The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Heating a Baking Stone with the Broiler for Pizza Making

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Eco RI's picture
Eco RI

Heating a Baking Stone with the Broiler for Pizza Making

Long time lurker, first time poster. I cannot thank the members of this forum with the help and information and i have silently received.


So here's my quandry: If one of the goals of pizza making is to get the oven as close to 830 F as possible, would using the broiler to preheat the oven and baking stone be a good idea? Could I bake off the pizza using the broiler? I know that the broiler generally produces a much more intense heat than the normal burner/elements. Could using the broiler to preheat the stone and heat the oven past its ~550 F mark really happen?


I'm going to damn the torpedoes and go full speed ahead with this one. I've got a ball of dough in ferment and will try several pizzas tonight at varying heights from the broiler, using only margherita toppings. I'll post results as they happen.  Let me know if you have any suggestions/input/safety warnings/horror stories about using a similar technique.

SteveB's picture
SteveB

The technique of using the broiler to heat a baking stone to higher than standard oven temperatures for pizza making is described, among other places, here:


http://www.breadcetera.com/?p=65


 


SteveB


www.breadcetera.com

larryparis10's picture
larryparis10

I'm not oven repair technician, but if the sensor circuit gets a 600 plus temperature you will get a fault code (If in self-clean mode, the temperature would be much higher to trigger the code. 


Advice that makes sense to me is to heat your stone for an hour, at say 500 degrees, before peeling your pizza would probably satisfy your desire to imitate your neighborhood pizzaria. It does mine, for whatever that's worth :-)

catlick's picture
catlick

I heated up oven 500 deg. with pizza stones on the botton for an hour and then with the convection going for another 15 minutes (brought it up to 639 according to my laser temp. gauge.  Leaving the convection on, I turned on the infrared broiler til it was going good, and then threw that pizza on the stone!  I think it took about 7 minutes and my pizza wass bubbly and blisted and slightly charred just like I like it!  If I can figure out how to attatch a photo I took with my iphone I'll get the pic for you!  It was SO freakin' delicious.....


 

TimandGlendaG's picture
TimandGlendaG

what would happen if the stone was placed in the oven in the self-clean mode?

mrfrost's picture
mrfrost

Nybakers.com actually recommends doing so for their stones(for cleaning). Be aware that the stone will be placed in the "cold oven".


However, for the thinner, cheaper entry level "pizza stones"(so to speak), and tiles, I suspect the practice will hasten their demise(cracking, in other words).


ps: There are actually those that "modify" their ovens and bake pizzas using the self cleaning mode. No recommendations on that here(one way or another).

Librarian's picture
Librarian

I think this depends on how well your oven distributes the heat... If you have a top broiler I think you can generate a lot more heat on the stone if its on the top rack, but this will surely vary with the price range of your oven, but for baking the pizza youd have to switch it lower, and loose a lot of heat in the process. Imho it is not only about the stone but the general heat all together, last time i threw some water in the cast iron pan on the bottom for some steam, the pizza rose significantly better and was done 1,5 min before the other 2 before... I always put the broiler back on in between making the next one, then turn it off to not charr the top...