Bennolli's Baking Tips—baking stone

Tips for Great Pizza
For best results, cook only one pizza at a time.

For an extra crispy crust, carefully remove pizza from tray during the final 4-5 minutes of baking, and bake directly on oven rack.

Refrigerate pizza if you are not going to use within an hour of purchase. Let pizza come to room temperature for 15 minutes before cooking.

Pizza and crust are best the same day they are made, but may be refrigerated and used the next day.

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1. Place the baking stone (without pizza) on the oven’s center rack, and preheat the oven to 425°. Preheat the stone for 15 minutes.

2. Remove plastic wrap and place the pizza and tray on the baking stone.

3. Check pizza after 3 minutes. If bubbles appear, puncture with a fork. Rotate the pizza for even baking.

4. After another 3 minutes, remove the tray from the pizza, leaving the pie directly on the baking stone. Continue baking.

5. Typical baking times are 8-12 minutes for thin crusts and light toppings, 10-18 minutes for thick crusts and heavy toppings.

6. Remove pizza from tshe oven, return it to the baking tray. Let it cool for a few minutes. Slice & enjoy!

Do not re-use the baking tray or reheat the pizza on it!