Stone Pizza Kitchen 6/6/09

Bubbly hot and crisp crunch

Last night we made Attempt #2 at baking on the pizza stone! Pizza turned out fabulous -- crunchy thin crust, good gluten and chewiness, not too charred on top but with good bits on the edges. Overall, a very good thin-crust pizza. I baked it at 500F (stone preheated 30 min) on the bottom rung for 13 minutes. Next time, I'm only going to bake it for 10 minutes.

Good drizzle of olive oil, liberal dose of crushed red peppers...mmm crust char!