Gas Pizza
Posted in Restaurant & Catering Equipment on 03/09/2010 09:41 am by adminGas Pizza
Cooking Pizza on a Brick Stone in a Gas Oven- Help?
I purchased a 'Brick Stone' Pizza Pan while I was staying with family in Canada. I made a pizza and baked it in the pan in their electric oven. It cooked perfectly the crust was crisp and it was all evenly baked - just what the pan's box said the brick stone does.
I was so pleased with my purchase that I bought another one and took it home with me, to England.
However, I made pizza at home and baked it in the same pan in my Gas oven and it took longer to cook and the top of the pizza was browned but the crust was still soggy and pale. I left it in longer but the base of the pizza just wouldnt crispen up! I dont know whats wrong, the pan worked perfectly in Canada but here in my gas oven I'm not getting the same results!
I thought it may have been my dough or something but I tried baking a frozen pizza in the pan just to get the same soggy base results!
What can I do to achieve the crispy crust that I got by using an electric oven? 
I have a pizza stone too and we love it. Although our oven is electric, my sister-in-law has a gas oven and stone and uses it without any problem. One thought though...be sure to preheat the oven with the stone in it. If the stone has been allowed to get hot before you put the pizza on it, I don't understand why you would have a problem. I know I didn't preheat the stone a few times and the crust wasn't nearly as good.
Also have you checked the thermostat in your oven? Sometimes gas ovens need to be recalibrated as they get older. Get an oven thermometer (they're cheap) and heat the oven to any temperature. Once it is preheated, check the thermometer to see if it matches the set temperature. If it doesn't you need to reset the thermostat. Your oven manual should tell you how.
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