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!
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