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The pizza stone trick I stole from a pizzeria in Brooklyn
My crusts were always soggy on the bottom. Drove me nuts for months. Tried different flours, different temps, nothing worked. Then I talked to this old baker at a spot in Brooklyn. He told me to preheat my pizza stone for a full hour at 550. Then right before I slide the pizza on, I sprinkle a thin layer of cornmeal on the stone. Not just a dusting, a real layer. That extra buffer soaks up the moisture from the dough before it can steam. First pie I tried it on? Crispy as hell. Has anyone else got a weird trick from a pro that sounded dumb but actually worked?
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