How do I adjust cooking times with a pizza stone for the perfect crust?

[monicaD]

Hello,


I was asked about cooking times with the pizza stone. I have searched some answers on here but am a bit more confused. Should the time/temp be adjusted according to crust? If so, what are the recommendations? Thank you in advance


Monica

 

[pampered1224]

This may sound funny but I do not think there is a "time table". I use mine all the time and go by sight. If the pizza looks done, and I use 350 to 450, its done depending on package directions. You will most like need to add several minutes. Homemade crust is a 350. I bake it about 5 minutes before putting toppings on.
450 degrees is the max on stoneware. "Do not place dense, frozen food items (chicken breasts, pot pies, roasts or chops) on Stoneware. Always thaw dense, frozen food in refrigerator prior to baking.: I think at one time this also meant not to do rising crust pizza. There is something odd about the way it heats up that can crack the stone. Never tried it so I do not know if that holds true any more. I do know you can not cook something wrapped in foil on the stone. The foil cools too quickly when removed from the oven and shocks the stone. Any of the PC recipes of course tell you the times. I found that baking cookies, rolls or breads, you just add a few more minutes to the recommended bake times. HTH!

 

[lt1jane]

I add 5-10 minutes to the baking time and go by smell and looks (if you can smell it and it looks good, it's probably ready even if the timer has time on it) Also, I don't bother the preheat my oven, the biggest reason I add the time.