this post was submitted on 25 Aug 2023
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Asklemmy

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[โ€“] JohnnyEnzyme@lemm.ee 2 points 1 year ago (1 children)

In short, they can hold a lot more heat than the stones, mimicking the effect of professional pizza ovens.

So the idea is to cook a pizza in the shortest possible time in order to thoroughly cook the dough and outer layers, whilst leaving the ingredients with a delightful freshness. With a conventional oven the process takes much longer, tending to cook everything evenly, producing a drier pizza in which you don't get that 'brick oven effect.'

I've tried the stones myself, heating them on max heat for a whole hour beforehand. They can help a bit, but it's still not the same. All that's my take on the situation, anyway.

I checked the FV just now and I don't see a pizza community here that goes in to this stuff. Unfortunately for now, you'll have to visit the evil empire for more precise info.

[โ€“] Navigate@partizle.com 3 points 1 year ago* (last edited 1 year ago) (1 children)

pizzamaking.com is a great old style forum that has more info than the evil empire

I do wish there was an active community for it here too though

[โ€“] MDKAOD@lemmy.ml 2 points 1 year ago

Thanks for the tip!