Cooking Pizza on a Brick Stone in a Gas Oven- Help?
Question by CuriousGeorge: Cooking Pizza on a Brick Stone in a Gas Oven- Help?
I purchased a 'Brick Stone' Pizza Pan while I was staying with family in Canada. I made a pizza and baked it in the pan in their electric oven. It cooked perfectly the crust was crisp and it was all evenly baked - just what the pan's box said the brick stone does.
I was so pleased with my purchase that I bought another one and took it home with me, to England.
However, I made pizza at home and baked it in the same pan in my Gas oven and it took longer to cook and the top of the pizza was browned but the crust was still soggy and pale. I left it in longer but the base of the pizza just wouldnt crispen up! I dont know whats wrong, the pan worked perfectly in Canada but here in my gas oven I'm not getting the same results!
I thought it may have been my dough or something but I tried baking a frozen pizza in the pan just to get the same soggy base results!
What can I do to achieve the crispy crust that I got by using an electric oven? 
Best answer:
Answer by kathy_is_a_nurse
I have a pizza stone too and we love it. Although our oven is electric, my sister-in-law has a gas oven and stone and uses it without any problem. One thought though...be sure to preheat the oven with the stone in it. If the stone has been allowed to get hot before you put the pizza on it, I don't understand why you would have a problem. I know I didn't preheat the stone a few times and the crust wasn't nearly as good.
Also have you checked the thermostat in your oven? Sometimes gas ovens need to be recalibrated as they get older. Get an oven thermometer (they're cheap) and heat the oven to any temperature. Once it is preheated, check the thermometer to see if it matches the set temperature. If it doesn't you need to reset the thermostat. Your oven manual should tell you how.
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I think you should preheat both the oven and the stone well before putting the dough on the stone as gas ovens take longer to heat. The pizza needs to be cooked quickly and at high temperature.
Also place the stone in the lowest shelf, as much near to the bottom of the oven as possible. this will help the crust to be crispy and not burn out. If after the crust is crispy the upper side is still not well done, place the stone a little bit upwards.
Be aware that once the stone is heated it will keep the heat inside which means that even though you are not giving more heat to the stone, the food will keep cooking from the heat saved in the stone. So you should try by preheating the oven and the stone as much nearer to the bottom of the oven as possible, once the stone is preheated you can move it up one level. Or you can leave it near the bottom and see which option works best
It works pretty much like an iron plate, once it heats, it mantains heat in the material for a long time.
Good luck
The oven and stone have to be very hot first! Wait 10 – 15 min before putting in pizza.
I always leave my stone in the our gas oven. It took a while to perfect, but I had to move it closer to the bottom of the stove.
I usually preheat my oven to 500 degrees F for approx. 30 minutes with the stone in it before cooking the pizza.
I make sure the oven temp is right by using a temp. gauge that I put in the oven.
When I pound out the dough, i put corn meal on the peel to make sure that it slides off nice. I slide the pizza on the stone using a pizza peel.
It usually cooks in just about 7-9 minutes.
My stone is unglazed quarry tiles from the home improvement center. They cost approx. 30 cents a piece and I have 9 of them. Better than the stone at the store for 30 bucks.