I try to make pizza every week. I have used 2 pizza stones in my process for several years now, but not stacked together. I have 1 stone at the very top and the other one at the next to lowest position. I don't have a top element so I have the room to get a pie on there safely. I found that the lowest position is too close to the flame and would get too hot and burn the bottoms of the pies before the tops were done. For Christmas this year I got a steel and that now goes in the top. The crust on the pies is much better with a beautiful crispness to it without drying out.

So my process goes like this. A fresh pie goes on the top stone. While that begins to cook, I prep the next dough. After that dough is stretched and oiled, the pizza in the oven gets spun and moved to the lower stone. Then the fresh dough goes onto the peel, sauced and topped and on to the top stone. I stretch and oil another dough, pull the finished pie from the bottom stone, spin and move the other pie, then sauce and top another and onto the top stone. I can crank out a pie every 3 to 4 minutes this way. On a typical night I am making 4 pies but I've made up to 20 pies in one night this way.

• Reply