On Tue, 08 Jun 2004 13:18:19 -0500, IronMaster
> wrote:

> I've been wondering how exactly does a pizza stone help? Will it cook
> your pizza quicker, make the crust crisper, or softer?
>
> When I make thin crust pizza, I roll out the dough and bake it on a flat
> pizza pan. I really like a soft crust much more than a crisp crust.
> How would the stone affect it?

If you bake at a lower temperature (400), it will be softer.
>
> Also if I make stuffed pizza, then I need to keep it in the pan.

Absolutely NOT!!! Bake them directly on the tiles.

> Do you
> still use a stone with deep dish pizza?

Deep dish is completely different. Use a specialized deep
dish pan or a cast iron skillet for that.



Practice safe eating - always use condiments