Do you put the pizza stone directly on the oven rack?

Can I put my OONI pizza stone in the oven?

Yes!

I bake my pizza on my OONI pizza stone on a gas grill or oven. It's definitely more than sufficient for baking pizza on, especially since you can throw it in the oven to cool as well.

Can I use a skillet instead? It's totally fine to use a skillet! The only downside is that it'll take longer to heat up, so it might be hard to flip the pie. If you have a skillet with a non-stick surface, the heat will transfer to the non-stick surface really quickly, and once it warms up a bit, you'll be able to transfer the pizza to the stone more easily.

Can I use a pizza stone outside? You absolutely can use your OONI pizza stone outside! Can I use my pizza stone inside? You absolutely can use your OONI pizza stone inside. It won't get as hot as an oven, but it's still perfectly fine for pizza.

Is there a difference between "oven" and "gas" cooking methods? To be honest, there isn't much of a difference between them. When people say "oven," they mean that they're using an electric oven. They don't care about gas or electric. So yes, if they say "oven" they mean electric.

In our case, we have a gas oven, but they would refer to it as an electric oven because we're talking about the electric ovens used in electric ovens. We use the term "gas" interchangeably with "electric" in this guide because we're talking about gas as well as electric ovens.

If you're having trouble getting comfortable, feel free to ask for help! We love helping our readers, and most of the time, we're happy to answer any questions that you might have about the product. Just give us a call at 1-888-922-2810 or send an email to support@oonipizzaguide.

Do you put the pizza stone directly on the oven rack?

What size are your oven, do you know?

It's on a pizza screen that I put directly on the oven rack. I don't think it has anything to do with the size of the oven. And the oven has a single rack and a single tray, the top part of the oven is a little shorter than the lower part so the pizza always lands about an inch or two lower than it should be.

Quote: Originally Posted by sally. Oh it sounds like the pizza will get too brown and there will be holes in the bottom crust. Don't know if that's an issue.

I would really appreciate the help. It's still relatively early in the morning, I'll try my best to reply promptly.

Thanks. The bottom didn't really get much browning at all, and I wasn't able to notice any holes. It was kind of flat though, but I was able to place it on top of the crust evenly (the middle got slightly burnt). The edges didn't seem to brown well either.

Just to double check, did you use a pizza stone and did you put it directly on the oven rack, or did you use a pizza screen? I use a large size oven. I use a pizza stone on the bottom and leave it alone. I just use an oven baking sheet on top.

If I put the pizzeria stone directly on the oven rack, would that make it easier to get the edges of the bottom done without burning them off. I am confused because I only have a single rack. You are saying it might not be the size of the rack. Is that right?

If the pizza pan that I use for baking has holes in the bottom, it may be a good idea to make sure the oven rack isn't touching the pan. I assume you wouldn't do that with a pizza stone. You'd be baking on a wire rack or screen, right?

Thank you for the information. Well, I'm going to experiment a bit more and hopefully I'll get more feedback soon. Sorry for the delay in response, I've been on the go all day. I use a normal pizza screen as stated above. It's a round plastic one with handles, usually comes with the pizza pan.

What temperature do you bake a pizza stone?

I love pizza and have been cooking and baking for years, but have never known the actual answer to this.

At what temperature does a pizza stone bake best? I'm guessing maybe 200-300? A properly seasoned pizza stone can last for years. However, the best oven is temperature controlled and you must bake the stone at the correct temperature for the longest possible time (the entire time of your pizza) to achieve maximum benefits.

A pizza stone heats up very quickly and then takes some time to reach room temperature before baking. There are two approaches.

1) Use convection (turn off the oven) during the first 5 minutes of preheating and then just set the timer to 45 minutes or so. Do not check temperature in between. Set oven to 450 degrees, turn off convection, put pizza stone on bottom rack and close door. After 30 minutes, turn convection back on, raise temperature to 450 and continue baking.

2) Use convection during the entire preheating time, but do check and adjust temperature every 10-15 minutes after that time is over. This approach gives a slightly quicker oven with less energy use.

These two options take about the same amount of time. The convection will also eliminate oven hot spots.

At ? I always bake at 425 or 450, never over 500. I have never found that it's a difference in a preheated stone vs. If I didn't preheat the stone my first pizza always turned out too crispy. Even if I baked them too long. My advice is just to get one with good reviews. You can also bake a second stone while the first is still under the oven.

I bake pizzas in a homebuilt wood oven built by my dad. I use cast iron baking pans and use a homebuilt pizza cutter (for more info, click here.) We have also used a regular pizza stone with the same results.

In our experience, if you wait until the oven has achieved its full temperature, it will overheat. I prefer convection or open flame methods of heating pizza stones.

My advice: don't be afraid to experiment. With a simple, cheap pizza cutter, you can make yourself a decent pie. You can also do this outdoors. Try it!