Originally Posted by randallr
I made it again tonight and will post pictures later. I definitely need a pizza stone. I was able to get my over to 550 and the center of the crust still wasn't quite crunchy enough. I think a pizza stone should solve the issue perfectly. Are they all the same? I've seen them anywhere from $10 to $50.
The thicker the better, but I wouldn't pay more than $25 for one. Make sure there is some convenient way to pull it out of the oven (which is where tiles may not be so great). I can be a bit of a klutz sometimes when armed with a peel, so I prefer to remove the stone to place the pizza atop it. I did some experiments today: First pizza was baked at 450 degrees, second one at 550+. The 450 pizza took considerably longer (d'uh), and by the time the toppings were done, the bottom crust was kinda hard and dense. Not terrible, but not my favourite. The second one was quick, and the bottom was slightly crispy, yet spongy on the inside. Definitely better. What I don't like about cranking my oven up so high is that the corn meal starts burning quite quickly on the pizza stone, which produces smoke.