On Sun, 13 Jul 2008 03:35:18 GMT, "Dirty Harry" >
wrote:

>
>"Christine Dabney" > wrote in message
>>
>> Peter Reinhardt recommends that when you are baking pizza, to heat the
>> oven for a full hour at least, at it's highest setting, which is
>> usually 500 or 550. With the pizza stone in it: like you said, you
>> want both the oven AND the pizza stone blazingly hot.
>>
>> I do this for bread as well...other than just pizza.
>>
>> Christine
>
>Thanks for the tip, I wouldn't have thought of that. The recipe I'm using
>calls for 425,
>http://www.aspoonfulofsugar.net/blog..._focaccia.html think I
>should go higher or try 425 with a really good pre-heat? Or turn it up to
>500 and then down to 425 one i put the bread in?
>
I use 475°-500° all the way and pizza does very nicely. If you're
making focaccia in a sheet pan, 450° should be fine.... at least
that's how I do it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West