it and and yeah it gets addictive because like for me when i attempt something i want to do great i want to succeed at what whatever i am interested in and with pizza the the more attempts you make the better you get at it

needing about anything so you have to bake with your eyes wide open and constantly be thinking about it and and yeah it gets addictive because like for me when i attempt something i want to do great i want to succeed at what whatever i am interested in and with pizza the the more attempts you make the better you get at it