Sheet Pan Vs Stone for French Bread Pizza

[JAE]

Do you ever "make" the Stouffer's French Bread Pizza's? Whenever they go on sale, I buy a few boxes for the boys, including DH. Well, I just finally discovered the quick directions on the back of the box. First, you preheat the oven to 425 with the pan in the oven. No pizza in the oven, yet because you cook them in the microwave for 1 1/2 minutes to 2 1/2 minutes. When the oven is heated you place the pizzas on the preheated pan. It takes 5-7 minutes to bake them. Sooo much faster than baking them the entire time in the oven. It always seems to take forever. The pizzas on the sheet pans turn out very good. They aren't hard as a rock. They are nice and crisp with no mushiness.

I just discovered this since receiving my sheet pans. I figured I shouldn't preheat my oven with my stone inside to bake these pizzas. Could I use a stone to do this or is it bad for the stone to be preheated? The pizza is partially cooked and not cold any longer.

 

[KellyTheChef]

JAE~

I would think that you COULD preheat the stone, and then add the pizza. Since you said they aren't cold at that point, it should not cause thermal shock.

 

[jrstephens]

I eat them a lot. I always cook them on my stone and I have them and the stone in the oven during pre-heat. I do agree they are hard as a rock though! So, I will be trying my metal pan the next time I get to eat one.

 

[wadesgirl]

I agree with Jennifer. Try preheating with them in the oven. It would do the same thing as warming them up in the microwave.

 

[DebbieJ]

I used my metal sheet pan to reheat some Chicago deep dish and it worked great!

 

[JAE]

Generally, I like to use the stones because they keep the pizza warm, but this French bread pizza is so hard. I will try it again, following the same insructions, but I'll try a stone to see if it's crispy rather than hard like on the sheet pan. I'll report back. Of course, I don't have any left. I'll be waiting until they are on sale again.