Originally Posted by
bpratt
I've found 550 Fahrenheit on convection (as hot as my oven will go) works well in combination with a pizza stone. The key is to let the oven hold at 550 for a good 15-20 minutes before putting the pizza in, so that the stone also gets up to temperature.
this is for thin crust, using this dough recipe:
3 1/4 cups flour
1 cup hot water, with 2 1/4 teaspoons yeast and 1 tablespoon honey stirred in
2 teaspoons salt
2 tablespoons olive oil
knead in cuisinart for 1 minute with dough blade, then let rise for 75 minutes covered in dark location.
Bob
This is pretty much what I do except I do not have a bread machine. I also make my own pizza sauce as it is much better than any of the jar/can stuff. You are right about keeping the stone in the oven as long as possible before putting the dough on as it does make a big difference.